Rose-flavoured Eggless Cheesecake with Vermicilli Crust
Inspired by the Lebanese dessert Kanafe, this cheesecake features ingredients that are common in most Indian kitchens. You can serve it as a dessert but it also makes for a protein-rich breakfast to kickstart your day!
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| Serves | 4 | Published | Wednesday, 28 August 2013 |
| Recipe type | Cakes | Author | Manisha Sharma |
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Ingredients
For 4 people (
)
For the Crust
- 80 grams roasted vermicelli
- 2 tablespoon(s) sugar
- 1 teaspoon(s) rose water
For the Filling
- 2 teaspoon(s) clarified butter (ghee)
- water, enough to cover the vermicelli
- 150 grams cottage cheese
- 300 grams hung curd
- 1 cup(s) castor sugar
- 1 teaspoon(s) rose water
- 3 tablespoon(s) semolina
- 3/4 cup(s) milk
For the Garnishing
- 1/2 cup(s) ground pistachios
Rose-flavoured Eggless Cheesecake with Vermicilli Crust Directions
- Preheat the oven to 175 degrees Celsius.
- Generously grease an 8” round springform pan.
- Add ghee to a broad mouth pan and mix in the vermicelli with your hands. Add sugar and rose water.
- In another pan, boil enough water to cover the vermicelli. Cover the pan and leave for 5 minutes. The vermicelli will absorb all the water and soften.
- Put this mixture in the pan and spread it out as a crust. With the help of a smaller pan, press the vermicelli firmly to the base.
- Mix the semolina and milk and cook over a medium flame, stirring all the while till it thickens like a sauce. Let it cool.
- Crumble the cottage cheese in a large mixing bowl. Add hung curd, sugar, rose water and the cooled semolina mixture. Blend to a smooth consistency.
- Pour this cheese mixture over the vermicelli crust. Bake for 30 minutes or till brown on top, set on the sides and a little jiggly in the centre.
- Cool the cheesecake completely. Serve warm or cold, garnished with pistachios and rose petals.
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