Cheesecake is believed to have been originally from ancient Greece. Story goes that cheesecake might have been served to athletes for the Olympic Games held in 776 BC. How anyone would want to stop eating cheesecake once they take a bite, and still go for a run, is beyond me! Cheesecakes were also known to be famously provided as wedding cakes for Greek weddings.
This is my take on the famous New York cheesecake. I made it eggless as I am allergic to eggs! As awesome and as intimidating as it looks, this cheesecake is so easy to make that you just can't get it wrong.
Fair warning though, the amount of patience you need to have to wait for it to bake and cool is a whole new level. That being said, trust me when I say this —It’s worth the wait!
This will definitely be a showstopper for your next potluck! Try it out, have a bite and feel the sweet cream cheese melt away in your mouth. You won't even believe that it is eggless!
- 200 g – Digestive biscuits
- 100 ml melted butter
- 900 g – Full fat cream cheese
- 1 ¼ cup – Granulated sugar
- 1 cup – Yogurt (or buttermilk)
- ½ cup – Milk
- 2 tbsp – All purpose flour
- 2 tbsp – Cornstarch (also called cornflour)
- 2 tsp - Pure Vanilla extract
- 2 tsp – Lemon juice
- Gel food color
- Preheat the oven to 390 F.
- Take a 9” cake pan, lay a parchment paper at the bottom and grease it as well as the sides, using melted butter.
- Crush the digestive biscuits to crumbs. Use a food processor or crush it by putting the biscuits in a zip-lock bag and using a rolling pin over it.
- Mix the melted butter into the crumbs until thoroughly mixed.
- Press the crumbs onto the bottom of the greased pan using your palm or the flat bottom side of a cup.
- Bake it in the oven for 10 mins for the base to form.
- After this, keep the pan out and let it cool for 5 mins and pop it in the refrigerator till the filling is ready.
- Keep oven preheated at 390 F.
- In a large bowl, whisk the cream cheese on low speed using an electric mixer.
- Add the sugar in two additions as you beat the cheese for about 2 minutes till it becomes creamy. Check out the video to see the consistency.
- Add corn flour, all purpose flour, vanilla extract, lemon juice, yogurt and milk, one by one. Whisk for about 30 seconds to 1 minute.
- Divide the batter in the following way for each of the colors : 1 ½ cup – Red, 1 ¼ cup – Orange, 1 cup – Yellow, ¾ cup – Green, ½ cup – Blue and ¼ cup – Violet.
- Pour the batter into the previously prepared pan with the base, in the following order: Red, orange, yellow, green, blue and violet, pouring very carefully in the center.
- Bake at 390 F for 20 minutes. This aids the rise.
- Reduce the temperature to 230 F and bake for another hour. By now you should see a wobble in the center of the cake.
- Switch the oven off. Keeping the oven door slightly open, let the cake cool inside the oven for 1 hour
- Now place the pan on a wire rack and let it cool at room temperature.
- Cover loosely with a foil and refrigerate it overnight or about 6 to 8 hours
- After an overnight cooling, release the cake from the pan. Then DIG IN!
- Run a sharp knife under hot water, dab it dry and slice through the cake. This makes sure you get as much of a clean and smooth slice.
- It is best to use gel coloring since it gives a very rich color for the smallest amount of gel.