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Eggless Nannari / Sarsaparilla Lemon Cheese Cake

4 from 1 vote

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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.
Prep Time 1 hour 30 minutes
Cook Time 8 hours
Total Time 9 hours 30 minutes
Served AsDesserts
CuisineFusion
Servings 10
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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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4 from 1 vote
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Saras Viswam
Saras Viswam

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