Manhattan Cheesecake Revisited

A couple of years ago, I wrote about our family love of Manhattan Cheesecake.  Our love hasn’t waned one bit and I thought I’d share the recipe again for anyone who missed it the first go around.  (on the off chance you don’t feel like baking, Cheesecake Pie is an ideal alternative.)

This:

Manhattan Cheesecake

People.  I almost have no words.  This cheesecake is that good.

I have no idea who deserves credit for this recipe.  I cut it out of the food section of a newspaper years ago, and when that paper faded, copied it onto note cards.  I would happily give credit where credit is due, but I truly have no idea.

It’s a simple recipe, but a bit time-consuming.  Don’t let that stop you.  It’s worth the work and the effort.  Trust me on this.  The added bonus is the arm workout you get from beating the cream cheese into submission!  Consider it calories well spent for those you about to consume.

Once you read through the recipe, you’ll note that you are directed to let the cheesecake sit in the fridge overnight.  DO NOT SKIP THIS STEP.  Why?  The hours that the cheesecake sits in the fridge is allowing the flavors to marry.  Consider this their wedding night and DO NOT DISTURB.

Manhattan Cheesecake

Ingredients

  • CRUST
  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1 1/2 tsp. grated lemon peel
  • 1 egg yolk
  • 1 stick unsalted cold butter
  • 1/2 tsp vanilla
  • FILLING
  • 5 packages (8 oz each) cream cheese – softened
  • 1 3/4 cups of sugar
  • 3 tbsp flour
  • 1 1/2 tsp grated orange peel
  • 1 1/2 tsp grated lemon peel
  • 1/2 tsp vanilla
  • 2 egg yolks
  • 5 eggs
  • 1/4 cup heavy cream

Instructions

  1. CRUST
  2. Combine flour, sugar and lemon peel. Make a well in center of flour and add vanilla, egg yolk and butter. Work quickly with a pastry blender or fingers until well blended. Form into ball and wrap in wax paper. Refrigerate for one hour.
  3. After one hour, preheat oven to 400°. Roll out half of dough 1/8 inch thick. Remove sides of 9-inch springform pan (< pan I use). Butter bottom of pan and place dough on it, trimming off excess. Bake about 9-10 minutes or until crust is golden. Remove and cool completely.
  4. When crust is cool, butter sides of pan and attach bottom w/crust. Prepare filling, then finish crust by rolling ou remaining dough. Line sides of pan with strips of dough, making sure it does not go up any more than 3/4ths of the way up the pan.
  5. FILLING
  6. Beat together cream cheese, sugar, flour, orange and lemon zest, and vanilla until smooth, using a wooden spoon. DO NOT use an electric mixer. Add egg yolks and eggs, one at a time, stirring lightly after each addition.
  7. Blend in cream thoroughly.
  8. Pour filling into crust, then place in a 500° pre-heated oven. Bake 10-12 minutes. Reduce heat to 200° and bake an additional hour. If top starts to brown too much, cover with foil. DO NOT top cheesecake with foil unless it is browning too quickly.
  9. When cheesecake is done remove from oven and cool for one hour in draft-free place. Refrigerate overnight.

Notes

OMT! EDIT: For the crust, I never fiddle with the sides of the pan. I simply roll out enough for the bottom, filling in any weak spots with extra dough, then bake per instructions.

OMT! TIP: When cheesecake is done (will still be a bit wobbly in the center if you shake the pan), I simply turn off the oven, crack the oven door and let it rest there for an hour. This usually prevents it cooling too fast and thereby cracking.

http://ohmrstucker.com/manhattan-cheesecake-revisted/

If you’re anything like me, you are always on the lookout for the “best” recipe for the foods your family loves.  Consider yourself done looking for the best cheesecake recipe: this one is it.

Happy Baking, Y’all!

 

 

 

 

Please Share on Your Favorite Social Media! ~ OMT thanks you! ~
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Comments

  1. ooh will have to save this! We loooove cheesecake! I found a recipe for a white chocolate cheesecake with caramel sauce on Pinterest that’s sooo good you’ll want to hide it so you don’t have to share

  2. I LOVE cheesecake but have never actually attempted to make one myself. I’ll be keeping this recipe for future use, just in case I get adventurous. Stacie xo

  3. Now this sounds bloody well nice

  4. Yes this would be a vigorous arm workout! That means I could have a bigger slice, LOL!

  5. Huge baked cheesecake fans in our house – all of us! I usually buy because life is short and all that but sometimes it’s nice to take the time to make something really special. I love that you added tips from your experience, makes all the difference. And I love that the ingredients get a wedding night in the fridge too – bless!

  6. This looks so good! I love cheesecake too, but unfortunately our daughter is allergic to eggs. Do you know if you can substitute anything for the eggs in this recipe? Thanks! I found you at Wonderful Wednesdays. 🙂

  7. Oh Patti Tucker, does this look GOOD! Pinned it 🙂 Hey, it was very popular at our most recent party so you will be featured at the upcoming Wonderful Wednesday Blog Hop this week! Congrats

  8. Ooh I like your cracking tip, I have to try that. Thanks for posting. Hello from Wonderful Wednesday.

  9. Sounds delicious! I’m worried about the citrus flavor. Could I omit them and it still turn out? Do I need to add vanilla or something?

  10. Kristen Romans says:

    Could you use a Kitchenaid stand mixer on a low setting? I have carpal tunnel in both wrists and I don’t think I could beat all that cream cheese.

    • Kristen, I’m not sure, as I have never tried it before. You are right about it being a lot of cream cheese. It’s a beast to stir. IF you do try it with a mixer, come back and let us know the results.

      • leave the cream cheese out for 24 hours to get really soft and cut it into chunks and it wasnt that bad to do by hand. Well worth the extra dense cheesecake.

  11. Haven’t tried it yet but the recipe reads like the one I have been searching high and low for FOR DECADES! Can’t wait to try it!

  12. Trying this cheesecake recipe tonight. It’s making too much for my 9 inch pan though, I already cooked my crust in it thought so I will use the extra filling in one of my smaller pans to make an extra.

  13. Linda Tucker says:

    When do you refrigerate? I presume once it cools and before eating. I was given a cheesecake which sounds just like this. She refused to share “family” recipe. The best reward for a cook is when you are asked to share something delicious. Many thanks. Linda

  14. Year Mrs. Tucker!
    I found your Manhattan cheesecake recipe at Pinterest and it
    looks so good!! Now I would like to bake this cake!
    Unfurtunately I don’t know what is “Heavy cream ”
    in Germany?! Is it whipped cream? Or is it sour cream
    or is it more like mascarpone? Can you give me a hint
    what I shall buy or use?!?!
    Many thanks in advance for your reply!!!
    Best regards,
    Ute 😍

    • Carmen Mitoff says:

      Use heavy whipping cream, it should come like in a milk container but should not already be whipped, it should be in it’s liquid form. I wouldn’t use mascarpone as that is like cream cheese, but in a pinch if I couldn’t get heavy whipping cream I would use sour cream since the recipe calls for a small amount and a lot of cheesecake recipes use sour cream in them. I bake a lot and I hope that this will help you.

    • Heavy cream is whipping cream. Not already whipped cream, but the kind you can whip. NOT sour cream. NOT mascarpone.

      Best of luck!

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