Recipe
New York-Style Cheesecake
Spiced Creamy Cheesecake Delight
4.7 out of 5
Indo cuisine is known for its rich and aromatic desserts. This adaptation of the classic New York-Style Cheesecake incorporates traditional Indo flavors to create a decadent and indulgent treat. The creamy texture and delicate spices make this cheesecake a perfect finale to any Indo meal.
Metadata
Preparation time
20 minutes
Cooking time
60-70 minutes
Total time
5 hours (including chilling time)
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Gluten-free (if using gluten-free graham crackers), Egg-free (if using egg substitutes)
Allergens
Dairy, Eggs, Gluten
Not suitable for
Vegan, Dairy-free
Ingredients
In this Indo adaptation, we infuse the cheesecake with warm spices like cardamom and cinnamon, giving it a unique flavor profile. Additionally, we use ghee instead of butter in the crust to add a hint of richness. The result is a fusion dessert that combines the best of American and Indo cuisines. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.
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2 cups (240g) graham cracker crumbs 2 cups (240g) graham cracker crumbs
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1/2 cup (113g) melted ghee 1/2 cup (113g) melted ghee
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1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
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2 tsp ground cardamom 2 tsp ground cardamom
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1 tsp ground cinnamon 1 tsp ground cinnamon
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32 oz (900g) cream cheese, softened 32 oz (900g) cream cheese, softened
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1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
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4 large eggs 4 large eggs
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1 cup (240ml) sour cream 1 cup (240ml) sour cream
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1 tsp vanilla extract 1 tsp vanilla extract
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1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
Nutrition
- Calories (kcal / KJ): 450 kcal / 1880 KJ
- Fat: 32g (Saturated Fat: 18g)
- Carbohydrates: 36g (Sugars: 26g)
- Protein: 8g
- Fiber: 1g
- Salt: 0.4g
Preparation
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1.Preheat the oven to 325°F (163°C).
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2.In a mixing bowl, combine the graham cracker crumbs, melted ghee, granulated sugar, cardamom, and cinnamon. Mix well until the crumbs are evenly coated.
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3.Press the crumb mixture into the bottom of a 9-inch (23cm) springform pan, forming an even crust.
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4.In a separate bowl, beat the cream cheese and granulated sugar until smooth and creamy.
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5.Add the eggs, one at a time, beating well after each addition.
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6.Mix in the sour cream and vanilla extract until well combined.
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7.Gradually add the flour and mix until just incorporated.
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8.Pour the cream cheese mixture over the crust in the springform pan.
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9.Smooth the top with a spatula and tap the pan gently on the counter to remove any air bubbles.
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10.Bake in the preheated oven for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
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11.Turn off the oven and leave the cheesecake inside for an additional 1 hour to cool gradually.
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12.Remove the cheesecake from the oven and let it cool completely at room temperature.
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13.Refrigerate for at least 4 hours, or overnight, before serving.
Treat your ingredients with care...
- Ghee — Make sure the ghee is melted and cooled slightly before using it in the crust. This will help the crust hold together better.
- Cream cheese — It is important to use softened cream cheese to ensure a smooth and creamy texture in the cheesecake.
Tips & Tricks
- For a spicier flavor, you can increase the amount of cardamom and cinnamon in the crust.
- To prevent cracks on the surface of the cheesecake, avoid overmixing the batter and do not open the oven door during baking.
- Serve the cheesecake chilled for the best texture and flavor.
Serving advice
Serve each slice of the Indo-style cheesecake with a sprinkle of ground cardamom and a dollop of whipped cream. This will enhance the flavors and add a touch of elegance to the presentation.
Presentation advice
To create an eye-catching presentation, garnish the cheesecake with a dusting of ground cinnamon and a few edible rose petals. This will add a pop of color and a hint of floral aroma.
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