Manhattan cheesecake

Manhattan cheesecake

Based on 252 ratings

Difficulty

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

Ingredients

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

Utensils

  • zester
  • oven
  • food processor (optional)
  • large bowl
  • cooking spoon
  • small sauce pan
  • round baking pan
  • whisk
  • cake rack (optional)

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.