Saturday, 23 November 2013

Cheats Cardamom Cheesecake (actually no cheese!!)

Cheats Cardamom Cheesecake

Want a sinful indulgence? Here it is, that too with very little effort. It is a great dinner party item and if at all there is any left over, you can feast on it later. I made this with lots of doubts about whether it will set or not so added icing sugar so the corn starch in the sugar will help set and make it failure proof. You will find most other recipes do not use icing sugar so if you want to skip it, do so at your risk. I go with my gut feel usually and as I was making it for Diwali pot luck dinner and was hoping to create a wow factor, I did not want to fail . This is an incredibly easy dish that you can whip up he previous day so you have one less thing to worry about on the day guests come. I did not want to use more butter so I actually baked my biscuit base. If you do not want to bake, you can add about a 100gm more melted butter and make teh base by setting it in the fridge for about an hour. Next time I make it I intend to make it richer with saffron as well. I stuck to more desi flavour of cardamom as it was Diwali but we can even add orange or lemon zest or plant some strawberry pieces here and there to give a fruity flavour. So, here is the recipe itself...

1 tin sweetened condensed milk
600ml double cream
15 digestive biscuits or ginger nut biscuits
50gm melted butter
Generous amount of crushed nuts
½ teaspoon freshly ground cardamom
3 tablespoon icing sugar

Crush the biscuits coarsely or finely based on your preference and add the melted sugar. Mix and put it on a lined springform cake tin. I usually do the mixing inside the tin to save using another dish. Spread this uniformly to form the base. Bake at 160degC for about 6 minutes, would just start to brown. Cool completely

Beat the cream until stiff peaks form. Electric beater is recommended if you are like me 

Next beat the condensed milk until it thickens in a separate bowl

Mix the two together along with the icing sugar and cardamom. I ground the cardamom with the sugar in my mixie. Fold them together as whisking again would loosen the mixture.

Pour this on cooled biscuit base, wrap it up and set in fridge atleast overnight. Sprinkle the nuts just before serving!

Just to show how well it sets, here is a slice...

1 comment:

  1. wow that an delicious cream cake looks fabulous and an yummy alternate for cream cheese :)