Eggless healthy yogurt low fat cheese cake

Cheesecake…hmmm…when you think about this desert….what do you remember…the rich and soft cheese, the biscuity layer at the bottom and most of all a melt in your mouth desert.

Well this is an interesting and healthy take on the traditional cheese cake…sinfully delicious and yet very healthy

Print Recipe

Eggless healthy yogurt low fat cheese cake

Course

Desert

Prep Time

30 minutes

Cook Time

4 hours

Passive Time

5 hours

Servings

people

Ingredients

• 400 gms Thick curd (One can use Amul or milky mist dabba curd)
• 0.5 cup sugar (Grannular)
• 200 gms Digestive or marie biscuits (crushed using a food processor)
• 125 gms Unsalted butter (melted)
• 100 gms whipped cream
• 10 gms gelatin
• 1/4 tsp Salt
• 1/2 cup water
• 3 tbsp Honey (Optional)

Course Desert Prep Time 30 minutes Cook Time 4 hours Passive Time 5 hours Servings people Ingredients 400 gms Thick curd (One can use Amul or milky mist dabba curd) 0.5 cup sugar (Grannular) 200 gms Digestive or marie biscuits (crushed using a food processor) 125 gms Unsalted butter (melted) 100 gms whipped cream 10 gms gelatin 1/4 tsp Salt 1/2 cup water 3 tbsp Honey (Optional)

Instructions

1. Pour the thick curd in a thin muslin / cotton cloth, tie the cloth and allow excess water to drain from the curd into a vessel (overnight)
2. In a bowl, add the melted butter and crushed biscuits and mix them well. 3) Take a 9 inch pie tin with removable base and line the base with the biscuit mixture. 5) Leave the pie tin inside the fridge for atleast 30 mins. 6) In another bowl, mix the hung curd ( drained curd), sugar and whipped cream and set aside ( If required, one can add honey to increase sweetness). 7) Mix the gelatin and water and heat the mixture till gelatin dissolves in the water. 8) Once the gelatin mixture is cooled, add to the yogurt mixture and mix well. 9) Pour the yogurt and gelatin mixture to the biscuit lined pie tin. 10) Keep the pie tin inside the fridge for atleast 4 hours or till the yogurt mixture sets. 11) Once the yogurt mix sets, pop the base out from the sides and slice the cheese cake. 12) Serve with fresh fruits
3. Take a 9 inch pie tin with removable base and line the base with the biscuit mixture.
4. Leave the pie tin inside the fridge for atleast 30 mins.
5. In another bowl, mix the hung curd ( drained curd), sugar and whipped cream and set aside ( If required, one can add honey to increase sweetness).
6. Mix the gelatin and water and heat the mixture till gelatin dissolves in the water.
7. Once the gelatin mixture is cooled, add to the yogurt mixture and mix well.
8. Pour the yogurt and gelatin mixture to the biscuit lined pie tin.
9. Keep the pie tin inside the fridge for atleast 4 hours or till the yogurt mixture sets.
10. Once the yogurt mix sets, pop the base out from the sides and slice the cheese cake.
11. Serve with fresh fruits

Recipe Notes

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