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Sify Home > Food > Nonvegrecipes > Category > Festive series > Black currant cheesecake
Black currant cheesecake
By : Rehana Khambaty
Category : Festive series
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
  1. Liquidise the paneer with the hung curd and the 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 the sugar. Add the paneer mixture. Set aside.
  5. Heat 4 tsp. gelatin over a double boiler. Add to the above gently.
  6. Whisk the egg whites until stiff.
  7. Gently fold into the currant mixture.
  8. Take a loose bottom pan and layer with the biscuits and amul lite blend.
  9. Add the prepared mixture to it.
  10. Chill or refrigerate until set.
  11. Soak the remaining black currants in water. Allow to stand for ½ 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.
  15. Allow to set and upturn onto a serving dish.
  16. Can be served without any icing on top.
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 ½ tsp. gelatine
1 cup marie biscuits
3 tbsp. amul lite
1 cup hot water
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