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
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