New Update
| Main ingredients | Cow's milk, Lemon, Salt, Digestive biscuits, Melted butter, Powdered sugar, Eggs, Vanilla essence, Fresh cream, Refined flour, Mixed fruit jam, Fresh mint leaves |
| Cuisine | American |
| Course | Dessert |
| Prep time | 25-30 minutes |
| Cook time | 45-50 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 1 litre cow’s milk
- Juice of 1 lemon
- ¼ teaspoon salt
- 8-10 digestive biscuits
- 2 tablespoons melted butter
- 1 cup powdered sugar
- 3 eggs
- 1 teaspoon vanilla essence
- 1 lemon
- ¾ cup fresh cream
- 3 tablespoons refined flour (maida)
- Mixed fruit jam as required
- Fresh mint leaves for garnish
Method
- Heat milk in a heavy bottom pan, stirring continuously, till it comes to a gentle boil. Add lemon juice, little by little, and mix well till the milk curdles.
- Switch the heat off and strain the mixture through a fine muslin cloth and reserve the whey. Gather the edges of the cloth and put into a bowl of chilled water to avoid the cheese from becoming tough.
- Squeeze lightly to drain excess water taking care that all the water is drained away. Transfer the cheese into a grinder jar, add salt and grind. Add 3 tablespoons whey and grind to fine paste. This is cream cheese.
- Put the digestive biscuits in a zip lock bag and crush with a rolling pin. You can also put the biscuits in a grinder jar and grind. Transfer into a bowl, add melted butter and mix well. The mixture will now resemble breadcrumbs.
- Transfer this mixture into a loose bottom cake tin and press well taking care that there is no gap. Refrigerate for 10-15 minutes.
- Preheat the oven to 180º C.
- Transfer the cream cheese into a bowl, add powdered sugar and mix well till the sugar dissolves completely.
- Break eggs, one by one, into the bowl and mix well after each addition. Add vanilla essence and grate the zest of the lemon into the bowl and mix well.
- Cut the lemon and squeeze the juice of ½ lemon into the mixture and mix well.
- Add fresh cream and refined flour and whisk well so that there are no lumps.
- Bring the cake tin out of the refrigerator and keep it on a tray. Pour the cream cheese mixture over the biscuit layer, spread evenly.
- Pour some water in a baking tray. Break the bubbles that form on the surface with a fork. Cover the cake tin with a steel plate. Keep the tray in the preheated oven and bake for 30-35 minutes.
- Bring the cake tin out of the oven and allow to cool down to room temperature. Loosen the edges with the pointed end of a knife. Gently remove the top part of the cake tin.
- Keep the cheesecake on a serving plate, drizzle some mixed fruit jam in the centre and spread it evenly. Decorate with mint leaves, cut into wedges, place each wedge on a serving plate and serve.
Advertisment
