Refreshing Cucumber Garlic Cream Cheese Cake (Eggless)
9 hours 30 minutes
783 reads
About Refreshing Cucumber Garlic Cream Cheese Cake (Eggless)
Cool down with this unexpected and utterly delicious eggless cucumber garlic cream cheese cake! A refreshing twist on a classic, this recipe combines the surprising coolness of cucumber with the richness of cream cheese for a truly unique dessert experience. Perfect for summer gatherings or impressing guests with something truly different.This recipe cleverly uses hung curd and full-fat cream to create a luxuriously smooth and creamy texture, while the subtle garlic and white pepper add a savory depth that beautifully complements the cucumber. It's easier to make than you might think, and the result is an elegant dessert that's both light and satisfying.Get ready to wow your taste buds with this innovative and surprisingly simple recipe. The perfect balance of flavors and textures makes it a show-stopping addition to any dessert spread. Prepare to be amazed!
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Recipe Time & More
Prep1 hour 30 minutes
Cook8 hours
Total9 hours 30 minutes
Ingredients
- 2 Cucumber numbers
- 250 gm Cream homemade, or cheese cheese
- 2 tbsp Mint Leaves chopped
- 1 cup Cream full
- 1/2 cup Yogurt hung
- 15 gm China Grass 15 grams, china grass
- 100 gm Biscuit digestive
- gm Butter 65, melted
- 1 tbsp Pepper Powder white
- 1/2 tsp Garlic crushed
Instructions
Prepare the Crust
- Pulse digestive biscuits in a food processor until finely ground. Add melted butter and pulse until combined. Press the mixture into the bottom of a greased 9-inch springform pan.
Chill the Crust
- Refrigerate the crust for at least 1 hour to firm up.
Prepare the Cucumber
- Grate one cucumber and place it in a colander to drain excess moisture. Set aside thin slices from the second cucumber for garnish.
Bloom the Agar-Agar
- Soak agar-agar powder in 1/4 cup of water for 15 minutes.
Melt the Agar-Agar
- Heat the soaked agar-agar in a small saucepan over low heat, stirring constantly, until completely dissolved. Do not boil.
Combine Filling Ingredients
- In a mixing bowl, combine the cream cheese, drained grated cucumber, melted agar-agar, heavy cream, hung curd, chopped mint, white pepper, and crushed garlic. Beat until smooth and creamy.
Assemble the Cake
- Pour the cream cheese filling over the chilled crust. Smooth the top and place in the freezer for at least 4-8 hours, or until completely set.
Garnish and Serve
- Once set, carefully remove the cheesecake from the pan. Garnish with the reserved cucumber slices and a sprinkle of white pepper. Serve immediately and enjoy!
Recipe Notes
Expert Tips
- For a richer flavor, use full-fat cream cheese.
- If your hung curd is particularly thick, you may need to thin it slightly with a tablespoon or two of milk or cream.
- Don’t over-process the biscuits in the food processor; you want a crumbly texture, not a powder.
- For best results, let the cheesecake sit at room temperature for about 15-20 minutes before serving to allow the flavors to meld.
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Recipe Nutrition
Calories: 8kcalCarbohydrates: 1gSugar: 1g
Saras Viswam
Articles: 17
3 Comments
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Such a flavorful dish! Can’t wait to taste it.
This looks so inviting! I’m eager to try it.
This looks so inviting! I’m eager to try it.