INGREDIENTS
1½ cup sattu flour, 1 cup apple paste, 2 tsp almond milk, 2 eggs, ½ cup castor sugar, 1-2 tsp vanilla essence, 2 tbsp corn starch, 4 cups Greek yoghurt, Dry ice for garnish, Vanilla syrup for garnish, Dry basil leaves for garnish
METHOD
• To make the crust, add 1 cup sattu flour, 1 cup apple paste, 4 tsp almond milk in a bowl and mix well.
• Take a cake mould and set the crust.
• Wet your hands with water, if required. Bake in pre-heated oven at 190°C to 200°C for 6-7 minutes.
• For the cake batter, take 2 eggs in another bowl, and beat well.
• Add ½ cup castor sugar, 1-2 tsp vanilla essence, 2 tbsp corn starch, 1 tsp sattu, 4 cups Greek yoghurt, and mix well.
• Then take the mould out of the oven and dock the crust through the knife. Pour batter. Bake in a pre-heated oven at 180°C for 22 minutes.
• Take out cheesecake from the oven and let it set for 10-12 minutes. Refrigerate for 2-2½ hours.
PRESENTATION
• Take out the cake from oven and unmould. Heat the knife with a blow torch; cut one piece and transfer it onto the plate.
• Pour water on dry ice to give the cake a nice look.
• Garnish with vanilla essence and dry basil leaves.
• Sattu Cheesecake is ready to serve.
