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BAKING TIME: at least 11/4 hours
EQUIPMENT: 10" springform pan
YIELD: 25 cm (10-inch) cheesecake - 12 slices


  • Cream:
    • 1/4 cup (1/2 stick) softened butter;
    • 1/4 cup sugar;
    • 1 tsp pure vanilla essence
  • Sift:
    • 1 cup unbleached plain flour;
    • 1 tsp baking powder;
  • Combine & pat into the bottom of a buttered 25 cm (10-inch) cheesecake pan.

Cookie Crust

  • Crumble choice of following: 3 cups Graham Crackers;
  • Mix with 1/4 cup (1/2 stick) melted butter;
  • Press the mixture into a 10 inch pie pan.

Nut Crust

  • Combine and press into pan:
    • 1/2 cup walnuts or pecans;
    • 1/4 cup (1/2 stick) softened butter;
    • 1/4 cup turbinado sugar;
    • 1 cup flour;
    • 2 tbls water


  • Mix thoroughly (but do not over-mix) until light and fluffy:
    • 500 g softened cream cheese;
    • 500 g ricotta cheese;
    • 11/3 cups whipping cream;
    • 1/3 cup fresh lemon juice;
    • 11/2 cups sugar;
    • 2 tbsp arrowroot powder, or 1 tbsp cornflour/cornstarch;
    • 11/2 teaspoons pure vanilla essence;
  • Spoon onto the uncooked crust;
  • Bake in the middle of a preheated 180°C/355°F oven for 11/4 hours;
  • (The cake is done when the entire surface is golden brown);
  • Refrigerate for 24 hours before serving;
  • Decorate with cream and fruits if desired.

Neapolitan - Carob, Vanilla, Strawberry

Three layers:

  • Blend until smooth:
    • 12 oz cream cheese (softened);
    • 1/2 cup sour cream;
    • 1/3 cup whipping cream;
    • 1/2 cup turbinado sugar;
    • 1 teaspoon cornstarch;
  • Add:
    • 4 tbsp carob powder for bottom layer;
    • 1 1/2 tsp vanilla for the middle layer;
    • 3 tbsp strawberyy jam;
  • Spread onto crust in layers.
  • Bake at 350° for 60 mins until golden brown;
  • Gently stand on cooling rack and refrigerate for 24 hours.

Cooking guidelines

  • Smooth and silky cheesecakes must be baked in a water bath (water at least halfway up the sides of the cheesecake pan) at a lower temperature.
  • Cheesecakes usually bake for about 1 1/2 hours, making it sometimes necessary to refill the bath after the first hour.
  • Use a springform pan.
  • Tightly wrap the bottom and sides of the springform pan with aluminum foil, to be absolutely sure that water will not leak in through the bottom of the pan.
  • A cheesecake is done when the center is still wobbly. At this time, turn off the heat and let the cheesecake cool in the oven for at least one hour.
  • Do not use whipped cream cheese which contains too much air.
  • Cream cheese must be at room temperature before using.
  • Beat the cream cheese by itself until it's smooth and light before adding any of the other ingredients.
  • Refrigerate overnight before removing from pan.
  • Run knife around edges before removing.

Water bath pointers:

  • If cheesecake pan is 9 inches in diameter, use a roasting pan that's at least 13 inches across.
  • Place a heavy dishtowel in the bottom of the roasting pan before you set the cheesecake in it. This will protect the bottom of the cheesecake from receiving any direct heat from the oven coils.
  • Fill the bath with water that is already boiling.


  • Turn 1 Kilo Yogurt into shrikhand;
  • Add:
    • 1 can condensed milk or equivalent of khir;
    • 2 tblsp lemon juice;
    • 1 tsp vanilla;
  • Pour onto crust;
  • Bake at 350°F for 10-15 mins

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