Orange Cheesecake
This is a lovely desert. The Orange can be replace with any crush you have - blueberry, strawberry etc. I particularly recommend Blueberry or Orange as they come out good.
Ingredients & Procedure
150gms Marie biscuit powder (buy a packet of Marie biscuit and put it in a blender/mixer to get the powder).
1/4 cup fresh cream
50 gms unsalted butter
Mix all the ingredients together and make the first layer or biscuit base with this. Pat and make the base in the tin.
Note - it is preferable to use a Pie tin or a demould-able tin; this is so that it is easy to take out and serve the cheesecake. If you dont care much about the presentation of the dish, it can be made in any shallow tray.
200gms Whipped cream (now we do get whipped cream in the market, but please do check that it is not just whipped hydrogenated oil) What we do when we dont get whipped cream from the diary is to buy some Amul Fresh cream, add some cream (malai) at home to increase the fat content, add sugar to taste and whip it to make our own whipped cream.
1/2 to 3/4 cup Orange crush (again depending on how much of the flavour you would like in your dessert)
1/2 tin or 100gms of plain cheese spread. (we normally use the Amul Cheese-spread available in the market)
3 tbsp hung curd (or any thick curd)
Few drops of Orange essence (for the other cheesecakes, if you dont have the essence, just put 3/4 cups instead of 1/2 cup mentioned above) You can also add a couple of pinches of Orange colour if you want to give it a more richer colour.
Mix together with a beater so that there are no lumps in the mixture.
3 tbsp melted gelatin (double boiled, soaked and double boiled)
Add this to the above mixture and mix together.
Pour this mixture on top of the biscuit base and refrigerate.
Setting time -
Deep Freezer - 1 hr
Normal - 4-5 hrs (This is better as the base will not become too hard)
This is a lovely desert. The Orange can be replace with any crush you have - blueberry, strawberry etc. I particularly recommend Blueberry or Orange as they come out good.
Ingredients & Procedure
150gms Marie biscuit powder (buy a packet of Marie biscuit and put it in a blender/mixer to get the powder).
1/4 cup fresh cream
50 gms unsalted butter
Mix all the ingredients together and make the first layer or biscuit base with this. Pat and make the base in the tin.
Note - it is preferable to use a Pie tin or a demould-able tin; this is so that it is easy to take out and serve the cheesecake. If you dont care much about the presentation of the dish, it can be made in any shallow tray.
200gms Whipped cream (now we do get whipped cream in the market, but please do check that it is not just whipped hydrogenated oil) What we do when we dont get whipped cream from the diary is to buy some Amul Fresh cream, add some cream (malai) at home to increase the fat content, add sugar to taste and whip it to make our own whipped cream.
1/2 to 3/4 cup Orange crush (again depending on how much of the flavour you would like in your dessert)
1/2 tin or 100gms of plain cheese spread. (we normally use the Amul Cheese-spread available in the market)
3 tbsp hung curd (or any thick curd)
Few drops of Orange essence (for the other cheesecakes, if you dont have the essence, just put 3/4 cups instead of 1/2 cup mentioned above) You can also add a couple of pinches of Orange colour if you want to give it a more richer colour.
Mix together with a beater so that there are no lumps in the mixture.
3 tbsp melted gelatin (double boiled, soaked and double boiled)
Add this to the above mixture and mix together.
Pour this mixture on top of the biscuit base and refrigerate.
Setting time -
Deep Freezer - 1 hr
Normal - 4-5 hrs (This is better as the base will not become too hard)
