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15Total Time
20Prep Time
45Bake Time

Manhattan cheesecake

1 Reviews

About the bake

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.

15Total Time
20Prep Time
45Bake Time


  1. 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. 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.

  3. Step 3:

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

  4. 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.

  5. 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. 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.


  • For the base

    • 75g Butter (unsalted) (plus extra for greasing)
    • 300g Digestive biscuits (crushed)
  • For the filling

    • 1kg Cream cheese
    • 250g Billington's Unrefined Golden Caster Sugar
    • 3 tsp Allinson's Plain White Flour
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 1 Lemon zest (finely grated)
    • 1 Juice of one whole lemon
    • 3 Egg(s) (free range) (large)
    • 300ml Sour cream
  • For the topping

    • 150ml Sour cream
    • 1 tbsp Billington's Unrefined Golden Caster Sugar
    •  Icing sugar (for dusting)

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