For the crust :
- 45 Parle-G biscuits
- 8 tbsp (113g) unsalted butter
For the filling :
- 16 oz (452g) cream cheese, room temperature
- 2/3 cup (140g) sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tbsp ground rose masala chai
- 3-4 tsp rose water
- 1/4 cup (70g) sour cream
- 2 large eggs
- Whipped cream
- Freeze dried fruit
- Fresh fruit
For the crust:
- 1. Crush the Parle-G biscuits into fine crumbs using either a food processor or a ziplock bag/rolling pin.
- 2. Place the crumbs in a bowl and mix in melted butter.
- 3. Take your crumbs and place it in your pan, pressing down on the crust with a small glass to ensure it is as compact as possible.
- 4. Bake at 350F for about 8-10 minutes or until lightly browned.
- 5. Remove from oven and set aside.
For the filling:
- 1. In a stand mixer, cream the cream cheese with a paddle attachment until it’s smooth. Scrape sides down and mix in sugar and salt until incorporated.
- 2. Add in vanilla extract, ground rose masala chai, rose water, and sour cream until mixed well.
- 3. Add in eggs, one at a time until fully combined. Scrape down the bowl as needed.
- 4. Pour the cheesecake filling into your pan with the baked crust. The cheesecake doesn’t rise too much during the bake, so fill the batter until almost to the top.
- 5. To ensure a smooth finish to your cheesecake, prepare a water bath. Take a larger roasting pan and place your cheesecake pan in it. Carefully, fill the larger pan with 1-2 inches of warm water. Be sure that the water doesn’t splash into your cheesecake pan.
- 6. Place in oven at 350F for 20 minutes. After 20 minutes, lower the temperature to 300F for another 20 minutes and turn off the oven.
- 7. Opening the oven door immediately after it finishes baking can cause cracks to form, so allow your cheesecake to sit in the cooling oven for 45-60 minutes before transferring it to the fridge. Leave the cheesecake to set overnight or for at least 8 hours before cutting into it.
- 8. Serve with whipped cream, extra Parle-G crumbles, and fruit!
- 1. If you don’t have a springform pan for this bake, feel free to line any cake pan with foil so you can lift the cheesecake once it’s fully set. Line it with two layers, one in each direction and leave some overhang so it’s easier to lift it at the end.
- 2. A water bath is not necessary, but it is one of the most foolproof methods in ensuring there are no cracks in your cheesecake.