16 May, 2015
Lime and lemony cottage cheesecake
I have made the cheese cake for the first time and it turned out to be very tasty ,may not be perfect in looks .My intention was to use less cheese as much as possible.Cottage cheese can give the volume minus the guilt.I had also used processed cheddar in smaller quantity.The cottage cheese was made at home and I used lime for curdling the milk.You can use store bought cottage cheese if you want.I am impatient as far as tasting food is concerned and cheese cake demands a lot of your patience indeed.This is gluten free and if you want to make it completely healthy ,omit cheese and double the quantity of cottage cheese.
I want to try more of these with a variety of flavors in future ..Happy cooking:)
1.Cottage cheese (1 cup)( curdle 1/2 litre boiled milk with 1 tbsp lemon and 2 tbsp lime juice.Strain the cottage cheese with a clean cloth and squeeze it to remove all liquid)
2.Lime juice (2 to 3 tbsp)
3.Lime zest (1 tbsp)
4.Processed cheddar cheese (100 gms)
5.Double whipped cream (Sweetened)(2 cups)
6.Hung yoghurt (200 gms)
7.Sugar (5 tbsp)
8.Lime syrup or khus syrup (store bought)
10.Toast biscuits(7 to 8)[Rusk]
11.Butter (2 tbsp)
12.Vanilla essence(1 tsp)
Layer the bottom of the cake tin
|Grinding in the mixer grinder|
|Transfer to a bowl|
1.grind the toast biscuits finely in the grinder.
2.Saute the coarsely ground powder on the pan over 2 tbsp of butter.
3.Apply butter evenly inside the cake tin.
4.spread the ground bread crumbs or toast biscuits powder evenly to the bottom of the panand keep it in the freezer .
5.Grind the cottage cheese in the mixture grinder unless it forms a creamy paste.
6.Add processed cheese and grind again.
7.Add yoghurt and sugar and grind until it forms a uniform textured creamy mixture.
8.Add sugar and grind.
9.Take out the mixture from the grinder and transfer it into a glass bowl.
10.Add eggs ,one by one and beat.
11.Add vanilla and 2 tbsp of lime juice and lime zest and beat.
12.Add cream and beat.
13.When the mixture is uniform and blended ,pour this mixture onto the cake tin.
14.Bake this mixture in a preheated oven at 170 degrees for 10 minutes untill the top of the cheese cake just start to brown.Insert a fork and check if it comes out clean,take it out and keep in the freezer for at least 4 hours ,better overnight.
15.Take out the cheese cake onto a plate and layer it with beaten whipped cream and drizzle some lime or khus syrup.Refrigerate again for 2 hours and serve.