Eggless Cardamom and Chocolate Cheesecake
By: Sanjana Modha
Published: Saturday, February 13, 2010 - 2:37am

Ingredients




Ingredients for the base:

1/4 cup butter at room temperature
1/4 cup sugar
1 1/2 teaspoons vanilla extract
1 cup plain flour
1 teaspoon baking powder
Ingredients for the filling:

500 grams ricotta cheese
500 grams cream cheese, at room temperature (I used Philadelphia- and also nearly picked up the one with  cup lemon juice
1 1/2 cups sugar
1 tablespoon cornflour
 cups double cream
1 1/2 teaspoons vanilla extract
 cup cocoa powder, sifted
1/2 teaspoon cardamom, ground into powder

Preparation

1 Method for the base: 2 Sift together the flour and baking powder. Cream together the sugar and butter and add the vanilla extract. 3 Combine the flour mixture with the butter mixture quickly with cold hands or a fork. 4 Press the mixture into a greased 10 inch springform tin. 5 Method for the filling: 6 Beat together all of the ingredients excluding the cocoa powder and ground cardamom until it has thickened. Kurma suggests not to overmix this. 7 Place half of the mixture into a separate bowl and add the cocoa powder and cardamom powder. Combine thoroughly. 8 Place the white layer of filling over the uncooked base and finally the chocolate filling over the white layer. 9 Bake at 180 degrees Celsius for 1 ¼ hours until set (I left mine for 1 hour because my fan oven cooks things a little quicker). 10 Allow to cool and refrigerate for day. You will just have to resist the temptation of diving right in!

About


Adapted from Kurma Dasa's Baked Cheesecake recipe in Great Vegetarian Dishes

Comments:
Zach Adams

How many cups of double cream?
How many cups of cocoa powder?