moonjaan's easy cheesecake

    1 hour 32 mins

    it's a veg version of cheesecake without the added calories of condense milk , cream or eggs. plus with a twist of saffron flavour.

    1 person made this

    Serves: 6 

    • 1 cup quark (channa)made from skimmed milk(cooled)
    • 3/4 pack cream cheese(room temp)
    • 250ml skimmed milk
    • 1 lemon’s juice
    • ½ tsp vanilla essence or kessar(saffron)
    • ½ pack china grass milk jelly mix
    • 6 nutrichoice oats or multigrain cookies
    • according to preference icing sugar/sweetener.

    Prep:20min  ›  Cook:12min  ›  Extra time:1hr chilling  ›  Ready in:1hr32min 

    1. Take a spring form baking tin of 8” diameter. Crush the cookies and spread at the bottom of the tin evenly
    2. In a processor (or bowl) whip the cream cheese and quark until smooth paste. Mix china grass ,vanilla or kessar,and 250ml milk and bring to a boil. Let it cool to room temp. to speed the process keep the mixture over a plate of ice water and stir.
    3. After the mixture is cooled add it to the cheese mixture in the processor/bowl and whip again. Add sweetener or icing sugar according to ur taste, add lemon juice. Mix well.
    4. Pour the mixture into the baking tin . place the tin in a water bath and bake in a oven of 175 degree for 12 minutes max. bring to room temp and cool it in fridge for 1hr.(
    5. can also be made in microwave of 8” in a oven proof dish for 5 mins at medium low


    you can serve the cake as a whole with one topping like straberry/blueberry jam or serve individual slices with different toppings.

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