Eggless Nannari / Sarsaparilla Lemon Cheese Cake
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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.
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Ingredients
- INGREDIENTS FOR THE CRUST
- Digestive biscuit - 200 grams
- Sugar - 1 tablespoon
- Melted butter - 2 tablespoon
- INGREDIENTS FOR THE CHEESECAKE FILLING
- Cream cheese -400 grams
- Sugar - 1 cup
- Hung curd - 1 cup
- Heavy cream -1 cup
- Lemon juice -4 tablespoon
- Sarsaparilla syrup / nannari syrup - 6 tbsps
- Lemon zest - 1 tsp
- INGREDIENTS FOR THE LEMON GLAZE / SAUCE
- Sugar -3 tablespoons
- Corn starch - 11/2 teaspoons
- Water - ½ cup
- Lemon juice - 4 tsps
- Sarsaparilla syrup / nannari syrup - 6 tsps
- Lemon zest - ½ teaspoon
- Yellow colour - 2 to 3 drops optional
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Instructions
- 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.
- METHOD FOR MAKING FILLING CHEESECAKE FILLING
- 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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