Rose-flavoured Eggless Cheesecake with Vermicilli Crust

Inspired by the Lebanese dessert Kanafe, this cheesecake features ingredients that are common in most Indian kitchens. You can serve it as a dessert but it also makes for a protein-rich breakfast to kickstart your day!

Preparation time 0m Difficulty
Cooking time 0m Budget
Serves 4 Published Wednesday, 28 August 2013
Recipe type Cakes Author Manisha Sharma
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For 4 people ()

For the Crust

  • 80 grams roasted vermicelli
  • 2 tablespoon(s) sugar
  • 1 teaspoon(s) rose water

For the Filling

  • 2 teaspoon(s) clarified butter (ghee)
  • water, enough to cover the vermicelli
  • 150 grams cottage cheese
  • 300 grams hung curd
  • 1 cup(s) castor sugar
  • 1 teaspoon(s) rose water
  • 3 tablespoon(s) semolina
  • 3/4 cup(s) milk

For the Garnishing

  • 1/2 cup(s) ground pistachios

Rose-flavoured Eggless Cheesecake with Vermicilli Crust Directions
  1. Preheat the oven to 175 degrees Celsius.
  2. Generously grease an 8” round springform pan.
  3. Add ghee to a broad mouth pan and mix in the vermicelli with your hands. Add sugar and rose water.
  4. In another pan, boil enough water to cover the vermicelli. Cover the pan and leave for 5 minutes. The vermicelli will absorb all the water and soften. 
  5. Put this mixture in the pan and spread it out as a crust. With the help of a smaller pan, press the vermicelli firmly to the base.
  6. Mix the semolina and milk and cook over a medium flame, stirring all the while till it thickens like a sauce. Let it cool.
  7. Crumble the cottage cheese in a large mixing bowl. Add hung curd, sugar, rose water and the cooled semolina mixture. Blend to a smooth consistency.
  8. Pour this cheese mixture over the vermicelli crust. Bake for 30 minutes or till brown on top, set on the sides and a little jiggly in the centre.
  9. Cool the cheesecake completely. Serve warm or cold, garnished with pistachios and rose petals.
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