Ingredients:
1kg curd (2 500gm packets)
1/2 cup sugar (adjust according to taste)
3 eggs
dried blueberries and chopped mangoes
1tsp vanilla essence
lemon juice (to taste)
50 gm butter or margarine
10 plain/orange flavored arrowroot biscuits
10 glucose biscuits
1/2 cup sugar (adjust according to taste)
3 eggs
dried blueberries and chopped mangoes
1tsp vanilla essence
lemon juice (to taste)
50 gm butter or margarine
10 plain/orange flavored arrowroot biscuits
10 glucose biscuits
Preparation:
- Prepare Pie dish/ microwave or oven proof bowl/springform pie pan: Line bottom with buttered grease proof paper. Grease the sides of the dish you are using
- Prepare crust: Crush the glucose and arrowroot biscuits together to the consistency of coarse bread crumbs. Mix with melted butter or margarine, adding enough so that the crumbs hold their shape when pressed. Press in this mixture into the bottom of the baking dish and chill
- Prepare cheesecake mixture: Drain out excess liquid from the curd. You can hang it in a muslin cloth and drain till the consistency is that of cream cheese or that of soft homemade paneer. Mix sugar to taste, and beat the hung curd well. Beat in the eggs and add lemon juice to taste. Fold in the blueberries and mangoes. You can substitute these with any other fruit of your choice (adding some flour if the fruit is very juicy). Pour over the chilled crust
- Bake in a convection/regular over at 180`C for approximately 30 minutes till the cake leaves the sides and is set
- Wait for it to cool, garnish with more fruit and enjoy!
