Manhattan cheesecake
1 Reviews
About the bake
This creamy cheesecake is simple yet truly delicious and is sure to be a winner at any dinner party. Created by Eric Lanlard, this recipe is taken from his 'Home Bake' recipe book.
Ingredients
For the base
- 75gButter (unsalted) (plus extra for greasing)
- 300gDigestive biscuits (crushed)
For the filling
- 1kgCream cheese
- 250gBillington's Unrefined Golden Caster Sugar
- 3 tspAllinson's Plain White Flour
- 1 tspNielsen-Massey Vanilla Extract
- 1Lemon zest (finely grated)
- 1Juice of one whole lemon
- 3Egg(s) (free range) (large)
- 300mlSour cream
For the topping
- 150mlSour cream
- 1 tbspBillington's Unrefined Golden Caster Sugar
- Icing sugar (for dusting)
Method
Step 1
Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Grease the base and side of a 23cm (9in) springform cake tin with extra butter, and line the base with baking paper.
Step 2
For the base, melt the butter in a medium pan, then stir it into the biscuit crumbs. Press the mixture into the bottom of the prepared tin and bake in the preheated oven for 10 minutes. Cool on a wire rack while preparing the filling.
Step 3
For the filling, increase the oven temperature to 220°C (200°C fan, 425°F, gas mark 7).
Step 4
In a mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed until creamy, about 2 minutes, then gradually add the sugar, then the flour. Continue by adding the vanilla and lemon zest and juice, then whisk in the eggs, one at a time. Stir in the soured cream until well blended. The batter should be smooth, light and somewhat airy.
Step 5
Pour the filling into the prepared tin. The top should be as smooth as possible. Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 140°C (120°C fan, 275°F, gas mark 1), and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven. Leave the cheesecake to cool in the oven for 2 hours, with the door closed. The cheesecake may get a slight crack on top as it cools.
Step 6
For the topping, combine the soured cream and caster sugar. Spread over the cold cheesecake right to the edges, then refrigerate overnight. Dust with icing sugar before serving.