Sunday, 14 January 2018

Eggless Cheesecake Recipe

Cheesecake Recipe: This creamy classic is the easy cheesecake recipe to make anytime you are asked to bring dessert.It is a simple and easy and also delicious cheesecake recipe.Learn how to make Eggless cheesecake recipe with this easy baked cheesecake recipe.


Eggless Cheesecake Recipe

Ingredients for Eggless Cheesecake Recipe-

  • Digestive Biscuits Or Crackers or Marie Biscuits- 10-12
  • Melted Butter- 1 tablespoon
  • Cream Cheese- 3 cups or 600 grams 
  • Sugar- 3/4 cup or 150 grams
  • corn Starch- 1 tablespoon
  • Vanilla Extract or Powder- 1 teaspoon
  • Cream- 1/2 cup (25% to 50% fat)
  • Lemon Juice- 1 tablespoon

For Chocolate Sauce-

  • Milk- 1/2 cup
  • Sweet Chocolate- 75 grams Or 1 cup chopped sweet chocolate

How to Make Cheesecake Recipe-

Preparing the Biscuit Crust-

  1. Take 12 digestive biscuits, break them and add in a blender or grinder jar.
  2. grind to a fine powder.Take this powder in a bowl.
  3. Add 1 tablespoon melted butter, mix well with a spoon. 
  4. Place this mixture in greased spring pan.Grease the pan very well with butter.
  5. With the back of small bowl or glass or your fingertips, press the biscuit+butter mixture and make a neat and even layer.Keep this pan in the fridge for 20-30 minutes, so that the biscuit layer sets.

Preparing Cheesecake-

  1. In another bowl, take 3/4 cup sugar (150 grams), 3 cups cream cheese (600 grams), 1 teaspoon vanilla extract or powder, 1 tablespoon lemon juice and 1 tablespoon cornstarch.
  2. Beat this mixture with an electric beater.use a medium to medium-high speed and whip till smooth.Don't overbeat.
  3. Add 1/2 cup cream, again beat the mixture until the cream is blended very well.Do not overbeat.
  4. Pour this whipped cream cheese layer in the pan.With a spatula even the top.
  5. Bake the Cheesecake Recipe-
  6. Keep the pans in a preheated oven and bake for 35-40 minutes.Preheat the oven at 180 degree Celsius for 15 minutes and keep both the top and bottom heating elements on.Keep the pans on the middle rack.
  7. To check the doneness, the sides will look firm, risen and the center of the cheesecake will be wobbly.The sides will also look separated from the pan.
  8. Let the cheesecake cool at room temperature.
  9. Now cover with a foil and place the pans in the fridge for 4 hours or more.You can also keep overnight.

Removing Cheesecake from the Pan-

  1. Dip a butter knife in a cup or bowl containing warm water.
  2. Take the butter knife and gently slid through the sides of the pan, separating the cheesecake on a serving tray or plate.
  3. Cheesecake recipe is Ready.

For Chocolate Sauce-

  1. Take 1/2 cup hot milk in a bowl.Add 1 cup roughly chopped sweet chocolate.If using semi-sweet or bitter chocolate, then do add sugar as per taste.
  2. Mix well with a spatula or a spoon until all the chocolate dissolves.
  3. Let the chocolate sauce cool at room temperature.
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