The modern cheese cake was developed in 1872 when William Lawrence from New York accidentally came up with a way of making uncooked cheese — which had a heavier and creamier texture similar to the French cheese Neufchatel. But the actual origin of the cheese cake can be traced to ancient Greece, as far back as the 5th century BC.
Modern day cheese cakes are, however, not usually classified as cakes per se. With its separate crust, a soft filling and the absence of flour – all make it more a custard pie or a flan. For a cool yet tangy flavour, here’s a lemon cheese cake that tastes cheesy without any cheese being used!
- Hung curd – 1 cup
- Cream – 200 ml
- Sugar – 1 cup (ground)
- Gelatin – 3 tsp
- Marie biscuits – 12 pieces
- Butter – 3 tbsp
- Lemon rind – 2 lemons (grated)
- Crush the Marie biscuits into a fine powder and mix with the butter.
- Press the biscuit mix evenly on to a six-inch removable bottom pan and refrigerate for an hour till it sets.
- Dissolve the gelatin in 2 tsp water and keep aside on a warm griddle so that it remains molten and does not curdle or become lumpy.
- Beat the sugar, hung curd, cream and lemon rind (keep aside some for garnish).
- Add the molten gelatin to this mixture.
- Pour the prepared mixture on the biscuit base and set to refrigerate for about 2 hours or until it sets.
- Garnish with some lemon rind and serve chilled, as a dessert or tea time snack.
A perfect indulgence for a warm summer’s day, this light and creamy cheese cake is sure to satisfy everyone’s sweet tart craving. Do share your experience when making this delicious treat in the comment box below.