Name: Baked New York style cheesecake with yoghurt recipe by Shalini Digvijay at BetterButter
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 10
Ingredients: Hung curd made from approximately 1500 grams of regular yogurt 675 grams; Cream 200 mils; Cornflour 1/3 cup; Sugar 1/2 cup; Vanilla essence 1 teaspoon; Eggs 4; Oreo cookies / digestive cookies 2 packs 150 grams size; Cold butter I used amul, if you use unsalted, add a pinch of salt 50 grams

ABOUT Baked New York style cheesecake with yoghurt RECIPE

Classic American desert that is generally made with extremely high calorie cream cheese which incidentally is also extremely expensive, Industries cake I have significantly reduced the Calories and the cost without compromising upon the taste.

Ingredients Serving: 10

Hung curd made from approximately 1500 grams of regular yogurt 675 grams
Cream 200 mils
Cornflour 1/3 cup
Sugar 1/2 cup
Vanilla essence 1 teaspoon
Eggs 4
Oreo cookies / digestive cookies 2 packs 150 grams size
Cold butter I used amul, if you use unsalted, add a pinch of salt 50 grams

Instructions

Grind the cookies in a food processor or dry mixer jar.
Remove to a bowl. Dice cold butter into small pieces.
Using a fork try and blend in the butter till almost bread crumbs.
Line the base of your spring form tin with parchment paper. Tear out a long strip of aluminium foil. Fold and place the spring form tin on that.
Snugly wrap the tin with the al foil so that the water gets no space to seep in. Ive attached an old picture
Now pop the tin in the oven at 180C till the rest of the stuff is done or for 10 minutes.Remove from oven.
In a mixing bowl place the hung curd which should be at room temperature .Whisk in the cornflour.Add the cream, salt, sugar and vanilla essence.
Now whisk in 1 egg at a time. Ensure there are no streaks and taste for sugar. Add a spoon more if you feel its less sweet.Pour all the batter over the cookie crust.
Place a baking dish with an inch of water in the oven and place the spring form tin on that. Bake for atleast 60 minutes and check till done.Once only the centre is a little jiggly, remove from the steam bath and allow it to cool in the oven.
Cover with film and chill at least 6 hours before cutting into wedges.Slice and serve with a fruit sauce.
I dusted a little freeze dried raspberry powder for tartness over my wedge..

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