Cream Cheese Panna Cotta | PannaCotta Cheesecake

Panna Cotta Cheesecake


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 Ingredients :
  • Cream cheese : 100 gms
  • Sour cream : 100 gms
  • Heavy cream : 2-3 tbsp
  • Milk : 2-3 tbsp 
  • Sugar : 1/4 cup
  • Vanilla : 1/4 tsp
  • Gelatin : 1 sheet
  • Water to soak gelatin
  • Butter cookies / digestive biscuits - 4-5 
  • Melted butter - 1.5 tbsp
  • Mixed berry compote - 1/2 cup

Method : 
  1. Soak gelatin sheet in cold water. 
  2. grind the biscuits / cookies, mix melted butter and use it to make bottom layer. 
  3. Pour it in the glass / cup, and press it well. keep in refrigerator till we work on next steps.
  4. Heat milk a sauce pan, as it boils add heavy cream and mix, add sour cream and mix well. 
  5. reduce the heat to medium and add cream cheese, mix well. 
  6. add sugar and mix well till sugar is dissolved. 
  7. Now take the gelatin sheet out of water, squeeze well and add to sauce pan. 
  8. Whisk vigorously till gelatin dissolves. Remove from heat. 
  9. Sieve the mixture. the pour on to prepared glasses. 
  10. Leave it in the fridge to set for at least 2 hours. 
  11. in the meantime prepare berry compote and let it cool. (Recipe here)
  12. Now pour room temperature berry compote on the panna cotta, and refrigerate again for 1-2 hours. 
  13. Serve cold.

Notes:
  • Sour cream gives a nice tartness to the dish, but you can just use heavy cream in place of sour cream. 
  • Use agar agar if you do not want to use gelatin
  • The total 3-4 hours of refrigeration is very important. 
  • Make sure berry compote is not hot when you pour it, as it will melt the panna cotta layer. 
  • You can use any other fruit compote of your choice. 




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