Manhattan cheesecake
Overview
For cheese lovers, only heavy cheesecake can be considered satisfying. This heavy cheese without flour formula has a rich and smooth texture that melts in your mouth. It is paired with a thin golden shell and mixed with the fragrance of fresh lemon peel. It will be unforgettable and addictive once you take one bite. Friends who like it may wish to try it, the operation is also very simple!
Tags
Ingredients
Steps
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A photo of the ingredients, plus sugar and vanilla. If you can’t buy sour cream, you can make your own: mix 370g of light cream and 80g of yogurt evenly, leave it at room temperature for 8-12 hours until it is completely solidified, then transfer it to the refrigerator, where it can be stored for about a week.
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Crush the digestive biscuits finely in a plastic bag or use a food processor.
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Grate the lemons and oranges out of their zest. Remember to stop when you reach the white part, because the white zest is bitter.
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Preheat the oven to 170 degrees first. Place the biscuit crumbs in a bowl, add the zest of half a lemon and the zest of an orange, pour in the melted butter and stir evenly.
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Take a 10-inch removable bottom cake round tin and grease the inside with butter to prevent sticking.
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Pour the biscuit crumbs into the cake mold and flatten it so that the edges are 2-3 cm higher. Cool for 15-20 minutes. Place in a preheated oven and bake at 170 degrees for 10-15 minutes until brown. Remove and cool for 10-15 minutes.
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Add the caster sugar to the cream cheese, then stir over water while heating until smooth and smooth without any particles. Add eggs one at a time, mix well before adding one, then add the next. Add vanilla, zest of half a lemon and sour cream, mix well and let stand for 20 minutes.
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Pour the cheese mixture onto the cooled cookie crumbs and bake in the oven at 190 degrees for 20-30 minutes.
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After the baked cake has cooled, cover it and leave it for at least 8 hours before eating. Garnish with berries to make it more delicious.
