Shrikhand cheese cake (no bake version)

After 4 long years of long torpidity, I'm back in blogging! After 360 degree shift in my food habit and cooking methodology I pretty much restricted sugar, grain, pulsed (carbohydrates) and mostly eating meat and animal Fat.

Hence, I’m not troubling my Oven much, Seldomly bake very small quantities of Cakes and Cookies. After posting my day routine HFLC platters, in Instagram, many of my followers asking for high fat low carb (HFLC) recipes. So, thought of blogging again. those who wants to know more HFLC, please check the link below. 

 http://fatproteincarb.blogspot.com ; 

http://fatproteincarb.blogspot.com/2016/10/high-fat-low-carb-diet-hflc.html

 

As a come back, I start with traditional sweet dish 

 

 

After mawa cheese cake ( no bake cheese cake version ) wanted to try shrikhand cheese cake made with high fat with reasonable sugar content. 

shrikhand is a traditional Indian sweet made with hung curd and flavored with saffron and cardamom. I used milkymistdairy cream cheese.

Home made Shrikhand - 3 cups ; Fresh cream - 300ml ; milkymistdairy cream cheese – 400gms ; Powdered sugar 1 cup ; Cookie base : 5 to 6 packets of good day cookies or home made cookies melted butter 6 tbsp

 Grind the cookies in mixer then add melted butter, spread the mixture evenly on rectangular tray pressing firmly Refrigerate for 30 minutes.

Cheese cake : In meanwhile prepare cheese cake mixture beat the cream cheese, fresh cream together with powdered sugar & a pinch of elachi Powder. Then add home-made shrikhand to the cheese cake mixture beat again till combine well then pour it into the prepared cookie base Sprinkle the chopped pistachios & saffron on the top refrigerate for about 4 hours.

Serve it chill 😋😋