New York Style Cheesecake Adapted for India
Experience the decadence of a classic New York-style cheesecake with an Indian-inspired twist! This recipe embraces local ingredients like digestive biscuits or Marie biscuits for the crust and rich Amul cream cheese paired with hung curd (a perfect substitute for sour cream) for the creamy filling. The result is a velvety, tangy dessert with just the right touch of sweetness and a hint of freshness from lemon juice. Baked to perfection in a water bath for that signature smooth texture, this cheesecake is free from cracks and brimming with flavor. Whether you’re hosting a festive gathering or treating yourself, this indulgent dessert is irresistible and surprisingly easy to master. Perfectly balanced and universally loved, it’s a show-stopper that combines international elegance with local accessibility.
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Ingredients
- 200 grams digestive biscuits (or Marie biscuits)
- 80 grams unsalted butter, melted
- 450 grams cream cheese (Amul or similar)
- 250 grams hung curd (Greek yogurt as a substitute)
- 200 grams granulated sugar
- 3 large eggs
- 120 ml heavy cream
- 2 tablespoons cornflour
- 1.5 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 liter warm water
Directions
Step 1
Preheat the oven to 180°C (350°F). Grease and line the bottom of an 8-inch springform pan with parchment paper.
Step 2
Using a food processor or rolling pin, crush the digestive biscuits into a fine powder. Transfer to a bowl and mix in the melted butter until the texture resembles wet sand.
Step 3
Press the biscuit mixture into the bottom of the prepared pan to form an even crust. Use the back of a spoon or the bottom of a glass to smooth it out. Refrigerate for 15 minutes.
Step 4
In a large mixing bowl, beat the cream cheese and hung curd together until smooth and creamy. Add granulated sugar and mix until well combined.
Step 5
In a small bowl, whisk together the eggs, heavy cream, vanilla extract, lemon juice, and cornflour. Gradually add this mixture to the cream cheese batter, blending until the filling is smooth and lump-free.
Step 6
Pour the filling over the chilled crust in the springform pan and tap the pan gently on the counter to remove air bubbles.
Step 7
Prepare a water bath by wrapping the bottom of the springform pan tightly with aluminum foil. Place the pan into a larger baking dish and pour warm water into the dish until it’s halfway up the sides of the springform pan.
Step 8
Bake the cheesecake in the preheated oven for 55-60 minutes or until the edges are set but the center still jiggles slightly when shaken.
Step 9
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 30 minutes. This helps prevent cracking.
Step 10
Remove the cheesecake from the oven and water bath, and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Step 11
Run a knife around the edges of the cheesecake before releasing the springform pan. Slice and serve chilled!
Nutrition Facts
| Serving size | (2501.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4682.3 |
| Total Fat 291.5g | 0% |
| Saturated Fat 166.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1315.1mg | 0% |
| Sodium 2413.6mg | 0% |
| Total Carbohydrate 382.5g | 0% |
| Dietary Fiber 8.4g | 0% |
| Total Sugars 267.7g | |
| Protein 90.0g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 970.9mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 1387.0mg | 0% |
Source of Calories