Cheesecake: Layered Goodness

Cheesecake recipe

A layered cake that can be baked or unbaked, cheesecake is a dessert that can take many forms. Cheesecakes supposedly originated in ancient Greece and were even served to athletes at the first Olympic Games. The word cheesecake was coined in the 15th century and it is believed that it evolved into its current form in the 18th century. An easy cheesecake recipe is about combining cream, condensed milk, and cheese over a biscuit butter base. There are many ways to make simple cheesecake recipes and traditional cheesecake recipes that you can find online. The ingredients which are used in cheesecake are cream cheese, icing sugar, caster sugar, corn flour, sour cream, flavors. So as a flavor we are using mango pulp and mango dicing. To make Cheesecake healthier, you can use buckwheat flour and substitute corn flour with egg. For the best cheesecake recipe, avoid whipped cream cheese and use cream cheese blocks instead. Do not poke in the center of the cheesecake to see if it is cooked and do not open the oven while the cheesecake is being baked. Do not over bake the cheesecake as it will lead to cracks and spoil the texture of the cake. Chef Harish Kumar, Crowne Plaza New Delhi Okhla says, “all the ingredients be it cream cheese, eggs, sour cream or even sugar should always be at room temperature to ensure that cheesecake is not lumpy and that the ingredients blend in smoothly. Adding a little flour or cornstarch in the cheesecake also prevents eggs from over coagulating.

Every country has its own version of what they call a cheesecake and it is these myriad interpretations that make the dish much loved across the world. Unlike traditional cakes that are always baked, a cheesecake can be non-baked which adds to its charm. It is also a great way for non-bakers to start making desserts. Sameer Khot, Pastry Chef, Grand Hyatt Mumbai Hotel and Residences shares some tips on how to make cheesecake, “when making cheesecake, don’t over mix the batter or mix on too high speed. Both over mixing and mixing on a high speed add more air to a batter. Too much air in a cheesecake can cause cracks in a few ways.” Durbar Basu Ray, Pastry Chef, Novotel ibis Bengaluru Outer Ring Road adds, “do not mix the batter at high speed or over mix. Use little cornstarch, it will prevent cracks and give it a creamier texture. Cream cheese used for the recipe should always be used at room temperature to avoid lump formation and it also helps in mixing evenly.” For an original cheesecake recipe, make sure not to use any additions like fruits or chocolates and using a combination of cream cheese, sugar, sour cream, eggs and vanilla essence you can create a decadent delight in your kitchen. 

We have curated a selection of cheesecake recipes including some easy cheesecake recipes that will have you wear your apron and head to the kitchen.

Vanilla baked Cheesecake recipe (courtesy Chef Praveen Shetty, Director of Culinary, Conrad Bengaluru)


  • Cream Cheese 150 grams
  • Full cream 80 grams
  • Icing Sugar 50 grams
  • Condensed Milk 50 grams
  • Egg 3 no
  • Vanilla Pod 1 no
  • Corn Flour 15 grams

For Raspberry Syrup                 

  • Fresh Raspberry 100 grams
  • Caster sugar 40 grams
  • Water 100 ml

 For Garnish                   

  • White Chocolate 10 grams


•            In a mixing bowl mix cream cheese and Full cream to incorporate both smoothly.

•            Add egg, icing sugar, milk maid and corn flour mix well to avoid any lumps, slit vanilla Pod and mix well.

•            Line your cake mold and place it on a baking tray on a double boiler, you can also bake it in a silicone mold.

•            Preheat your oven at 160 Degree and bake it for 30 to 35 minutes. Take it out, rest it and cut into a desired shape from a cutter or a knife.

Raspberry Syrup

•            In a saucepan take Raspberry, water and sugar, cook them at 112 degrees centigrade and strain the mixture. Garnish it according to your choice and serve.

•            You can serve as per your choice of garnish or sauce like berry sauce or custard sauce or plain also.

Cheesecake recipe (Courtesy Sameer Khot, Pastry Chef, Grand Hyatt Mumbai Hotel and Residences)

Cheesecake recipe


  • Cream Cheese 420 Grams
  • Sour Cream 100 Grams
  • Mango Dices 1 No
  • Castor Sugar 40 Grams
  • Corn Flour 15 Grams
  • Icing Sugar 40 Grams
  • Eggs 40 Grams
  • Mango Puree 60 Grams
  • Flour 150 Grams
  • Butter 50 grams
  • Brown sugar 25 grams


  • Whisk together cream cheese along with castor sugar. Then add in sour cream mango puree corn flour and icing sugar. Finally add in the eggs one by one.                   
  • Line the tray with baking paper. Put a layer of graham cracker crumb mixed along with melted butter on the bottom. Pour the cheesecake mix on top.                          
  • Bake the cake at a temperature of 160 degrees centigrade for 45 to 55 minutes.         

Baked Cheesecake recipe (Courtesy Durbar Basu Ray, Pastry Chef, Novotel ibis Bengaluru Outer Ring Road)

Yield: 15 Glass Bottles (capacity of 1 bottle 225 ml)


For base

  • Sable Cookie Crumbs 600 grams
  • Melted Butter 100 grams
  • Orange Zest 20 grams

For Cheesecake

  • Cream Cheese 1000 grams
  • Sugar 300 grams
  • Eggs 150 grams
  • Vanilla Essence 5 ml
  • Lemon Essence 3 ml
  • Corn Flour 35 grams
  • Sour Cream 300 grams
  • You can also add chocolate chips, dried fruit, nuts, banana chips, vanilla as per your preference.


  • For the base combine all the ingredients and make a 1cm high layer in the glass jars. Bake the base at 180°C for 12 minutes till it turns golden brown.
  • Beat cheese, sugar, corn flour, sour cream together slowly, till it’s smooth. Add eggs, vanilla and lemon essence. Do not aerate.
  • Pour the cheesecake mix over the baked bases in the glass jars till 2cm from the brim of the glass jars. Bake it at 150°C in a water bath for 40-50 minutes.
  • Bring the baked cheesecake to room temperature. Chill the baked cheesecake for 2 hours garnish with a dollop of whipped cream and chopped nuts. Serve chilled.

Motichur Crumble Cheesecake recipe (Courtesy Sumiet Raghuvanshi (Corporate Chef – White Castle Hospitality that owns M Bar Kitchen, Ozora & Mozza in Kolkata)


  • Philadelphia Cheese 90 grams
  • Whipped cream 50 grams
  • Sugar 1 cup (100 grams)
  • Motichur Ladoo 3 pc (available on Amazon)
  • Gelatin 5 grams
  • Pomegranate 1 tablespoon (according to taste)
  • Mint few leaves
  • Oreo 1 packet (small)
  • Pancake batter 50 grams
  • Salted caramel for garnish
  • Refined flour ½ cup (50 grams)
  • Powdered Sugar for garnish


  • First layer: mix equal amount of refined flour and butter together to make an uneven textured dough, keep it in fridge for half an hour; using a rolling pin and some flour spread out the dough to an even thickness and bake at 165 degrees for 12 min, let it cool; then crush it evenly to make the crust of the cheese cake. Put it in the fridge to set.
  • Second layer: break the motichur ladoo in a bowl; prepare gelatin and mix it in the ladoo. Put the ladoo mixture on top of the already set layer of homemade cookie.
  • Third layer: mix Philadelphia cheese and whipped cream sugar in a uniform mixture, add fresh pomegranate and mint leaves into the mixture. Mix everything gently and then pour the mixture on top of the motichur layer, level it evenly and let it set for two hours.
  • Oreo Pakora: freeze the Oreos for an hour, dip it in pancake batter, and fry it in medium heated oil. Cook evenly from both sides and take out on a tissue paper to soak the excess oil, dip the hot pakora salted caramel and sprinkle powdered sugar.

Tip: you can use a Borosil bowl to set the cheesecake if you don’t have a cake ring.

Garnish: use fresh pomegranate, mint leaves and Oreo pakora as a garnish.

Baked Blueberry Cheesecake recipe (courtesy Executive Chef Sougata Halder, Aloft Bengaluru Cessna Business Park)

Cheesecake recipe

Serves: Two


For the cheesecake mixture

  • Cream cheese 250 Grams        
  • Castor sugar 100 Grams
  • Whole eggs 3 no
  • Flour 25 Grams
  • Curd 25 Grams
  • Vanilla essence 10 ml
  • Blueberry 100 Grams

For the base

  • Flour 125 Grams
  • Sugar 75 Grams
  • Butter 85 Grams
  • Almond flakes 20 Grams


  • Mix all the ingredients listed under base and line a cake tin / mold with silver foil.
  • Place the crumble mixture and flatten to the bottom of the tin (6 to 10 mm) and bake for 15 minutes. Allow to cool for 15 to 20 minutes.
  • In the meantime, prepare the cream cheese mixture. Cream the cheese until smooth and add in the remaining ingredients and mix. Pour into the lined tin / mold with the crumble base. Bake for 30 to 40 minutes or until done (light golden crust) at 175 to 180 degrees Celsius. Allow to cool in a refrigerator for 1 hour before serving.

Chef Tips, Do’s & Don’ts

•            Add half of the blueberries in the mix (cut small or as a jam), and the other half can be used as a garnish

•            For baking try to double boil if possible (add your cake tin into another bigger dish filled with water) – this prevents the cake from burning

•            Always preheat the oven before heating

•            The temperature should never be above 180 degree Celsius for a baked cheesecake

•            We can add a Desi twist to the flavor by replacing blueberry with other ingredients like saffron, pista, gulab jamun, gulkand, etc. 

Strawberry Cheesecake recipe (courtesy Chef Harish Kumar, Crowne Plaza New Delhi Okhla)

Servings: 4


  • 250 grams strawberries
  • 200 grams digestive biscuits
  • 3 tbsp melted butter
  • ¾ cup sugar
  • 1 cup hung curd
  • 1 cup cream
  • 1 tbsp gelatin
  • 4 tbsp water
  • 6-8 fresh strawberries for garnish


  • Crush the biscuits and powder using a rolling pin and add melted butter over it.
  • Pick the serving dish and spread the biscuit mixture evenly on its base. Pat it with a small bowl or a spoon to keep it firm.
  • Put it in the fridge to set.
  • Puree the strawberries in a mixer grinder along with sugar and add hung curd and cream. Blend the ingredients well to attain smooth consistency.
  • On the other side, take half a cup of water and add gelatin. Let it soak. Pour the gelatin slowly in the strawberry mixture and stir it properly.
  • Now pour the strawberry mixture onto the set biscuit base. Let it refrigerate and get set overnight. Garnish it with sliced strawberries and serve.

Nutrition Facts

Serving Size: 122 grams

  • 400 Cal
  • 29g Carbs
  • 29g Fat
  • 7g Protein


Is cheesecake baked or not?

Cheesecakes can be baked or unbaked. Baked cheesecakes have eggs and need heat to set. 

What makes New York cheesecake different?

New York Cheesecake is a richer and indulgent version of traditional cheesecake and can include more cream cheese, cream and egg yolks.

Which is healthier cheesecake or cake?

Cheesecake has almost the same calories as an iced chocolate cake, 2-3 times as much calcium and more protein than a chocolate cake.

Is No Bake Cheesecake better than baked cheesecake?

The no-bake version is softer and feels like a mousse. While both versions taste good, no baked versions can be eggless.