Ingredients for New York Style Cheesecake Adapted For India
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How to Make New York Style Cheesecake Adapted For India
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a food processor, combine 1 ½ cups of digestive biscuits (or Marie biscuits) and 6 tablespoons of melted unsalted butter. Pulse until finely crumbed.
- Press the biscuit mixture into the bottom of the prepared pan, creating an even crust. Bake for 10 minutes, then remove and let cool.
- In a large bowl, beat together 2 (8-ounce) packages of hung curd (or thick Greek yogurt) until smooth and creamy.
- Add 1 ½ cups granulated sugar, 2 teaspoons vanilla extract, and ¼ cup lemon juice to the hung curd. Beat until well combined.
- In a separate bowl, whisk together 4 large eggs and 2 egg yolks until light and frothy.
- Gradually add the egg mixture to the hung curd mixture, mixing gently until just combined. Do not overmix.
- Pour the batter over the cooled crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 50-55 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This prevents cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
69g
Fat
11g
Carbs
6g
