Grape Cheese Cake - No Bake

Cheese Cake is a sweet dish consisting of two or more layers. The main, or thickest layer, consists of a mixture of soft fresh cheese and sugar. But i have replaced cheese with hung curd. The bottom layer is often a crust or base made from crushed cookiespastry, or sponge cake. It can be baked or made without baking as well. Cheesecake is usually sweetened with sugar and may be flavored or topped with fruit, whipped cream, nuts, fruit sauce, and/or chocolate syrup.


Ingredients

Bottom Layer

Digestive Biscuits – 6
Melted Butter – 1 tbsp

Middle Layer

Hung curd/yogurt – ½ cup
Fresh Cream – ½ cup (Whipped to soft peaks)
Grape pulp – ½ cup (Grind grapes without adding water)
Mozzarella cheese – 2 tbsp - grated and chopped into small bits
Powdered Sugar – ½ cup (Adjust according to your taste)
Gelatin – 1 tbsp
Water – 3 tbsp

Top Layer

Grape pulp – ¼ cup
Powdered Sugar - 1 tbsp
Gelatin – ½ tsp
Water – 2 tsp


Method

Make the Bottom layer

Grind the biscuits into coarse powder. Add butter and mix it well till the biscuit powder becomes moist. Place the ring mold on a plate. Put the biscuit powder inside the mold and press it evenly all over to make the bottom layer. Keep this in the freezer to set. Meanwhile make the next layer.

Make the Middle Layer

Mix gelatin with water till it is dissolves completely. Heat it in microwave for 30 secs so that it turns into liquid state. Keep it aside.
In a bowl add hung curd, cream, grated cheese and sugar and mix. Add the grape pulp and continue mixing. Add the gelatin liquid and mix it evenly.
Take out the mold from the freezer. The biscuit layer would have got set by now. Add the cream mixture on top of the biscuit layer and put it in the refrigerator to set.

Make the Top Layer

Mix the sugar with grape pulp.
Mix gelatin with water till it is dissolves completely. Heat it in microwave for 30 secs so that it turns into liquid state. Add this gelatin liquid to the grape pulp.
Take out the mold from the refrigerator and check if the middle layer has set. Then pour the grape mixture over it and put it back in the refrigerator to set.


My Notes

ü  Hang the yogurt in a muslin cloth to a tap for around 4-5 hrs so that any extra water in the curd gets drained. I used 500 ml yogurt to get ½ cup of hung curd

ü  You can use the cream without whipping it to soft peaks. I have tried and found negligible difference in the texture.

ü  Do not add any layer until the previous layer has set completely.

ü  The bottom layer might take around 15 mins in the freezer to set...Meanwhile u can make the next layer. The second layer takes a bit longer. But u don't have to wait for it to set completely.Only the surface has to be set. It might take around 1-2 hrs in the refrigerator and you can pour the top layer. You can also place it in the freezer if you want it to set sooner. But once u r done with the top layer, keep the whole cake to set in the refrigerator only n not in the freezer. This might take around 4 hrs...I left it over night.

ü  After grinding the grapes strain it to get the clean pulp. Do not add any water while grinding grapes.

ü  You can also pour the grape pulp over the middle layer before serving instead of setting the top layer.



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