EGGLESS NANNARI / SARSAPARILLA LEMON CHEESE CAKE

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EGGLESS NANNARI / SARSAPARILLA LEMON CHEESE CAKE

Description

Cooking Time

Preparation Time :24 Hr 0 Min

Cook Time : 6 Hr 0 Min

Total Time : 30 Hr 0 Min

Ingredients

Serves : 8
  • 200 gms digestive biscuit


  • 1 tbsp sugar


  • 2 tbsp melted butter


  • 1 cups sugar


  • 400 gms cream cheese


  • 1 cups hung curd


  • 1 cups heavy curd


  • 6 tbsp sarsaparilla syrup/nannaari syrup


  • 4 tbsp lemon juice


  • 1 tsp lemon zest


  • 3 tbsp sugar


  • 1 1/2 tsp corn starch


  • 100 ml water


  • 4 tsp lemon juice


  • 6 tsp sarsaparilla syrup / nannari syrup


  • 1 tsp lemon zest


  • 2 litre ingredients for cream cheese:milk


  • 1/5 tsp citric acid


  • 4 tbsp water


  • 250 gms fresh curd -approximately equal to the amount of cottage cheese

Directions

  • Method of making cream cheese. : Boil milk in a heavy bottomed pan.
  • Mix citric acid to the water and allow to dissolve.
  • Once mix start boiling,remove it from the flame and add dissolved citric acid to it.
  • Milk will curdle immediately .Mix with a spoon till the whey whey is clear.
  • Sieve this with a cotton cloth and pour this cottage cheese in it.
  • Let it hang till the whey water drains for  30-45 minutes.
  • After 45 minutes remove cheese from the cloth(the cheese should ooze out some whey water , it should not be very dry).
  • Now add curd and cheese together and mix till it become smooth mixture.
  • Sieve this mixture with a cotton cloth and hang to drain the whey water.The cloth should not touch the base of the bowl.
  • Keep this in the fridge  overnight.Next day take remove the cheese from the cloth.
  • Cream cheese is ready.
  • METHOD FOR MAKING CRUST Grease  the bottom of a 9″ spring-form pan with butter 
  • Blend biscuit, sugar and butter Spread the biscuit butter crust inside the pan and press themix with the back side of the spoon
  • 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.
  • Scrap the sides of the bowl as needed.        Add the hung yogurt and beat again till well incorporated.
  • 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.
  • Take the pan with the crust out of refrigerator,
  • Pour the filling into the pan and gently tap it down.
  • Refregirate it for 4 hours or till the cream cheese is set.
  • 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.
  • Add yellow colour and cook for 3 minutes, switch off the heat.
  • Allow to cool completely and Add  lemon juice, nannari / sarsaparilla syrup.and lemon zest.
  • Spread lemon glaze on top of the cheesecake.
  • Chill for 6 hours or over ­night.     When you are ready to serve, remove the spring-form pan.
  • Slice it up  and serve.