Eggless Cheese Cake Recipe | Chef IBPA

EGGLESS CHEESECAKE Created by: Chef Balendra Singh (Executive chef and director of IBPA)

Chef Balendra Singh Balendra singh is one of the renowned and most experienced pastry chef in India.

He is having 18 Years of experience while working in national and international hotels like Hyatt, Taj hotels and Marriott. He had also worked in international cruise ship.

After serving hotel industry he returned to his roots in bakery and pastry education courses by providing various diploma courses approved with city and guilds affiliation with the name of INSTITUTE OF BAKERY AND PASTRY ARTS,NEW DELHI

About the EGGLESS CHEESE CAKE Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, Fresh Cream Cheese, eggs, vanilla and sugar; if there is a bottom layer it often consists of a crust or base made from crushed cookies or sponge cake. It may be baked or unbaked. Cheesecake is usually sweetened with sugar and may be flavored or topped with fruit, nutella or whipped cream, nuts, cookies, fruit sauce. Cheesecake can be prepared in many flavors, such as strawberry, pumpkin, key lime, lemon , chocolate, Oreo, chestnut, or toffee.

INGREDIENTS USED IN CHEESECAKE: S. No

Ingredients

Quantity

Quantity

1

Cream cheese

200

Gm

2

Whipped cream

100

Gm

3

Icing sugar

60

Gm

4

Vanilla essence

1

Tsp

5

Gelatine

10

Gm

6

Water

40

Gm

7

Vanilla sponge for base

100

Gm

METHOD: 1. Soak gelatine in water & melt over double boiler.

2. Whisk cream cheese, whipped cream, icing sugar, vanilla essence together 3. Add melted gelatine in the above mixture & mix well.

4. Line a cake ring with a layer of sponge & pour the above batter over the sponge. Set in refrigerator for a few hours or overnight.

CONTACT US:

IBPA EMAIL US: info@chefibpa.com VISIT US: www.chefibpa.com ADDRESS: WZ 14A BUDHELA,MANDAP BANQUET BLDG,OPPOSITE DG-2,DDA FLATS,VIKAS PURI,NEW DELHI-110018 PHONE: 9643469329