Cheesecake With Toffee Sauce
Ingredients:
For Cheesecake:- 150gms marie biscuits
- 1/4 cup ghee (melted)
- 1 & 1/2 cups Cream cheese (homemade)
- 1/2 cup hung curd
- 1/4 cup malai or cream
- 1 tbsp cornflour
- 1 cup sugar
For Toffee sauce:
- 1 cup brown sugar
- 3/4 cup cream/malai
- Pinch sea salt/regular salt
- 2 tbsp butter
Procedure
For cheesecake:
1. To make homemade cream cheese, in mixer grinder blend together 1 cup cottage cheese (paneer) and 1 cup hung curd. Cream cheese is ready to be used. It will generate about 1 & 1/2 cups in total.
2. Preheat the oven to 180 degree C. Prepare cheesecake tin (with removable bottom) by lining the base of the tin with foil paper to avoid any leakage from the base.
3. To make the cheesecake base, grind Marie biscuits to crumbs, add melted ghee and mix well with hands. Transfer them to the base of the tin and flatten them well. Bake for 10 minutes and remove it from the oven.
4. Reduce the temperature of the oven to 150 degree C.
5. In the meantime, to a bowl add cream cheese, hung curd, malai/cream, cornflour, sugar, and whisk them well.
6. Spread this mixture over the biscuit base.
7. Bake the cheesecake at 150 degree C for 40-45 minutes. Switch off the oven and let the baking tin cool in the oven for 30 minutes.
8. Take the tin out of the oven and let it cool completely. Once cooled for about an hour, transfer the tin to the refrigerator and let it cool for atleast 4 hours.
For toffee sauce:
1. In a pan add sugar and butter. Let them melt on low flame stirring continuously with a spatula to avoid sugar burning.
2. When sugar melts, take the pan off the flame and add cream. It will bubble but keep stirring continuously.
3. Keep it back on flame for 1-2 minutes so that they blend well. Take it off the flame and let it cool.
4. Spread it over completely cooled cheesecake
Cheesecake with Toffee sauce is Ready To serve
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