When I made the no bake mango cheesecake I didn’t know that there is a baked cheese cake recipe. But after I got so many messages and mails from readers, I went through some recipes for the baked cheese cakes. As expected they were full of eggs and I didn’t want to make it with eggs. To my surprise, no one is interested in egg based recipes in my blog. Every time I post an egg based recipe, my readers show no interest in that post. So I think I am destined for eggless bakes. I had some home made cream cheese and home made mascarpone cheese and yes a large batch of sour cream. I incorporated all these three in my version of the New York Cheesecake aka baked cheesecake. I didn’t have any idea about how it would turn. I noted down an egg based recipe from a blog and now I lost the link and am searching for it with out any result. So let us move on to how I made it eggless with out a link back to the original post.
I topped my cheesecake with caramel sauce and every thing mingled together to form an absolutely delicious cheese cake. But be warned, this is so heavy with all those cheeses and sour cream. So even a small piece will make you skip dinner. The baking is done in parts and at various temperatures. First the base is baked for 10 minutes at 180°C. Then the cheesecake mixture is baked for 10 minutes at 240°C. And then the temperature is brought down to 110°C and baked for 40 minutes. Then the oven is switched off and the cheesecake is left inside until the oven is cool. And finally the oven door is opened slightly and the cheesecake is allowed to cool inside the oven for a further 1 1/2 hours. Then the whole cake is refrigerated for 3 hours before slicing. Is your head spinning? Mine was spinning while I read the recipe but I just gathered enough courage to make this I didn’t regret. While slicing the caramel sauce drips down the sides and it looks so lovely.
Makes one 8″ cheesecake
For the Crust:
Milk Biscuits – 85gm
For The Filling:
Cream Cheese (click on link for recipe)-1 1/4 cup
Mascarpone Cheese (click on link for recipe)-1 cup
Sour Cream (click on link for recipe) – 3/4 cup
Corn Flour-1/4 cup
Vanilla Essence – 1 tsp
Caramel Sauce (click on link for recipe)-1/2 cup
Preheat oven to 180°C.
In a mixer, crumble biscuits.
Add melted butter and run the mixer until combined. It will be crumbly.
Transfer this base to a lined and greased 8″ round spring form pan.
With the help of a spoon press the mixture evenly along the base.
Bake in oven for 10 minutes.
Now increase oven temperature to 240°C.
In a large bowl cream together mascarpone cheese, cream cheese, sugar, sour cream, corn flour, milk and vanilla essence until it forms a smooth batter.
Pour the batter into the prepared base.
Bake in oven for 10 minutes.
Now reduce oven temperature to 110°C.
Continue baking for 40 minutes. The mixture will be wobbly in the centre but it is perfectly fine.
Switch off oven but let the cheesecake bake in the residual heat until the oven is completely cool.
Now remove cheese cake from oven, run a knife along the edges.
Return it back to oven, keep the oven door open and let it cool completely. It will take 1 1/2 hours.
Now pour the topping on the cake. Make sure that the topping stays inside the top crust and does not touch the sides of the pan. It will be extremely messy.
Cover with a foil and cool for 3 hours.
Now gently remove the outer ring and using a long spatula, remove the cheesecake fro the base and transfer to a serving plate.
Slice it and serve immediately.
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