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Black currant cheesecake Recipe

Black currant cheesecake is a popular American Dessert
Author :
 
On :
Wednesday, 13 April, 2016
Category :
Non-Vegetarian Recipe
Course :
Dessert Recipe
Cuisine :
American Recipe
Technique :
No Bake Recipe
Difficulty :
Hard
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 150 gms - Paneer
  • 100 gms - hung Curd
  • 150 gms - Philadelphia light Cream cheese
  • 90 gms - black Currants
  • 100 ml - fresh low fat Cream
  • 80 gms - Sugar
  • 2 eggs
  • 4.5 tsp - gelatin
  • 1 cup - Marie biscuits
  • 3 tbsp - Butter
  • 1 cup - hot water
  • How to Make Black currant cheesecake:

    1. Liquidise the paneer with the hung curd and cream cheese.
    2. Add in 75 gms. black currant and liquidize.
    3. Add the fresh cream and liquidize. Set aside.
    4. Beat the egg yolks with sugar. Add the paneer mixture. Set aside.
    5. Heat 4 tsp. gelatin over a double boiler. Add gently to paneer mixture.
    6. Whisk egg whites until stiff.
    7. Gently fold into the currant mixture.
    8. Take a large-bottom pan. Layer with biscuits and butter, and blend.
    9. Add the prepared mixture.
    10. Chill or refrigerate until set.
    11. Soak the remaining black currants in water. Allow to stand for 1/2 an hour.
    12. Boil with 1 tbsp. sugar. Cool and liquidize.
    13. Add half tsp. melted gelatin.
    14. Pour this over the cake in the tin. Allow to set and turn onto a serving dish.
    15. Can be served without icing.





     

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