Senior Pastry Chef, Anil Man Gubhaju, with over five years of executivepastryexperience at Marriott Hotels and Marriott Kathmandu, brings refined technique and artistic precision to every creation. Rooted in a deep passion for innovative, ingredient-led desserts, he crafts each dish using fresh, quality ingredients, balancing technical expertise with a creative eye. 

His signature New York Baked Cheesecake is a testament to that philosophy, silken, slow-baked, and perfected throughpatienceand precision.

Ingredients

For the base

• 200g digestive biscuits
• 100g butter, melted

For the filling

• 570g cream cheese
• 170g icing sugar
• 200g sour cream
• 260g egg yolks
• 2 whole eggs
• 5g vanilla extract
• 5g lemon zest and juice
• 25g corn flour

Preparation

1. Crush the digestive biscuits into fine crumbs and mix with melted butter. Press firmly into a greased 8-inch springform pan and bake at 150°C for 10 minutes. Chill in the fridge for 15 minutes.

2. Beat the cream cheese and icing sugar until smooth, do not over-whip. Add the sour cream, vanilla extract, and lemon juice and mix gently. Add the eggs one at a time, mixing slowly. Fold in the corn flour.

3. Preheat theovento 160°C. Pour the filling over the chilled base and smooth the top. Bake for 50–60 minutes. The edges should be set but the centre slightly jiggly.

4. Turn off the oven and leave the door slightly open for 30 minutes. Cool completely, then refrigerate for at least 4 hours, overnight gives the finest result.

Serve

Serve chilled, cut into clean wedges with a hot knife for neat slices. A spoonful of fresh strawberry or mixedberrycompote alongside adds a bright, fruity contrast to the richness of the cheesecake.

Instagram: @anilmangubhaju

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