Yoghurt Cheesecake
Janmashtami is celebrated with great fervour all across India. Lord Krishna’s birthday is incomplete without having some scrumptious sweets. Here is my take on a yoghurt-based cheesecake! Do try it.
Ingredients
For the crust
35 gm (¼ cup) buckwheat flour, 35 gm (¼ cup) amaranth flour, 50 gm (1/3 cup) ground almonds, 50 gm (1/3 cup) ground walnuts, 2 tbsp melted butter, 2 tbsp dark brown sugar (or jaggery), 2 tbsp water
For the cheesecake
800 gm (2 cups) thick yoghurt, 400 gm or 1 tin sweetened condensed milk, 400 ml (1½ cups + 2 tbsp) cream (I used 25% fat cream)
Method
- Place the yoghurt in a cheesecloth over a strainer and allow the excess water to drain overnight or for at least 4 to 5 hours.
- Mix all the ingredients for the base and press into an 8″ or 9″ springform pan.
- In another bowl, put in the condensed milk, strained yoghurt and cream. Whisk well until smooth and creamy.
- Pour the yoghurt mixture into the prepared crust.
- Bake in a preheated oven at 150C or 300F for 30 minutes or until set.
- After turning off the heat, allow it to rest in the oven for 15 minutes. Bring to room temperature and then chill in the refrigerator for 2 to 3 hours before slicing.
- Serve warm, at room temperature or chilled.
- You can replace the flour with any other flour/crushed biscuits.
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Aditi Limaye