Cheesecake
Everybody in my family loves cheesecake. We often get cheesecake made with gelatin in the bakery. This inspired me to try baking cheesecake using creme cheese at home. After a couple of tries and with a bit of a luck on my side I created this recipe. In this recipe I have used the ingredients which are generally available in all the grocery stores. The recipe does not require too many ingredients. This dessert has become one of the favorites in my family. Hopefully it becomes favorite in your family too.
Cheese Cake
Ingredients
- 400 Gm Cream Cheese
- 1 1/2 Cup Biscuit Crust
- 1/2 Cup Hung Curd
- 4 Eggs
- 2/3rd Cup Caster Sugar
- 4 Tbsp Butter
- 3 Tsp Vanilla Essence
Instructions
- Mix room temperature butter in biscuit crust.
- Mix well.
- Preheat the oven at 350.℉
- Press the biscuit crust in a cake pan evenly. Bake it for 5 minutes.
- Let it cool completely.
- Increase the oven temperature to 450℉.
- In a pan beat sugar and creme cheese on a low speed for about 30 seconds. The mixture should be smooth without any lump.
- Add 4 eggs, one egg at a time. Add One egg, mix well then add 2nd egg.
- Add hung curd and vanilla essence.
- Beat on low speed for about a minute.
- Line the cake pan with Aluminum foil.
- Keep the cake pan in a baking tray.
- Pour the mixture on cooled biscuit crust.
- Pour hot water in the baking tray. The water level should be about half way of the cake pan.
- Bake at 450℉ for about 10 minutes.
- Lower the temperature at 225℉.
- Bake the cake for 55 to 60 minutes.
- After 30 minutes rotate the pan so that the cake will bake evenly.
- Let it cool completely.
Notes
While baking the cheese cake we pour hot water around it to keep it moist from inside. The cheese cake will be a little jiggly at the center when it is done but it will firm up after cooling down.