New York Style Cheese Cake has rich and has a dense, smooth and creamy consistency that is hard to resist if you walk by a Cheese Cake Factory or a Dessert place in the US. Even if it was for a breakfast at Cheese Cake Factory, I would for no given excuse miss having my favorite cheese cake.
Once I moved out of US and while in my stay in France and back to India, I longed to make the same cheese cake, but could not source that exact same cream cheese that they used. Until such time in India a popular Indian local brand (Britannia) started selling it. Though does not thourouly match it, but works great and gives me a sense of satisfaction of having the real real cheese cake.
Delicious! If ever you try it, let me know how it turns out. As I have worked on the flavors and tried to get the right richness and texture with the Indian cheeses and Ovens.
Equipment used: Food Processor and Stand Mixer
MAKES one 9 inch cheesecake
Ingredients for the Filling
800 grams cream cheese (britannia - indian brand)
120 grams castor sugar
3 tablespoons all purpose flour
5 eggs, room temperature
¼ cup heavy cream
1 tablespoon lemon juice
a pinch of lemon zest
1 teaspoon vanilla extract
Ingredients for the Crust
2 cups Oreo or Bourbon cookies with the cream, crumbed in a food processor
½ cup softened butter
Method
Grease a 9 inch leakproof springform pan and keep aside. Preheat oven to 180C with rack in center of oven.
Place a broiler pan at the bottom lower rack of the oven to steam the cheese cake while it bakes.
Method For Crust
In a medium sized bowl combine the cracker crumbs and melted butter. Press the crumbs evenly over the bottom of the spring foam pan. Refrigerate the pan along with the crumbs for about half about 15 minutes while you make the filling.
Preheat the oven to 170 C.
Method For Filling
In large high walled bowl or the bowl of the stand mixer place the cream cheese, sugar, and flour and beat on medium speed until smooth and fluffy, scraping down the bowl as needed. Add in the eggs one at a time until well blended and the mixture looks fluffy.
Finally add the cream, lemon zest, vanilla extract and beat until well combined. Care not to over beat at this stage as the mixture can tend to curdle.
Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking sheet and place in the oven to bake. After about half and hour of baking, reduce the heat to 125 C and bake for another 45 minutes until the cheese cake is set and the center of the cheesecake looks a little wet and wobbly, but still firm.
Remove from the oven and allow it to cool completely. The cheese cake has to be refrigerated for at least 24 hours for it to set well for serving. You can cover the cheesecake with a cling wrap or foil and freeze for a few weeks as well.
When you are ready to serve, serve it along with some tropical fruits and any fruit compote. Heavenly!
 |
 |
 |
 |
 |
| Sign Up For Newsletters and Get Updated | ||||
|
 |
 |
 |
 |
 |
Comments