Manhattan Cheesecake Recipe
Make Manhattan Cheesecake Recipe in just 15h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Cheesecake Filling
Manhattan Glaze / Topping
Finishing (optional)
Method
Crust
- 1
Prepare pan and crumbs
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper. In a medium bowl combine graham cracker crumbs, 2 tablespoons granulated sugar and orange zest (if using).
- 2
Bind and bake crust
Add the melted butter to the crumb mixture and stir until all crumbs are moistened and the mixture holds together when pressed. Press the crumbs evenly into the bottom (and slightly up the sides, about 1/2 inch) of the prepared springform pan using the bottom of a measuring cup. Bake the crust 10 minutes, then remove from oven and set aside to cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).
Cheesecake Filling
- 3
Bring ingredients to room temperature
Ensure cream cheese, sour cream, and eggs are at room temperature (this prevents lumps and overmixing). Preheat oven to 325°F (160°C) if you haven't already.
- 4
Beat cream cheese and sugars
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low until smooth and free of large lumps (about 2–3 minutes). Add the granulated sugar and brown sugar and continue beating on medium speed until combined and slightly fluffy, about 2 minutes. Scrape down the bowl as needed.
- 5
Add wet ingredients
With the mixer on low, add the sour cream, heavy cream, vanilla extract, bourbon, and maraschino cherry juice (if using). Mix until just combined and smooth, about 30–45 seconds. Scrape down the bowl.
- 6
- 7
Finish filling
Sprinkle the flour (or cornstarch) and salt over the batter and fold or mix on low until fully incorporated and smooth. The batter should be thick but pourable. If there are any lumps, scrape and gently press them out with a rubber spatula rather than vigorous beating.
- 8
Assemble and water bath
Pour the filling over the cooled crust and smooth the top with an offset spatula. Wrap the outside of the springform pan tightly in heavy-duty foil (at least two layers) to prevent water seeping in. Place the wrapped pan in a large roasting pan. Pour hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan to create a water bath (bain-marie).
- 9
Bake
Bake at 325°F (160°C) for 55–70 minutes, until the edges are set and the center still jiggles slightly when the pan is gently shaken (the internal temperature should be about 150–155°F / 65–68°C). Do not overbake — the center will finish setting as it cools.
- 10
Cool gradually
Turn off the oven, crack the oven door and let the cheesecake cool in the water bath and oven for 1 hour to prevent cracking. After an hour, remove the cheesecake from the water bath and foil. Run a thin knife around the edge to loosen it from the pan (this helps prevent cracks). Let it cool to room temperature on a wire rack, then refrigerate uncovered for at least 6 hours, preferably overnight, to fully set and develop flavors.
Manhattan Glaze / Topping
- 11
Make cherry-bourbon glaze
In a small saucepan over medium heat combine maraschino cherry juice, 1 tablespoon granulated sugar, and 2 tablespoons bourbon. Bring to a gentle simmer and let reduce for 4–6 minutes until slightly syrupy. Stir in the butter until melted and glossy. Remove from heat and stir in orange zest if using. Let cool to room temperature; the glaze will thicken as it cools.
- 12
Arrange cherries
If using whole cherries or brandied cherries, drain them and pat dry. Reserve a few whole cherries for garnish. Roughly chop the remainder or leave whole depending on desired presentation.
- 13
Top cheesecake
When cheesecake is fully chilled, spoon a modest amount of the cooled cherry-bourbon glaze over the center of the cake and gently spread, leaving a small plain border if desired. Arrange cherries on top (either in the center cluster or in a ring). For extra shine, brush a little glaze over the cherries.
Finishing
- 14
Serve
For clean slices, run a sharp knife under hot water, wipe dry, and slice the cheesecake in a single motion; wipe and reheat the knife between cuts. Serve each slice with a dollop of whipped cream and an extra cherry if desired. The cheesecake can be made up to 3 days ahead (store covered in the refrigerator) and will keep flavors best when chilled.