DIET JAPANESE CHEESE CAKE


This is news for weight watchers ,and sugar watchers.Yet another nature’s blessing!

Yes ..this is made with pure palm sugar (Panagalkandu).Palm sugar can be consumed by all ages because of it’s low Glycemic Index (GI).

Substituting cane sugar with palm sugar will help

1. To reduce weight.

2. Help prevent or postpone onset of diabetes.It does not raise blood sugar level

after consumption,instead it absorbs slowly ,to manage diabetes.

3. Palm sugar does not have the after bad taste like Stevia,and can be used in

tea,coffee,or in any sweet dishes .

Moving on to the recipe i would like to give variations for the inclusion in the cheese.

You could use cream cheese or cottage cheese(paneer).

If you are using cottage cheese use the blender for mixing to get a smooth texture.

INGREDIENTS

200 gm cream cheese

2 eggs (separate yolks and whites)

20 gm butter

75 gm cream

20 gm sugar

zest of 1 lemon

35 gm sugar to beat with the egg whites separately

1 tblsp.of lemon juice

2.5 tblsp + 1 tsp cornflour

METHOD

Melt the butter and the cream in a bain-marie (double boiler) till the butter is melted

and set aside.

Cream the cheese ,egg yolks,and the 20 gm sugar together till well blended.

Add the lemon juice.Mix in the melted cream-butter.

Beat the egg whites till lightly stiff (not very stiff),add in the 35 gm sugar and beat

lightly for a minute and mix into the cheese mixture.

Fold in the flour and mix.

Grease a springform pan ,and line with parchment paper.

Cover the bottom of the pan with aluminium foil (as you have to bake in a water bath)

Pour the prepared mixture,and bake for 35-40 minutes (160 degrees).

After 35 minutes lower the temperature to 150 degrees and bake for another 7 minutes.

Let it stand in the oven for 5 minutes (keep the door lightly open ).

Remove from oven .Use any topping you like.

Well ,i used a mulberry preserve as topping.(shown in photo)

Do try, and let me know your comments andd suggestions.

img_20180817_2042182371365651627.jpg

CHILLED COCONUT MILK CHEESE CAKE


This is low calorie cheesecake with no fresh cream.The topping I used was blackberry

topping,and I baked only the crust for 15 minutes.The rest of the method is ‘No Bake’.It’s easy

to make if the ingredients are at room temperature.

As gelatine is used as a setting agent,the exclusion of fresh cream did not make much of a

difference.Use thick coconut milk .(coconut milk cartons or tins can be used).

The sugar I used was brown sugar.(no white sugar).

The toppings can be innovated to match the coconut milk taste.

So let’s get into the recipe now.

INGREDIENTS

1 cup digestive biscuits/cracker crumbs

2 tblsp.sugar

50 gm butter

Mix all the ingredients ,and press onto a pie dish or spring form mould,and bake for 15 minutes.Keep in fridge till you prepare filling.

For the filling

1 cup cream cheese or cottage cheese

1 cup coconut milk (thick)

1 cup brown sugar

3 tsp.gelatine soaked in 1/4 cup water

1/2 cup milk

1/2 tsp.vanilla essence

3 eggs

Grated rind and juice of 1 lemon.

Separate the egg yolks and the whites.

Beat the yolks and half of the sugar.

Warm the milk ,and add to the beaten eggs cook on a low flame till thick.

Remove from fire.Add gelatine mixture and stir till gelatine dissolves.

Allow to cool.

Beat cheese with the remaining sugar,coconut milk essence,lemon rind and juice.

Whip up the egg whites separately in another bowl till stiff and gradually mix in the cheese

mixture.

Pour over prepared base,and allow to set in the fridge till set.

For the topping

1 cup blackberries/ or any berries you like( coarsely puréed)

Sugar or honey (according to your taste)

1-2 tsp.lime juice

1 tblsp cornflour

A little water

Cook all this till sugar melts and top the cheesecake once it is set.