Manhattan Style Cheese Cake
By Greg
Total Time: 0 min
Manhattan Style Cheese Cake
This is a traditional New York City cheesecake, with a smooth, creamy filling and a buttery "cookie" crust.
Recipe Details
Serves: 4 people
Difficulty: Easy
Created 13 April, 2004
Adjust Servings
Ingredients
Instructions
- In a small bowl, with a mixer at low speed, beat the butter, one cup of flour, 3 tablespoons of sugar, one egg yolk, and half of the grated lemon peel. Continue till its all nicely mixed. Shape the dough into a ball, wrap it, then refrigerate it for an hour.
- Preheat the oven to 200°C. Press 1/3 of the dough onto the bottom of a 25cm by 5cm springform pan. Leaving the remaining dough refrigerated. Bake for 8 minutes or until it is golden. Then heat the oven to 240°C.
- Meanwhile, in a large bowl with the mixer at medium, beat the cream cheese just until it is smooth. Slowly beat in one cup of sugar. Then with the mixer at the low setting, beat in the milk, eggs, one egg yolk, 2 tablespoons of flour, and the remaining lemon peel. Beat this mixture for 5 minutes at medium speed, occasionally scraping the bowl with a rubber spatula.
- Press the remaining dough around the side of the pan to within 4cm from the top, but don\'t bake it. Pour the cream cheese mixture into the pan and bake it for 10 minutes. Now turn the oven down to 150°C and bake for 20 minutes longer. Turn off the oven, let cheesecake remain in the oven 20 minutes. Remove and let the cake cool on a wire rack, while still in the pan. Then refrigerate it for at least 3 hours, until it is chilled.
- When the cheesecake is cold, loosen and remove the pan side from the cheesecake, doing the same for the bottom.
