Ultra rich, creamy, dense, smooth and amazingly delicious for words, this season try this baked eggless cheese in flavors of Rose and cardamom and you would ask for nothing more. It’s so easy to prepare and so satiny rich in texture. Love New York style cheesecake, then you definitely need to try the eggless version and you would be totally delighted with the flavor and texture
The cheesecake can be served as is. Alternatively, it tastes equally good with whipped cream and nuts on top
I have used digestive biscuits as base, if you like the base to be ultra crisp then bake for 5-6 mins, cool and refrigerate it. It’s always best to cool the cheesecake overnight, this allows the flavors to set in completely. I generally serve it 24 hours later for the best taste
Unlike the New York cheesecake which has eggs in it, this is eggless hence this will not rise, so if you want a good height , you can bake in 7″ cake tin. My cheesecake didn’t crack at the top so I did not find the necessity of water bath however if you face issues with cracked tops then take a bigger cake tin, fill it with water until it’s midway of the cake tin and then place the cake tin in this bigger tin and bake.
Springform cake tin are notorious for batter leaks so if you face similar issues then do use aluminum foil and wrap the cake tin completely with the foil on base and sides. You cannot use regular cake tin for cheesecake else it would be disaster while demolding. Since it’s already summer here, when I took out the cheesecake from the oven , it didn’t make much difference , however, if you are baking this in winter, then, it’s recommended to leave it in oven for 1 hour with door slightly open, this will allow cheesecake to come to room temperature normally.
Do watch the video for better clarity in preparation and share your experience once you prepare the cake
Notes:
*All ingredients must be at room temperature
*Never overmix the batter as it would incorporate air bubbles and can crack the top of cheesecake
**Every oven is different so keep an eye on cheesecake after 45 mins. I did not experience any issues however If your oven is getting heated quickly then place the cake tin in water bath while baking for smooth cheesecake top
**I have used non dairy whipping cream so the sweetness was perfect. Increase the sugar slightly for regular whipping cream
**Instead of Greek yogurt, sour cream can also be used
Preparation time: 15 mins Baking time: 45 mins Total time: 60 mins
Servings: 8
Ingredients
1 cup = 240 ml
- 100g Biscuits (Marie/Digestive etc.)
- 2 tbsp. unsalted butter, melted
- 300g Cream cheese
- 60g Greek yogurt
- 60 ml Whipping cream
- 1/3 cup Sugar
- 1.5 tbsp. Rose water
- 1 tbsp. Corn flour
- 1 teaspoon Cardamom powder
- Pink food color – optional
Steps to prepare
*Always read the notes before the preparation
- Grease 8″ Springform cake pan, line bottom with parchment paper with excess hanging outside, this will help ease cheesecake from the pan
- Ground biscuits to powder and add butter. Mix until well combined
- Add the mixture to cake pin and spread evenly. Press the mixture to the base
- Refrigerate cake tin for 30-45 minutes
- Preheat oven to 160 degree Celsius
- Blend whipping cream in a bowl for 2-3 mins over low speed
- Add yogurt, cream cheese and blend for 20 seconds until smooth and creamy
- Add sugar, rose water, cardamom and pink food color. Blend until just combined
- Now sprinkle corn flour on top an mix with spatula
- Pour the batter into cold cake tin and level evenly
- Tap the tin on the counter to smoothen the top and release trapped air bubbles
- Bake for 45-60 minutes. Cheesecake should be golden brown on top, slightly pulled away from the edges and little wobbly on top
- Cool the cheesecake to room temperature. While, it’s cooling, it will further cook hence never over bake cheesecake
- Cover with cling wrap and refrigerate for 6 hours, preferably overnight
- Remove the cheesecake from the tin. Serve cheesecake as is or top with whipped cream and nuts
- Slice and serve the delicious cheesecake. Store leftovers under refrigeration and consume within 4-5 days
- Cheesecake can also be frozen for 1 month
Cook with Rekha 