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My Honey Ricotta Cheesecake
My Honey Ricotta Cake. 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.
Prep Time
20minutes
Cook Time
45minutes
Prep Time
20minutes
Cook Time
45minutes
Ingredients
For the Ricotta Cheese
For the Crust
For the Cheesecake
Instructions
For Ricotta Cheese
  1. 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.
  2. 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
  1. Grease a 7inch springform pan with butter. In a mixing bowl, combine the crushed digestive biscuits and butter. Mix till moist.
  2. 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
  1. 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.
  2. Take out the pan with the cake crust from the refrigerator, gently pour in the batter.
  3. 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.) 

  4. 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.
  5. 
Take the cake out from the refrigerator, remove the cling film and gently remove from the spring-form pan. Slice and serve .
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