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Cheesecake

Sujata Roy
Cheesecake with easily available ingredients. Want to make Cheesecake but you don’t have cream cheese and fresh cream? No problem let’s make Cheesecake with whatever available in your pantry. 
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Dessert
Cuisine continental
Servings 6 People

Equipment

  • 1 Mixing bo6
  • 1 Whisker 
  • 1 Baking pan or mould
  • 1 Oven

Ingredients
  

  • 12 Digestive biscuit
  • 2 tbsp  Butter 
  • 1 cup  Cream cheese Tightly packed
  • 1/4 cup hung curd
  • 1/2 cup Sugar 
  • 2 tbsp Cornflour 
  • 1/2 cup Cream or malai
  • 2 tsp Lemon juice
  • 1/4 tsp Lemon zest
  • 2 tsp  Vanilla essence

Instructions
 

  • Break the digestive biscuit into small pieces. Grind the biscuit pieces into fine powder. Watch video recipe for detailed method.
  • Melt butter in microwave for 30 seconds or heat to melt on stove top. Add ground biscuit and mix well.
  • Generously grease silicon moulds or springform pan with butter or oil. Transfer the ground butter mixed biscuit into the pan or mould.
  • Press to make an even layer in the bottom. Press with a spoon or back of a bowl or glass. Place the mould or pan in refrigerator for at least 30-60 minutes.
  • In a large bowl whisk cream cheese and sugar. Whisk well to make smooth. Add Hung curd, Cornflour, lemon juice, lemon zest and vanilla essence. Whisk everything well to make a smooth lump free batter.
  • Add Cream or malai, Whisk again. Don’t over beat. Whisk only to combine everything well. If you are using malai or milk topping over beating will turns the malai into butter.
  • Take out the mould or pan from the refrigerator. Pour the batter over the biscuit crumb. Tap the pan gently.
  • For microwave preheat at 170° convection or hot blast mode. Bake for 8 minutes or till edges slightly puffed up and separated from the pan or mould. For OTG preheat at 180° and bake 35-30 minutes or till edges puffed up.
  • Let the cheesecake cool down completely. Cover with aluminum foil and keep in refrigerator for 6-8 hours. Better to keep overnight. Gently remove the cheesecake from the pan or mould. Serve chilled soft delicious cheesecake as it is or with any fruit sauce.

Video

Notes

1. You can also make this cheesecake with store bought cream cheese.
2. You can use any biscuit instead of digestive biscuit.
3. Any flavour or fruit puree can be used in the batter.
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