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One slice of Manhattan cheesecake with a fork on a plate Tried & Tested

Manhattan cheesecake

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2.778 stars based on 9 ratings

This creamy cheesecake is simple yet truly delicious and is sure to be a winner at any dinner party. Created by Eric Lanlard, this recipe is taken from his ‘Home Bake’ recipe book.

Key Information

  • Prep:
  • Bake:
  • Serves:10
  • Skill level:easy

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Ingredients

For the base

  • 75g 2¾ oz Butter (unsalted) plus extra for greasing
  • 300g 10⅝ oz Digestive biscuits crushed

For the filling

  • 1kg 2¼ lb Cream cheese
  • 250g 8⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 3tsp 3tsp Plain white flour (we use Allinson) Plain white flour
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 1 1 Lemon zest finely grated
  • 1 1 Lemon juice
  • 3 3 Egg(s) (free range) large
  • 300ml 10⅛ fl oz Sour cream

For the topping

  • 150ml 5⅛ fl oz Sour cream
  • 1tbsp 1tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • Icing sugar for dusting (we use Silver Spoon)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Grease the base and side of a 23cm (9in) springform cake tin with extra butter, and line the base with baking paper.

  2. Classic mode Step 2

    For the base, melt the butter in a medium pan, then stir it into the biscuit crumbs. Press the mixture into the bottom of the prepared tin and bake in the preheated oven for 10 minutes. Cool on a wire rack while preparing the filling.

    Ingredients for this step

    • 75g 2¾ oz Butter (unsalted) plus extra for greasing
    • 300g 10⅝ oz Digestive biscuits crushed
  3. Classic mode Step 3

    For the filling, increase the oven temperature to 220°C (200°C fan, 425°F, gas mark 7).

  4. Classic mode Step 4

    In a mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed until creamy, about 2 minutes, then gradually add the sugar, then the flour. Continue by adding the vanilla and lemon zest and juice, then whisk in the eggs, one at a time. Stir in the soured cream until well blended. The batter should be smooth, light and somewhat airy.

    Ingredients for this step

    • 1kg 2¼ lb Cream cheese
    • 250g 8⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 3tsp 3tsp Plain white flour (we use Allinson) Plain white flour
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • 1 1 Lemon zest finely grated
    • 1 1 Lemon juice
    • 3 3 Egg(s) (free range) large
    • 300ml 10⅛ fl oz Sour cream
  5. Classic mode Step 5

    Pour the filling into the prepared tin. The top should be as smooth as possible. Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 140°C (120°C fan, 275°F, gas mark 1), and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven. Leave the cheesecake to cool in the oven for 2 hours, with the door closed. The cheesecake may get a slight crack on top as it cools.

  6. Classic mode Step 6

    For the topping, combine the soured cream and caster sugar. Spread over the cold cheesecake right to the edges, then refrigerate overnight. Dust with icing sugar before serving.

    Ingredients for this step

    • 150ml 5⅛ fl oz Sour cream
    • 1tbsp 1tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • Icing sugar for dusting (we use Silver Spoon)