Manhattan Cheersecake


Serves 4


Sunflower Oil, for brushing

85 g Unsalted Butter

200 g Digestive Biscuits, crushed

400 g Cream Cheese

2 Large Eggs

140 d Caster Sugar

1.5 Tsp Vanilla Essence

450 ml Soured Cream

For the Blueberry Topping:

55 g Caster Sugar

4 Tbsp Water

250 g Blueberries

1 Tsp Arrowroot


Preheat the Oven to 190 degrees C

Brush a 20 cm springform tin with Sunflower Oil

Melt the Butter in a saucepan over a low heat

Stir in the Biscuits, then spread in the tin

Place the Cream Cheese, Eggs, 100 g of Sugar and 0.5 Tsp of Vanilla Essence in a food processor

Process until smooth

Pour over the biscuit base and smooth the top

Place on a baking tray and bake in oven for 20 minutes

Remove from oven and allow to cool for 20 minutes

Leave the oven switched on

Mix the Cream with the remaining Sugar and Vanilla Essence in a bowl

Spoon over the Cheesecake

Return to the oven for 10 minutes

Remove from oven and leave to cool

Then chill in the refrigerator for 8 hours, or preferably, overnight

To make the topping, place the Sugar in a saucepan with 2 Tbsp of Water over a low heat

Stir until the Sugar has dissolved

Increase the heat and add the Blueberries, cover and cook for a few minutes until berries begin to soften

Remove from the heat

Mix the Arrowroot and remaining Water in a bowl

Add to the fruit and stir until smooth

Return to a low heat

Cook until the juice thickens and turns translucent

Leave to cool

Remove the Cheesecake from the refrigerator 1 hour before serving

Spoon the topping over and chill until ready to serve

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