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The perfect manhattan cheesecake

This creamy cheesecake is simple yet truly delicious and is sure to be a winner at any dinner party. You can serve it with a variety of fruit compotes.

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Details

14

Ingredients

5

Steps

Time

20'

Prep

0'

Cooking

20'

Total

Ingredients

  • -for the base
  • 75 gunsalted butter, plus extra for greasing
  • 300 gdigestive biscuits, crushed
  • -for the filling
  • 1 kgcream cheese (the drier the better)
  • 250 ggolden caster sugar
  • 3 tspplain flour
  • 1 tspvanilla extract
  • 3large eggs
  • 300 mlsoured cream
  • 1lemon, finely grated zest and juice
  • 150 mlsoured cream
  • 1 tbspgolden caster sugar
  • -golden icing sugar, for dusting
Make it now
  • Step 1

    Preheat the KitchenAid Twelix Artisan Oven to 180°C (fan 160°C). Grease the base and sides of a 23 cm diameter springform cake tin with extra butter, and then line the base with baking paper.

  • Step 2

    For the bottom crust, 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 (fan 200°C). In the Artisan Stand Mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed until creamy, about 2 minutes, then gradually add the sugar followed by 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 thoroughly blended. The batter should be smooth, light and somewhat airy.

  • Step 4

    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 (fan 120°C), and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven. Allow the cheesecake to cool in the oven for 2 hours, with the oven door closed. The cheesecake may get a slight crack on top as it cools.

  • Step 5

    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.

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The perfect manhattan cheesecake

Step 1

Preheat the KitchenAid Twelix Artisan Oven to 180°C (fan 160°C). Grease the base and sides of a 23 cm diameter springform cake tin with extra butter, and then line the base with baking paper.

Step 2

For the bottom crust, 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 (fan 200°C). In the Artisan Stand Mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed until creamy, about 2 minutes, then gradually add the sugar followed by 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 thoroughly blended. The batter should be smooth, light and somewhat airy.

Step 4

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 (fan 120°C), and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven. Allow the cheesecake to cool in the oven for 2 hours, with the oven door closed. The cheesecake may get a slight crack on top as it cools.

Step 5

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.

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