Manhattan Cheesecake
1.
A group photo of the ingredients, in addition to sugar and vanilla. You can make homemade sour cream if you can’t buy it: mix 370g light cream with 80g yogurt evenly, leave it at room temperature for 8-12 hours until it is completely solidified, and transfer it to the refrigerator freezer. It can be stored for about a week.
2.
Digestion biscuits are finely crushed in a fresh-keeping bag, or crushed with a food processor
3.
Rub the lemon and orange out of the zest. Remember to stop when rubbing it on the whitish area, because the white zest is bitter.
4.
Preheat the oven to 170 degrees first. Put the biscuit crumbs in a basin, add half a lemon zest and one orange zest, pour the melted butter and stir evenly
5.
Take a 10-inch round cake mold with open bottom and smear the inside with butter to prevent staining
6.
Pour the biscuits into the cake mold and flatten them, make the edges 2-3 cm higher, cool for 15-20 minutes, put them in the preheated oven, bake at 170 degrees for 10-15 minutes until browned, after taking out Cool for another 10-15 minutes
7.
Add the cream cheese with fine sugar and stir while heating over water until it has no particles and is smooth. Add the eggs in portions, add one and mix well and then add the next. Add vanilla, half a lemon zest and sour cream, mix well, and let stand for 20 minutes
8.
Put the cheese mixture on the cooled cookie crumb base, put it in the oven and bake at 190 degrees for 20-30 minutes
9.
After cooling the baked cake, cover it and let it stand for at least 8 hours before eating. Garnished with berries is more delicious.
10.
When cutting, put the knife on fire and then cut again, you can cut neatly and beautifully
