Eggless Cucumber Garlic Cream Cheese Cake

June 9, 2018

•

Saras Viswam

1,720

Reads

Desserts

Prep Time

1h

30m

Cook Time

8h

0m

Cuisine

Fusion

Yield / Serves

10 Servings

Category

Veg

A savoury eggless cheesecake made with cucumber, home made cream cheese, garlic, hung curd and cream. A truly simple and elegant dessert that is very easy to make.

Cucumber - 2 numbers

Homemade Cream cheese - 250 grams

Chopped mint - 2 tablespoons

Full cream - 1 cup

Hung curd - 1/2 cup

China grass - 15 grams

Digestive biscuits - 100 grams

Melted Butter - 65 grams

White Pepper powder - 1 tbsp

Crushed garlic - Â½ tsp to 1 tsp

In a mixer, take the biscuits and run them until they're powdered

Add the butter and run the mixer again until it is evenly mixed

Butter a spring form pan or loose bottomed round pan.

Transfer the biscuit mixture into it. Press it with a spoon until it's nice and tight

Refrigerate for at least 1 hour

Cut one cucumber into thin slices. Keep these slices for garnishing the cream cheese cake.

Peel and grate the other cucumber pour into a colander.

Let it drain for some time to prepare the cream.

Soak the china grass in water for 15 minutes.

Heat china grass until it melts. Do not boil .

Add the grated cucumber to the melted china grass

Whip the cream cheese with grated cucumber china grass mix.

Add the whipped cream and and half teaspoon of white pepper powder, crushed garlic and mix well.

Remove the pan from fridge. Pour this cucumber cream cheese filling on the crust.

Smooth out the surface and place in the freezer for at least 4 to 8 hours.

When ready to serve, carefully remove the cheesecake from the dish and decorate with thin slices of cucumber.

Sprinkle some white pepper powder on top and enjoy your yummy cooooool eggless cucumber garlic cream cheese cake

Saras Viswam

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Eggless Cucumber Garlic Cream Cheese Cake

About Recipe

Ingredients

Instructions

Recipe By

Saras Viswam

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