• Digestive biscuit 200 gms
  • Sugar 1 tbsp
  • Melted Butter 2 tbsp
  • Sugar 1 cups
  • Cream Cheese 400 gms
  • Hung Curd 1 cups
  • Heavy Curd 1 cups
  • Sarsaparilla syrup/nannaari syrup 6 tbsp
  • Lemon Juice 4 tbsp
  • Lemon Zest 1 tsp
  • Sugar 3 tbsp
  • Corn Starch 1 1/2 tsp
  • Water 100 ml
  • Lemon Juice 4 tsp
  • Sarsaparilla syrup / nannari syrup 6 tsp
  • Lemon zest 1 tsp
  • Ingredients for cream cheese:Milk 2 litre
  • Citric Acid 1/5 tsp
  • Water 4 tbsp
  • Fresh Curd -approximately equal to the amount of Cottage Cheese 250 gms


Method of making cream cheese. : Boil milk in a heavy bottomed pan.

Mix citric acid to the water and allow to dissolve.

Once mix start boiling,remove it from the flame and add dissolved citric acid to it.

Milk will curdle immediately .Mix with a spoon till the whey whey is clear.

Sieve this with a cotton cloth and pour this cottage cheese in it.

Let it hang till the whey water drains for  30-45 minutes.

After 45 minutes remove cheese from the cloth(the cheese should ooze out some whey water , it should not be very dry).

Now add curd and cheese together and mix till it become smooth mixture.

Sieve this mixture with a cotton cloth and hang to drain the whey water.The cloth should not touch the base of the bowl.

Keep this in the fridge  overnight.Next day take remove the cheese from the cloth.

Cream cheese is ready.

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

Blend biscuit, sugar and butter Spread the biscuit butter crust inside the pan and press themix with the back side of the spoon

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.

Allow to cool completely and Add  lemon juice, nannari / sarsaparilla syrup.and lemon zest.

Spread lemon glaze on top of the cheesecake.

Chill for 6 hours or over ­night.     When you are ready to serve, remove the spring-form pan.

Slice it up  and serve.


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