Halal Twist by Hasan
This rich, creamy halal New York-style cheesecake is a showstopper dessert. Made with halal cream cheese and bright citrus zests, it’s perfect for special occasions or whenever you crave something indulgent.
Why This Recipe is Halal
- Vegetarian ingredients mean no halal meat concerns.
- Uses eggs and dairy which are generally halal when sourced properly.
- No alcohol or gelatin in the recipe.
A Closer Look at the Ingredients
Small swaps make a big difference. Here’s what to look for when you shop.
Cheese rennet
What to watch for: Some cream cheeses may contain non-halal animal rennet.
The halal solution: Use cream cheese labeled as microbial or vegetable rennet.
Find halal cream cheese on Amazon →Ingredient-by-Ingredient Halal Audit
| Ingredient | Status | Note |
|---|---|---|
| cream cheese | questionable | Check for halal certification or microbial rennet |
| granulated sugar | halal | Plant-based |
| flour | halal | Plant-based |
| lemon zest | halal | Plant-based |
| orange zest | halal | Plant-based |
| egg yolks | halal | From halal-slaughtered chickens if available |
| eggs | halal | From halal-slaughtered chickens if available |
| heavy cream | halal | Check for halal certification |
What You’ll Need
- 5 packages cream cheese (use halal-certified)
- 1 3/4 cups granulated sugar
- 3 tablespoons flour
- 1/2 teaspoon lemon zest
- 1/2 teaspoon orange zest
- 2 egg yolks
- 5 eggs
- 1/4 cup heavy cream
Let’s Cook
- Preheat oven to 475 degrees F.
- In a large mixing bowl, beat the cream cheese until it is light and fluffy.
- Mix in the sugar and flour and continue beating until it is smooth.
- Add the zests, the yolks, the eggs, one at a time, thoroughly mixing after the addition of each with the mixer.
- Stir in the heavy cream, and mix only briefly until blended.
- Pour the mixture into the prepared crust in the 10-inch springform pan, and bake for 15 minutes at 475 degrees F.
- Then, reduce the oven temperature to 200 degrees F and continue to bake for 60 minutes.
- Then, turn the oven off and allow the cake to sit inside while it cools down for another 60 minutes.
- Remove the cake from the oven, allow to cool to room temperature, then chill in the refrigerator overnight.
Nutrition, Per Serving
374.2Calories
42gProtein
96gCarbs
10gFat
13gFiber
76gSugar
8mgSodium
Notes From My Kitchen
- Use room temperature ingredients for the smoothest batter.
- Don’t overmix after adding the heavy cream to prevent cracking.
- The slow cooling process is crucial for texture – don’t rush it.
Tools That Make It Easier
These are the pieces I reach for every time — tested in my own kitchen.
10-inch Springform Pan
Essential for perfect cheesecake release.
great for Eid dessertsStand Mixer
Makes creaming the cheese effortless.
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