Saturday, December 3, 2016

Fig Cheesecake

Fig Cheesecake

pic: sanjana kodical

Biscuit Base
Marie biscuits – 10
Butter – 2 tbsp
Jaggery powder – 3 tbsp
Crush the biscuits and mix with butter and jaggery powder
Spread the biscuit mixture at the bottom of a jar
Refrigerate for an hour

Cottage Cheese (low fat) – 200 gms
Gelatin – 1 tsp in 1 tbsp warm water (let it stand for 5 mins)
Jaggery powder – 5 tbsp
Fresh curd – 1/4 cup
Blend all the ingredients till it becomes creamy

Apple cider vinegar - 2 tbsp
Red wine - 2 tbsp
Jaggery – 1 tbsp
Fig slices – 8 slices
Mix the first three ingredients
Heat slowly till it is reduced to half
Dip the fig slices in it

Fig compote
Figs – 2
Jaggery (powder) - 2 tbsp
Slice the figs
Add jaggery and little water
Cook on slow fire till figs soften
Cool and mash well with a spoon or in a blender 

Assemble the cheesecake
Scoop cheese filling over the biscuit base
Spread fig compote on it
Scoop the remaining cheese filling over it
Top with fig slices
Refrigerate for 5 to 6 hours
Cut into slices or scoop out of the jar and enjoy it chilled

Health Benefits of Figs
Regulates blood pressure
Very rich in vitamin A
Also contains little vitamins B and C
Its iron content is easily digested and assimilated in the body
Eliminates blood impurities
Contain plenty of sodium
Contain good amounts of potassium, calcium, iron, copper, magnesium, phosphorus, sulphur and chlorine
Mild laxative and removes and windiness
Soothes irritated bronchial passage
Best source of vitamin B6

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