Homemade Cream Cheese Cheesecake Recipe

What is it about Cheesecakes that make them so popular? If it is the cream cheese then, I have the perfect recipe for you. Homemade Cream Cheese Cheesecake from scratch.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

Cheesecakes are gourmet desserts that can very easily be made at home. My cream cheese recipe is fool proof and is a reasonable alternative to the branded ones. This recipe came about due to non availability of cream cheese in the place where I lived many years ago. 

A simple vanilla flavoured cheesecake with homemade cream cheese and yogurt can be served up with a berry sauce as well as with fresh fruits and berries. The combinations can be endless.

The velvety texture of the filling with the crisp biscuit base turns out to be a heavenly experience. Try the recipe…it’s no rocket science!

Click the  link below for the video recipe:

Cheesecake Recipe with homemade cream cheese                 Serves 10

Ingredients

For the CREAM CHEESE

Full cream milk – 1 ½ liters

Lemon juice – 4 tblsp

For the BISCUIT BASE

Digestive biscuit crumbs – 1 ½ cup

Melted butter – ½ cup

Icing sugar – 3 tblsp

For the CREAM CHEESE FILLING

Cream cheese – 1 ¼  cup or about 300g

Hung curd or yogurt –  ½ cup

Sweetened Condensed milk – ½ cup

Icing sugar – 3 tblsp

Salt – a pinch

Full fat /Heavy cream – 1 cup

Vanilla essence – 2 tsp

Powdered gelatin – 1 tblsp

Hot water – 2 tblsp

For the RASPBERRY STRAWBERRY SAUCE:

Raspberry Strawberry Preserve or any berry preserve or jam – 3 tblsp

Water – 1/3 cup

Method:

1.    For the CREAM CHEESE: Boil the milk on low heat stirring continuously. Turn off the heat and add in lemon juice a tablespoon at a time. Mixing completely after each addition till the milk solids separate from the whey. This is the cream cheese. Drain and reserve the whey.

2.    Cool completely. Add the cream cheese into a food processor or mixie and mix it to a fine paste. Add a little whey as required to run the mixie. Keep the cream cheese in the fridge.

3.    For the BISCUIT BASE: Combine all the ingredients thoroughly till the mix resembles wet sand. Pour it into a loose bottom cake tin. Spread evenly and use a small bowl or glass with a flat base to smooth the top. Set it in the fridge for half an hour.

4.    For the CREAM CHEESE FILLING: Dissolve the gelatin in hot water and keep aside to cool.

5.    In a large bowl, add in the cream cheese, hung curd, condensed milk, salt and icing sugar. Beat with a whisk or electrical beater to combine. Add in the heavy cream and the essence. Beat again till light and fluffy. Add in the gelatin(should be at room temp) and combine with the cream cheese filling.

6.    Take out the biscuit base from the fridge. It should be set and firm to touch. Pour in the cream cheese filling into the tin. Smooth the top with a knife.

7.    Let it set in the fridge for at least 4 hours or best done overnight.

8.    For the RASPBERRY STRAWBERRY SAUCE: Put the ingredients in a sauce pan and simmer over low heat till you get a pouring sauce. Let it cool complete. (The sauce will thicken further)

9.    To demould the cheesecake, run a knife along the edge. Carefully push it out of the tin. Cut into weges.

10. Serve with a little berry sauce on top. Garnish with mint leaves.

© Rinki’s Kitchen