For the second day, I have a cheese cake recipe for you. You might be wondering what a cheese cake is doing in frozen treats! But yes, I have this frozen cheese cake with a cake base instead of a biscuit base. When I made a cheese cake with veg gelatin, I had some problems setting it. I think the veg gelatin I use doesn’t work in cheese cakes. I was experimenting with different combinations and this was one such combination. At first it set very nicely, but once out of fridge it kind of collapsed. That is when I got the idea of freezing it. I have read some recipes for frozen cheese cakes, so I tried using that for this recipe. It tasted so much like ice cream and it was so soft, I think it was because of the veg gelatin in it.
As this was done as an experiment, i didn’t take any step wise photos. I didn’t think that it would result in a delicious dish. But I was so happy with the result. Even if you have agar agar powder use it in this recipe. Just freeze it until it sets. You don’t have to freeze it until it is hard. The chillness of the freezer is more than the fridge and it helps in setting this cake. For the base, I used a oil based tutti frutti sponge instead of the usual biscuit base. This sponge doesn’t dry out even in freezer. I soaked the sponge with simple syrup and used a loose bottomed pan to assemble the cake.
Makes one 7″ Cheesecake
For The Cake Base:
Flour – 1/2 cup+ 2 tbs
Granulated Sugar – 1/3 cup
Baking Powder – 1/4 tsp
Baking Soda – 1/2 tsp
Milk – 1/3 cup
Curd / Yogurt – 1/4 cup
Oil – 1/4 cup
Vanilla Essence – 1 tsp
Tutti Frutti – 1/4 cup
For The Cheese Cake Filling:
Cream Cheese – 250 gm
Milk – 3/4 cup
Sugar – 1/2 cup
Veg Gelatin / Agar agar powder – 1 tbs
Water – 4 tbs
Tutti Frutti For Topping
For The Cake:
Preheat oven to 180°C.
In a bowl mix together all the dry ingredients.
Add the wet ingredients to the centre of the bowl and whisk to form a smooth batter.
Mix tutti frutti with a little flour and add it to batter.
Pour into a greased and lined 7″ cake tin.
Bake for 25 – 30 minutes or until a tooth pick inserted comes out clean.
Flip onto a wire rack and cool completely.
Cover with cling film and refrigerate for at least 3 hours.
For The Filling:
Mix together veg gelatin and water and set aside for 5 minutes.
In a sauce pan heat milk and sugar. When the sugar is completely dissolved, remove from flame.
Add the bloomed gelatin and mix until it dissolves in the milk.
Set aside to cool.
In a bowl beat cream cheese until soft. Add in the milk mixture and mix well.
Take a spring form tin or a loose bottomed cake tin.
Place the cake inside the tin and drizzle some simple syrup (a combination of equal amount of sugar and water, boiled and cooled)
Now pour the filling on the cake.
Cover with cling film and freeze until it is set.
Remove the cheese cake from the tin, and place on a serving plate.
Decorate it with some tutti frutti.
Slice it up and serve immediately.