Wednesday, 22 November 2017

EGGLESS NANNARI / SARSAPARILLA LEMON CHEESE CAKE

Eggless Lemon Cheese Cake is a delicious cheese cake recipe. With this lemon cheese cake i have made a twist adding sarsaparilla syrup / nannari syrup. heavenly combination of lemon and sarsaparilla/nannari  makes this cream cheese cake tastes more. A truly simple and elegant dessert that is very easy to make.
This cake is made with cream cheese,  and cream. The touch of lemon and sarsaparilla syrup / nannari given to this cheesy cake makes it very flavourful. It is then topped with a homemade glaze of lemon (lemon sauce) after being cooled. 
Try this Eggless Lemon Nannari / Sarsaparilla Cheese and put in your feed back.
INGREDIENTS FOR EGGLESS LEMON CHEESE CAKE

 INGREDIENTS FOR THE CRUST
Digestive biscuit                    - 200 grams
Sugar                                      - 1 tablespoon
Melted butter                         - 2 tablespoon

INGREDIENTS FOR THE CHEESECAKE FILLING


Cream cheese                                                -400 grams
Sugar                                                              - 1 cup Hung curd                                                     - 1 cup hung yogurtHeavy cream                                                  -1 cupLemon juice                                                   -4 tablespoonSarsaparilla syrup / nannari syrup         -  4 tbspsLemon zest                                                    - 1 tsp
INGREDIENTS FOR THE LEMON GLAZE / SAUCE

Sugar                                                              -3 tablespoons
Corn starch                                                    - 11/2 teaspoons
Water                                                              - ½ cup
Lemon juice                                                   - 4 tsps
Sarsaparilla syrup / nannari syrup               - 4 tsps
Lemon zest                                                    - ½ teaspoon
 Yellow colour                                                - 2 to 3 drops




METHOD
Grease  the bottom of a 9″ spring-form pan with butter









METHOD FOR MAKING CRUST
 Blend biscuit, sugar and butter
Spread the biscuit butter crust inside the pan and press themix with the back side of the spoon
 Refrigerate for 30 mins to one hour.
       Combine the biscuit and sugar and blend in a blender to a powder.
       Transfer in a bowl, add butter, and mix well until all of the crumbs  are coated evenly.
 Press the mixture onto the bottom of the spring-form pan making sure that the crumbs arecompact. Press with the back of a tumbler.
       Keep it in the refrigerator until the cheesecake filling is ready.

METHOD FOR MAKING FILLING CHEESECAKE FILLING
    Using a mixer, beat the cream cheese and sugar together on low speed until the cream       cheese becomes smooth without any lumps.
       Scrap the sides of the bowl as needed.
       Add the hung yogurt and beat again till well incorporated.
        Now add the cream, , lemon juice,sarsaparilla syrup/ nannari syrup lemon zest one at a                time,beating on low speed until each one is fully incorporated before adding the next.
.      Take the pan with the crust out of refrigerator,
       Pour the filling into the pan and gently tap it down.
       Refregirate it for 4 hours or till the cream cheese is set.








       METHOD FOR MAKING  LEMON GLAZE/ SAUCE

Combining sugar and corn starch, in a sauce pan, add water and bring to boil by stirring         continuously until smooth and thick.
       Add yellow colour and cook for 3 minutes, switch off the heat.
      Add  lemon juice, nannari / sarsaparilla syrup.and lemon zest.
      Chill until cool but not set.
     Spread lemon glaze on top of the cheesecake.
     Chill for 4 hours or over ­night.     When you are ready to serve, remove the spring-form pan.
     Slice it up  and serve.

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