For the crust, you will need 150 g of graham cracker crumbs, 75 g of unsalted butter and 50 g of sugar. For the filling, you'll need 450 g of cream cheese, 240 ml of heavy whipping cream, 120 g of powdered sugar and 1 tsp vanilla extract.
Ingredients: Potatoes, cumin seeds, turmeric, green chillies, oil. Boil and dice potatoes. Sauté cumin seeds and green chilies in oil, add turmeric and potatoes, and cook until crispy.
Now, press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Refrigerate for 30 minutes.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract.
Whip the cold heavy cream until stiff peaks form. Once done, gently fold the whipped cream into the cream cheese mixture.
Pour the cheesecake filling over the chilled crust in the springform pan and refrigerate for at least 4 hours.