About the food:
This is a classic lemon cheesecake, with the sweetness of cheese and the sourness of the lemon, deliciously mingled together. I got this recipe from a cheesecakes recipe book published by the Women's weekly book series. My husband gifted that to me last week, and the book is absolutely fantastic. I liked this cake instantly, and thought I would give him a surprise when he comes back home today. But a point of concern, the cake is little too big for a family sized 3, counting my 4 yrs kid: its full of cheesy wickedness...not for someone trying to diet! I think I have to invite friends over tomorrow.
Preparation time: 45mins
cooking time: 1hr
250gm digestive biscuits
125 gm melted butter
750gm cream cheese, room temperature
2 tbsp finely grated lemon rind
1/2 cup caster sugar
1/2 cup caster sugar
1 tbsp finely grated lemon rind
2 tbsp lemon juice
1. Crush the biscuits to a fine powder in a food processor/ grinder. Mix the butter with it, and press it evenly on the base and sides of a spring form cake tin. The spring form tin, whose base can be detached from the sides, is very convenient to get the shape of the cake.Keep it the freeze to set for 30 mins.
Put the cheese, butter, lemon rinds and sugar in a bowl and mix them with a hand processor until it is smooth. Beat in the eggs, one at a time.
3. Pre-heat oven. Put the filling into the cake base and bake for 1 hr at 140-150 deg C.
Mix the butter, egg, sugar, lemon rind and the juice in a heat proof bowl. boil water in a small pan, and put the heat proof bowl on top of it, covering it entirely, so no steam can escape. Take care the base of the bowl does not touch water.Stir the mixture over simmering water on a low flame for about 20 mins, or until a smooth thick paste is formed. Set aside and let it cool.
5.Take the cake out from the oven. It should be firm to touch. Let it cool. Pour over the lemon curd evenly on top, take it out of the spring form tin, and chill for about 3 hrs.
1 tbsp cumin seed (jeera)
1/2 tbsp dried mint Leaves (pudina leaves)
1/4th tsp carom (ajwain) seeds
1/4th tsp asafetida (hing) Powder
1 tbsp rock salt (kala namak)
21/2 tbsp dried mango (aam chur) Powder
1 tsp ginger powder
1 tsp cayenne
1/4 tsp tartaric acid
1 tbsp black pepper corns (kalimirchi)
2 tsp salt (namak)