Cheesecake

Srividya Dantuluri

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5 min read

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Jan 1, 2024

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Red velvet cheesecake

1. Get 800g of Dlecta cream cheese. Leave the cream cheese at room temperature.
2. Pre heat the oven at 163C and put water on the stove for hot water bath.
3. Take 2 cups of Oreo biscuits and make into a powder. Add 4 tbsp melted butter and blend. Generously grease the bottom and sides of an 8” inverted pan. Press the mixture to the bottom of the pan.
4. Bake the crust for 10 mins and set aside to cool.
5. Reduce the oven temperature to 148C.
6. Beat 700g of cream cheese, 1 cup sugar, 3 tbsp cocoa powder on low speed.
7. Add 1 cup heavy whipping cream without sugar and 1/4 cup buttermilk and beat in low speed until mixed. Use the spatula to scrape the sides occasionally.
8. Add 4 eggs one by one beating at low speed. Add 2 tsp vanilla essence, 2 tsp vinegar and quite a bit of red food colour and mix well.
9. Line the spring foam pan with aluminium foil on the outside. Add two layers if needed. This prevents the water from the water bath from getting in.
10. Pour the batter. Place in a water bath. The water should cover the pan until half.
11. Bake for 100 mins. The centre should be jiggly.
12. Off the oven and keep the door closed for 30 mins.
13. Open the door halfway and leave that way for another 30 mins
14. Remove the cake and refrigerate overnight
15. Next morning, beat some whipping cream and layer the top of the cake.
16. Let it set for 8 hours.

Blueberry

1. Pre-heat the oven to 177C.
2. Take two cups (boxes) of blueberries in a saucepan. Add 2 tbsp sugar and leave on simmer for the blueberries to leave juices.
3. Take 1 tbsp warm water and mix 1 tsp lemon juice, 2 tsps corn flour until there are no lumps.
4. After the blueberries start leaving juices, add the corn flour mixture. Keep squishing the blueberries with a spatula until they almost become a liquid. There should be no solid pieces of blueberry.
5. Take Nutri choice crackers and blend into a powder. Take 2 cups of cracker powder, 1/4 cup sugar, 5 tbsp of melted butter and mix. The powder should hold shape. Add more butter as needed.
6. Prepare a 8” spring foam pan with butter. Press the cracker powder to the bottom and little on the sides. Bake for 12 mins.
7. After the pan cools, wrap it in aluminium foil.
8. Start boiling water for the water bath.
9. Take all the following components at room temperature. Add 675g of Dlecta cream cheese and 1 cup sugar and beat using an electric whisk on medium speed until the mixture turns creamy.
10. Add 1 cup of Greek yogurt also at room temperature, 2 tsp vanilla essence and whisk until creamy. Do not over mix.
11. Add 3 eggs, one after the other and keep whisking. Whisk at low speed to avoid air bubbles.
12. Pour into the pan, add dollops of blueberry mixture. Run a stick to create the pattern.
13. Put the pan in a water bath and bake for 60 mins until the centre is still slightly wiggly.
14. Leave the oven door open for another hour.
15. Cling wrap the pan and leave in the fridge to set for at least 6 hours. Overnight is much preferred.

New York Cheesecake

1. Pre-heat the oven to 180C.
2. Generously butter the bottom and sides of the 8" spring foam pan. Turn the bottom upside down before buttering.
3. Take 1.5 cups of Nutri-choice biscuits in a blender. Add 2 tbsp of sugar, 4.5 tbsp of melted butter and grind.
4. Press the mixture to the bottom of the spring foam pan and bake at 180C for 9 minutes.
5. Once done, cool the pan on a tabletop.
6. Increase the oven temperature to 220C.
7. Meanwhile, take 900g of D’lecta cream cheese at room temperature and whip for a couple of minutes.
8. Add 1 1/8 cups of sugar, 2tbsp of corn flour and whip some more. At this point, the mixture might look a little grainy, but thats ok. It will settle.
9. Add 4 eggs and 1 egg yolk one by one and keep whipping at medium speed.
10. Add 1/2 cup D’lecta heavy cream, 1.5 tsp of vanilla essence and whip. At this point, the batter is creamy and slightly airy.
11. Pour the batter to the pan and bake for 10 minutes.
12. Then reduce the temperature to 110 C. This is the next dot after the minimum on the oven. Bake here for about 65 minutes. The sides turn golden brown, the outer edge is just set and the center is slightly wobbly. Observe closely here, and bake for a few minutes more if needed.
13. Once done, keep the oven door very slightly ajar for another hour. Once the cake completely cools, wrap in cling-wrap and set in the fridge overnight.

Basque Cheesecake

1. Pre-heat the oven to 230C.
2. Take 500g of cream cheese at room temperature. Beat well with electric whipper. Keep scraping the sides with a spatula.
3. Once the cream cheese becomes slightly creamy, add 3/4 cup sugar and whip.
4. Add 3 eggs one by one. Keep whipping and mixing with the spatula.
5. In a separate bowl, take 1/4 cup of heavy cream at room temperature. Add 2 tbsps of flour and whisk well with a small whisk until there are no lumps. Add 1 cup of heavy cream, 1 tsp sugar, 1/4 tsp salt to this mixture, and whisk well.
6. Add this mixture to the cream cheese and whisk well.
7. Add 1 tsp vanilla extract and 1 tbsp lemon juice and whisk well.
8. Prepare a 8” springform pan by layering with butter paper, with 2” hanging on each side. Add one more butter paper at 90 degree. The paper is more pliable if it is crumpled.
9. Pour the mixture through a sieve into the springform pan.
10. Bake for 29 minutes. The cake is jiggly at this point and is slightly browned. Turn on the broiler for 1 minute or Neil the top darkens. Cool until the cake reaches room temperature and refrigerate overnight.