When I say Cheese cake, it fascinated me 3 years ago when I tasted it at a local bakery. I always wondered how this delicacy was turned to table. So here the secret i discovered after making my own search...
1 cup hung curd
1 cup cream cheese (you can also use salted cheese spread)
1.25 cup powdered sugar (can vary with your taste buds)
2-3 big lemons
that's it...
Procedure
For Crust:
Crush
the biscuits enough to make small crumbs or grind them coarsely. Add
enough butter to make them bind lightly. Press this batter on Glass bowl
to make a thin crust and put it in fridge for 15-20 mins to set.
For Cheesecake Mixture:
Meanwhile,
Beat the hung curd and cream cheese well until smooth. Add sugar powder
and mix well. Grate the lemon skin in the mix. This is called lemon
rind. Grate until the white skin of lemon appears. Do NOT grate white
skin as it tastes bitter. Lemon rind gives the essence of lemon which
makes it refreshing. Now squeeze the Lemon juice. Add enough lemon juice
to get the tinge of tangy flavor. Balance of lemon juice & sugar is
the heart of this dish.
Final Assembling:
Now
put this mixture on top of the crust you had set. Flatten the top of
the cheesecake mix before putting it to fridge for setting it.
Decorate/ top it with Lemon slices and mint leaves. Scoop with Spatula and serve chilled.
