Manhattan cheesecake

Manhattan cheesecake
Prep Time
45 mins
Total Time
45 mins

Difficulty: medium

Course: Dessert
  • 200 gr Whole wheat biscuits
  • 6 tablespoon Butter
  • 400 gr Cream cheese
  • 2 Large eggs
  • Sunflower oil
  • 140 gr Sugar
  • 1 and 1/2 teaspoon Vanilla essence
  • 450 ml Sour cream
Cranberry sauce
  • 250 gr Fresh cranberries
  • 50 gr Sugar
  • 1 teaspoon Arrowroot powder
  • 4 tablespoons Water
  1. Melt the butter and mix with the cookie crumbs.

  2. Spread the biscuit paste over a round baking pan.

  3. Preheat oven to 190ºC.

  4. Mix the cheese, the eggs, 100gr of sugar and half teaspoon of vanilla essence until smooth.

  5. Spread the pasta over the biscuit base and chill.

  6. Bake the cake in a preheated oven for 20 minutes or until the filling has curdled.

  7. Remove from oven and leave to chill for 20 minutes. Leave the oven on.

  8. Mix the cream with the rest of the sugar and vanilla essence and place the mix on top of the cake.

  9. Cook for 10 minutes, leave to cool and keep in the fridge for 8 hours or during the night.

Cranberry Sauce
  1. Heat the sugar with 2 tablespoons water and stir until it has dissolved.

  2. Add the cranberries and cook for a few minutes, covered, until they start to soften. Move away from the fire.

  3. Mix the arrowroot with the rest of the water in a bowl.

  4. Stir until smooth. Simmer until the juice thickens and becomes transparent and wait for it to cool.

  5. Take the cake out of the baking pan 1 hour before serving. Spread the sauce on top and leave it in the fridge until serving time.