Cheesecake Day 2026: Three innovative cheesecake recipes to enjoy the dish

[[{“value”:”

There aren’t many people who can say no to a delicious cheesecake. The dish has global origins but Indians have loved it for the longest time, and Mumbaikars get the opportunity to taste some of the most delicious cheesecakes but chefs say you can explore so many new flavours. 

Every year, National Cheesecake Day is observed on July 30, and while it started in the USA, the love for the sweet dish means that people across the world want to celebrate it, and will take any opportunity to not only enjoy it, but also make it at home. 

It is also why Indian chefs say you easily make a cheesecake at home, and even give it your innovative twist. While some explore familiar yet unexpected experiments, there are others who take it up a notch, whereas others give an Indian touch to it, and here are some of them.

Orange Blossom Cheesecake

If you want to explore flavours, then the chef at Cafe by St Regis Mumbai says you can make a delicious Orange Blossom Cheesecake. 

Pâte Sablée Base

Ingredients
104 gm Flour 
2 gm Baking powder 
57 gm Ground almonds 
57 gm Castor sugar 
113 gm Butter 

Method:
1. Combine the flour, baking powder, ground almonds and castor sugar.
2. Rub in the butter until a crumbly dough forms.
3. Bake at 160 degrees Celsius until lightly golden.
4. Cool completely, crumble, and press firmly into the base of two lined 18 cm cake rings.

Orange Blossom Cheesecake

Ingredients:
425 gm Cream cheese 
3 nos Eggs, large 
191 gm Castor sugar 
14 gm Cornflour 
284 gm Fresh cream 
21 ml Orange blossom water 

Method:
1. Preheat the oven to 150 degrees Celsius.
2. Beat the cream cheese until smooth, then add the castor sugar and mix well.
3. Add the eggs one at a time, mixing on low speed until just incorporated.
4. Whisk the cornflour into the fresh cream until smooth, then add to the batter.
5. Add the orange blossom water and mix until just combined.
6. Pour the cheesecake batter over the prepared pâte sablée base.
7. Bake in a water bath until the edges are set and the centre has a slight wobble.
8. Cool completely, then refrigerate for at least 6 hours or overnight before serving.

Finish:
1. Cut the cheesecake into the desired shape and dip in Gourmand glaze.
2. Pipe vanilla whipped ganache on half the cheesecake and spoon orange marmalade in the centre.
3. Garnish with a leaf tuile and half a dehydrated orange slice.

Baklava Gulab Jamun Cheesecake

Taking the innovation up a notch, Chef Avijith Ghosh at SMOOR, which has two lounges in Bandra and Powai, says you can make a delicious Baklava Gulab Jamun Cheesecake. With an aim to balance texture, flavour, and heritage, he not only celebrates one of India’s most-loved sweets by using the gulab jamun but also combines it with baklava to produce a unique sweet dish.

Ingredients:

Cheesecake filling
300 gm Cream cheese 
60 gm Breakfast sugar 
36 gm Eggs 
5 ml Vanilla essence 
9 gm Cornflour 
75 gm Yoghurt 

Method:
1. Cream together the cream cheese, sugar, and vanilla essence at slow speed. 
2. Add the eggs gradually. 
3. Mix the cornflour with the yoghurt and add it to the above mixture. Mix well. 
4. Keep aside in the chiller. 

Cheesecake Base:
140 gm Thin homemade filo sheets 
55 gm Pistachio dices 
55 gm Almond dices 
40 gm Cashew dices 
10 gm Kishori pistachio powder 
210 gm Melted butter 
250 gm Gulab jamuns 

Assembly:
1. Line the 500 g cake mould with the baklava sheets and brush with melted butter. Repeat the process six times to form a layer of buttered filo sheets. Place the assorted roasted nuts at the base of the filo and pre-bake at 200°C for 10 minutes until lightly golden.
2. Fill the filo-lined cake tin with a little cheesecake filling. Cut the Gulab jamuns into halves and arrange them on the base, over the roasted nuts. Pour in the remaining cheesecake filling and bake at 170°C for 30–35 minutes. Check for doneness using a skewer or needle.
3. Brush the top with honey glaze and garnish with roasted nuts and Kishori pistachio powder.

Matcha Green Tea Basque Cheesecake

Bringing together the best of both worlds with matcha and basque, Pradeep Sable, executive pastry chef, Fairmont Mumbai & Roswyn – A Morgans Originals Hotel, says you can make Matcha Green Tea Basque Cheesecake. He explains, “World Cheesecake Day celebrates a dessert that has remained a timeless favourite, loved for its comforting nature and remarkable versatility. Every cheesecake tells a story of balance, where texture, flavour and technique come together in perfect harmony.”

Ingredients:
440 gm Cream cheese 
220 gm Mascarpone cheese 
180 gm Sugar 
160 gm Eggs 
110 gm Fresh cream 
10 gm All-purpose flour 
8 gm Matcha green tea powder 
1/2 no Vanilla pod 

Method:
1. In a small bowl, mix 4–5 tbsp cream (taken from the same recipe) with the matcha powder to make a smooth paste.
2. In a mixing bowl, combine cream cheese, mascarpone, sugar, eggs, remaining cream, flour, vanilla pod seeds, and the matcha mixture.
3. Blend using a hand blender until smooth and lump-free.
4. Line a cake ring completely with butter paper.
5. Pour the batter into the ring, filling it to 90 per cent.
6. Bake at 230 degrees Celsius for 20 minutes, or until the top develops a deep golden pre-burnt Basque texture.
7. Cool completely, Serve chilled with vanilla crème anglaise and seasonal berries.

“}]]