Easy Cheese Cake
Top Rated Recipe
Key Details:
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prep time: 2 hours 15 minutes
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Cook time: 0 minutes
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Difficulty Level: Easy
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Course: Dessert
Cuisine: Greek
Key Ingredients:
Cottage cheese
Fresh cream
Hung yogurt
Gelatin
Sweet biscuit crumbs
About Easy Cheese Cake
Table of Contents
This recipe will
prove that it is really easy to make cheese cake
- Cottage cheese (paneer), crumbled 200 gms
- Fresh cream 200 ml
- Hung yogurt (chakka) 200 gms
- Sugar 4 tbsps
step 1. Take cottage cheese, cream, hung curd, sugar, gelatin and marmalade in a bowl. Whisk well for 5 minutes till smooth.
step 2. Take honey and butter in another bowl and mix well. Add breadcrumbs and mix well.
Read MoreIngredients
- Cottage cheese (paneer), crumbled 200 gms
- Fresh cream 200 ml
- Hung yogurt (chakka) 200 gms
- Sugar 4 tbsps
- Gelatin 1 tbsp
- Marmalade 2 tbsps
- Honey 1 tbsp
- Soft butter 1 tbsp
- Sweet biscuit crumbs 1 cup
- Orange zest, grated ¼ tsp
- Orange segments (optional) to decorate
How to Make Easy Cheese Cake (Stepwise Photos)
Method
- Take cottage cheese, cream, hung curd, sugar, gelatin and marmalade in a bowl. Whisk well for 5 minutes till smooth.
- Take honey and butter in another bowl and mix well. Add breadcrumbs and mix well.
- Put this mixture into a glass bowl or cake mould and spread evenly to form the crust of the cheese cake.
- Now add the cottage cheese mixture over the crust and spread evenly.
- Sprinkle orange zest on top and keep the bowl / cake mould in the refrigerator for 2 hours or till set.
- You can place orange slices on top to decorate as well.
- Spoon out into individual serving bowls and serve chilled.
Additional Tips and Tricks
About chef
Chef Shilarna Vaze (Chinu)
Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.
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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
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