Vanilla Cheesecake | New York Style Cheesecake Without Oven | Easy Cheesecake Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar tanginess with fewer calories.

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel has less fat, while ricotta is often cheaper.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier, while margarine can be less expensive.

Take 4 cups of milk in a large pot and add 1/2 cup of fresh cream.

Boil the milk on the gas stove, stirring occasionally until it comes to a boil.

Once the milk boils, turn off the flame and stir for 3-4 minutes to cool it down slightly.

Add 1 tablespoon of vinegar to the milk and stir gently until it starts to curdle.

If not fully curdled, add another tablespoon of vinegar and stir until the milk is fully curdled and the green liquid separates.

Strain the curds using a clean cotton cloth and wash it with cold water 3-4 times to remove the vinegar smell.

Squeeze out the excess water from the curds and let it sit for about 30 minutes under a heavy weight to drain more water.

Crush 130 grams of Parle-G biscuits into a powder using a grinder.

In a bowl, mix the biscuit powder with 2 tablespoons of melted butter until well combined.

Press the biscuit mixture evenly into the bottom of a 6-inch diameter cake tin and refrigerate it.

After 30 minutes, remove the curds from the cloth and blend them in a blender until smooth and creamy.

In a bowl, combine 3/4 cup of condensed milk, 200 grams of cream cheese, and 1/4 teaspoon of vanilla essence, mixing until smooth.

Add 1 tablespoon of lemon juice and 1.5 tablespoons of cornflour to the mixture and blend until smooth and creamy.

Pour the cheesecake batter over the biscuit base in the cake tin and tap it to settle.

Prepare a steamer by boiling water in a large pot and placing a stand inside.

Place the cake tin in the steamer, cover it to prevent condensation, and steam on medium flame for 30-35 minutes.

After 35 minutes, check if the cheesecake is set and remove it from the steamer.

Let the cheesecake cool to room temperature before refrigerating it for 1 hour.

After 1 hour, demold the cheesecake by placing it on a glass and gently pulling the tin down.

Decorate the cheesecake with white chocolate flakes or any toppings of your choice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens