Manhattan cheesecake

Step 1/ 4

• 33⅓ g whole grain graham crackers
• ⅛ orange
• ⅛ lemon
• 15 g 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

• 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

• 66⅔ g cream cheese
• ⅓ eggs
• 23⅓ g sugar
• ⅛ vanilla bean
• ⅛ lemon
• 75 g 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

• 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.

Enjoy your meal!