Manhattan Cheesecake

Dessert

レシピ

材料・調味料 (9 人分)

Whole grain biscuits: 200g

Melted Unsalted Butter: 90g

Orange zest: 1 cup

Lemon zest: 1 cup

Double cream cheese: 400g

Sour cream: 450g

Sugar: 140g

Eggs: 2

Berries

Lemon juice: 1 tbsp

Vanilla extract: 1 tsp

Lemon jam: 1/2 cup

作り方

1: To make the cookie crumbs, either crush it in a ziplock bag or pulse it in a food processor

2: Incorporating the melted butter, add the zests of the orange and lemon

3: Butter the 9inch pan if desire, and press the crumb mixture into the pan having the crust rising up to the side for 2cm.

4: Leave it in the fridge for 15min and baking at 170°c (350°F) for 10min while cooling for 15min

5: Cream the cream cheese, sour cream and sugar until pale and fluffy

6: Incorporate the eggs one at a time into the mixture and add the juice of the lemon and vanilla extract

7: Pour the custard into the cooked crust and bake at 190°C (375°F) for 20~30min

8: Cool for 15~20min in room temperature, then take the cake out of the cake rack and let it rest in the fridge for at least 8 hours

9: Spread the jam on top of the cooled cake and serve with berries if desired

ポイント

TIP1 Because cheesecakes are more like a custard then a batter. When cheesecakes come out the oven, it tends to juggle in the center, but it will soon stop jiggling more as the cake cools

TIP2 I tend to like my cheesecake with a bit more colour on top, so I baked mine for 30min