Two days ago I was absolutely craving for a decent cheesecake, and couldn’t find any in Bhubaneswar. I even made Suman to take me to a bakery owned by a renowned 5-Star hotel chain. I was still disappointed with the quality, that’s when I decided to make my own cheesecake.
I went through several cooking sites, mostly American, and took bits and pieces from all and made my own recipe. And guess what it turned out to be pretty awesome.
Here’s the recipe for all the lovely people who requested for it….. My very own Raspberry Yogurt Cheesecake….
- Yogurt (1kg)
- Soft Cheese (500gms)
- Castor Sugar (250 gms)
- Ginger biscuits (250 gms)
- Butter (100 gms)
- Raspberry Jam (100 gms)
- Strain the yogurt to make ‘Hung Curd’….use a medium sized strainer or a very fine cloth, to drain the water out of the yogurt and leave it for 24 hours in the fridge.
- For the base crush the ginger biscuits (digestives biscuits can also be used instead) in a grinder in to a fine dust and mix it with melted butter.
- Line the spring based tin (bottom detachable) with butter and set the biscuit mix with your hands. Set aside in the fridge. Alternatively you can use any flat surfaced bowl and line it with grease poof paper or cling film.
- With a spatula mix the hung curd, castor sugar and soft cheese into a smooth paste.
- Spread the yogurt mix on top the layer of biscuit you have set aside before.
- Top it with jam of your choice
- Put the entire cake into your freezer for 2 hours before serving.
*For the soft cheese I chose Britannia cheese spread classic flavour.
**Use a jam that has fruit bits in it, I chose a raspberry jam made by St.Dalfour
***Don’t just follow the recipe blindly, increase or decrease the amount of yogurt, cheese and sugar according to your taste.
If I have not clarified any point properly do ask me…:)…..Enjoy!!!