Manhattan cheesecake

Manhattan cheesecake

164 ratings

Kai, master confectioner


„An absolutely amazing cheesecake, which is best served with fresh berries.“

Difficulty

Medium 👍
30
min.
Preparation
35
min.
Baking
480
min.
Resting

Ingredients

Servings:-12+
200 g
whole wheat graham crackers
90 g
butter
1
orange (zest)
1
lemon (zest)
400 g
double cream cheese
2
eggs
140 g
sugar
1
vanilla bean (seeds)
450 g
sour cream
fresh berries to serve
Metric
Imperial
  • 200 g whole wheat graham crackers
  • 90 g butter
  • 1  orange (zest)
  • 1  lemon (zest)
  • 400 g double cream cheese
  • 2  eggs
  • 140 g sugar
  • 1  vanilla bean (seeds)
  • 450 g sour cream
  • fresh berries to serve

Utensils

  • zester
  • oven
  • 2 large bowls
  • food processor (optional)
  • whisk
  • round baking pan (Ø 26cm)
  • cake rack (optional)
  • cooking spoon
  • small sauce pan

Enjoy with

Scheurebe, late harvest wine, 2011
With its pungent sweetness, this full, fruity wine complements the creamy character of the Manhattan Cheesecake. The well-balanced fruit aromas harmonize wonderfully with the fresh berries and subtle hints of lemon.

Nutrition per serving

Cal
373
Protein
8g
Fat
28g
Carb
22g

Step 1/4

Preheat the oven to 180°C/ 350°F. To make the crust, finely pulse whole wheat graham crackers in a food processor. Add zest of one orange and half a lemon. Melt butter and pour directly onto the crumbs, stirring to combine.
  • 200 whole grain graham crackers
  • 1 orange
  • ½ lemon
  • 90 butter
  • zester
  • oven
  • food processor (optional)
  • large bowl
  • cooking spoon
  • small sauce pan

Preheat the oven to 180°C/ 350°F. To make the crust, finely pulse whole wheat graham crackers in a food processor. Add zest of one orange and half a lemon. Melt butter and pour directly onto the crumbs, stirring to combine.

Step 2/4

Butter baking pan if necessary and press crumb mixture into the bottom. Make sure to come approx. 2 cm up the sides of the pan. Chill the crust for approx. 15 – 20 min. and then bake in a preheated oven at 180°C/ 350°F for approx. 10 – 15 min. until golden. Then let cool for approx. 15 – 20 min.
  • oven
  • round baking pan

Butter baking pan if necessary and press crumb mixture into the bottom. Make sure to come approx. 2 cm up the sides of the pan. Chill the crust for approx. 15 – 20 min. and then bake in a preheated oven at 180°C/ 350°F for approx. 10 – 15 min. until golden. Then let cool for approx. 15 – 20 min.

Step 3/4

Mix cream cheese, eggs, sugar, vanilla bean pulp, and zest of half a lemon with a whisk. Add sour cream and whisk until smooth. Then pour the mixture onto the cooled crust and bake at 180°C/ 350°F for approx. 20 – 30 min.
  • 400 cream cheese
  • 2 eggs
  • 140 sugar
  • 1 vanilla bean
  • ½ lemon
  • 450 sour cream
  • zester
  • whisk

Mix cream cheese, eggs, sugar, vanilla bean pulp, and zest of half a lemon with a whisk. Add sour cream and whisk until smooth. Then pour the mixture onto the cooled crust and bake at 180°C/ 350°F for approx. 20 – 30 min.

Step 4/4

Allow the cheesecake to cool on a cake rack for approx. 15 – 20 min. Now, cover and chill for at least 8 hours. Serve with a garnish of fresh berries.
  • berries to serve
  • cake rack (optional)

Allow the cheesecake to cool on a cake rack for approx. 15 – 20 min. Now, cover and chill for at least 8 hours. Serve with a garnish of fresh berries.