Eggless Nannari Lemon Cheesecake Recipe
9 hours 30 minutes
694 reads
About Eggless Nannari Lemon Cheesecake Recipe
Indulge in this unique twist on a classic dessert! Our Eggless Nannari Lemon Cheesecake combines the zesty tang of lemon with the aromatic sweetness of nannari (sarsaparilla) syrup, creating a flavor profile that's both refreshing and unforgettable. The creamy, dreamy filling rests on a buttery digestive biscuit crust, and a homemade lemon glaze adds a final touch of elegance.Surprisingly simple to make, this eggless marvel is perfect for any occasion. Whether you're impressing guests or simply treating yourself, this fusion cheesecake is a testament to the delicious possibilities of culinary innovation. Get ready to experience a taste sensation that's both familiar and entirely new.This recipe is completely egg-free, making it a fantastic option for those with dietary restrictions or allergies. The detailed instructions and expert tips ensure a perfect result every time, even for novice bakers. Prepare to be amazed!
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Recipe Time & More
Prep1 hour 30 minutes
Cook8 hours
Total9 hours 30 minutes
Ingredients
Crust Ingredients
- 200 gm Digestive Biscuits
- 50 gm Sugar granulated
- 60 gm Butter melted, unsalted
Cheesecake Filling Ingredients
- 400 gm Cream Cheese full-fat, softened
- 100 gm Sugar granulated
- 240 ml Greek Yogurt hung/strained yogurt
- 240 ml Heavy Cream whipping cream
- 60 ml Lemon Juice freshly squeezed
- 90 ml Nannari Syrup sarsaparilla syrup
- 1 tsp Lemon Zest finely grated
Lemon Glaze Ingredients
- 60 gm Sugar granulated
- 1.5 tsp Corn Flour
- 120 ml Water
- 4 tsp Lemon Juice freshly squeezed
- 6 tsp Nannari Syrup sarsaparilla syrup
- 0.5 tsp Lemon Zest finely grated
- 2 drops Food Coloring optional, yellow
Instructions
Prepare the Crust
- Grease a 9-inch springform pan with butter.
- Combine digestive biscuits, sugar, and melted butter in a food processor until finely crumbed.
- Press the mixture firmly into the bottom of the prepared pan to create an even crust.
- Refrigerate for at least 30 minutes.
Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy.
- Gradually add the hung yogurt, beating until fully incorporated.
- Add the heavy cream, lemon juice, nannari syrup, and lemon zest, one at a time, mixing on low speed until each ingredient is fully combined.
Assemble and Chill
- Remove the chilled crust from the refrigerator.
- Pour the cheesecake filling over the crust and gently smooth the top.
- Refrigerate for at least 6-8 hours, or preferably overnight, until the cheesecake is set.
Prepare the Lemon Glaze
- In a small saucepan, whisk together sugar and cornstarch.
- Gradually whisk in water until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Remove from heat and stir in lemon juice, nannari syrup, and lemon zest.
- (Optional: Add a couple of drops of yellow food coloring for a richer hue.)
Finish and Serve
- Once the cheesecake is set, pour the lemon glaze evenly over the top.
- Refrigerate for another 30 minutes to allow the glaze to set.
- Carefully remove the cheesecake from the springform pan and serve chilled.
Recipe Notes
Expert Tips for the Perfect Eggless Nannari Lemon Cheesecake
- For a smoother crust, pulse the biscuits in a food processor until they resemble fine crumbs.
- Ensure your cream cheese is softened to room temperature for optimal blending and a smoother filling.
- To achieve a truly vibrant lemon flavor, use freshly squeezed lemon juice and zest.
- If you don't have nannari syrup, you can substitute with a high-quality sarsaparilla extract or even a hint of root beer extract, but adjust to your liking.
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Recipe Nutrition
Calories: 140kcalCarbohydrates: 29gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gFiber: 1gSugar: 27g
Saras Viswam
Articles: 17
3 Comments
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Wow, this looks fantastic!
This looks so inviting! I’m eager to try it.
Looks so delicious! Thanks for the recipe.