Green Chili Thecha Cream Cheese

INGREDIENTS

Cream cheese 750 grams Eggs 4 nos Fresh cream 750 grams

Icing sugar 200 grams

Caramel sauce 250 grams

Vanilla essence 7 drops Sea salt 5 grams

Biscuits base

Digestive biscuits 10 nos Icing sugar 10 grams Butter 20 grams

METHOD METHOD

Sieve the flours. Mix all the flour as per proportions and make a soft dough with normal room temperature water. Rest the dough for 30 minutes.

Divide the dough into 20 grams balls. Make a small phuka from ragi dough.

In a pan take olive oil sauté chopped onion, ginger, and celery.

Mix mascarpone cheese with yoghurt, add sautéed onion and celery mixture.

Spiced the mixture with chopped chilli and pepper.

Fold the ragi phulka to taco shape, nicely spoon out the creamy mixture of cheese. Top it with strawberry salsa and fried chilli.

Serve at room temperature with spicy strawberry salsa.

INGREDIENTS

Cream cheese 100 grams Green chili chopped 1 nos Oil 20 grams

Garlic chopped 2 cloves Curry leaves 10 nos

Salt to taste

Pepper to taste

METHOD

In a hot pan, heat the oil, temper the garlic, green chili, curry leaves and cook till all three ingredients stop sizzling. Cool this thecha mixture in a bowl. In a large bowl cream down the cream cheese till a smooth paste is achieved. Mix in the thecha mixture with the cream cheese and season as per taste.

Take a bowl, add eggs, and beat well. Add one by one cream cheese, icing sugar etc.

Courtesy: Chef Jagdish Naidu, CDC, Ishaara

Take one small cheesecake mould ring and cover it down with silver foil.

Place biscuits base downside, press well.

Pour cheesecake mixture.

Take one large baking tray. Pour some water. Place all cheesecake mixture in a tray.

Set the baking oven to 140 degrees for 40 minutes.

Once baked, keep aside, take out baked cheesecake in the normal pan and keep in a cool place. Once cooled, mould cheesecake, place in the serving place plate. Garnish with some whipped cream and caramel sauce.