Mini Biscuit Cheesecake Recipe | Masala Mornings| Shireen Anwar | Dessert

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  • Published on:  5/5/2020
  • Mini Biscuit Cheesecake Recipe is the best dessert you would have tried this Ramadan. The crunch from the biscuit and creaminess from the cheesecake will give you a slight taste of heaven.

    Click Here :https://www.masala.tv/mini-biscuit-cheesecake-recipe/ to watch this Masala TV video to learn how to make Mini Biscuit Cheesecake And Moong Daal Twisties Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 4 May 2020.

    If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website: https://www.masala.tv/

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    Mini Biscuit Cheesecake:

    Ingredients for Base

    Biscuits (crushed) 2 cups
    Butter (melted) 3 ounce melted

    Other Ingredients

    Cream cheese 400 gm
    Biscuit spread 1 ½ cup
    Gelatin 1 tbsp dissolved in ¼ cup water
    Cream cheese 16 ounces
    Vanilla 1 tsp
    Whipped cream 1 cup
    Sugar ½ cup

    METHOD FOR BASE

    Crush biscuits into fine crumbs, add 4 ounces of melted butter, mix until combined, spread into mini cheese cake pans, press well, refrigerate while making the filling,

    METHOD FOR CHEESE CAKE MIXTURE

    Beat cream cheese with biscuit spread, add vanilla essence, beat until smooth, fold in gelatin mixture and the whipped cream, gradually fold in the cream in the cheese mixture, mix all together until combined. Pour this mixture into the mini cheese cake pans on biscuit base, level top, freeze for 30 mins.

    INGREDIENTS & METHOD FOR TOPPING

    Take one cup biscuit spread, micro for 30 secs until melted, pour on top of the cheese cake spreading till the sides, refrigerate for another hour until set, crush some lotus biscuits and garnish with crushed cookies on the edges, swirls of cream, swirls of whipped cream and serve with a lotus cookie on top.



    Moong Daal Twisties:

    Ingredients

    Split green gram 1 cup washed and soaked in water for 4 hours
    Salt ½ tsp + ½ tsp
    Water 1 cup
    Wheat flour 2 ½ cup
    Cumin seeds 1 tsp
    Onion seeds 1 tsp
    Mango powder 1 tsp
    Turmeric ½ tsp
    Carom 1 tsp
    Asafetida ¼ tsp
    Oil 3 tbsp

    METHOD

    In a pressure cooker put soaked lentil with 1 cup of water, cover and pressure cook till water dries and lentil tender, grind lentil, put in a bowl with all the given ingredients, mix well all together and make a soft dough, try to make the dough with the lentil paste, if required you can add little water, knead into a soft and smooth dough, grease the dough with oil, cover it for 15 mins, after 15 mins divide the dough in 4-5 parts, take 1 portion, roll like roti about ¼ inch thin, if needed you can sprinkle dry flour, with a sharp knife cut in strips, slit from center into halves, twist each strip and deep fry on medium low heat, fry till light golden brown, once cold store them in an airtight container.
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