And the milk splits again.
No, I shall not blame the milk.
Despite the multiple misses, S and I have not yet got accustomed to the daily lockdown ritual of going downstairs and collecting the milk. The last time this happened, we had, very thoughtfully, set up an alarm to nudge us to the daily chore. And the alarm did go off obediently this morning, but so engrossed were we in our coffee conversation that we muted the alarm, thinking it must have been set up in careless error.
So the poor packet of milk had patiently sat, getting scalded under the merciless high thirties May sun, waiting in anticipation to be picked up.
And by the time, realisation dawned upon us that we had forgotten to fetch the milk yet again, it was too late to mend – the milk curdled within minutes of putting it on the stove.
And therein started the dilemma.
What do I do yet again with curdled milk ?
Not Chhanar Dalna again, pleads S even before I propose it. We had it twice last week.
Options are played and rejected in rapid succession.
And don’t ask me how and why, I suddenly remembered the gorgeous honey ricotta cheesecake we had relished in Italy.
What about a honey ricotta cheesecake ? I ask S.
Are you sure ? S looks at me with a smile that is laced with subtle cynicism.
I think so. I answer, still diffident if the whole experiment was going to be fruitful.
Wow, that would be splendid.
And that’s the tale behind the genesis of my honey ricotta cheesecake.
Born out of adversity. To deal with curdled milk.
And now a runaway family favourite.
My Honey Ricotta Cheesecake. A symphony of chhana and honey. On a bed of crushed biscuits. Baked to a gorgeous golden.
A must-try when the milk curdles next time and you are in a quandary about what to do.
My Honey Ricotta Cheesecake
For the Ricotta Cheese
- 2 lit whole milk
- 1/4 tsp salt
- 3 tbsp lemon juice
For the Crust
- 150 g digestive biscuits
- 1/4 cup unsalted butter soft, room temperature
For the Cheesecake
- 450 g ricotta cheese
- 4 eggs
- 1/3 cup honey
- 2 tbsp plain flour
- 1/4 tsp lemon zest
For Ricotta Cheese
- Boil 2 litre of milk. As the milk comes to a boil, add the lemon juice and keep stirring till the milk curdles. Strain and wash the chhana with cold water.
- Tie the chhana in a muslin cloth and hang for 30-40 odd minutes. (Take care that the paneer does not become too dry.) Keep aside.
For the Crust
- Grease a 7inch springform pan with butter. In a mixing bowl, combine the crushed digestive biscuits and butter. Mix till moist.
- Press the crumbs evenly over the bottom of the pan. Cover with cling film, refrigerate until the cream cheese filling is ready.
For the Honey Ricotta Cheesecake
- Take the chhana, honey and flour in a bowl . Beat with an electric blender until just smooth. Add the eggs, one at a time, beat, some 20 odd seconds each time. Add the lemon zest, fold in until incorporated. Do not over mix.
- Take out the pan with the cake crust from the refrigerator, gently pour in the batter.
- Preheat the oven to 180C. Bake the cheesecake for 40-45 minutes . (The center of the cheesecake should still be wobbly when you gently shake it.)
- Remove from the oven, immediately run a knife around the sides of the pan to loosen the cake. Cool to room temperature. Cover with a cling film, refrigerate the cheesecake until firm.
- Take the cake out from the refrigerator, remove the cling film and gently remove from the spring-form pan. Slice and serve .