Manhattan cheesecake

Nutrition per serving

• 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.