Manhattan cheesecake

Based on 278 ratings
Mengting Gao

Mengting Gao

www.kitchenstories.com

Founder

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
8 g
Fat
28 g
Carb
22 g
  • 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 g whole grain graham crackers
    • 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

    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 g cream cheese
    • eggs
    • 140 g sugar
    • 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.

  • 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.