No Bake Cheesecake | Homemade Cream Cheese Recipe | चीज़केक और क्रीम चीज़ | Pankaj Bhadouria
No Bake Cheesecake | Homemade Cream Cheese Recipe | चीज़केक और क्रीम चीज़ | Pankaj Bhadouria
Who doesn’t love a good Cheesecake! But Cheesecake is quite expensive thanks to the cream cheese that in turn is quite expensive. So today I am going to show you how to make Cream cheese at home. And along with this, how to make an eggless, no bake cheesecake.
Also I will show you how you can make a cherry sauce to top your Cheesecake. You can similarly make sauce with any fruit to top your Cheesecake.
The recipe is quite simple yet the cheesecake, quite delicious!
Try out this no bake cheese now!
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Recipe :
Cheesecake
Preparation Time: 40 minutes + chilling time
Ingredients:
For the Crust:
20 digestive biscuits
50g butter, melted
For the Cheesecake
3 litre milk
3 L Full Fat Milk
2- 2/1 cups Butter Milk
4 tbsp Butter
4 tbsp Fresh Cream
1 tbsp fresh lemon juice
¾ cups sugar
1 tbsp vanilla extract
1cup whipping cream, cold
Tinner Cherries
Method:
For the Crust:
Add digestive biscuits to your food processor and pulse until fine crumb.
Pour in melted butter mix butter in completely.
Transfer mixture to your springform pan and spread out with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well. Press into a flat layer using a glass. Place in the refrigerator to chill while the filling is made.
For the Cream Cheese:
Heat the milk till scalding hot. Add buttermilk, a little at a time till the milk curdles completely.
Drain out the cheese and squeeze out the extra moisture.
Add the butter, cream, lemon juice, vanilla extract, powdered sugar and blend in the mixer till smooth.
Whisk the whipping cream till stiff peak stage.
Fold the whipped cream into the cheesecake filling making sure to scrape the bowl down and get everything well mixed.
Pour the batter into the springform pan. If you're using an 8" pan then you will have some extra batter for individual/mini cheesecakes, which you can chill in ramekins or paper cups.
Chill the cheesecake overnight for best results. It's on the lighter side and so will take a bit longer to set up.
Prepare the cherry sauce. Pit 1 cup cherries and add to the pan. add 1 cup sugar, ½ cup cherry syrup and cook till the sauce is mushy and glossy. Cool completely.
Pour the sauce over the prepared cheese cake and serve.
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