Since I posted the cheese cake pic on my insta handle, many of you have been asking me for the recipe. This is one recipe the man of the house loves. This one barely takes any time and will for sure impress your guests.
This is a recipe that you can play around with and change to suit the flavour you love. You can add more textures and ingredients like fruits, nuts, preserves etc to make it more yummy.
So here is the recipe. Also on a side note, I am not someone who follows measurements. I just go by the feel and taste. So just adjust the quantities accordingly.
Ingredients you will need for the basic recipe:
Cream cheese : I had the salted variant. Unsalted will be the best.
For flavour you can use any of these : essence, thick fruit pulp, icecream, fresh fruit
Plain biscuit like Marie or glucose biscuit
Butter – Melt it so that it can be easily mixed
How to transform the ingredients to a cheesecake :
Basically you need to mix all the ingredients(except the biscuit powder) together and keep it in refrigerator to set. That’s all. But let me break it down for you.
1. Crush the biscuit in a mixer and make a crumbly powder
2. Add melted butter to the biscuit powder and mix well
3. Take a flat glass or steel tray in which you are going to set the cake. Butter the tray so that the cake doesn’t stick to it.
4. Now evenly spread the biscuit mix in the tray and keep it in the freezer till we whip up the filling.
5. In a bowl take the cream cheese slab and whip it well with a spatula, or any whipping tool to form a creamy consistency.
6. Add full cream(half the quantity of cream cheese) to loosen up the thick consistency.
7. I did not add sugar to this mix, since I used mango icecream which was already sweet. If you are using essence or fruit puree, now is the time to add powdered sugar and whip the mix again to a smooth consistency.
So basically you can add sugar+any essence of your choice/ fruit pulp + fruit chunks or just keep it plain and add a layer of fruit pulp on top once the cheese layer is set.
8. Mix gelatin/agar-agar with warm water and keep it on heat to melt it completely. You can use a double boiler or just directly keep it in low flame.
9. Now add this to the cream cheese mix and again mix well. Say for 1 block of cream cheese, I used around 3 spoons of gelatin powder. This is what makes the cheese cake wobble and you know, essentially look like cheese cake. So incase once you mix it and feel like it’s too runny, you can again add more gelatin solution to the mix. You can do it even after you refrigerate the mix and feel like it has not reached the right consistency.
10. Now take out the tray and pour the cheese mix on top of the biscuit layer evenly. Keep it in freezer for 15 min and the cake will be ready.
If you want to add another layer of say fruit pulp or fresh fruits, wait till the cheese layer is set. You can add gelatin mix to pure fruit pulp and spread it on top of cheese layer for that extra flavour.
Eventhough it looks like there are lot of steps, it will barely take you half an hour to make this. So do try it out and let me know how it turned out.