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.
Ingredients
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
Instructions
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 .