Eggless Cardamom and Chocolate Cheesecake
Ingredients
Ingredients for the base:
1/4 cup butter at room temperature
1/4 cup sugar
1 1/2 teaspoons vanilla extract
1 cup plain flour
1 teaspoon baking powder
Ingredients for the filling:
500 grams ricotta cheese
500 grams cream cheese, at room temperature (I used Philadelphia- and also nearly picked up the one with cup lemon juice
1 1/2 cups sugar
1 tablespoon cornflour
cups double cream
1 1/2 teaspoons vanilla extract
cup cocoa powder, sifted
1/2 teaspoon cardamom, ground into powder
Preparation
1
Method for the base:
2
Sift together the flour and baking powder. Cream together the sugar and butter and add the vanilla extract.
3
Combine the flour mixture with the butter mixture quickly with cold hands or a fork.
4
Press the mixture into a greased 10 inch springform tin.
5
Method for the filling:
6
Beat together all of the ingredients excluding the cocoa powder and ground cardamom until it has thickened. Kurma suggests not to overmix this.
7
Place half of the mixture into a separate bowl and add the cocoa powder and cardamom powder. Combine thoroughly.
8
Place the white layer of filling over the uncooked base and finally the chocolate filling over the white layer.
9
Bake at 180 degrees Celsius for 1 ΒΌ hours until set (I left mine for 1 hour because my fan oven cooks things a little quicker).
10
Allow to cool and refrigerate for day. You will just have to resist the temptation of diving right in!
Tools
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About
Adapted from Kurma Dasa's Baked Cheesecake recipe in Great Vegetarian Dishes
Yield:
12.0
Added:
Saturday, February 13, 2010 - 2:37am
Comments
January 6, 2013
How many cups of double cream?
How many cups of cocoa powder?