Black currant cheesecake

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 4 based on 100 votes
4
Technique: No-Bake Recipe
Difficulty: Hard

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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

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