Lemon Cheese Cake

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.