INGREDIENTS

• Curd : 750gm
• Sour cream : 250gm
• Sugar : 160gm
• Eggs : 5nos
• Flour : 100gm
• Raisin : 50gm
• Vanilla Essence: few drops
• Salt : 1/2tsp
• Cheese cream : 100gm

SHORT CRUST PASTE

• Flour : 1kg
• Butter : 500gm
• Salt : 15gm
• Water (cold) : 250ml

METHOD OF PREPARATION

• First of all hang the curd , to remove its excess water.
• Now for the base of cheese cake; short crust paste.
  • With the proper rubbing method, mix flour and butter.
  • Rub it with two hand, when coarse (like bread crumb) texture is maintained.
  • Then add cold water and prepare proper dough of it add salt to maintain its texture.
  • Roll it out, add into the mould which is being glazed.
• Then for the mixture, emulsify the egg and sugar mixture.
• Then add sour cream, curd/ hung curd, flour, chopped raisin, vanilla Essence, and cheese cream.
• Add mixture into the mould, set it by tapping on base.
• Bake it for 40-45 minutes for (180-200)°C.
• When the brownish color appear on edges it is ready to serve.
• 12 portion could be obtained from one mould .