Cheesecake with an Indian identity

If we had to name one of thing the whole world unitedly goes bananas over, it is undoubtedly a slice of cheesecake! Taking birth supposedly in Greece, it was originally considered a cake, which later evolved into its current form — with a creamy layer of cream cheese over a biscuit base.

While we definitely can’t argue on who made the first cheesecake, we know for sure how it has turned into an identity for each of the countries in the world. If you’re thinking what chefs in India are doing with their cheesecakes, you’d be amazed at the creativity they are showing on their baking trays!

As the world celebrates its love for this dessert with International Cheesecake Day next week, we take the opportunity to trace some of the finest and the most innovative cheesecakes.

Mango and rose water cheesecake Ingredients: Serves 8 Cheesecake mix Cream cheese —500 grams Castor sugar — 50 grams Cream — 500 ml Egg yolk—75 grams Rose water— 5 ml Sugar— 150 grams Water— 75 ml Gelatin— 65 grams Vanilla pod—1 Base Cookie crumbs—600 grams Melted butter—200 grams Mango compote Mango pulp— 500 ml Sugar— 25 grams

Method: To make the base Mix all the ingredients together, layer it in a cake tin lined with butter paper and refrigerate. For the mix Mix cheese and icing sugar and make it soft. Boil water with sugar, vanilla pod and gelatin. Add rose water when the mixture is warm. Beat the yolk while adding the warm sugar syrup little by little so that the yolk is cooked. Add this to the cheese mix. Gently whip the cream and fold it with the cheese mix. Pour it over the cookie base and leave it to set in the refrigerator. Make compote of mango with pulp and sugar cooked to a nice spreadable consistency. Serve the portioned cheese cake with mango compote with some sliced pistachio and fresh cut mango cubes — Chef Sathya is the executive chef at Hablis

Date and fig cheesecake Ingredients: Serves 8 For the base Crackers crumbed—100 grams Butter—30 grams Cheesecake Cream cheese — 600 grams Castor Sugar—150 grams Salt—1 gram Eggs—8 Heavy cream—350 grams Corn flour—30 grams Vanilla essence— 1 ml Topping Dates—100 grams Fig—100 grams Mango compote Butter—80 grams Sugar—30 grams

Method: Grease the tray and round ring with butter and crumb the cookies and add soft butter to it, spread it evenly on the tray. Combine the cheese, sugar and the salt and mix properly. Whisk the egg together and add the eggs to cream cheese mixture mix it well add corn flour. Add the heavy cream and vanilla and mix. Bake in hot water bath at 160 degree Celsius Chill the cheese cake and spread sautéed fig and dates evenly. — Chef Achal Aggarwal is the executive chef at Hilton

Salted caramel cheesecake Ingredients: For the crust Crumbed biscuits—1.5 cups Sugar—5 table spoons Butter—1/3 cup Filling Cream cheese — 225 grams Sugar—1.5 cups Eggs—4 Lemon juice—1 spoon Vanilla essence— 1 ml

Method: Combine all ingredients for the crust and set it into a tray. Then combine the filling elements and pour over the crust. Bake for 35 minutes in a pre-heated oven. Serve it chilled with a caramel sauce and peanuts (if desired) — This recipe is from popular bistro L’Amandier