Manhattan Cheesecake

This Cheesecake is your mama’s favorite…and I don’t like many cheesecakes. It is the creamiest Cheesecake you will ever have, with a touch of lemon. The cookie crust isn’t too bad either. I have no words, it’s just that good. 

Oh-Em-Gee, so much swooning over a cheesecake. 

Once you read through the recipe, you’ll notice 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.

Also, once the cheesecake has finished baking, leave in the oven, with the door ajar for about an hour or so (longer if the cheesecake is still warm to touch).

This step usually prevents the cheesecake from cooling too fast and thereby cracking.

MANHATTAN CHEESECAKE

CRUST:

• 1 cup all purpose flour
• 1/4 cup sugar
• 1 1/2 tsp. lemon peel zest
• 1 egg 
• 1 stick cold butter
• 1/2 tsp vanilla

FILLING:

• 5 packages (8 oz each) cream cheese – room temperature
• 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
• 5 eggs
• 1/4 cup heavy cream

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. Remove sides of 9-inch spring form pan.
8. Butter bottom of pan and place dough on it, trimming off excess.
9. Bake about 9-10 minutes or until crust is golden.
10. Remove and cool completely.
11. When crust is cool, butter sides of pan and attach bottom w/crust.
12. Prepare filling

FILLING:

1. Preheat oven to 500°.
2. Beat together cream cheese, sugar, flour, orange and lemon zest, and vanilla until smooth.
3. Add eggs.
4. Blend in heavy 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. Turn off oven, crack door and let cool for an hour
9. Refrigerate overnight.

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

When cheesecake is done it will still be a bit wobbly in the center if you shake the pan.

If your Cheesecake cracks top with your favorite topping. Personally my favorite is Seeded Raspberry Jam.