By Devi Poojari
2 cups cream cheese, approximately 440 grams ½ cup castor sugar, 100 grams ½ cup dahi, 120 grams 3 tablespoons fresh cream 1 teaspoon orange zest 2 tablespoons flour 1 tablespoon cornflour 2 eggs ½ teaspoon vanilla extract A pinch of salt
Preheat the oven to 190 degrees. Separately, in a mixer jar, add in the cream cheese, sugar, dahi, cream, vanilla essence, orange zest, flour, cornflour, eggs and salt and blend on low. Measure and cut a sheet of parchment paper to fit a 6” cake tin and cut off whatever excess remains. Grease the tin with a bit of oil or butter and add the parchment and secure in place.
Pour the blended batter into the tin and tap it firmly on your countertop to avoid any bubbles mixed into the batter and even the surface. Bake it for about 30-35 minutes, checking when the cook time is about to end. The top should be burnished to a dark brown but the cheesecake must still have a bit of jiggle in the centre.
Turn off the oven and leave the cheesecake in the oven for an additional 10 minutes, leaving the door of the oven slightly ajar. Cool the cheesecake on a rack and refrigerate until it sets. Top up with slices of fresh strawberry or any kind of fruit compote or enjoy as it is.