Name: Curd & sweetcorn cheesecake recipe by Uma Sarkar at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: Hung curd - 1 cup; Paneer - 1/2 cup; Condensed milk - 1/2 cup; Sugar - 1 cup; orange zest - 1 tsp; Gelatin - 15 gm; for base; Digestive biscuits - 1 small packet; Melted Butter - 2 tbsp; For orange glaze; Orange juice - 1 cup; Sweet corn - 1/4 cup boiled; Sugar - 1/2 cup; Gelatin - 1tsp

Ingredients Serving: 6

Hung curd - 1 cup
Paneer - 1/2 cup
Condensed milk - 1/2 cup
Sugar - 1 cup
orange zest - 1 tsp
Gelatin - 15 gm
for base
Digestive biscuits - 1 small packet
Melted Butter - 2 tbsp
For orange glaze
Orange juice - 1 cup
Sweet corn - 1/4 cup boiled
Sugar - 1/2 cup
Gelatin - 1tsp

Instructions

Crumble the biscuits and add butter thoroughly.
Set in a ring on a plate and keep in the fridge.
Put all the ingredients of cheese mix except gelatin in mixer and blend it .
Now add gelatin liquid , again churn the mixer . Add orange zest and pour on the biscuits base and again keep in the fridge .
Meanwhile , prepare for glaze. Boil the sweet corn and keep aside for cool.
Heat orange juice with sugar . Boil to reduce and add gelatin. Allow to cool.
Now take out cheese cake from fridge ( make sure that cheese cake should be full set ) and arrange the boil sweet corn on the top and pour orange glaze.
Again keep on the fridge for at least 3 to 4 hours or till glaze full set.
Cut the side of the cheese cake and remove the ring.
Decorated with tomato, cucumber grapes and sweet corn. Dish is ready.

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