New York Style Eggless Cheesecake | Home-made Cream Cheese | Rich & Creamy | Chef Sanjyot Keer

The first 1000 people to use this link will get a 1 month free trial of Skillshare- https://skl.sh/yourfoodlab07211 Home-made cream cheese recipe:    • No Bake Mango Cheesecake | Home-made Cream...   Full written recipe for Eggless New York style cheesecake Prep time: 15-20 minutes Cooking time: 1 hour Serves: 1 kg cheese cake Ingredients: • Parle G Biscuit 140 gm (you can use crackers biscuit too) • Melted butter 80 gm • Cream cheese 300 gm • Powdered sugar ½ cup • Fresh cream 3/4th cup • Condensed milk 180 ml • Vanilla extract 1 tsp • Thick curd 1/4th cup • Zest of 1 lemon • Lemon juice of half lemon • Corn starch 1 tbsp • Any berry compote Method: • Start by first crushing the biscuit, you can use, food processor, a zip lock bag or else you can use a clean and fresh cloth to crush the biscuit, add melted butter and mix well. Add melted butter with biscuit if using food processor or a zip lock bag. • Take a 8 inch spring form mould, and just set the base tray upside down, lock the spring form mould, doing this step will help to demould the cheesecake effortlessly. • Transfer the butter and biscuit mixture in the spring form mould & press it with a pav bhaji masher or any flat bottom utensil, you can use a glass as well, to even the surface, press nicely to make the base of the cheese cake. Bake the base in a preheated oven at 165 ℃ for 10-12 minutes. After baking remove and allow to cool down, by the time you can make the cheese cake mixture. • For making the cheese cake mixture, add the cream cheese and powdered sugar in a mixing bowl, make sure to sift the powdered sugar to avoid any grains, use a electric beater or hand whisk to beat the mixture, cream the cream cheese until the mixture is creamy in texture. • Further add fresh cream, condensed milk, vanilla extract, thick curd, lemon zest, lemon juice & corn starch, sift the cornstarch before adding, use a spatula to fold and mix well, make sure not to over mix the mixture. • Pour the mixture over the baked base and tap to remove any air pockets. • For baking cheesecake, we need to use water bath baking method also known as bain-marie, for that, use a foil paper and butter paper and wrap around the cake mould nicely. Further fill water in the baking tray and place the foil wrapped cheesecake in it. • Now, bake the cheesecake in a preheated oven at 165 ℃ for 45-50 minutes. • After baking the texture of the cheese cake will be a little wobbly, run a clean knife around the sides of the cake and cool down. Remove the butter paper & foil wrap. • Once cooled down, refrigerate in the fridge for 5-6 hours. • After chilling in the fridge, carefully open the lock of the spring form mould to demould, take a thin & wide spatula and remove the cake carefully. • Your eggless New York cheese cake is ready, slice & serve as it is or just add berry compote of your choice to elevate its elegance. #YFL #SanjyotKeer #Cheesecake The Music I use in All my videos - https://bit.ly/3g4OjmW​​​​​​​​​ (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN