TOP SECRET UBER CONFIDENTIAL CHEESECAKE RECIPE

Just kidding. This recipe makes 36 mini cheesecakes and a quarter pound cheesecake. (I know this because I have 36 cupcake molds and I’m always left over with some batter after I’ve filled them.) The same amount will make one VERY large cheesecake.

For the filling

2 X 8 oz/250 gm cream cheese, softened (that's 2 and half packets of Kraft Philadelphia cream cheese). Try not to use any of the Indian brands, they’re not as rich or creamy.

150ml fresh cream

200gm yogurt (hung)

5 large eggs

1 teaspoon vanilla

1 ½ cup granulated sugar

Juice from two limes (make sure they’re nice and yellow)

The rind from both the limes

For the crust

20 digestive biscuits (I use Macvities, they’re really yummy)

¼ cup Granulated sugar

A whole stick of unsalted butter, melted or to make damp sand texture

Method-

For the crust, break the digestive biscuits into chunks and pulse them in a food processor until they are fine crumbs. Add sugar. Don’t pulse very high after this because you want the sugar granules to remain intact. With the crumbs in the food processor, pulse while slowly pouring in the melted butter until combined and resembling wet sand. Line 36 cups paper liners into the cupcake molds. This is so you can pull each out individually. If you’re using a spring form pan for the ¼ pound cheesecake, just grease the pan with a little unsalted butter. Divide the crumbs between 36 cupcake molds and the ¼ pound dish, pressing the crumbs firmly into the bottom and a little bit up the sides to form the crust. A shot glass does the job perfectly. Set in the fridge for at least an hour, or till the crust is hard.

For the filling, make sure that all the filling ingredients are room temperature by now.

Beat softened cream cheese and sugar in a medium bowl with an electric mixer until smooth and thoroughly combined. Slowly add eggs one at a time, making sure to blend for at least one minute after adding each egg. Then gradually add the hung curd and blend some more. Then add lemon juice, rind, vanilla and beat until smooth.

Finally, add the fresh cream. Make sure you put the fresh cream in last so that it doesn't curdle from the lemon juice. If the mix splits, don’t worry. A baked cheesecake is great at hiding flaws. Besides, it won’t really impact the taste. I know this because I’ve served cheesecakes where the batter has split and no one noticed, muahahah!

At this point Preheat the oven to 190° C. Pour the filling into each cupcake mold, filling little more than ¾ th to the top.

Bake for half an hour at 1900 C, until the tops are no longer glossy and the centers are set. Don't be alarmed if they puff up, they will go back down. Some will have cracks as well, don't worry. Just make sure you don't overcook them, because they should not brown. As soon as you can smell the 'vanilla/cooked cake' aroma, remove them from the oven and onto a cooling rack. Do not leave them in, they will continue to cook and might get browned! Tip: If you’re using metal molds, these can be placed directly on the baking tray. If you’re using silicon molds, place a baking sheet on the baking surface before placing them atop.

Allow the cheesecakes to cool about 30 minutes at room temperature. If using paper liners, remove the cheesecakes from the pan to cool. Then put them in the refrigerator to cool for at least 1 hour. Once cool, store cheesecakes in the refrigerator until ready to serve. It’s best to put the toppings on prior to serving.

For the toppings (I tend to do 3 toppings, so I have 3 sets of 12 cupcakes, each a different flavor)

Chocolate:

I small packet Chocolate chips

Whipping cream

Chocolate sprinkles

Method-Microwave the chocolate chips with a dollop of whipping cream, for about 20 seconds. If you want a really gooey thick chocolate topping, add less cream. For a more runny glaze, put more cream. Once melted, stir vigorously to get a glossy chocolate mix. Glaze the tops of the cooled cheesecakes. Add sprinkles.

Sometimes, I leave out the sprinkles and add a heap of whipped cream on top of the chocolate glaze. If you're silly like me, then try to make a smiley face with some leftover chocolate chips.

Caramel:

½ cup white granulated sugar

½ cup brown sugar

½ cup water to dissolve

Stick of salted butter

¼ cup fresh cream

Method-Take a heavy bottomed pan and add the sugar and water to form a solution. Don’t stir the mix at any point, instead, swirl to incorporate. Put on the stove and bring to a boil, again swirling, not stirring. When the mixture is bubbling and reduced (be VERY careful not to burn it), throw in the stick of butter and pour in the cream. Take off the heat and start stirring the mix. As it begins to cool down it will thicken considerably. So you want to make this right before topping the cheesecakes, else it will become too hard to work with.

Blueberry:

I used canned topping/filling. Alternatively you can buy blueberry preserve/jam/crush and use that. I find these to be too intense for my taste buds, so when I do use jams/preserves, I dilute it with some hot water.

Honestly, you can use any topping you want. Slices, fresh fruit is excellent (strawberries, kiwi, and mangoes, depending on the season), peanut butter, nutella, crushed oreos with whipped cream, it’s all very good.

As soon as you’re done with the toppings, devour immediately.