Classic Cheesecake

1. Prepare the Base:

• Crush the digestive biscuits into fine crumbs using a mixer.

• Mix the crumbs with melted butter and sugar (if using). The mixture should hold together when pressed.

• Press this mixture firmly into the bottom of a springform pan. Refrigerate for 10 minutes to set.

2. Make the Filling:

• In a large bowl, beat cream cheese, hung curd, fresh cream, and powdered sugar until smooth and creamy.

• Add cornflour, vanilla essence, and lemon juice. Mix well. (Cornflour acts as an egg substitute to help the cheesecake set.)

3. Assemble & Set:

• Pour the filling over the chilled biscuit base. Smooth the top with a spatula.

• Microwave Method:

  • Microwave on high power for 7-8 minutes. The cheesecake is done when the edges rise slightly, and the center is slightly wobbly.

• OR

• No-Bake Method: Refrigerate for 4-5 hours until firm.

4. Add Toppings & Serve:

• Once set, garnish with fresh fruits, chocolate sauce, or fruit jam.

• Gently release the cheesecake from the springform pan. Serve chilled!

Tips:

• Cream Cheese Substitute: Blend 1.5 cups hung paneer with 1/2 cup fresh cream for a homemade version.

• Oven Method: Bake at 160°C (325°F) for 30-35 minutes in a water bath.

• Replace cornflour with 1 tsp agar-agar powder (dissolved in 2 tbsp hot water) for a firmer texture.

• For a Gujarati twist, top with cardamom powder or sweet mango chutney!