Eggless Cucumber Garlic Cream Cheese Cake
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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.
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Ingredients
- 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 - ½ tsp to 1 tsp
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Instructions
- 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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