Cheesecake Bars

About Cheesecake Bars

Ingredients

• Refined flour 125 gms + to dust
• Butter 75 gms + to grease
• Brown sugar 75 gms
• Walnuts 40 gms
• Filling
• Cream cheese 125 gms
• Hung yogurt 100 gms
• Castor sugar 50 gms
• Milk 2 tbsps
• Egg 1
• Vanilla essence 1 tsp
• Lemon juice 1 tbso
• Orange ½
• Star fruit 1
• Strawberry 1

How to Make Cheesecake Bars (Stepwise Photos)

Method

1. Preheat the oven to 175º C. Grease a loose bottom cake tin with some butter and dust some flour on it.
2. Take brown sugar and butter in a mixing bowl and mix with a spoon. Beat with an electric beater till well blended.
3. Chop walnuts and add to the butter-sugar mixture. Add refined flour and mix well. Put it in the prepared cake tin and spread evenly. Press with the back of a spoon to flatten and level the surface.
4. Keep the tin on a baking tray, keep the tray in the preheated oven and bake for 10-12 minutes.
5. To make the filling, take cream cheese in another mixing bowl, add hung yogurt, castor sugar and egg and beat with an electric beater. Add vanilla essence and lemon juice and continue to beat till the mixture is smooth.
6. Take the baking tin out of the oven and let it cool down for 5-10 minutes.
7. Pour the filling mixture over the base, tap the tin lightly, keep it on the baking tray, keep it back in the oven and bake for 15-20 minutes.
8. Get the tin out of the oven, cool slightly, demould and keep the cheesecake on a serving platter.
9. Peel the orange and separate a few segments. Cut the star fruit into ½ cm thick slices. Make a fan of the strawberry. Arrange these fruits over the cheese cake in a decorative way and serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps