Food Diaries Recipe | 27 Nov 2022 | Recipes: No-Bake Pineapple Cheesecake & Orange Bars | Zarnak Sidhwa

Method 
Cook the unpeeled water chestnuts in water till ¾ done.Once done, peel the skin out and halve them or chop them into small pieces. Heat oil, add mustard seeds and allow it to crackle. Add in curry leaves and the cooked water chestnuts and sprinkle with pepper powder, turmeric, salt and stir fry for at least 5 minutes and serve with rice.

Method
Beat butter until creamy, then add the flour, sugar and salt and mix until a dough forms. Press the crust into the bottom of a lined 13×9 inches pan. Bake at 180 degrees C for 18 minutes. Place all filling ingredients into a blender and blend until smooth. Carefully pour filling over hot crust. Return to oven and bake until the top is no longer jiggly, about 20-23 minutes. Cool completely before dusting with icing sugar and slicing into bars.

Method
Mix together biscuit crumbs, melted butter and sugar. Press mixture into bottom of a 9″baking pan. Beat cream cheese and sour cream until smooth, then add caster sugar and salt. Add crushed pineapple and vanilla. Soak gelatine in milk and then gently heat it, sieve the gelatine mixture in the cream cheese batter and then fold in whipped cream and the toasted coconut. Pour mixture over crust. Top with more toasted coconut. Cover and refrigerate until set, preferably overnight.