Eggless Cheese Cake Recipe | Chef IBPA

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EGGLESS CHEESECAKE
Created by Chef Balendra Singh (Executive chef
and director of IBPA)
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Chef Balendra Singh
Balendra singh is one of the renowned and most
experienced pastry chef in India. He is having
18 Years of experience while working in national
and international hotels like Hyatt, Taj hotels
and Marriott. He had also worked in international
cruise ship. After serving hotel industry he
returned to his roots in bakery and pastry
education courses by providing various diploma
courses approved with city and guilds affiliation
with the name of INSTITUTE OF BAKERY AND PASTRY
ARTS,NEW DELHI
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About the EGGLESS CHEESE CAKE
Cheesecake is a sweet dessert consisting of one
or more layers. The main, and thickest layer,
consists of a mixture of soft, Fresh Cream
Cheese, eggs, vanilla and sugar if there is a
bottom layer it often consists of a crust or base
made from crushed cookies or sponge cake. It may
be baked or unbaked. Cheesecake is usually
sweetened with sugar and may be flavored or
topped with fruit, nutella or whipped
cream, nuts, cookies, fruit sauce. Cheesecake can
be prepared in many flavors, such
as strawberry, pumpkin, key lime, lemon, chocolate
, Oreo, chestnut, or toffee.
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INGREDIENTS USED IN CHEESECAKE
S. No Ingredients Quantity Quantity
1 Cream cheese 200 Gm
2 Whipped cream 100 Gm
3 Icing sugar 60 Gm
4 Vanilla essence 1 Tsp
5 Gelatine 10 Gm
6 Water 40 Gm
7 Vanilla sponge for base 100 Gm
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METHOD

• 1. Soak gelatine in water melt over double
  boiler.
• 2. Whisk cream cheese, whipped cream,
  icing sugar, vanilla essence
• together
• 3. Add melted gelatine in the above
  mixture mix well.
• 4. Line a cake ring with a layer of
  sponge pour the above batter over
• the sponge. Set in refrigerator
  for a few hours or
• overnight.

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CONTACT US
IBPA EMAIL US info_at_chefibpa.com VISIT US
www.chefibpa.com ADDRESS WZ 14A BUDHELA,MANDAP
BANQUET BLDG,OPPOSITE DG-2,DDA FLATS,VIKAS
PURI,NEW DELHI-110018 PHONE [phone]