Cheesecake Bread: How To Make The Viral Dessert At Home With Indian Kitchen Ingredients
Written by jheelum basu | October 1, 2024
Does the name “cheesecake bread’ interest you? Are you wondering whether this is a bread or a cheesecake? You’ll soon find the answer. A cheesecake bread is a lusciously creamy, cheesy cheesecake that is baked in a rectangular loaf pan instead of a round springform pan. Sometimes it is interpreted as a recipe where breads or buns are stuffed with cheesecake. However, this recipe is all about giving the regular pie-shaped cheesecake a rectangular makeover with some Indian alternative ingredients. While the traditional New York-style cheesecake is all about full-fat cream cheese, sugar, eggs, heavy cream or sour cream, vanilla extract, and flour/cornstarch, the Indian version replaces cream cheese with hung curd and heavy cream with fresh cream or malai. Here’s more about the cheesecake bread recipe.
Why Is It Called Cheesecake Bread?
Naming this dessert ‘cheesecake bread’ is because of how the dessert is baked. The loaf pan is the primary reason behind the nomenclature, as it is universally used in baking breads. Setting aside the very familiar pie-shaped springform-pan-baked cheesecakes, this version gives the cheesecake a rectangular shape. Instead of the triangular pie-shaped wedges, it is sliced into uniform, rectangular slices.
Cheesecake Bread Recipe: Step-By-Step Guide With Indian Ingredients
Ingredients
- 2 cups full-fat hung curd
- 1 cup fresh cream/malai
- ¾ cup powdered sugar
- ½ cup condensed milk
- 2 tablespoons cornflour
- 1-2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- A pinch of salt
Step-By-Step Guide
Step 1:
Preheat your oven to 215°C. Grease a standard loaf pan generously with butter. Line it completely with parchment paper, with an overhang of 1–2 inches over the edges so you can easily pull the loaf out later.
Step 2:
Take a large mixing bowl and combine the hung curd and powdered sugar together until completely smooth and lump-free. Next, add the condensed milk, fresh cream, vanilla extract, lemon juice, and a pinch of salt, and whisk gently.
Step 3:
Sift the cornflour directly into the wet mix and fold it in gently until the batter is glossy and smooth.
Step 4:
Pour the batter into the prepared loaf pan and tap it firmly against the kitchen counter to release trapped air bubbles.
Step 5:
Place it on the middle rack of your oven and bake at 215°C for 35 minutes.
Step 6:
Once the cake is baked, take it out of the oven and allow it to cool down completely at room temperature.
Step 7:
Next, refrigerate the cheesecake bread for at least 6 hours. It is essential, as it transforms the texture into a sliceable one.
Step 8:
Once it is out of the refrigerator, gently lift the parchment overhang to unmold. Slice the cheesecake bread with a large warm knife and serve.
Tips And Tricks For A Perfect Cheesecake Bread
Use room-temperature ingredients:
Make sure your hung curd, fresh cream, and condensed milk are completely softened and at room temperature before mixing. This ensures a lump-free batter.
Strain for smooth batter:
Once the batter is ready, you may consider straining it through a fine-mesh sieve to eliminate any tiny, stubborn lumps for an ultimate smooth consistency.
Gradual cooldown:
Before taking the cheesecake bread out of the oven, make sure you turn off the oven and leave the door open for about 45 minutes to 1 hour. This prevents a sudden temperature shock, which causes cracks.
Conclusion: Next time you host a Sunday brunch or a casual dinner party at home, try this cheesecake bread instead of the regular New York-style cheesecake with Indian ingredients. While the taste