How to make Cheesecake - Gelatine Free -
Cheesecake with a twist – it has no gelatin or melted butter added to its base.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Processed cheese (प्रोसेस्ड चीज़), White chocolate (सफेद चॉकलेट)
Cuisine : Fusion
Course : Desserts
For more recipes related to Cheesecake - Gelatine Free checkout Cheesecake - Gelatin Free. You can also find more Desserts recipes like Sitaphal Ice Cream - SK Khazana Kurmura Energy Bars - SK Khazana Mexican Chocolate Cake with Chocolate Frosting Choco Chip Pudding
Cheesecake - Gelatine Free Recipe Card
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!
Prep Time : 1-1.30 hour
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Cheesecake - Gelatine Free Recipe
Processed cheese grated 100 grams
White chocolate chopped 150 grams
Condensed milk 50 millilitres
Digestive biscuits 10-15
brown sugar/jaggery 100 grams
Butter 50 grams
Cream 3 tablespoons
Method
Step 1
Put cheese in a bowl and mash it slightly with your fingers to soften it.
Step 2
Take chocolate in a bowl and melt it in the microwave for 45 seconds. Remove from oven and whisk till smooth. Add it to the cheese and mix well.
Step 3
Add condensed milk and mix well. Place this mixture in the microwave for 45 seconds and whisk till smooth.
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. Add butter and mix well till smooth. Add cream and cook for a while. This is the butterscotch sauce.
Step 6
Reserve little butterscotch scotch for topping and add remaining butterscotch sauce to the biscuits and mix well.
Step 7
Take a plate and place a medium sized cookie mould on it. Spread the biscuit mixture evenly into it and refrigerate for 5-6 minutes or till set.
Step 8
Spread the chocolate-cream mixture on the set biscuit layer and refrigerate for 1 hour more.
Step 9
Remove the cheesecake from refrigerator. Gently loosen the sides and bottom of the cheesecake with a knife and keep it on a serving plate. Pour the reserved butterscotch sauce over the cake.
Step 10
Cut into wedges and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
