Cheesecake, how I love you.
This is an Indian version sans the Creme Cheese and it worked out pretty well. It was just like a normal (very tasty) Cheesecake.
No , I'm not trying to sell my product through lies and deceit.
Who knew that Dahi cheesecake could be SO good . Not simply curd; I mean hung curd. Take four cups of curd and suspend it in a muslin cloth (over a utensil to collect the escaping water) for two hours. Then start with the recipe. The layers here are the dark chocolate layer and the white chocolate layer. The biscuit base evens everything out and looks like a third layer.
Cream Cheese that is affordable (I live on a budget, you know) is rather hard to find. Anyway, Philadelphia Cream cheese is for 400 bucks a pop (pop= 250 gms) . And in a normal cake you need four hundred to five hundred grams of C.C.
Let's live healthy (urgh, I can't believe I'm saying this) and use curd.
(But this one is very, very, tasty).
The base is baked for five minutes and the rest of the cake has to set in the refrigerator.
- 15-20 biscuits , I used Parle-G (G for glucose or genius; we aren't very sure).
- 1/4 cup melted butter
- 1 1/2 cups hung curd
- less than 1/2 a cup melted butter
- 1/2 cup powdered sugar
- 3 tbsp gelatine
- 2 tsp lemon juice
- 1/2 cup of chopped white chocolate
- 1/2 cup of chopped dark chocolate
You can use any amount of chocolate depending on where your tastes lie. Personally, I prefer being liberal.
Crush the biscuits with a rolling pin until they become sandy in texture, add the melted butter and mix. Line the base of an eight inch round cake tin (if you have a loose base , just lightly grease with butter. If you don't , line the base and sides with baking paper. If you're not planning to bake the base, it is not necessary, line the entire tin with plastic wrap so the cake will be easy to remove later). Press the crumbs evenly and firmly to the base .
optional * Bake the base at 180 degrees C for five minutes.
Cream the butter and sugar together until smooth and pasty. Add the hung curd to the mixture and mix properly. Soak the gelatine in 1/3 cup water and 2 tsp lemon juice. Heat on a low fire until dissolve. Add gelatine gradually to the curd mixture and mix well.
Divide the mixture into two parts. Melt the the white and dark chocolate in different bowls (with 2 tbsp water each) in the microwave and add to the different mixtures. Pour the white mixture in first and freeze for twenty minutes in the freezer. Add the dark mixture and put in the refrigerator (not freezer) for six to twelve hours or overnight. Trust me, the wait is worth it.
Decorate with shards of chocolate.
- Anmol Narain.