Beetroot hung curd mini cheesecake
 
 
This Beetroot hung curd mini cheesecake is eggless, no bake, easy to make, looks pretty, made using home made hung curd, and gets full marks for taste. It derives natural beautiful pink colour from beetroots.
Author:
Recipe type: Desserts
Cuisine: American
Ingredients
  • 3 digestive biscuits
  • 1 tbsp Butter
  • 1 tbsp hung Curd,
  • 2 tbsp mashed soft Paneer
  • 2 tbsp Sugar powder
  • 1 tsp whipped Cream
  • 1 drop of Kewda Water
  • ½ tsp boiled beetroot puree
  • Pistachios to garnish
Instructions
  1. To make cheesecake base :
  2. Crush 3 digestive biscuits.
  3. Add 1 tbsp butter. Crush it in the mixie.
  4. The consistency should resemble bread crumbs.
  5. Smear some butter on small cheesecake/muffin mould and place parchment paper over it.
  6. Pour biscuit butter mix to form the base of cheesecake.
  7. Chill this biscuit base in the fridge for ½ an hour to set properly.
  8. For hung curd beetroot mixture :
  9. Mix hung curd, mashed soft paneer, powdered sugar, kevda water, and ½ tsp boiled beetroot puree.
  10. Add 1tsp of whipped cream. Mix well.
  11. Strain this mixture through sieve.
  12. Keep aside in fridge to chill.
  13. To assemble the mini cheesecake :
  14. Remove the chilled biscuity base from the fridge.
  15. Pour hung curd beetroot mix on chilled cheesecake base.
  16. Chill it further again for 2 hours
  17. While serving remove it from fridge.
  18. Carefully unmold the tart and discard the parchment paper and place it on a serving platter.
  19. Garnish with some pistachios and enjoy it chilled.
Recipe by Yummy Tales Of Tummy at https://yummytalesoftummy.com/beetroot-hung-curd-mini-cheesecake/