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Black currant cheesecake
Method
- Liquidise the paneer with the hung curd and the cream cheese.
- Add in 75 gms. black currant and liquidize.
- Add the fresh cream and liquidize. Set aside.
- Beat the egg yolks with the sugar. Add the paneer mixture. Set aside.
- Heat 4 tsp. gelatin over a double boiler. Add to the above gently.
- Whisk the egg whites until stiff.
- Gently fold into the currant mixture.
- Take a loose bottom pan and layer with the biscuits and amul lite blend.
- Add the prepared mixture to it.
- Chill or refrigerate until set.
- Soak the remaining black currants in water. Allow to stand for ½ 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 upturn onto a serving dish.
- 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
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
RECIPES BY REHANA KHAMBATY
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