How to make Cheesecake - Gelatin Free - This cheesecake proves that you don’t really need gelatin to set.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Processed cheese (प्रोसेस्ड चीज़), Cream (क्रीम )

Cuisine : Greek

Course : Desserts

Cheesecake - Gelatin Free Recipe Card

Cheesecake - Gelatin Free
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Ever wondered why the phrase “say cheese” is used just before a photograph is clicked? Simply because ‘cheese’ makes one smile! Not only the word but cheese as a food makes a lot of palates happy. It is an inexpensive, versatile and nourishing food. We have our very own Indian version as well as the ones made from soy milk that are even healthier. Whichever form, this is one food that is loved by one and all!

For more recipes related to Cheesecake - Gelatin Free checkout Cheesecake - Gelatine Free. You can also find more Desserts recipes like Rajgira Kheer, Jain Chocolate Cake, Angel Food Cake, Date And Walnut Hot Cake.

Prep Time : 0-5 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Cheesecake - Gelatin Free Recipe

  • Processed cheese grated 100 grams

  • Cream 3 tablespoons

  • White chocolate chopped 150 grams

  • Condensed milk 50 millilitres

  • Digestive biscuits 8-10

  • brown sugar/jaggery 100 grams

  • Butter 50 grams

  • Butterscotch sauce 2-3 tablespoons

Method

Step 1

Combine cheese and half the cream in a bowl and mix well till smooth.

Step 2

Melt the chocolate in microwave for 45 seconds. Remove from heat and add to cheese-cream mixture and mix well.

Step 3

Add condensed milk and mix well. Place this mixture in the microwave for 45 seconds and whisk well.

Step 4

Crush the biscuits coarsely in a blender jar. Set aside.

Step 5

Heat a non-stick pan. Add brown sugar and let it caramelize. Remove from heat.

Step 6

Add butter and mix well till smooth. Add the remaining cream and cook for a while. This is the butterscotch sauce.

Step 7

Reserve little butterscotch scotch for serving and add remaining butterscotch sauce to the cookies and mix well.

Step 8

Take a plate and place a mould on it. Spread evenly the cookie mixture into it and refrigerate for 5-6 minutes or till set.

Step 9

Spread the chocolate-cream mixture on the set cookie layer and refrigerate for another 1 hour.

Step 10

Remove the cheesecake from refrigerator. Loosen the sides of the cheesecake with a knife and pour the reserved butterscotch sauce over the cake.

Step 11

Serve.