hey frnds....
just as i mentioned in m last post, i tried paneer for the first tym, i still had some paneer left.
i love sweet dishes but dint kno wat to make with paneer, then an idea was given by my sis- CHEESE CAKE.
hmmm... i really like 'em, and the other nyt i desperately wanted to have it, but could'nt go outside, coz it was 1.00 am, so thot y not i make it for myself, and thus made it, it was a gud try, and the cake was finished in an hour, and then i made it again the following morning. so here's the recipe.....
CHEESE CAKE
Ingredients
Crust
2 cups (approxiamtely 250 grams) finely ground marie biscuits
1/2 cup (1 stick/4 oz./113g) unsalted butter, melted
1/4 cup powdered sugar
Filling
450gms paneer (at room temperature)
1 cup powdered sugar
Finely grated zest of 1/2 lemon
2 tsp. vanilla extract
4 eggs, separated
1/2 cup heavy cream
Method
Preheat oven to 350 degrees F/180 degrees C. Lightly coat the bottom and sides of an 8-inch (20cm) tin (preferably with a removable base) with oil.
To Make the Crust:
In a mixing bowl, combine the marie biscuits powder, sugar and the melted butter with a fork until evenly moistened. Spoon the biscuit mixture into the prepared tin and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Chill crust in refrigerator until ready to fill.
To Make the Filling:
Using an electric mixer, beat the cream cheese on low speed for 1 minute, until smooth and free of any lumps. Add the egg yolks, one at a time, and continue to beat slowly until combined, then beat in cream. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add the strained lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. Beat until well combined and the mixture is light and fluffy (the batter should be well combined but not overmixed).
Using clean electric beaters or a balloon whisk, whisk the egg whites in a medium bowl until soft peaks form. Using a large metal spoon, fold beaten egg whites into cream cheese mixture until just combined.
Pour the mixture into the chilled crust. Bake in preheated oven for 40 minutes, or until just set in the center. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to overnight to set. Remove 30 minutes before serving.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water and wiped dry after each cut.
TIP-Do not overbeat the mixture as it may lead to cracks on the surface.
As far as the over baking of cheesecakes goes, this is a common problem as it is difficult to know when a cheesecake is done.
The thing to remember is that you want the cheesecake to be firm but, if you shake the pan gently, it should still wobble a little, and the center will still look a little wet.
For even though the center may not look fully baked, once it cools it will firm up and be the correct consistency.
Cheesecakes are cakes that should not to be eaten straight away as they need to cool and then be refrigerated for several hours, preferably overnight, so the flavors have time to blend and the texture becomes nice and firm.
Happy cooking... :) :) :)
just as i mentioned in m last post, i tried paneer for the first tym, i still had some paneer left.
i love sweet dishes but dint kno wat to make with paneer, then an idea was given by my sis- CHEESE CAKE.
hmmm... i really like 'em, and the other nyt i desperately wanted to have it, but could'nt go outside, coz it was 1.00 am, so thot y not i make it for myself, and thus made it, it was a gud try, and the cake was finished in an hour, and then i made it again the following morning. so here's the recipe.....
CHEESE CAKE
Ingredients
Crust
2 cups (approxiamtely 250 grams) finely ground marie biscuits
1/2 cup (1 stick/4 oz./113g) unsalted butter, melted
1/4 cup powdered sugar
Filling
450gms paneer (at room temperature)
1 cup powdered sugar
Finely grated zest of 1/2 lemon
2 tsp. vanilla extract
4 eggs, separated
1/2 cup heavy cream
Method
Preheat oven to 350 degrees F/180 degrees C. Lightly coat the bottom and sides of an 8-inch (20cm) tin (preferably with a removable base) with oil.
To Make the Crust:
In a mixing bowl, combine the marie biscuits powder, sugar and the melted butter with a fork until evenly moistened. Spoon the biscuit mixture into the prepared tin and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Chill crust in refrigerator until ready to fill.
To Make the Filling:
Using an electric mixer, beat the cream cheese on low speed for 1 minute, until smooth and free of any lumps. Add the egg yolks, one at a time, and continue to beat slowly until combined, then beat in cream. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add the strained lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. Beat until well combined and the mixture is light and fluffy (the batter should be well combined but not overmixed).
Using clean electric beaters or a balloon whisk, whisk the egg whites in a medium bowl until soft peaks form. Using a large metal spoon, fold beaten egg whites into cream cheese mixture until just combined.
Pour the mixture into the chilled crust. Bake in preheated oven for 40 minutes, or until just set in the center. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to overnight to set. Remove 30 minutes before serving.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water and wiped dry after each cut.
TIP-Do not overbeat the mixture as it may lead to cracks on the surface.
As far as the over baking of cheesecakes goes, this is a common problem as it is difficult to know when a cheesecake is done.
The thing to remember is that you want the cheesecake to be firm but, if you shake the pan gently, it should still wobble a little, and the center will still look a little wet.
For even though the center may not look fully baked, once it cools it will firm up and be the correct consistency.
Cheesecakes are cakes that should not to be eaten straight away as they need to cool and then be refrigerated for several hours, preferably overnight, so the flavors have time to blend and the texture becomes nice and firm.
Happy cooking... :) :) :)
