Classic American cheesecake (Manhattan Cheesecake)

Ingredients

Directions

1. 1

   For the bottom, melt butter in a pot. Remove from the heat and let it cool down a little. Fill the biscuits into a large freezer bag and crumble them finely with a rolling pin. Mix cookie crumbs and butter well.

2. 2

   Grease a springform pan (26 cm Ø) and sprinkle with flour. Put crumbs into the springform pan and press them firmly to a smooth bottom. Chill for about 30 minutes.

3. 3

   Place two sheets of aluminium foil (approx. 38 cm each) crosswise on the work surface, place the springform pan in the middle of the pan. Wrap the foil around the outside wall of the springform pan and press it tightly.

4. 4

   Mix cream cheese, sugar, starch and vanilla extract. Stir in eggs and cream one after the other. Pour the cheese cream onto the base. Place the mould on the fat pan of the oven and pour as much hot water into the fat pan that the water reaches about 2.5 cm at the edge of the springform pan.

5. 5

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour until the cream hardly wobbles at all if you shake the tin slightly.

6. 6

   Take out of the oven, remove foil. Let the cake cool down in the mould on a cake rack for about 1 hour. Cover with cling film and place in the refrigerator for at least 4.5 hours, preferably overnight.

7. 7

   Then remove the cake from the pan, arrange it and cut it into pieces.