New York-Style Cheesecake

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.

• 2 cups (240g) graham cracker crumbs 2 cups (240g) graham cracker crumbs
• 1/2 cup (113g) melted ghee 1/2 cup (113g) melted ghee
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 tsp ground cardamom 2 tsp ground cardamom
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 32 oz (900g) cream cheese, softened 32 oz (900g) cream cheese, softened
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 4 large eggs 4 large eggs
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 1 tsp vanilla extract 1 tsp vanilla extract
• 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

1. 1.
   Preheat the oven to 325°F (163°C).
2. 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.
3. 3.
   Press the crumb mixture into the bottom of a 9-inch (23cm) springform pan, forming an even crust.
4. 4.
   In a separate bowl, beat the cream cheese and granulated sugar until smooth and creamy.
5. 5.
   Add the eggs, one at a time, beating well after each addition.
6. 6.
   Mix in the sour cream and vanilla extract until well combined.
7. 7.
   Gradually add the flour and mix until just incorporated.
8. 8.
   Pour the cream cheese mixture over the crust in the springform pan.
9. 9.
   Smooth the top with a spatula and tap the pan gently on the counter to remove any air bubbles.
10. 10.
    Bake in the preheated oven for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
11. 11.
    Turn off the oven and leave the cheesecake inside for an additional 1 hour to cool gradually.
12. 12.
    Remove the cheesecake from the oven and let it cool completely at room temperature.
13. 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.