Baked Cheesecake

Generally cheesecakes are not baked. But this magical three ingredient cheese cake is a baked one and tastes delicious.


  1. Ricotta cheese – 300 grams
  2. Sugar – as per taste
  3. Cardamom powder – 1 tsp
  4. Ghee or Clarified butter (for greasing baking pan)

Method of preparation:

  1. Take ricotta cheese in a mixing bowl and whisk lightly till slight grainy smooth texture.
  2. Add sugar (I have used Tata lite powdered sweetener) and cardamom powder. Whisk properly till a cake batter like consistency. If required, a little water can be added for desired consistency.  
  3. Place a butter paper in the baking tin and grease it with little ghee. 
  4. Pour the batter and place another butter paper on top of the batter in order to retain the moisture. 
  5. Bake for around 40 minutes at 150°c. Do check in between as performance of every oven is different.
  6. After 40 minutes, remove the top butter paper and put the cake again in oven in grill mode for another 10 minutes. This will give a nice burnt crust on top. 
  7. Remove from oven, cool and unmould.
  8. Baked cheesecake is ready to be served. 

Sugar Free Rasgolla

Though this East Indian beauty does not need any introduction, please allow me to write wee bit 🙂

Rasgolla is a sweet delicacy prepared from freshly prepared chhena (cottage cheese) by splitting milk. And then boiling the chhena dumplings in light sugar syrup. This is popular through out the country and abroad as well.

This was my first experiment with Rasgolla. So I tried with one litre of milk and instead of sugar, I used sweetener.

There are two steps for preparing Rasgolla.

  1. Preparing chhena
  2. Preparing rasgolla



For chhena

  1. Milk – 1 ltr
  2. Lemon juice (of 2 small lemons)

For Rasgolla

  1. Chhena
  2. Sugar or any sweetner of your choice (as per taste)
  3. Cardamom Powder – 1tsp
  4. Saffron – 3-4 strands
  5. Water – approx 700ml

Method of Preparation:

For chhena

  1. Put the milk for boiling and and add lemon juice to it after around two boils.
  2. Once milk is curdled properly, switch off the flame. Do not let the chhena to be overcooked.
  3. Strain the whey and separate chhena. Put the chhena in a muslin cloth and hang for sometime in order to strain the excess whey. Do not make it completely dry. Let some moisture be there.

For Rasgolla

  1. After drain the excess whey, mash the subtle moist chhena with soft hands. Do not use force.
  2. Mash it for around 10-15 minutes till it becomes soft, glossy and slight greasy.    
  3. Make small round shaped balls out of that mashed chhenna. The balls should not have any cracks.
  4. In a pot, take water and add 6-7 tbsp of sugar free ( I have used Tata lite sugar free here. You may use any sweetener of your choice. Also sugar can be used depending on the desired sweetness).
  5. Put the pot on flame for boiling. Add saffron strands and cardamom Powder.
  6. Once the sugar syrup starts boiling (should not be a thick one), add in the chhena dumplings gently one by one. 
  7. Cover the lid and let it boil over minimum heat. 
  8. Once the dumplings become more than double of their original size, switch off the flame.
  9. Take out the spongy beauties and garnish the way you want (either with dry fruits or little cardamom powder).
  10. These can be kept refrigerated for 4-5 days.