John Myers
Manhattan Cheesecake …
The perfect manhattan cheesecake … recipe with a picture and simple step-by-step instructions.
- 120 g Whole grain biscuits
- 55 g Butter
- 400 g Cream cheese
- 75 g Sugar
- 1 packet Vanilla sugar
- 0,25 Vanilla pod
- Zest of half an untreated lemon
- Zest of half an untreated orange
- 1 teaspoon Flour
- 2 Eggs
- 0,25 Vanilla pod
- 300 g Sour cream
- 30 g Sugar
- 100 g Blueberries fresh
- 1 tablespoon Powdered sugar
- 3 tablespoon Water
- 1 teaspoon Food starch
- 1 tablespoon Water
- Put the biscuits in a freezer bag and “run over” them with the rolling pin, i.e. finely crumble them 😉 Melt butter in a saucepan. Mix well with the cookie crumbs. Spread on the bottom of a small, greased springform pan (approx. 20 cm diameter) and press down a little. Bake in the oven at 180 degrees for 10 minutes. Allow to cool slightly.
- Mix the cream cheese with sugar and vanilla sugar until smooth. Scrape out the vanilla pod. Add lemon and orange zest (alternatively 1/2 teaspoon each of lemon and orange peel aroma), vanilla pulp and flour and stir. Finally stir in the eggs one by one.
- Pour the mixture on the floor and smooth it out. Bake in the oven at the same temperature for about 20 to 25 minutes. Allow to cool slightly.
- Scrape out the vanilla pod. Mix the sour cream with the sugar and vanilla pulp. Spread on top of the cake. Bake in the oven for another 10 minutes at 180 degrees. Let it cool down and chill overnight.
- Put the blueberries, powdered sugar and water in a saucepan and bring to the boil briefly. Cook for about 10 minutes at a low temperature until soft. Mix the cornstarch with water until smooth. Mix with the blueberries and bring to the boil briefly. Take it from the stove and let it cool off.
- Remove the cake from the mold. Cut into pieces and serve with the blueberry sauce.
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