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  • Writer's pictureApeksha Gore

New York Cheesecake - Indian Style

Updated: Sep 24, 2019

I was ever so fascinated by the classic cheese cake recipe. However, try as i might, I couldn't find the perfect creamcheese on Indian store shelves. Finally, I decided to get innovative and make my own cream cheese at  home After some research and shuffling through a few recipes, I found that  cream cheese is not only easy to make at home, but it also turns out creamier and better than the store brought cheese. The only thing is this beauty needs is a lot of patience. This is not a cake that you can turn out in an hour. This one demands attention and care and only then you can proudly present the perfect cheese cake. Took me 2 days end to end, from making the cream cheese to chilling the cake to the right time and yet it was devoured in less than 2 hours Firstly, let me write down recipe for the cheese cake, recipe for the Cream cheese will follow  Ingredients For crust Digestive biscuits 120 gms Caster sugar 1 or 2 tablespoons Butter 70 grams For cake Cream cheese 500gms Plain flour 1 tablespoon 2 eggs Zest and juice of one lemon Caster sugar 120 grams 3/4th cup Sour cream (or full fat cream with 1 tablespoon lime juice) vanilla extract 1 tsp  For cream topping Full fat whipping cream 200 grams Icing sugar 50 grams Fresh fruits like strawberries, raspberries 3 berry jam (optional) Preparation Part 1 - Crust 1. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of an 8 inch springfoam or loose bottom cake tin with baking paper

2. To begin with the crust, crush digestive biscuits in a bowl, mix sugar and add melted butter. Crush with your hands till it resembles fine bread crumbs. Bake for 10 mins and let it cool in the tin

Part 2 - Cake filling

3. As the crust cools down, reduce oven temperature to 150 degrees. In a bowl beat cream cheese till soft and smooth, about 5 mins when mixing by hand. 4. Add sugar and continue beating softly, I did not use my blender as it may be too fast for cream cheese 5. Add one egg at a time until well blended 6. Add sour cream, flour and lemon zest and juice, vanilla extract one by one 7. Increase oven temperature to 180 degrees again. 8. Pour cake filling over cooled crust and tap the sides gently to ease out any air bubbles. The top should be smooth and free of any lumps 9. Cover bottom of the pan in foil to avoid liquid oozing out into your oven 10. Total baking time is 45-50 minutes. However, temperature of the oven needs to be gradually reduced during this time. 11. First 25 minutes, bake at 180 degrees. Then reduce oven temperature to 170 degrees. After 10 minutes reduce oven temperature to 160 degrees and finally after another 10 minutes reduce to 150 degrees. At this point, we have passed 45 minutes of baking time and the cake must be almost ready.The top should appear to be golden yellow. If it appears to be browning too much cover the top with a foil. We are looking for a cake which is leaving the tin from the sides but still has a little wobble in the centre. 12. After 10 minutes (55 min of total baking time), switch off the oven and leave cake in the oven for another one hour 13. For a perfect cheesecake without any cracks, the temperature needs to be lowered gradually. Any sudden dip in the surrounding temperature will lead to a brittle cheesecake 14. After one hour, open the oven door with cake still in 15. Once the oven is completely cooled down, take the cake out and leave on a table top until it is at room temperature 16. Chill the cake in fridge over night or minimum 6-8 hours

For the topping

17. Before you serve, whip full fat cream with sugar until soft peaks are formed and spread evenly above the cheesecake 18. Top with chilled and cut fresh fruits and serve 19. Alternatively, if you do not like too much cream, you can warm any favourite jam over a water bath or in a microwave in short bursts and pour over the cheesecake

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