Burfee Cheesecake
Iron Lilly
Sous Chef32
490.7K
182
Nothing brings people together like good food. I enjoy cooking, baking & eating good wholesome food. Most of all, I love talking about it too! I hope you find joy & delight from my recipes.
Joined 7 years ago
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6 comments
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INGREDIENTS
Coconut Paak Crust:1 ½ cups desiccated coconut2 tablespoon melted butter2 teaspoon rose essence1 tablespoon (green / red) rose or elachie syrup (optional)2 tablespoon Nestle Condensed Milk
Cheesecake:2 cups klim powder1 tub smooth cream cheese1 can Nestle dessert cream1 can Nestle condensed milk2 teaspoon rose essence½ teaspoon ground elachie powder2 teaspoon gelatin soaked in 2 tablespoon water, then heated & dissolved.
METHOD
Crust method:
1. Combined the above ingredients to make a soft crumbly mix.
2. Compact into 22cm spring-form tin & place in fridge to set.
Cheesecake method:
1. Beat cream cheese & condensed milk until smooth & creamy.
2. Add tinned cream & klim powder & beat again with electric beater on high for 5 minutes.
2. Then add rose essence & ground Elachi (cardomom) & mix for another 2 minutes.
3. Add the gelatin & combine.
4. Pour into your prepped tin & leave overnight to set.
5. Garnish with chopped pistachios or colored almonds.
INFO & TIPS
This rich, creamy & fulfilling dessert will have you be the scorn of all when you treat your guests with this sweet & delectable delight!
POSTED ON
15 Nov 2017
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Iron Lilly
Sous Chef32
490.7K
182
Nothing brings people together like good food. I enjoy cooking, baking & eating good wholesome food. Most of all, I love talking about it too! I hope you find joy & delight from my recipes.
Joined 7 years ago
