Easy Baked New York Style Cheesecake

Cheesecake – its thought is enough to make you feel like you’re indulging in a very rich dessert and with good reason. I’ve tried a few no-bake ones but this is one’s my favourite so far. Cream cheese isn’t always easily available and can be expensive too. So, try this super easy version with fresh paneer – a great source of protein, calcium and essential minerals and vitamins. It makes for a rich and creamy dessert. I made this one on Independence Day, hence the tri-colours.


  • Makes a 6-inch Cake
  • For the Crust
  • 2/3 Cup Digestive Cracker Crumbs
  • 2 Tbsp Sugar
  • 3 Tbsp Unsalted Butter (softened)
  • For the Filling
  • 1.5 Cup Fresh Soft Paneer (crumbled or grated – mine is homemade)
  • 1/2 Cup Fresh Cream (room temperature)
  • 1⁄4 Cup Sugar
  • 1 Egg (lightly beaten)
  • 1⁄2 Teaspoon Vanilla Extract
  • 1 Tablespoon Cornflour
  • 1⁄3 Thick Yoghurt
  • 1 Cup Hot Water (for water bath)


Prep: 10 minutes
Cooking: 20 minutes

  1. Preheat the oven to 180 degrees Celsius.
  2. To prepare the crust, combine butter, sugar and crushed biscuits well. Spread it over the base and sides of a greased 6 inches cake tin (preferably springform tin and if you don’t have one, line your tin with foil to easily remove the baked cake). Bake for 6-7 minutes till lightly browned.
  3. Meanwhile, heat a cup of water for the bath.
  4. For the filling, blend the paneer and cream in a mixer till smooth and creamy. Then add egg, sugar, cornflour and vanilla. Blend again but do not overmix.
  5. Slowly fold in the yoghurt till well combined.
  6. Strain the mixture through a large strainer and pour into the cooled crust.
  7. Place the tin in a larger tray or baking dish and carefully fill it with hot water up to 1-inch height.
  8. Place it in the oven and bake for 25-30 minutes or till the surface is set. Once baked, allow cooling in the oven slowly for 2-3 hours to prevent cracks and sinking.
  9. Top with fruit, cream, chocolate, fruit compote or anything you like.