Cheesecake Chocolatey

About Cheesecake Chocolatey

Ingredients

• White chocolate, grated 1 cup
• Cream cheese ½ cup
• Hung yogurt ½ cup
• Castor sugar 2 tbsps
• Cinnamon powder 1 tsp
• Chocolate cookies 10 to 12
• To decorate
• Small heart shaped sugar candies ¼ cup
• Dark chocolate shards as required

How to Make Cheesecake Chocolatey (Stepwise Photos)

Method

1. Boil water in a non-stick pan. Take white chocolate in a bowl and keep it in the pan and let it melt.
2. Take cream cheese in a separate bowl, add hung yogurt, castor sugar, cinnamon powder, and the melted white chocolate and mix well till the mixture is smooth.
3. Take 4 small glass bowls, crush the chocolate cookies and divide it equally in the bowls.
4. Pour the white chocolate and cream cheese mixture on top.
5. Keep the bowls in the refrigerator for 2-3 hours to set.
6. Decorate each bowl with sugar candies and a dark chocolate shard and serve.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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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