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Cooking Time

Preparation Time : 1440

Cook Time : 360

Total Time : 1800


Serves 8

  • Digestive biscuit 200 gms

  • Sugar 1 tbsp

  • Melted Butter 2 tbsp

  • Sugar 1 cups

  • Cream Cheese 400 gms

  • Hung Curd 1 cups

  • Heavy Curd 1 cups

  • Sarsaparilla syrup/nannaari syrup 6 tbsp

  • Lemon Juice 4 tbsp

  • Lemon Zest 1 tsp

  • Sugar 3 tbsp

  • Corn Starch 1 1/2 tsp

  • Water 100 ml

  • Lemon Juice 4 tsp

  • Sarsaparilla syrup / nannari syrup 6 tsp

  • Lemon zest 1 tsp

  • Ingredients for cream cheese:Milk 2 litre

  • Citric Acid 1/5 tsp

  • Water 4 tbsp

  • Fresh Curd -approximately equal to the amount of Cottage Cheese 250 gms


  • 01

    Method of making cream cheese. : Boil milk in a heavy bottomed pan.

  • 02

    Mix citric acid to the water and allow to dissolve.

  • 03

    Once mix start boiling,remove it from the flame and add dissolved citric acid to it.

  • 04

    Milk will curdle immediately .Mix with a spoon till the whey whey is clear.

  • 05

    Sieve this with a cotton cloth and pour this cottage cheese in it.

  • 06

    Let it hang till the whey water drains for  30-45 minutes.

  • 07

    After 45 minutes remove cheese from the cloth(the cheese should ooze out some whey water , it should not be very dry).

  • 08

    Now add curd and cheese together and mix till it become smooth mixture.

  • 09

    Sieve this mixture with a cotton cloth and hang to drain the whey water.The cloth should not touch the base of the bowl.

  • 10

    Keep this in the fridge  overnight.Next day take remove the cheese from the cloth.

  • 11

    Cream cheese is ready.

  • 12

    METHOD FOR MAKING CRUST Grease  the bottom of a 9″ spring-form pan with butter 

  • 13

    Blend biscuit, sugar and butter Spread the biscuit butter crust inside the pan and press themix with the back side of the spoon

  • 14

    METHOD FOR MAKING FILLING CHEESECAKE FILLING     Using a mixer, beat the cream cheese and sugar together on low speed until the cream       cheese becomes smooth without any lumps.

  • 15

    Scrap the sides of the bowl as needed.        Add the hung yogurt and beat again till well incorporated.

  • 16

    Now add the cream, , lemon juice,sarsaparilla syrup/ nannari syrup lemon zest one at a                time,beating on low speed until each one is fully incorporated before adding the next.

  • 17

    Take the pan with the crust out of refrigerator,

  • 18

    Pour the filling into the pan and gently tap it down.

  • 19

    Refregirate it for 4 hours or till the cream cheese is set.

  • 20

    METHOD FOR MAKING  LEMON GLAZE/ SAUCE Combining sugar and corn starch, in a sauce pan, add water and bring to boil by stirring         continuously until smooth and thick.

  • 21

    Add yellow colour and cook for 3 minutes, switch off the heat.

  • 22

    Allow to cool completely and Add  lemon juice, nannari / sarsaparilla syrup.and lemon zest.

  • 23

    Spread lemon glaze on top of the cheesecake.

  • 24

    Chill for 6 hours or over ­night.     When you are ready to serve, remove the spring-form pan.

  • 25

    Slice it up  and serve.



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