Ingredients
Low sugar biscuits - 150gm /15 biscuits
Unsalted Butter - 100gms
Fresh cream - 200ml
Cottage cheese / Paneer - 200 gm
Condensed Milk / Milkmaid - 200 ml
Gelatin powder - 2 tsp
Low sugar biscuits - 150gm /15 biscuits
Unsalted Butter - 100gms
Fresh cream - 200ml
Cottage cheese / Paneer - 200 gm
Condensed Milk / Milkmaid - 200 ml
Gelatin powder - 2 tsp
Method
- Crush the biscuits finely in a mixer, add the melted butter and mix well.
- Press this onto a greased shallow glass dish/loose bottom pie dish and chill for 15 minutes in the refrigerator
- Take a vessel of cold water. Place a bowl with fresh cream inside this and whip the cream till soft peaks form using blender or hand whisk.
- In another bowl blend grated cottage cheese and condensed milk until a smooth mixture is ready.
- Fold the above mixture slowly within whipped cream.
- Dissolve gelatin in warm water and add it to above mixture.
- Pour onto the chilled biscuit layer and freeze for 1-2 hours or until set.
- Serve chilled decorating it with chocolate chips or chocolate sauce.
Tips
- Always dissolve gelatin completely before adding it.
- You can prepare fruit cheesecake by adding fresh fruit pulp instead of cottage cheese like mango pulp or strawberry crush.
- Chocolate cheesecake can be prepared by adding 2 tsps of cocoa powder to the above mixture.
- Once the cheesecake is ready after freezing it for 2-3 hrs keep it in refrigerator not in freezer for rest of the time to maintain its creamy consistency.
I welcome your valuable suggestions/comments on this Recipe