Time: 30 min. preparation time, 35 min. baking time
Nutrition: Calories ca 373 / Protein 8g / Carbohydr. 22g / Fat 28g
Ingredients (12 servings)
|200 g||whole wheat graham crackers|
|400 g||double cream cheese|
|1||vanilla bean (seeds)|
|450 g||sour cream|
|fresh berries to serve|
zester, oven, 2 large bowls, food processor (optional), whisk, round baking pan (Ø 26cm), cake rack (optional), cooking spoon, small sauce pan
Scheurebe, late harvest wine, 2011
With its pungent sweetness, this full, fruity wine complements the creamy character of the Manhattan Cheesecake. The well-balanced fruit aromas harmonize wonderfully with the fresh berries and subtle hints of lemon.
Preheat the oven to 180°C/ 350°F. To make the crust, finely pulse whole wheat graham crackers in a food processor. Add zest of one orange and half a lemon. Melt butter and pour directly onto the crumbs, stirring to combine.
zester, oven, food processor (optional), large bowl, cooking spoon, small sauce pan
200 g whole grain graham crackers / 1 orange / 0.5 lemon / 90 g butter
Butter baking pan if necessary and press crumb mixture into the bottom. Make sure to come approx. 2 cm up the sides of the pan. Chill the crust for approx. 15 – 20 min. and then bake in a preheated oven at 180°C/ 350°F for approx. 10 – 15 min. until golden. Then let cool for approx. 15 – 20 min.
oven, round baking pan
Mix cream cheese, eggs, sugar, vanilla bean pulp, and zest of half a lemon with a whisk. Add sour cream and whisk until smooth. Then pour the mixture onto the cooled crust and bake at 180°C/ 350°F for approx. 20 – 30 min.
400 g cream cheese / 2 eggs / 140 g sugar / 1 vanilla bean / 0.5 lemon / 450 g sour cream
Allow the cheesecake to cool on a cake rack for approx. 15 – 20 min. Now, cover and chill for at least 8 hours. Serve with a garnish of fresh berries.
cake rack (optional)
berries to serve