This no bake Crustless Pistachio Saffron Cheesecake shots are my entry for the third day of dessert in glass theme. Yesterday I was telling you about my experiments with the cheese cake mixture which sets beautifully and slices neatly without melting. I have happy news to share. I just found out the best cheesecake mix recipe using china grass. From now on, I will be doing different cheesecakes without the danger of failure. And with the best home made cream cheese recipe, I think my folks at home are going to be really happy.
I was reading some recipes online and one recipe interested me a lot. The use of pudding powder in the cheesecake mix which has set the cheese cake so nicely. So I decided to go in search for pudding powder. Before some months, pudding powder was so easily available, but this time, I went to nearly three stores and I couldn’t find even a single place which stocked pudding powder. I felt so bad, but I found a pack of china grass in the same shelf I was searching. So I brought it back with me.
Then after a little research, I found the best way of using china grass in desserts and the amount to be used to set it perfectly. Having all the facts at hand, I did some calculations and came up with this recipe. Before mixing I thought of all dieties and mixed the cheese cake. I was not at all sure until I saw that the mix was setting. But still I had some doubt about whether it will be smooth or rubbery. But once I inserted a spoon inside the cheese cake, I was jumping with joy. It was not at all rubbery, it was smooth, the spoon went through as if a hot knife through butter and the cheesecake just melted in mouth. I have served this cheesecake to so many people other than Sruti and Hubby and all the feedback I got were wonderful. They loved it so much.
I am sure I have bored you with all my experiments, but I just wanted you guys to know what I do in the tiny kitchen of mine before featuring any recipe in the blog. I think even Sruti may find it interesting to read when she grows up and misses me. This cheesecake is so easy to make. Without the crust, it is a dessert you would love as it is so light, creamy and melts in the mouth. The saffron and pistachios add a great richness to the cheese cake And this will make a fine party dessert.
Makes 6 individual shot glasses
Milk – 1/2 cup
Water – 1/4 cup
China Grass -2 1/2 gm
Cream Cheese – 100 gm
Pistachios – 4-5
Saffron Strands – a few
Sugar – 3 tbs
Mix together china grass and water and heat it on low flame. Let it melt completely.
By the same time heat milk.
Add sugar, chopped pistachios and a few crushed saffron strands.
Let it come to boil.
Remove from flame. Add the hot china grass mixture to the milk and mix it thoroughly.
Beat cream cheese until it is smooth and creamy.
Add the hot milk china grass mixture to it and mix it until all the ingredients are incorporated.
Pour the mixture immediately into shot glasses and refrigerate for 2 hours.
Top the cheesecake with pistachios and saffron and serve chilled.
- Milk - 1/2 cup
- Water - 1/4 cup
- China Grass -2 1/2 gm
- Cream Cheese - 100 gm
- Pistachios - 4-5
- Saffron Strands - a few
- Sugar - 3 tbs
- Mix together china grass and water and heat it on low flame. Let it melt completely.
- By the same time heat milk.
- Add sugar, chopped pistachios and a few crushed saffron strands.
- Let it come to boil.
- Remove from flame. Add the hot china grass mixture to the milk and mix it thoroughly.
- Beat cream cheese until it is smooth and creamy.
- Add the hot milk china grass mixture to it and mix it until all the ingredients are incorporated.
- Pour the mixture immediately into shot glasses and refrigerate for 2 hours.
- Top the cheesecake with pistachios and saffron and serve chilled.