Manhattan Cream Cheesecake

In Nami-Nami's opinion, the best cream cheese cake recipe :) The cake is three-layered - below is a base of Digestive cookies, then a layer of cream cheese and a sour cream topping. If you want a fancier cream cheese cake, double the filling - the amounts of the base and sour cream remain the same. You can find the tools for baking and beautiful serving at the Apelsin store (in Järve and Rocca al Mare centers in Tallinn, Vaala center in Rakvere). PreparationMix crushed cookies and melted butter. Press the cookie crumbs into the bottom of a 22-24 cm diameter springform cake tin. Put it in the fridge to wait. Prepare the filling. Mix all the ingredients together, if desired, whip lightly with a mixer. Pour the filling onto the cookie base and bake in the oven at 180 degrees for about 30 minutes, until the mass has more or less congealed. Then take the cake out of the oven and let it cool for 20 minutes. Mix the sour cream, sugar and vanilla, carefully pour it on the cooled cake. Bake in a 230-degree oven for 5-7 minutes, until you can see that the sour cream layer has become a little drier on top. Let it cool thoroughly before serving. Serve, for example, with fresh berries. The cake in the photo is baked in a 20 cm diameter mold (the height of the finished cake is 3.5 cm); the side dish is strawberry-mint salsa with balsamic vinegar. Tips and recommendations The cream cheese must be room temperature and soft - otherwise you won't be able to mix the filling evenly!!! If you have a larger mold, you can find help here to convert the quantities. Article "Nami-Nami's best cream cheese cakes" INGREDIENTS Main: 8 Digestive - cookie (approx. 125 g) 50 g melted butter. Filling: 400 g of high-quality cream cheese, 75 g of sugar, 2 eggs, 0.5 teaspoon of vanilla extract or 1 teaspoon of vanilla sugar. Cover: 250 g of sour cream, 2 tablespoons of sugar, 0.5 teaspoon of vanilla extract or 1 teaspoon of high-quality vanilla sugar . Source: