Eggless Nannari / Sarsaparilla Lemon Cheese Cake

Eggless Nannari / Sarsaparilla Lemon Cheese Cake - Plattershare - Recipes, food stories and food lovers
Eggless Lemon Cheese Cake is a delicious cheese cake recipe. With this lemon cheese cake i have made a twist adding sarsaparilla syrup / nannari syrup. heavenly combination of lemon and sarsaparilla/nannari makes this cream cheese cake tastes more. A truly simple and elegant dessert that is very easy to make. This cake is made with cream cheese, and cream. The touch of lemon and sarsaparilla syrup / nannari given to this cheesy cake makes it very flavourful. It is then topped with a homemade glaze of lemon (lemon sauce) after being cooled.
4 from 1 vote
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Prep Time1 hour 30 minutes
Cook Time8 hours
Total Time9 hours 30 minutes
Served As: Desserts
Recipe Cuisine Type: Fusion
Recipe Taste: Sweet
Servings 10


  • Ingredients For The Crust ingredients for the crust
  • 200 gm Digestive Biscuit
  • 1 tbsp Sugar
  • 2 tbsp Melted Butter
  • Filling ingredients for the cheesecake
  • 400 gm Cream Cheese
  • 1 cup Sugar
  • 1 cup Hung Curd
  • 1 cup Heavy Cream
  • 4 tbsp Lemon Juice
  • 6 tbsps Syrup sarsaparilla nannari
  • 1 tsp Lemon Zest
  • Lemon or sauce ingredients for the glaze sauce
  • 3 tbsp Sugar
  • 11/2 teaspoons Corn Starch
  • 1/2 cup Water
  • 4 Lemon Juice tsps
  • 6 Syrup sarsaparilla nannari tsps
  • 1/2 tsp Lemon Zest
  • 2 drops Yellow Colour optional


  • 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
  • Refrigerate for 30 mins to one hour.
  • 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 6 to 8 hours or till the cream cheese is set.
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4 from 1 vote

Saras Viswam
Saras Viswam

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