Baked Yogurt Cheesecake Baketitude


French Macarons Baketitude

Have you heard the news yet? Or seen the pictures? Baketitude won’t the best baking blog award at the Indian Food Blogger Awards 2017, second year running. 

And it’s all about gratitude. About the realisareal that I am capable of doing more, and that “Miles to go” finally makes sense. 

Grateful,that you my dear reader have come back , if you’re new, hello there!!

Grateful,that my skills have improved, because I’ve had people to learn from . 

Grateful,that now I can proudly say that I work for myself. Almost like Baketitude is an employee of Shalini Digvijay ,or maybe Shalini Digvijay works for Baketitude. Whatever,I just know that the efforts have been worth the while and I love where I’m heading. Like I always say ,stay with me. There’ll be cake,or better still bread. I love to share my calories. 

So the parents are visiting and we’re having a great time. The exams are still not over, but having them here sure clears a lot of tensions. Also my dad is fantastic with paperwork. So thanks to him, we’re all sorted. So there has to be dessert. And a little light dessert, so we made this Cheesecake with no cream and only hung curd. The indulgence is important,but in control. 

It’s worth the effort. If you are unable to find Greek yogurt, hang regular yogurt in a cheese cloth to drain all the whey and then use that hung curd or almost cream cheese. 

I’ve used golden sugar. Feel free to use caster sugar if you want a paler Cheesecake. 

It’s super important to chill this Cheesecake before you slice it. 

I’ve used digestive biscuits for the base . You can use any cookie for the base. 

Berry compote will work really well with this. But because it’s tart already,you can skip the berries. But I love berries cutting through dessert.

Also ,with regular sugar, I’d advise you to reduce the sugar. I went with my basic cheese cake ratio. But maybe because theres less fat, the sugar seemed a little too high.

The zest and the citrus essence take the cheesecake miles from a regular bhappa doi kind of desi taste and instantly make it an American dessert. I tried the Gondhoraj Lebu last year and it was smashing. So if you have access to that aromatic citrus bombe, go for it. 

Also you can’t store this for as long as you want . Yogurt, will definitely begin to weep whey into the base and make it soft.

So now the instructions are over…try the 

Baked Yogurt Cheesecake

400 GM’s hung curd or Greek yogurt

200 GM’s golden sugar / organic jaggery or raw sugar

2 tbsp cornflour

3 eggs

1 tsp citrus extract

1 1/2 pack ( 100 GM’s) nutrichoice digestive biscuits or any cookie if your choice

2 tbsp butter

1/4 tsp salt

Lemon zest 

Grind the digestive biscuits with the lemon zest in a food processor oror mixer Jar. Mix in the butter. I find that cutting soft butter into  cookie crumbs uses less butter versus adding melted butter in ground cookie crumbs.

Grease and line a spring form tin with parchment paper.

Press down the cookie mixture well into the springform tin and bake at 180C for 10 minutes. It is essential that you remove the cookie base from the oven and allow it to cool before you add the batter of the cheesecake.

Whisk the hung curd or Greek yoghurt with the Golden sugar. Golden sugar gives a dark earthy colour  and also makes the cheesecake taste a little like the bengali dessert Mishti Doi / bhappa doi . 

That is the reason why  I like to add citrus flavours and take the cheesecake in the dessert not desi mithai direction. Alternatively you could use raw sugar which has a mild flavour or Omit either and use regular caster sugar.

Whisk the sugar and hung curd till all the sugar has dissolved. Add the eggs, one at a time.

Add in the cornflour and the citrus essence. Orange essence will do very well.

Preheat oven to 160C.

Pour the batter into the cooled cookie crumb mix. Place the springform tin on a large foil and securely shape the foil tight. 

Now place in a deep baking tray. Pour in hot water up to an inch,so that the foil cover saves the water entering the cheesecake. 

Bake for at least 65-70 minutes or till the cheesecake jiggles in the centre gently. 

Allow to cool in the oven. 

Cover and chill overnight in the fridge. 

Serve next day with some berries,good wine and excellent conversation. 

Do try this and leave a comment. 

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Also please share this post with your friends. And do remember to share the calories. There’s only so much one should eat. 

Till next time…

Bye❤️❤️

 

 

 

French Macarons Baketitude

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