Shaswati Curd cheesecake, also known as “Indian cheesecake,” is a variation of traditional cheesecake that incorporates curd (also known as yogurt) as a key ingredient. Curd cheesecake is particularly popular in India and other South Asian countries where curd is a staple dairy product.
Preparation Time: 20 minutes
Baking Time: 60 minutes
Cooling Time: 5 hours
Total Time: 6 hours 20 minutes
Ingredients
1cup-240ml; 1tablespoon – 15ml; 1teaspoon – 5ml;
For the biscuit base:
– 16 digestive biscuits
– 3-4 tbsp melted butter
For the cheesecake batter:
– 500ml creamy curd (Greek yogurt can be used)
– 150ml condensed milk
– 2 tbsp corn starch
– ½ tsp vanilla essence
– ¼ cup milk
For garnish the cheesecake:
– rose petals
– 4 tbsp of chopped nuts
How to make curd cheesecake
1. Crush the digestive biscuits in a food processor or by placing them in a zip-top bag and using a rolling pin. You want to achieve fine crumbs.
2. Transfer the biscuit crumbs to a mixing bowl and add the melted butter. Mix well until the crumbs are evenly coated with butter.
3. Press the mixture into the base of a greased 8 or 9-inch springform pan. Use the back of a spoon to firmly press down the crumbs, creating an even layer. Place the pan in the refrigerator while you prepare the cheesecake batter.
4. Preheat your oven to 180°C (350°F).
5. In a large mixing bowl, combine the creamy curd (Greek yogurt), condensed milk, and vanilla essence. Mix until smooth and well combined.
6. In a separate small bowl, dissolve the corn starch in ¼ cup of milk, ensuring there are no lumps.
7. Gradually pour the corn starch mixture into the curd mixture while stirring continuously. This helps thicken the batter and prevents lumps. Mix the batter until it is smooth and has a uniform consistency.
8. Remove the springform pan with the biscuit base from the refrigerator.
9. Gently pour the prepared cheesecake batter over the biscuit base in the pan. Tap the pan on the counter a few times to release any air bubbles and ensure an even surface.
10. Place the pan on another baking tray and pour hot water up to 1 inch. Now place it in the preheated oven and bake for 60 minutes, or until the edges are set and the center is slightly jiggly.
11. Once baked, turn off the oven and crack the oven door open. Allow the cheesecake to cool gradually in the oven for about 30 minutes.
12. Afterward, remove the cheesecake from the oven and let it cool to room temperature.
13. Once completely cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set.
14. Carefully remove the sides of the springform pan before serving. Garnish its top with freshly chopped nut and rose petals before serving. Slice the curd cheesecake into portions and serve chilled.
Enjoy your homemade Curd Cheesecake!
Here, you can read it in Bengali – দই চিজকেক
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