Monday, April 15, 2013

Pumpkin Cheese cake - Eggless No Baking



 For this months Baking Partner challenge - 9 , we has to make Cheese cake. There are options to choose between Baked and no baking , with or without egg.
 I want to make a eggless and no baking cheese cake , so made it in the glass. It is easy to serve for individuals and the setting time is also less.

 I didn’t add gelatin in this cheese cake. First , I thought of making mango cheese cake , didn’t get well ripe mangoes , so has to use some other.

 I got an idea of using pumpkin, well it was vibrant colored and delicious. I made using homemade pumpkin puree.
Requirements :
For pumpkin puree :
Pumpkin – 250 g
Sugar – 4 tbs
Cinnamon – 1 small stick
Clove – 1
For Crust :
Marie biscuit / Graham crackers – 20
Instant coffee powder – 1 tsp
Melted butter – 2 tbs
For cheese layer :
Home made panner / Indian cottage cheese – 100 g
Condensed milk – 4 tbs
Method :
I used homemade panner , as it can be easily crumbled.
I used Marie biscuit for the first layer, any other digestive biscuit can be used.

Pumpkin Puree :
 Remove the skin of the pumpkin and chop into fine pieces.
Add this into a pan along with the half cup of water , cinnamon and clove.
Cook in medium flame for 10 – 15 minutes. Stir in between.
When the pumpkin pieces are cooked , remove the cinnamon and cloves. Mash well with the wooden masher / any other masher.
Add in the sugar and cook for another 10 minutes.
Let it cool.
Pumpkin puree is ready.
Place the biscuits in a zip lock pack and crush by using the rolling pin into fine crumbles.
Refrigerate the serving glass / bowls in the refrigerator for  half an hour.
 In the mean time , in a bowl , mix the biscuit crumbs and instant coffee powder together.
I added coffee powder for the flavor.
Add in the cool melted butter and mix well.
Fill in the chilled glass / bowl till ¼ th with this this biscuit mixer , this forms the first layer - crust.
Refrigerate again for 15 minutes.
For the cheese filling :
In a bowl , add the crumbled panner , condensed milk and 4 tbs of the above made pumpkin puree. Mix well.

Add about this filling till the ¾ th of the glass.

Refrigerate again for 15 minutes.

If the puree was thick , add little water and sugar to make it to dropping consistency.

Pour this glaze on the glass / bowl till top .


Refrigerate for an hour and serve.




It can be refrigerated overnight.
Garnish with a sprig of mint leaves.
Pumpkin cheese cake is ready to serve.



Baking Partners: A  Baking  Group






26 comments:

  1. Lovely cheese cake, one cup parcel please...

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  2. Very brilliant idea sis, love this single serving cheesecake.Very delightful.

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  3. Love the idea of using Pumpkin in the cheesecake..looks almost like the mango version!!

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  4. No bake tops my list for desserts, what more pumpkin is so good added in. Nice and lovely style of presentation.

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  5. I liked the combinations and trying it in small serving sizes.

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  6. Wow for a minute I though it was mango until I read the caption,
    looks fab and tempting.

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  7. Colour looks more tempting than the mango glaze, lovely presentation....

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  8. very different idea and looks awesome...

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  9. delicious n love the pumpkin flavor here...

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  10. Pumpkin cheesecake looks lovely and yummy...Nice idea of individual serving...

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  11. Looks yummy with individual serving

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  12. Color combo is really gud :) Loved the glass !!

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  13. Yummy! Pumpkin cheesecake sounds really good!

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  14. I love that they are individual, great job!

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  15. Delicious cheesecake with pumpkin. sharanya can you provide link to your baking partners post, that way people want to look it can take a look at it.

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  16. Yummy cheese cake.. Beautifully presented..

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  17. wow what an intresting idea looks perfect and awesome

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  18. delicious...
    Thanks for linking with my event “Foodabulous Fest –April Month Series”

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