Manhattan cheesecake
Although I've tried a few cheesecakes, this one is my favorite so far. Creamy, sweet, sour, refreshing, ... mmm .. I dedicate this recipe from a recipe booklet with some changes to a dear friend and colleague, a cheesecake lover - Ivy3! Happy Birthday! : *
Preparation steps
- Oil the mold with a little oil on the bottom. To prepare the base, you can replace part of the butter with lemon or orange juice. Melt the butter over low heat (or in the microwave). Stir in the ground biscuits (add a little more butter if necessary - it is important that the mixture does not crumble too much when you press it on the bottom of the mold - although it will be crumbly in the bowl), spread it on an oiled mold 20 cm in diameter and press well into the bottom.
- Put cream cheese, eggs, 100g sugar and 1/2 teaspoon vanilla flavoring in a bowl and mix until smooth. Pour the mixture (*) over the biscuit base, flatten and place in a preheated oven at 190 ° C for 20 minutes, until firm. Remove from the oven and set aside for 20 minutes. Keep the oven on.
- Mix the sour cream with the rest of the sugar and vanilla flavor in a bowl. Arrange on top of the cheesecake (when the cheese is slightly firm, so that you do not mix the mixture). Return to the oven and bake for another 10 minutes. Cool to room temperature, then refrigerate for a minimum of 8 hours. I was making the cake in the evening, so after 10-15 minutes had passed I turned off the oven, opened the oven door a bit and left the cake in the oven overnight to cool and moved to the fridge in the morning.
- To prepare the topping, place the sugar with two tablespoons of water in a bowl and stir over low heat until the sugar has dissolved. Increase the heat, add the fruit, cover and cook for a few minutes - until the fruit softens a bit. Remove from heat. Mix the thickener (if desired, add a little more thickener, depending on how much juice the fruit has released) and the rest of the water in the bowl, add the fruit and stir until you get a smooth mixture. Return to low heat and cook for a few more minutes until the juice thickens a little. Set aside the topping to cool. Try the sauce, if it is too sour add a little more sugar, and if you want more sour, you can add a little lemon juice instead of water. If desired, you can make the topping from other fresh fruits or frozen forest fruits. When the topping has cooled, pour it over the cake. Refrigerate for at least 1 hour before serving.
Serving
If you wish, you can still decorate the cake with whipped cream. (*) Don't be alarmed if the mixture is too thin (liquid) - it was for me too :) ** The cake from the picture is baked in a 26 cm mold. I made 1.5 mixture of cheese and base. And I used 500g of fruit for the topping.