Thursday, 2 April 2015

Cheese less cheese cake with caramalised banana sauce

             Cheesecake is a kind of desert which always reminds you the love for food .The taste of the cream cheese truly makes the desert /cake out of the world. Earlier I have tried both “No bake Cheese cake” and “Baked Cheese cake”, but this time I tried something different. I have not used cream cheese at all instead I have used Cottage Cheese to prepare this. That’s the reason I named this “Cheese less Cheesecake”. 
             The other twist is the Caramelised Banana on top of the cake which gives the taste a different milestone. This recipe is a kind of recipe which never disappoint you and always easy to cook at home for its easily available ingredients. I think you all like this desert recipe and a must try for cheese cake lover.

Ingredients:

For base:
·        Chocolate biscuit (crushed) -125 grams.
·        Butter-50 grams.
·        Mashed Paneer (Cottage Cheese)-100 grams.

For banana sauce:
·        Sugar -120 grams.
·        Banana chopped - 2 nos.
·        Lemon juice - 1 tbsp.
·        Butter - 40 grams.
·        Coconut (Grated) - 2 tbsp.
·        Black pepper (Crushed)-1/4 tsp.
·        Cinnamon powder-1 pinch
·        For cheese less cheese cake:
·        Condensed milk-1/4 cup
·        Whipped cream-2 cup (after beating in soft peak)
·        White Cadbury- 75 grams
·        Almond essence-just 2 drops (this is not water based essence, over adding may bring a pinching taste)
·        Vanilla essence -1/2 tsp.
·        Gelatin -2 tsp.
·        Water-2 tbsp.


Method for making base:
·        Melt butter first.
·        In a mixing bowl mix crushed biscuit and melted butter. Mix well.
·        Prepared a spring form cake tin putting parchment paper as base.
·        Pour biscuit mixture solution in it, spread evenly and press with backward spoon.
·        Cover it with cling film and put it into refrigerator at least for 1/2 an hour.

For banana sauce:
·        In a mixing bowl mix chopped banana and lemon juice to prevent de-colourisation of banana.
·        For caramelised sugar take a pan. Heat it. Put sugar in it. Sugar starts to melts by edge fist. Don’t move the pan at first.

·        When sugar melted, add butter in it. Mix with a spatula.

·        Next add coconut, banana, cinnamon and crushed black pepper one by one and mix well.

·        Cook for 9-10 minutes. Remove from heat.
·        Keep aside.

For cheese less cheese cake:
·        In a mixing bowl beat whipped cream till it stands soft peak.
·        Add then condensed milk, mashed paneer(cottage cheese) and both essences beat it in low speed.
·        Next add melted chocolate and mix it with low speed.
·        In a small container pour gelatin and water. Microwave for 9-10 seconds only. Mix it well.
·        Pour it into whipped cream mixture and fold it well.

Now for preparing cake:
·        Pull out the cake tin from refrigerator and pour whipped cream mixture into the cake tin over the biscuit base. Spread evenly.
·        Again refrigerate for 1/2 an hour. Then pull out it from refrigerator and evenly spread banana sauce over it.
·        Finally refrigerate for at least 7-8 hours.

·        It is ready serve.Note that you have to consume it within half an hour after removing from refrigerator,Otherwise it will began to melt and you can't get the actual layered form of the cake.

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