Eggless New York
Baked Cheesecake
workshop by Pastry Chef
Aditi Goyal
CLASSIC NEW YORK BAKED CHEESECAKE
ingredients biscuit base
350 grams Cream Cheese (Room temp) 100 grams Digestive Biscuits
150 grams Powdered Sugar/Castor Sugar 7 grams Castor/Powdered sugar
15 grams Corn Starch 38 grams Melted Butter
100 grams Cream*
65 grams Milk
2 tsp Lemon Juice
1tsp Vanilla
*Cream used in the recipe is cream which has fat 25% or higher. Dairy based
whipping cream can be used but not non dairy whipping cream
method
Crush biscuits using a food processor or rolling pin
Add sugar and melted butter to the crushed biscuits.
Transfer it into a 6inch tin/ring mould lined with parchment paper on the
base as well as sides
Spread out the biscuit base mixture evenly in the mould and press using the
back of a glass.
Bake at 180C for 7-8mins
Remove and cool till you prepare the cheesecake filling.
Mix room temprature cream, milk and lemon juice together and let it stand
for 5 mins
Meanwhile beat cream cheese until lump free using a hand beater.
Mix together the sugar and cornstarch and add it to the cream cheese and
beat until incorporated.
Add cream milk mixture and vanilla to the batter and mix until incorporated
well. Don't overmix
Pass the batter through a sieve to remove any lumps.
Pour the batter on the biscuit base.
Bake in water bath at 180C for 60-70 mins until cheesecake is mostly set but
still slightly wobbly in the middle.
Cool the cheesecake until room temperature then chill it refrigerator for
minimum 4 hour or overnight is best.
Top it up with any topping of choice.
TOPPING RECIPES
Silky Chocolate Ganache
45 grams Dark Chocolate
30 grams Milk Chocolate
60 grams Cream
10 grams Honey
Put chopped chocolate in a heat proof bowl.
Warm up the cream until it simmers.
Pour the hot cream over the chocolate along with the honey and let it sit for
5 mins covered.
After 5 mins give it a mix until it nice and smooth
Let the ganache cool to room temp and pour over chilled cheesecake and spread
it evevly. Let it set in fridge.
Once set decoarte with some chocolate shavings or cherries or any fruit on top.
Blueberry/ Berry Compote
125 grams Blueberry or Any berry of choice (Fresh or frozen)
15 grams Sugar
1tsp Lemon Juice
Add blueberries it to a saucepan along with sugar and lemon juice cook on
medium heat until the bluberries are soft and wilted and mixture thickens.
Remove in a bowl and cool completely
Spread it over chilled cheesecake and top it fresh blueberries to decorate.
Lemon Curd
1tsp Lemon Zest
50 grams Sugar
50 grams Lemon Juice
35 grams Butter
2 tsp Cornstarch
1 tbsp Water
75grams Condensed Milk
Mix the corn flour into the water. Keep aside.
In a sauce pan add the sugar and lemon zest and rub them together to release
the oil in lemon zest.
To the sauce add in the lemon juice and butter and bring it to a boil while
stirring for 3-4 minutes.
Mix in the dissolved cornflour and simmer for 1-2 minutes until it thickens.
You can add yellow fodd colour at this point but its optional.
Take off heat , pour into a bowl and stir in condensed milk.
Cover with cling wrap touching the surface of the lemon curd let it cool down
a little and then in fridge until chilled.
Spread it over chilled cheesecake and top it whipped cream and lemon slices
to decorate.
Banoffee
TOFFEE TOPPING
20 grams Sugar
20 grams Butter
40 grams Warm Milk
150 grams Condensed Milk
Place sugar in a sauce pan and put it on medium heat. Caramelise the sugar
until amber in colour
Add in the butter once the sugar caramelizes to the desired colour and let it
melt completely.
Add the warm milk little by little and whisk until completely mixed.
Add in the condensed milk and bring it to boil over medium heat. Make sure
you stir continuously using a spatula. Cook for couple of minutes until
thickened.
Remove in a bowl let it cool completely.
Chill in refrigerator until ready to use.
ASSEMBLY
Toffee topping
Banana Slices
100 grams Whipped Cream
Spread the toffee topping over chilled cheesecake, arrange the banana slices
on top and pipe some whipped cream over it.
Decorate with some shaved/grated chocolate.
Oreo
CRUST
100 grams Oreo or any chocolate cookies
20 grams Melted Butter
TOPPING
Chocolate Ganache
Few Oreo Cookies
Instead of digestive biscuit crust use oreo cookies crust for the cheesecake.
Once the cheesecake is baked and cooled drizzle some ganache on top and
add oreo cookies pieces on top.
You can pipe some whipped cream as well
Lotus
CRUST
100 grams Lotus Biscuit
40 grams Melted Butter
TOPPING
80 grams Lotus Biscoff Spread
Few Lotus Biscuit
Instead of digestive biscuit crust use lotus biscuit crust for the cheesecake.
Spread or pipe lotus biscoff on top of chilled cheesecake
Decorate with whipped cream and lotus biscuits
basic conversions
Brand Suggestions
1.Cream Cheese - Dlecta/Philadelphia/ Dairy Kraft
2. Castor/Powdered Sugar- Trust/Mawana/Tate & Lyle/SIS
3.Milk- Amul/Mother Dairy/Al Marai
4. Vanilla Essence/Extract- Bush/Sprig/Ossoro/Fab/Goodness
5.Chocolate- Callebaut/Cacao Ivory/2M/Van Houten/Morde COD15
6.Butter- Amul/President/Lupark
7.Condensed Milk- Nestle
8.Corn Flour - Brown N Polson/Weikfield/Foster Clarks
9.Whipping cream- Puck/ President/ Elle n vire/Arla/Rich/Tropolite
10. Fresh Cream – Amul, Milky Mist
Shelf Life
Upto 5 days in refrigerator
3 months in Freezer
Piping Tips Used
Open French Star
Saint Honore
1M
terms & conditions
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