Eggless New York Cheesecake | Cheesecake Recipe | Chef Manish Khanna | #cheesecake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel has less fat than cream cheese, ricotta is often cheaper.

Prepare a 7-inch round tin by lining it with butter paper.

In a bowl, mix melted butter with crushed digestive biscuits until well combined.

Press the biscuit mixture tightly into the bottom of the prepared tin to form a base.

In a mixing bowl, add cream cheese and dairy cream, then add icing sugar and mix until the sugar loosens the cream cheese.

Continue mixing until the mixture is well combined.

Add corn flour and lemon juice, mixing until fully incorporated.

Pour the cheesecake filling into the prepared tin over the cookie base, leveling the top with a spatula.

Preheat the oven to 180°C (356°F).

Place the tin in a water bath (another container with water) and bake in the preheated oven for about 30 to 35 minutes until set.

After baking, let the cheesecake cool down before refrigerating it for a while.

Once chilled, unmold the cheesecake from the tin.

Top with blueberry compote and spread it around with a knife, decorating as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens