This New York Cheesecake is the best cheesecake I’ve ever had. In US, cheesecake from cheesecake was our favourite but one we moved to India, I didn’t find one that’s cheesy and creamy. All of them had a sour and over powering cheese flavour. I decided to look out for recipes and bake a cheesecake myself and I found a perfect recipe posted by the master baker Dorie Greenspan.
I had to make some modifications to the ingredients list as I wanted the ingredients to be easily available rather than looking for them in specialised stores.
The cheesecake turned out to be perfect and got so many compliments from friends and family saying that this is the best cheesecake they’ve ever tasted. The best compliment came from my hubby saying this tasted better than the Cheesecake Factory cheesecake. Mission accomplished 🙂
Sending this recipe to our Bake-a-thon 2019.
Preparation Time: 15 minutes
Cook Time : 1 1/2 hours
Chilling time : 4+ hours
Makes : 10″ cheesecake
For the crust :
Marie gold biscuits or graham crackers : 250 grams
Sugar :2 tablespoons
Salt : a pinch
Unsalted Butter : 4 tablespoons
For the filling :
Cream cheese : 900 grams at room temperature
Granulated sugar : 1 1/3 cups
Salt : 1/8 teaspoon
Vanilla extract : 2 teaspoons
Eggs : 4 large
Greek yogurt or hung curd : 2/3 cups
Heavy whipping cream : 2/3 cups
Pulse the marie biscuits in a blender by adding sugar, salt and butter. The crumbs should be a little coarse. Don’t make fine powder.
Pre heat the oven to 350 degrees F.
Pour the crumbs in a 10″ springform pan and gently press down the using your fingers until the crumbs form an even layer. You can use a small bowl to press it down to make it smooth.
Place the pan in the oven and bake for 10 minutes, remove from the oven and let it cool.
Once the pan is cool, take 3 large aluminium foils and wrap it around the pan pressing it against the pan. Keep it aside.
In a large bowl, add the cream cheese by cutting it into chunks if needed and beat it on medium speed for 4 minutes until the cheese is smooth, soft and creamy. Add sugar and beat for another 4 minutes.
Add salt, vanilla and mix well. Add the eggs one at a time beating for one minute after each addition.
Add greek yogurt or hung curd and beat till everything is mixed well.
Add the whipping cream and beat until incorporated.
Preheat the oven to 325 degrees F/ 160 degrees C.
Prepare 2 quarts of boiling water and pour it in a roasting pan or if you don’t have one, you can use a 13X9 baking pan.
Pour the filling into the springform pan, smooth the top, place the pan in the roasting pan or on top of the baking pan and place it in the oven on the lower rack.
Bake the cheesecake for 1 1/2 hours.
Turn off the oven and crack open the oven door 1 inch and let the cake cool in the oven for 1 hour.
Cover the top of the cheesecake with foil without touching the cake and place it in the refrigerator for a minimum of 4 hours.
Serve the chilled cheesecake with some Strawberry Sauce or any compote of your choice.
Check out the other bloggers doing this Bake-a-thon