Lord Narasingha is a ferocious incarnation of Krishna. So I thought I can make a cheesecake and appease His furious anger on Narasinga Caturdasi day. I offered the cheesecake the next day as it had to be chilled. Below is the cheesecake recipe and glaze recipe. It sure looks delicious. The strawberry glaze was done by my wife.
New York Style cheesecake
Crust:
6 Tbs. Melted Butter
1 1/2 Cups Crushed Graham Crackers
2 Tb. Sugar
Mix together and place in a spring form pan. Using a flat sided, flat bottomed glass, press material into the corners of the pan; and smooth the bottom and sides. Bake 10 minutes. Set on wire rack to cool.
Filling:
1 Cup Ricotta Cheese
2 pkgs. Cream Cheese
2 Cups Sour Cream
3/4 Cup Orange Blossom Honey
1 1/2 tsp. Freshly Squeezed Lemon Juice
1 1/2 tsp. Frontier Herb Co’s Almond and Vanilla Extracts
1/4 Cup Ener-G Egg Replacer (dry)
3 Tbs. Swans Down Cake Flour or Pastry flour
Set dairy products out an hour ahead of time. They need to be at room temperature. Beat ricotta and Cream Cheese until smooth. Add Honey and Sour Cream. Mix thoroughly. Add the rest of the ingredients. Beat well.
Pour into the cooled Spring Form Pan. Bake 45 minutes to an hour until golden and set. Remove from the oven and set on wire rack to cool. Refrigerate 24 hours before removing form. Top with fresh berries and a melted jelly glaze.
Strawberry glaze:
8 oz. strawberries (cleaned and hulled)
1/3 cup granulated sugar,
1/2 cup water,
1 Tbs. lemon juice
1 Tbs. cornstarch
Combine the sugar, water, lemon juice and strawberries in a saucepan. Stir to dissolve the sugar into the liquid while bringing it up to a boil. Once the mixture begins to boil, reduce to a simmer and cook for about ten minutes. Remove from then heat and strain the liquid from the strawberries. Press on the solids to squeeze out as much liquid as possible. Set aside the strawberries and return the liquid to the pan. Bring the liquid back up to a simmer. Whisk 3 tablespoons of water into the cornstarch and then pour it into the simmering liquid. Increase heat and whisk until the glaze comes to boil. Continue to whisk while the glaze boils and thickens, about 5 minutes. Pour into a bowl and set aside to cool. Once the glaze has cooled down, place it in the refrigerator to chill.
New York Style cheesecake
Crust:
6 Tbs. Melted Butter
1 1/2 Cups Crushed Graham Crackers
2 Tb. Sugar
Mix together and place in a spring form pan. Using a flat sided, flat bottomed glass, press material into the corners of the pan; and smooth the bottom and sides. Bake 10 minutes. Set on wire rack to cool.
Filling:
1 Cup Ricotta Cheese
2 pkgs. Cream Cheese
2 Cups Sour Cream
3/4 Cup Orange Blossom Honey
1 1/2 tsp. Freshly Squeezed Lemon Juice
1 1/2 tsp. Frontier Herb Co’s Almond and Vanilla Extracts
1/4 Cup Ener-G Egg Replacer (dry)
3 Tbs. Swans Down Cake Flour or Pastry flour
Set dairy products out an hour ahead of time. They need to be at room temperature. Beat ricotta and Cream Cheese until smooth. Add Honey and Sour Cream. Mix thoroughly. Add the rest of the ingredients. Beat well.
Pour into the cooled Spring Form Pan. Bake 45 minutes to an hour until golden and set. Remove from the oven and set on wire rack to cool. Refrigerate 24 hours before removing form. Top with fresh berries and a melted jelly glaze.
Strawberry glaze:
8 oz. strawberries (cleaned and hulled)
1/3 cup granulated sugar,
1/2 cup water,
1 Tbs. lemon juice
1 Tbs. cornstarch
Combine the sugar, water, lemon juice and strawberries in a saucepan. Stir to dissolve the sugar into the liquid while bringing it up to a boil. Once the mixture begins to boil, reduce to a simmer and cook for about ten minutes. Remove from then heat and strain the liquid from the strawberries. Press on the solids to squeeze out as much liquid as possible. Set aside the strawberries and return the liquid to the pan. Bring the liquid back up to a simmer. Whisk 3 tablespoons of water into the cornstarch and then pour it into the simmering liquid. Increase heat and whisk until the glaze comes to boil. Continue to whisk while the glaze boils and thickens, about 5 minutes. Pour into a bowl and set aside to cool. Once the glaze has cooled down, place it in the refrigerator to chill.
1 comment:
Hare Krishna Prabhu!!
Nrsimhadev would have surely enjoyed ur cheesy cake!!!
Looks nectarian ...
Gouranga!!
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