Manhattan Cheesecake

Share It!

Manhattan. Cheesecake.

I think I should throw the mic down now and just walk away.

Nice and easy.

‘Nuf said.

Aw, you know I could never leave you hanging.

Your mouth is watering, your eyes are searching, you want a slice RIGHT NOW!

This Manhattan Cheesecake recipe has never disappointed one soul who was lucky enough to snag a piece from my kitchen.

Deep breath in…..let it out….let’s begin!

Manhattan Cheesecake

(photo credit: Scott Tucker)

STOP DROOLING ON YOUR KEYBOARD!

To answer the question you’re asking: Yes. It’s as deliciously good as it looks.

Better even.

We could totally stop here, but I won’t be cruel.

I’ll offer the recipe and let you make one too!

Once a year I remind you of this recipe because:

#1) It’s. That. Good.

#2) I love you and want you to eat only the best of what the cheesecake world has to offer.

This is the best the cheesecake world has to offer.

Trust me on this.

Let me backtrack a bit and say that 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.

When Boy, Girl and now Sweet E come for visits, I usually ask if there’s something they’d like me to make for them.

Last pre-visit, when I asked Boy, he said there was something, but didn’t want to tell me, because it was time-consuming, and he didn’t want me to go out of my way.

After begging him to tell me (me thinks this might have been the plan all along!), he said he’d been craving cheesecake.

After seeing it with your own eyes, can you blame him?!

Of course, I made it for him.

It’s simple to make, yet time-consuming.  It’s also worth the effort.

(photo credit: Scott Tucker)

Don’t let that stop you.

I’ll say it again: 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.

For anyone wanting a printable recipe, scroll to the bottom of this post and your wish is my command!

For those of you who just wanna get to it – here ya go!

MANHATTAN CHEESECAKE

INGREDIENTS:

CRUST:

1 cup all purpose flour

1/4 cup sugar

1 1/2 tsp. zested 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 zested orange peel

1 1/2 tsp zested lemon peel

1/2 tsp vanilla

2 egg yolks

5 eggs

1/4 cup heavy cream

INSTRUCTIONS:

CRUST:

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.

After one hour, preheat oven to 400°.

Roll out half of dough 1/8 inch thick.

Remove sides of 9-inch spring form pan.

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.

When crust is cool, butter sides of pan and attach bottom w/crust.

Prepare filling, then finish crust by rolling out 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.

FILLING:

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.

Blend in cream thoroughly.

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.

When cheesecake is done remove from oven and cool for one hour in draft-free place.

Refrigerate overnight.

NOTES:

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.

Over the years, many have asked about the cracks that can show up in a baked cheesecake.

So upsetting!

How can you minimize your chances of the dreaded cracked cheesecake?

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.

What can you do if your cheesecake cracks anyways?

Easiest baking trick ever: Cover it!

Decide on a topping and cover the crack.

One of my favorite toppings is a peach preserve made locally. It’s full of peachy chunks and is a bit savory to the sweet.

Your options are limitless. Decide what you want, spread it around, and, BAMMO!, a beautiful cheesecake.

See? Easy!

The hardest part of this recipe is placing it in the fridge overnight.

BUT DO IT!

When you take that first bite, you’ll be glad you did.

This cheesecake has been our family’s favorite for many many years, now it can be yours too!

manhattan cheesecake(photo credit: Scott Tucker)

Happy baking!

Manhattan Cheesecake

Manhattan Cheesecake

Yield: 1 cheesecake
Prep Time: 30 minutes
Active Time: 1 hour 20 minutes
Additional Time: 8 hours
Total Time: 9 hours 50 minutes

This Manhattan Cheesecake is the last cheesecake recipe you'll ever need.

Ingredients

CRUST:

  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1 1/2 tsp. lemon peel zest
  • 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 orange peel zest
  • 1 1/2 tsp lemon peel zest
  • 1/2 tsp vanilla
  • 2 egg yolks
  • 5 eggs
  • 1/4 cup heavy cream

Instructions

CRUST

  1. Combine flour, sugar and lemon peel.
  2. Make a well in center of flour and add vanilla, egg yolk and butter.
  3. Work quickly with a pastry blender or fingers until well blended.
  4. Form into ball and wrap in wax paper.
  5. Refrigerate for one hour.
  6. After refrigerated for one hour, preheat oven to 400°.
  7. Roll out half of dough 1/8 inch thick.
  8. Remove sides of 9-inch spring form pan.
  9. Butter bottom of pan and place dough on it, trimming off excess.
  10. Bake about 9-10 minutes or until crust is golden.
  11. Remove and cool completely.
  12. When crust is cool, butter sides of pan and attach bottom w/crust.
  13. Prepare filling, then finish crust by rolling out remaining dough.
  14. 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.

FILLING

  1. Preheat oven to 500°.
  2. Beat together cream cheese, sugar, flour, orange and lemon zest, and vanilla until smooth, using a wooden spoon. DO NOT use an electric mixer.
  3. Add egg yolks and eggs, one at a time, stirring lightly after each addition.
  4. Blend in cream thoroughly.
  5. Pour filling into crust, then place in the 500° preheated oven.
  6. Bake 10-12 minutes. Reduce heat to 200° and bake an additional hour.
  7. If top starts to brown too much, cover with foil.
  8. 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.
  10. Refrigerate overnight.

Notes

~ 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.

~ Since oven temps vary (especially in older ovens), you may need another 10ish minutes of baking.

~ 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.

Nutrition Information:
Yield: 16 Serving Size: 1 slice
Amount Per Serving:Calories: 234 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 114mg Sodium: 76mg Carbohydrates: 33g Fiber: 0g Sugar: 25g Protein: 4g
Nutrition information isn’t always accurate.

Original posting: May 24, 2013. Updated Post: April 23, 2019

WAIT! DON’T GO!

While the above recipe is for a baked cheesecake, maybe you don’t have that kinda time.

Maybe you don’t want to turn on the oven and heat up the house.

Maybe what you want is a no bake cheesecake.

I got ya covered!

CLICK HERE for THE BEST no bake cheesecake I make several times a year.

How easy is it?

Let’s say the hardest part is pulling out and plugging in your blender to mix the Philadelphia cream cheese and the Eagle’s Brand sweetened condensed milk to a creamy finish.

Wait.

Nope, I think the hardest part is deciding on the topping. Mini chocolate chips (my fav)? Fruit? Crushed cookies?

Whatever topping you choose, whatever cheesecake you choose, you’re gonna love every bite.

#pinkyswear

 If you’re interested in having the Top 10 OMT! Recipes in one place (no searching!), click anywhere on the image below

 

 

Share It!

Comments

  1. This looks absolutely wonderful. thank you for sharing.

  2. Your Manhattan Cheesecake looks gorgeous, Patti! There’s nothing like this classic, as beautifully made as you have done it! Thank you so much for sharing your recipe with the Hearth and Soul Link Party.

Speak Your Mind

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.