It was one of those days when I volunteered to be someone's personal kitchen slave (excl. dishwashing) and my holy task was to prepare the Manhattan Cheesecake. We've all heard about it, most of us have tried it and naturally developed an opinion about it. Personally I am not the biggest fan, but my personal opinion regarding this cake was of secondary nature that day (the princess had to surrender, she is not yet a queen! ;)).
Naturally the whole process had its ups and downs with some remarkable blonde moments, but I'd rather not get into that.
8 Digestive biscuits, crushed
50 g unsalted butter, melted
400 g of Philadelphia unflavoured cream cheese (I used half mascarpone and half ricotta)
75 g sugar
2 large eggs
0,5 tbs vanilla sugar
250 g sour cream
2 Tbsp caster sugar
0.5 tsp vanilla extract
Crush the Digestive biscuits finely, mix with sugar and melted butter. Press the biscuit mixture onto the base of the cake tin. Place into the fridge for 10 minutes.
To make the filling, mix with an electric mixer or in blender cream cheese with other ingredients.
Pour the filling over the biscuit base and bake in the middle of a preheated 180C oven for 25-30 minutes, until the filling is more or less set.
Remove from the oven and cool for 20 minutes.
Turn the heat up to 230C.
Mix sour cream, sugar and vanilla extract, then gently spoon onto the cooled cake. Return to the oven for 5-7 minutes, to 'dry out' the sour cream layer a little.
Remove from the oven and cool completely before serving.