Paneer Cheesecake Recipe | Cheesecake without Cream Cheese
Paneer Cheesecake recipe with step by step pictures. Delicious Indian style high protein cheesecake made with paneer, condensed milk, yogurt, gelatin, biscuits and butter. This recipe is super easy to make, but taste just delicious as regular cheesecake made with cream cheese.
Equipment
8 inch spring form pan
Whisk
Blender
Ingredients
For Base (Crust)
- 200 grams Digestive Biscuits
- 100 grams Unsalted Butter melted
For Homemade Cream Cheese
- 200 grams Paneer
- ½ cup Yogurt (Curd)
For Cheesecake Filling
- 1 can Sweetened condensed milk 400 ml
- 1 cup Cream
- 1 teaspoon Vanilla Extract
For Blooming Gelatin
- 2 tablespoon Gelatin
- ¼ cup Water
For Serving
- Chocolate Sauce as needed
Instructions
- Pre prep - Take a 8 inch cake pan and line with cling wrap. You can use a sprig form cake pan too, if using that, no need to line it with plastic wrap.
- Make Base Crust - Take biscuits in a bowl and crush them lightly. Add melted butter and mix well. Pour it in the prepared pan, spread evenly using a spoon and put them in fridge until needed.
- Make Homemade Cream Cheese - Now take paneer, curd in a blender and puree till smooth. Don't add water, just use a spatula to mix gently and blend until smooth, thick and creamy. Set this aside till needed.
- Whip Cream - Take cream in a bowl. You can use non dairy whip topping as well. Make sure the cream is cold before whipping. Use an electric beater to whip cream till thick and stiff. Once whipped, place it in fridge until needed.
- Bloom Gelatin - Take gelatin in a bowl. Add water and mix well. Now leave them to boom for 10 mins. The gelatin will get soft. Now you can melt this in microwave for 10 to 20 seconds. Or transfer to a sauce pan and heat it gently so gelatin is melted completely.
- Make Cheesecake filling - Take the homemade cream cheese in a bowl, add in condensed milk, vanilla extract and mix this until creamy. Pour in the gelatin liquid in this and mix well until it is all combined well.
- Pour this whole mix into the whipped cream and mix gently using a spatula until combined.
- Setting Cheesecake - Take the crust from fridge. Spoon the creamy cheesecake filling over biscuit base and spread evenly. Now place in fridge to set overnight.
- Serving - once the cheesecake is set, run a butter knife around the sides of the cheesecake. Gently un mould the cheesecake. Slice and serve with a drizzle of chocolate sauce.
Video
Nutrition
Nutrition Facts
Paneer Cheesecake Recipe | Cheesecake without Cream Cheese
Serving Size
1 servings
Amount per Serving
Calories
545
% Daily Value*
Fat
35
g
54
%
Saturated Fat
20
g
125
%
Trans Fat
0.4
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
96
mg
32
%
Sodium
218
mg
9
%
Potassium
281
mg
8
%
Carbohydrates
48
g
16
%
Fiber
1
g
4
%
Sugar
35
g
39
%
Protein
12
g
24
%
Vitamin A
898
IU
18
%
Vitamin C
2
mg
2
%
Calcium
322
mg
32
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.