FusionDessertVegetarian

Eggless Paan Cheesecake Recipe

Name: Eggless Paan Cheesecake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Cuisine: Fusion
Ingredients: 12 betel leaves (paan); 300 grams hung curd (greek yogurt); 200 grams paneer (homemade cottage cheese); 150 ml fresh cream; 120 grams caster sugar; 1 -/2 tablespoons agar agar - or gelatin; 3 teaspoon gulkand; 1 teaspoon vanilla extract; 1/4 cup water

A vegetarian Fusion recipe with betel leaves (paan), hung curd (greek yogurt), paneer (homemade cottage cheese). Ready in 45 min, serves 12.

Curated bySarah Jenkins🇺🇸

Calories

515kcal

Estimated Cost

₹225-375

Carbs52g

Protein19g

Fats26g

Servings Scaler

Instructions

14 steps

1
To begin making Eggless Paan Cheesecake Recipe, dissolve the gelatin or agar agar in a bowl of water and keep aside
-/2 tablespoons agar agar - or gelatin(1)water(1/4 cup)
2
In a blender, blend the paneer and hung curd together to obtain a smooth mixture
hung curd (greek yogurt)(300 grams)paneer (homemade cottage cheese)(200 grams)
3
In a large bowl, mix together the paneer and curd mixture along with the fresh cream, add sugar and vanilla extract and mix well
hung curd (greek yogurt)(300 grams)paneer (homemade cottage cheese)(200 grams)fresh cream(150 ml)caster sugar(120 grams)vanilla extract(1 teaspoon)
4
Add the meetha paan mix and stir well, then pour in the gelatin with the water (the gelatin will have bloomed by now, about 10-15 minutes)
-/2 tablespoons agar agar - or gelatin(1)water(1/4 cup)
5
Place this mixture in the refrigerator for about 20-25 minutes, till it semi-sets
6
It should be soft and pipe able, but not runny
7
While it sets, prepare each betel leaf by rolling it into a tight cone and holding the cone in place using a toothpick, or within the moulds of a kulfi set
betel leaves (paan)(12)
8
Stir the mixture around to ensure an even consistency and then pour it into a piping bag or a ziplock bag with the end cut off, so that it is easier to fill into the paan leaf cones
9
You can also just use a spoon to fill the cones
10
Hold the cones upright by placing in glasses/conical moulds and pipe in the cheesecake mixture
11
Once all the leaves are filled, refrigerate again till fully set and firm, around 20 more minutes
betel leaves (paan)(12)
12
Your Eggless Paan Cheesecake Recipe is ready
13
You can garnish it with shaved coconut or a cherry
14
Enjoy!Serve Eggless Paan Cheesecake as a dessert or to satiate evening sweet cravings after a meal of Barnyard Millet Mushroom Biryani and Mirchi Ka Salan

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Recipe Source: archanaskitchen.com

FusionDessertVegetarian

Eggless Paan Cheesecake Recipe

A vegetarian Fusion recipe with betel leaves (paan), hung curd (greek yogurt), paneer (homemade cottage cheese). Ready in 45 min, serves 12.

Curated bySarah Jenkins🇺🇸

Cook Time45 min

Calories

515kcal

Est. Cost₹225-₹375

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

52g(40%)

Protein

19g(15%)

Fats

26g(45%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

14 steps

1
To begin making Eggless Paan Cheesecake Recipe, dissolve the gelatin or agar agar in a bowl of water and keep aside
-/2 tablespoons agar agar - or gelatin(1)water(1/4 cup)
2
In a blender, blend the paneer and hung curd together to obtain a smooth mixture
hung curd (greek yogurt)(300 grams)paneer (homemade cottage cheese)(200 grams)
3
In a large bowl, mix together the paneer and curd mixture along with the fresh cream, add sugar and vanilla extract and mix well
hung curd (greek yogurt)(300 grams)paneer (homemade cottage cheese)(200 grams)fresh cream(150 ml)caster sugar(120 grams)vanilla extract(1 teaspoon)
4
Add the meetha paan mix and stir well, then pour in the gelatin with the water (the gelatin will have bloomed by now, about 10-15 minutes)
-/2 tablespoons agar agar - or gelatin(1)water(1/4 cup)
5
Place this mixture in the refrigerator for about 20-25 minutes, till it semi-sets
6
It should be soft and pipe able, but not runny
7
While it sets, prepare each betel leaf by rolling it into a tight cone and holding the cone in place using a toothpick, or within the moulds of a kulfi set
betel leaves (paan)(12)
8
Stir the mixture around to ensure an even consistency and then pour it into a piping bag or a ziplock bag with the end cut off, so that it is easier to fill into the paan leaf cones
9
You can also just use a spoon to fill the cones
10
Hold the cones upright by placing in glasses/conical moulds and pipe in the cheesecake mixture
11
Once all the leaves are filled, refrigerate again till fully set and firm, around 20 more minutes
betel leaves (paan)(12)
12
Your Eggless Paan Cheesecake Recipe is ready
13
You can garnish it with shaved coconut or a cherry
14
Enjoy!Serve Eggless Paan Cheesecake as a dessert or to satiate evening sweet cravings after a meal of Barnyard Millet Mushroom Biryani and Mirchi Ka Salan