Monday, September 6, 2010
Can anyone resist a cheese cake...the original and the not-so-originals? i know sheba cannot ;). nor can i. nor can you after trying out this recipe. it's really quick, cost-effective and makes a great dessert when topped with ice cream. this is up especially for sheba whom i invite to try this out, eat and add some pounds! well, well, "how mean"...that's a cliche. for this you need
lemon peel-1 tsp
lemon juice-2 tsp
marie biscuits (desi graham crackers!)-50 nos (21/2 cup powdered biscuit)
cinnamon powder-to taste
Core and slice and puree the apples with 21/2 cup water and 2 tbsp sugar in a pan. the water should be almost eaten up by the apples and heat; the resulting apple sauce will be around 11/2 cup. flavour it with cinnamon powder. thomas gets put off by its taste; i don't know why. i guess baked apples can almost never be imagined without cinnamon. melt the butter in a pan. reduce the flame and add the powdered biscuit and turn off the flame. take off the biscuit-butter mix and measure 3/4 cup and keep aside. press the rest of the biscuit to the bottom of the cake dish and refrigerate for 10 min. separate white from the yolk of the eggs. beat the white till fluffy and keep aside. mix the apple sauce, milkmaid, yolk, lemon peel and juice and beat till well blended. fold the white gently into this bigger mix and pour the whole mix completely on the biscuit base of the cake dish. sprinkle the remaining powder atop. level the mix with a spatula and bake at 160 C for 50-55 min. cool, cut and relish.
The sweetness of this cheese cake recipe is just right (for Indians). i admire Lakshmi Nair for the accuracy of her measurements.
Courtesy: Lakshmi Nair