Cheesecake is a rich and sumptuous dessert made with a velvety, smooth filling on top a crunchy, buttery crust. Originating in ancient Greece and now loved throughout the world, cheesecake has evolved into numerous adaptations; probably the most famous among them is New York-style cheesecake. The dessert typically comprises of cream cheese, sweetener, eggs, and vanilla extract, all combined in a mixer to make the decadent filling. This is then poured over a base usually made of crumbs from graham crackers or digestive biscuits, mixed with melted butter to make a strong, crumbly base. The balance of textures and flavours gives the cheesecake its allure. The creamy filling is tangy, sweet, or even both, while the crispy, subtle savory crust supports it. Due to the richness of the filling, each bite becomes so indulgent with the additional crunch of the crust. The cheesecakes can be either baked or made in their no-bake versions. This no-bake cheesecake is lighter, more aerated, and usually set in the refrigerator, whereas a cooked cheesecake is firm, dense, with a creamy texture. Toppings for cheesecakes also vary greatly, such as fresh berries and fruit combinations, as well as chocolate ganache, caramel sauce, or a dusting of powdered sugar. It's a versatile dessert blended with lemon zest, cocoa, or espresso to give it the following flavours of lemon cake, chocolate cake, or tiramisu cake respectively. Pure and unadorned or adorned, cheesecake is one such dessert that brings delight, comfort, and indulgence to every table, especially on special occasions as a treat.

• 200 gms digestive biscuits
• 500 gms cream cheese
• 200 gms powdered sugar
• 200 gms hung curd
• 3 eggs

• In a large mixing bowl, combine 500 gms of softened mascarpone.
• Note that cream cheese must always be at room temperature and softened to allow its smooth and even texture.
• Whisk the cream cheese with a hand mixer or a stand mixer until creamy and silky, with no lumps.
• Then, add 200 gms of icing sugar to the cream cheese and stir unceasingly until well combined. It will eventually get mixed into the cream cheese to sweeten it.
• Add 1 tsp of vanilla essence and 200 gms of drained curd or thick Greek yoghurt next. Plain yoghurt gives a delicate taste to the cheesecake, whereas strained yoghurt gives a tangy flavour and creamy taste and consistency.
• Mix everything until it blends completely so that it gives creaminess to the filling without lumps.
• In another small bowl, whisk 3 large eggs. It is quite essential to whisk the eggs separately before mixing them with the cream cheese to avoid air pockets.
• Then, add the whisked eggs into the cream cheese mixture gradually and stir well after each addition. This is to ensure that the filling becomes smooth and rich, which would help prevent any fissures from occurring while it is baking.
• Once the cream cheese filling is prepared, pull the springform pan holding the cookie crust out of the refrigerator.
• Pour the mixture of cream cheese over the crust and, using a spatula, delicately smooth out the mixture to a featherless top.
• Gently pound the pan on the counter a couple of times to free any air pockets that might be trapped in the filling.
• Place the springform pan into the preheated oven and bake the cheesecake for 45-50 minutes.
• The edges should be set; the middle should still be jiggly.
• Overbaking will ruin the cheesecake, so after 45 minutes, keep a very keen eye on it.
• The cheesecake will continue to set when it cools.
• When the cheesecake is baked, take it out of the oven and let it cool at room temperature for about 1 hour. Then, refrigerate to cool for at least 4 hours or, if possible, overnight. That should allow the cheesecake to firm up and set in its delicious, smooth texture.
• To serve, remove cheesecake from the pan by carefully running a knife around the edge of the pan to loosen; transfer to a serving plate.
• You can garnish your cheesecake recipe with fresh fruits like berries, kiwi, or slices of mango, or pour some form of fruit sauce, such as strawberry or blueberry compote, to give flavour and ornamentation.
• These fruit garnishes give a beautiful contrast to the richness of cheesecake indulgence. Employ ingredients at room temperature to take out the cream cheese, eggs, and yoghurt to a moderate temperature to avoid lumps and make for a smooth filling.
• Enjoy the recipe of cheesecake, a rich dessert to savour with family and friends on any occasion.