The quest for baking a cheesecake at home started about 3.5 years back, when we lived in Hyderabad. We had recently tried a baked New York cheesecake at the Coffee Bean and Tea Leaf outlet in Select Citywalk Mall, in one of our many weekend trips to Delhi. Needless to say we were totally smitten. Not that we had not had cheesecake before but this was something else. Just a perfectly thick crust and a rich, creamy and delightful filling. We were hooked and wanted to cook at home. But that was before our blog and before we had started practicing the art of baking. Our experiment was a complete failure and we ended up eating a rubbery milky sweet thing.
Fast-forward to now and after several baking blogs, we were confident to try it again. And so we did....and forgot any other cheesecake we had ever had. This IS our new benchmark!
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Ingredients
For base
1/2 cup crushed Marie biscuits (traditionally one is supposed to use graham crackers)
1 tbsp melted butter
For filling
360 gms cream cheese
3/4th cup sour cream
1 cup and 1 tbsp granulated sugar
2 eggs
2 egg whites
2 tbsp all purpose flour
1/2 tsp vanilla extract
1/2 tsp lemon zest (of 2 lemons)
Method
To prepare base
1. Mix the crushed biscuits and butter to form a coarse mixture.
2. In a 9-inch baking pan, spread the mixture uniformly so it covers the base and the sides. Adjust the quantity to make sure a 1/2 cm thick covering is formed
3. Bake for about 8 minutes at 175 degree centigrade
4. Let it cool for about 10 minutes.
To prepare filling
1. To make your own sour cream -pulse 1 cup cottage cheese or homemade cheese with 5 tbsp of milk and 1 tbsp of lemon juice in a mixer until smooth.
2. In a grinder, add sugar and pulse it into a fine powder.
3. Now add cream cheese and grind it for 4 -5 mins to get a smooth creamy mix.
4. Now add sour cream and pulse for another 3-4 mins.
5. In another bowl, whip eggs and now transfer cheese mix to the same bowl and keep stirring. You may use a hand blender to achieve good consistency.
6. Now add flour, lemon zest and vanilla extract and use hand blender to slowly fold these ingredients in batter.
7. Your batter is ready to go in oven. Pour this on the base, and let it bake for 70 mins at 175 degree Celsius. Watch closely and take out early when you see the top browning on the edges.
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8. Once, baking is complete, let it cool in oven for 20 mins.
9. Run a sharp knife along the edges.
10. Keep it in refrigerator for 6 - 8 hours.
Serve it chilled!
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Fast-forward to now and after several baking blogs, we were confident to try it again. And so we did....and forgot any other cheesecake we had ever had. This IS our new benchmark!
Ingredients
For base
1/2 cup crushed Marie biscuits (traditionally one is supposed to use graham crackers)
1 tbsp melted butter
For filling
360 gms cream cheese
3/4th cup sour cream
1 cup and 1 tbsp granulated sugar
2 eggs
2 egg whites
2 tbsp all purpose flour
1/2 tsp vanilla extract
1/2 tsp lemon zest (of 2 lemons)
Method
To prepare base
1. Mix the crushed biscuits and butter to form a coarse mixture.
2. In a 9-inch baking pan, spread the mixture uniformly so it covers the base and the sides. Adjust the quantity to make sure a 1/2 cm thick covering is formed
3. Bake for about 8 minutes at 175 degree centigrade
4. Let it cool for about 10 minutes.
To prepare filling
1. To make your own sour cream -pulse 1 cup cottage cheese or homemade cheese with 5 tbsp of milk and 1 tbsp of lemon juice in a mixer until smooth.
2. In a grinder, add sugar and pulse it into a fine powder.
3. Now add cream cheese and grind it for 4 -5 mins to get a smooth creamy mix.
4. Now add sour cream and pulse for another 3-4 mins.
5. In another bowl, whip eggs and now transfer cheese mix to the same bowl and keep stirring. You may use a hand blender to achieve good consistency.
6. Now add flour, lemon zest and vanilla extract and use hand blender to slowly fold these ingredients in batter.
7. Your batter is ready to go in oven. Pour this on the base, and let it bake for 70 mins at 175 degree Celsius. Watch closely and take out early when you see the top browning on the edges.
8. Once, baking is complete, let it cool in oven for 20 mins.
9. Run a sharp knife along the edges.
10. Keep it in refrigerator for 6 - 8 hours.
Serve it chilled!
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