New York style baked cheesecake with a rich yet light cream cheese filling and a buttery biscuit crust.
Whenever I think of cheesecake I think about the episode from the TV sitcom Friends where Rachel and Chandler discover the most luscious and creamy cheesecake they have eaten. And ever since that episode, I have wanted to get my hands on a cheesecake that would make me feel how they feel while eating a piece of that cheesecake.
The recipe that I am sharing today is my answer to that episode. The recipe yields a baked cheesecake that has a rich yet light cream cheese filling. I have made this recipe a couple of times now. Each time I have made it for guests, and after baking and letting it cool, I never found time to photograph it, even though it always came out really good. Its good that I didn’t photograph it then because the more I made it the more I gathered on tips and tricks that will help you get the perfect creamy baked New york cheesecake.
The original recipe doesn’t have a crust, but my mom likes crusts, and I have realized so do a lot of other people. Graham crackers are not easily available in India. While traditionally, one would use graham crackers in crust, digestive cookies are a good substitute for using in cheesecake crusts In India, you get McVities digestive cookies which can be used to make the cheesecake crust. I sometimes like to mix in a packet of Unibic’s Honey Oatmeal digestive cookies as well and am always happy with the results.
The recipe is adapted from here and I am so grateful for Katy to have posted it. The original recipe as is was perfect, but required a little tweaking to suit my and my family’s liking.
A few tips I have learnt from the original post (do check it out) as well as baking it a couple of times now, is to make sure all your ingredients are at room temperature. It is very important to keep that in mind if you want a smooth, creamy filling. Although its a vanilla cheesecake, I like the slight tang from lemon and recommend you using both the lemon zest and lemon juice. A 2-hour bake in my oven gives the perfect texture to the cheesecake. Cooking in a bain-marie helps the filling cook slowly and evenly, yielding a creamy cheesecake.
These chocolate peanut butter cookies are a peanut butter and chocolate lover’s delight. Plus, they are whole wheat!
I love baking cookies. I love baking actually. But I do love baking cookies, in particular. The dough is easy to put together. You can scoop out portions and keep the cookie dough in the freezer to bake any time you want. And there are so many variations you can try.
Recently I had planned to make my peanut butter cookie recipe from the blog. While measuring the ingredients I decided to swap some of the flour with cocoa powder to make chocolate peanut butter cookies instead of my regular peanut butter cookies. I also made them 100% whole wheat. They came out great and thought will share the recipe with you.
A note: I did not change the sugar amount, since I like my chocolate stuff to be less on the sweet side. In case you like sweeter cookies, add 2 tbsp of sugar to the recipe.
If you are following me on instagram, you would have seen the post on the chocolate chip cookies. It was one of the first posts I wrote on the blog, and while I have made the recipe a couple of times now, it was only recently that I updated it with better photographs and a printable recipe. If you are looking for more cookie inspiration check out that blog post too.
The last couple of days have been busy and was only able to post one new recipe last week but in the coming few days I have a cheesecake recipe, a granola recipe and a corn tikki recipe to share. I am also looking for ideas and inspiration for recipes to try and love hearing your suggestions. Also, a big thank you to everyone who has tried a recipe from the blog and tagged me on your posts on instagram and left a comment on the blog or messaged on Facebook. It really means a lot to me when I see you trying a recipe out and liking it!
Hope you get to try this recipe out. If you do, do share your results. Have a great day!
From scratch sweet pull apart monkey bread made with whole wheat challah dough and a generous topping of cinnamon sugar.
Remember the braided whole wheat challah loaf I shared few posts back. Since the recipe yields two loaves, I decided to play with shapes and ended up making this Monkey Bread Challah with the other half of the dough. The challah dough recipe is wonderful and add some cinnamon sugar and butter to the dough, the results are a buttery billowy pull apart sweet bread.
I adapted the recipe from the Hot Bread Kitchen cookbook. If you love baking breads, its a cookbook you will love to have on your book shelf.
This was the first time I was working with challah bread and I loved it. It is one of my new favorite breads to bake. The best part is the dough makes enough for two loaves. With one loaf you can go the traditional braided challah way and with the other you can experiment and make something sweet. That ways you get the best of both worlds- one savory loaf and one sweet loaf.
It doesn’t hurt that it is part whole wheat too 🙂
I have a few recipes lined up for the coming weeks. I know it is Tuesday and generally I post on Garam Masala Tuesdays but as you can see I haven’t been as regular with them as I used to be. I don’t cook much Indian these days since my parents have a great cook who makes amazing Indian food. But when I posted the insta stories on Seviyaan (vermicelli) burfi, I got a few requests to start GMT again. So once I have a few Indian recipes lined up, I will start posting on GMT again.
Let me know if there is a particular recipe you would like me to try and share.
For now enjoy this whole wheat monkey bread challah recipe.