Manhattan cheesecake
Difficulty
Medium 👍Ingredients
| 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 |
How-To Videos
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
373
8g
28g
22g
Step 1/4
- 200 g whole grain graham crackers
- 1 orange
- ½ lemon
- 90 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
- 400 g cream cheese
- 2 eggs
- 140 g sugar
- 1 vanilla bean
- ½ lemon
- 450 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.
in Berlin