Cheese cake a delicious cake we can make in many ways.
We can prepare baked version, no bake version etc.,
Today I am sharing a very different cheese cake
recipe, yes, No cheese Cheese cake.
Yes this cake doesn’t require cheese . This cake is
made using yougurt(curd). Also I have shown then way of making this cheese cake
in idly pot(Stem Cook). I have tried in oven too. Both the ways this cheese
cake turned out awesome and we liked it so much.
/88
Ok now coming to the recipe.
No Cheese Cheese
Cake
SOAKING TIME: - | PREPARATION TIME: 10 mins | COOKING TIME: 20 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: DESSERT
CUISINE: CONTINENTAL
SERVES: 4 PERSONS
INGREDIENTS:
½
cup hung curd *
100
ml condensed milk
½
teastpoon vanilla essence
15
to 20 biscuits
¼
cup unsalted butter
¼
cup Fruit jam
PREPARATION:
Hang curd in a cheese cloth to remove
the moisture.
Place a cheese cloth on a siever and
pour the curd into it. Close and tie the cloth and then hang it for minimum 5
hours.
Or if your place is too hot , just
place the curd on the siever itself and keep it on a bowl(to collect the
filtered water from curd). Place this setup in refrigerator to avoid the curd
to become sour.
METHOD:
Melt the butter.
Grind the biscuits into smooth powder
in a mixer grinder or in a food processor.
Then add the melted butter and mix
well.
The biscuit powder will be moist and crumble.
Grease a baking tin/spring foam pan or a stainless
steel bowl with butter.
Spread the biscuit butter mix in the
til/bowl for 1 inch thick.
In another bowl take the hung curd and
add the condensed milk an dvanilla essence.
Beat well with a whisk till it becomes creamy.
Pour the mix on the biscuit layer and
tap the tin 2 or 3 times.
Heat s/ome water in a idly pot.
Place a idly plate upside down or
idiyappam plate (like I used) or use some tall bowl.
The cake tin should not touch the
water.
Place the tin and steam cook for around
15 to 20 minutes.
If you touch the top of the cake it
should be sticky and it will be spongy. Also the sides will be little separated
. That means our cheese cake is ready and well cooked.
Remove from heat and let it cool completely.
In a pan heat jam a little and stir with
a spatula /whisk till it melt completely.
Then pour it on the cooled cheese cake.
Refrigerate the cake for minimum 2 hour
and then slice and serve.
Yummy No cheese cheese cake ready…
If you want, you can bake the cake in
oven too. Bake for 20 minutes in the preheated oven for 20 minutes.
NOTES:
- I just use tea biscuits which were in hand, generally we use digestive biscuits for base.
- Instead of jam layer we can use strawberry /blueberry syrup too.
- Refrigerating the cake is very important.
- No need to remove the cake from the tin if you are not using the spring foam pan.
- just cut from the pan itself and serve.
- if your jam is already runny , no need to heat that, apply and spread on the cake directly.
- the sweetness from the condensed milk is enough, if you want , you can add little more condensed milk for additional sweetness.
- if you want, you can try adding regular sugar instead of condensed milk, (but i haven't tried).
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Hang curd in a cheese cloth to remove the moisture.
Place a cheese cloth on a siever and pour the curd into it. Close and tie the cloth and then hang it for minimum 5 hours.
Or if your place is too hot , just place the curd on the siever itself and keep it on a bowl(to collect the filtered water from curd). Place this setup in refrigerator to avoid the curd to become sour.
Pour the mix on the biscuit layer and tap the tin 2 or 3 times.
Melt the butter.
Grind the biscuits into smooth powder in a mixer grinder or in a food processor.
Then add the melted butter and mix well.
The biscuit powder will be moist and crumble.
Grease a baking tin/spring foam pan or a stainless steel bowl with butter.
Spread the biscuit butter mix in the til/bowl for 1 inch thick.
In another bowl take the hung curd and add the condensed milk an dvanilla essence.
Beat well with a whisk till it becomes creamy.
Heat some water in a idly pot.
Place a idly plate upside down or idiyappam plate (like I used) or use some tall bowl.
The cake tin should not touch the water.
Place the tin and steam cook for around 15 to 20 minutes.
If you touch the top of the cake it should be sticky and it will be spongy. Also the sides will be little separated . That means our cheese cake is ready and well cooked.
Remove from heat and let it cool completely.
In a pan heat jam a little and stir with a spatula /whisk till it melt completely.
Then pour it on the cooled cheese cake.
Refrigerate the cake for minimum 2 hour and then slice and serve.
Yummy No cheese cheese cake ready…
If you want, you can bake the cake in oven too. Bake for 20 minutes in the preheated oven for 20 minutes.
Do try this recipe and please don’t forget to
give your feedback in comments.
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