Hey friends! Finally I’m here today with my first cheesecake recipe. I had been contemplating the idea of sharing cheesecake recipes for a while now, so today I finally made up mind to share it. I thought of baking a New York style cheesecake with an Indian touch(using India friendly ingredients). What I’ve to share today is a desi or Indian adaptation of New York Style Cheesecake.
The idea of sharing the Indian version is to cater to those people who are really intersted in baking a cheesecake but cannot fulfill it due to lack of availability of ingredients. New York Style Cheesecake is a dessert that everyone craves for all over the world, so do I and I’ve been fortunate enough to consume it a couple of times during my stay in Bangalore and Mumbai where these things are not hard to find. Plus I’ve also got a chance to put up in Europe for few months and realized that availability of raw materials for baking purpose is like a child’s play there. What made me do this post is that there are many places in India where cream cheese, sour cream, heavy whipping cream etc are not handy and in some places they are not even available. Even if they are available the prices are sky high. Back in my hometown now, I’ve realized that there were certain obstacles in this field but I did not give up the idea of blogging because baking and cooking are my passion and I can do anything for it. WHY COMPROMISE WHEN YOU CAN SUBSTITUTE? Though now I find most of the things in my city, it was not easy, I have to explore a lot to buy one thing. I’ve still not found sour cream here and use hung curd as a substitute in my recipes.
For my friends who are confused between a regular cheesecake and a New York Style Cheesecake, a regular cheese can be made without baking and can be set using gelatin or agar agar. A New York Style Cheesecake is a baked version where eggs, flour, heavy cream, cream cheese, sour cream etc. are the main ingredients. New York style cheesecake is also very rich, creamy and dense in texture which is derived from the egg yolks.
Still wondering what the Indian version will be like? Do not worry, you do not need any such ingredient whose availability is scarce or null. This recipe does not have heavy cream, cream cheese or sour cream in it. It is made up with ingredients which are common in every Indian household. Still the taste and consistency is as rich as the New York style cheesecake. Also, you do not need to bake this in a water bath which is a common way of baking cheesecakes.
Anyone who loves cheesecake and cannot find cream cheese can have a look at my post where I made a Homemade Cream Cheese substitute. You may use this for making cheesecakes, frosting and use as a spread too. Anyway this particular recipe wont need the substitute. It is much more easier than you could ever think!
The desi version of the recipe uses crumbled paneer or Indian cottage cheese and yoghurt/curd as its main ingredients. A New York style cheesecake is incomplete without eggs so I have used eggs in the recipe. For my vegan friends I’ll soon come up with a cheesecake recipe for you guys.
The original New York style cheesecake is also on the list of upcoming recipes for the blog. Also other cheesecakes baked and unbaked shall be soon seen on the blog.
Indianised version of the New York style cheesecake is anytime healthier if compared to the original because this recipe cuts off the overloaded cream cheese, heavy cream, sour cream etc. You can be guilt free while having this and if you are counting calories, this is definitely a low calorie cheesecake. Be happy and just bake it away!
I found this recipe when I was lurking around Pinterest long back. Got the recipe right at once and made it several times but delayed in sharing here due to lack of time but as it is rightly said, “Its never too late for anything!” hehe.. so here goes the recipe!
- Low sugar biscuits - 20
- Sugar - 3 tbsp (for the crust) + ¾ cup (for the filling)
- Melted butter - 3 tbsp
- Paneer/Indian cottage cheese - 500 gm
- Yoghurt/curd - 7 tbsp
- Eggs - 3
- All purpose flour/maida - 2 tbsp
- Vanilla Essence - 1 tbsp
- Chocolate syrup - as required (to drizzle from top)
- Grease and line a 22 cm round spring form pan.
- Preheat the oven to 150 degree celsius.
- For the crust, crush the biscuits to dust in a grinder, add in sugar and melted butter and pulse again so that all the ingredients combine well.
- Now take the spring form pan and press the biscuit mixture firmly to the bottom of the pan using a rubber spatula or a flat based bowl.
- Once done, bake the crust for 10 minutes.
- Meanwhile, prepare the filling, add in paneer and curd in a food processor and pulse till you get a smooth paste.
- Now transfer the paneer curd mixture into a mixing bowl.
- Add in eggs, one at a time and beating well using a hand blender.
- Put in the sugar, all purpose flour, vanilla essence and mix well until fully combined.
- Pour the prepared batter slowly over the baked crust.
- Bake it in a preheated oven for 40 minutes at 150 degree celsius.
- Once the cheesecake is done, cool it down completely.
- Refrigerate for 4 to 5 hours, preferably overnight.
- Slice carefully, drizzle chocolate syrup from top and serve chilled.