Who doesn’t love a classic baked cheesecake? I admit making it can be bit of a drag..first baking it and then waiting for it to chill till its the perfect temperature for consumption. I think its totally worth the wait..that rich creamy decadent Philly cheesecake with the strawberry topping.. Yes, I love the baked more than the no bake gelatin based cheesecake. It is the perfect desert for the holidays!
I have made a few alterations to the classic Philly cheesecake recipe and it turned out great!
- 1 bar Philadelphia cream cheese
- 1 cup hung curd / Greek curd
- 1 cup whipped cream
- 1 cup castor sugar
- 3 eggs
- 1 tbs vanilla essence
- 2 packs digestive biscuits/ crackers
- 50 grams butter
- 1/2 cup castor sugar
Crush the digestive biscuits and combine with the 1/2 cup of sugar. Gently fold the butter till it is a huge ball.
Line a baking dish with parchment and flatten this biscuit ball till evenly spread. Refrigerate for 15 minutes.
For the cheesecake,
In a mixing bowl, smoothen the cream cheese and sugar then add the hung yogurt and combine.
Gently fold in one egg at a time.
Then, fold in the whipped cream.
Add vanilla essence and fold.
Now, pour this batter gently over the biscuit base.
Let it sit for about 15 minutes.
Pre- heat the oven to 180 degrees Celsius.
Throw in the cake and allow it to bake.
Keep checking on it. The top make crack, but that’s okay, it’ll get covered up with topping! 😉
Refrigerate for 6 hours.
Cut into pieces..
And add your favorite topping!
Strawberry, blueberry..whatever you like..😊
You could use fresh fruits too..
I’ve used strawberry jam.
Here you go, your baked cheese cake! 💁