Cheese cake was introduced to me only though food blogs.Before that I have never seen or heard of a cheese cake.After seeing so many alluring cheesecakes I was so tempted to make one on my own.Now making a cheesecake is not an easy task for me.As most of you know I don’t use eggs or gelatin in my cooking.I have never even seen agar agar (china grass). So I had to find out of a recipe without all these ingredients.Next thing was I wanted a baked cheese cake and not those no-bake cheese cake.With all these criteria I set to search for a good recipe and I am very happy I found a keeper recipe here.This is a classic egg less cheesecake and very versatile.I adapted the basic recipe and played around with the flavorings and toppings.I made a caramel sauce (the best part of the cake :)),and used MTR badam feast to flavor my cake.The finished cake was simply out of the world.Amazing crust with firm yet soft cheese layer and gooey caramel sauce topping was a hit combo :). I would say this is the best cake I have made so far,try it and you will agree too 🙂
20-25 digestive biscuits
50 grams butter
1/4 teaspoon cardamom powder
1.Powder the biscuits into fine crumbs.You can do this either using mixie or take the biscuits in a zip lock bag and crush them using a roller pin.
2.Melt the butter and add to the biscuit crumbs,add cardamon powder and mix well.
3.Grease a spring foam pan and press the crust mix evenly and press using a spatula.Keep it refrigerated till we prepare the other elements.
180 grams cream cheese(I used britania)
160 ml sour cream (I used Nestle’s)
2 table spoon almond powder (MTR)
2 teaspoons cornflour
3/4 cup sugar
Take all the ingredients in a bowl and combine well.Start whisking and whisk until the mixture is light and fluffy.
For caramel sauce:Adapted from simply recipes
1/2 cup sugar(I used demerera sugar)
3 tablespoons butter
120 ml cream
1.Heat sugar in non stick kadai ,once it begins to melt add the butter and mix well.
2.Once the butter has melted,remove from heat,add the cream and start whisking,till thick sauce like consistency.
3.Allow to cool at room temperature.
Assembling and baking the cheesecake:
1.Preheat oven at 190C for 10 minutes.
2.Pour the whisked cheese mixture over the set crust and spread evenly.
3.Bake for 20-25 minutes until light cracks appear.The color change notes
4.Let it cool for 1 hour.
5.Now add the prepared caramel sauce on the cake evenly and spread well.
6.Refrigerate until serving.
1.You can add sprinkles,chocolate strands for decorating.
2.While making caramel sauce look for amber color in the sugar-butter mixture before adding the cream.
3.Instead of almond flavoring you can add vanilla or even rose syrup.