Recipe | Cottage Cheese, Orange and Cardamom Flavored No-Bake Cheesecake with Corn flake Base
If being stupid, selfish, and having good health are the three requirements for happiness then I must admit that I am a mix of all the three! Let me unveil it for you…the recent after effects of the Indonesian earthquake in India had a mild effect on the properties but caught many people unaware. I was sitting on my dinning table with one hand on my laptop and the other hand holding a tea cup when the incident occurred. Suddenly I felt my heart pumping faster and I could hear my heart beat clearly. I started to sweat and my hand was trembling with the tea cup in it. It did not occur to me that this could be due to an earthquake. I started relating the symptoms with my 40 plus status and all the medical ailments that could remember at that time. I was paying attention to all the minute details of what was happening to me so that I could explain the same to my doctor….phew. Yes, I was scared out of my wits.
A phone call from Hubby to inquire if I felt the earth quake relieved me and I screamed ” What, an earthquake, thank God”. Confused and a bit startled to comprehend my insane statement, he cut the line. Being selfish is not a bad thing if it makes you happy without hurting others 🙂
I made this instant no bake dessert the same night to celebrate life and keeping fit for another year. The Cheesecake is very light with subtle citrus flavors of orange. Cardamom and orange zest gives a freshness to this cheesecake while the cottage cheese makes it lighter and slightly healthier version than the usual cream cheesecakes. Cornflakes base give the extra crunch to the cheesecake.
- 1 1/2 cup crumbled fresh Cottage Cheese
- 2 tbsp. condensed milk
- Juice of one orange
- 1 tsp orange zest
- 1/2 tsp. cardamom powder
- 1 tsp. Agar-agar powder
For the base;
- 1 cup crushed cornflakes
- 2 tbsp powder sugar
- 2 tbsp. all purpose flour
- 2 tbsp. melted butter or oil
Method; Make cottage cheese (paneer) from skimmed milk and drain all the whey. Grate the peel of an orange to get one tsp. of zest and squeeze the fruit to take out the juice from it.
Soak agar-agar powder in orange juice and leave it for a few minutes. Warm the mixture slightly to help dissolve the agar-agar evenly.
Pour this agar-agar mix into the cottage cheese mixture above.
Add cottage cheese, condensed milk, orange zest and cardamom powder in a blender and blend it to make a paste.
Base; Crush cornflakes coarsely and add rest of the ingredients and mix thoroughly.
Grease individual small baking pans with oil and add about two tablespoons of cornflakes mixture in it. Press the base gently with the back of a ladle on all sides.
Pour about 2 tablespoons of cottage cheese mixture over the corn flake base in each individual pan and refrigerate all the pans for 4-5 hours till the cheesecake is set.
The orangy cottage cheese cheesecake is extremely crumble and flavorful.
Setting my desserts in individual bowls help me kill two birds with one idea..it makes serving easy and gives a feeling of eating the dessert whole without sharing 🙂
- Replace orange zest and juice with that of lemon for a tangy cheesecake recipe.
- You could make this recipe in a single serving baking pan also.
- As I avoided sugar in the cheesecake filling the recipe is sweetened with milkmaid only. Add extra sugar if you wish to have more sweet.