The best cheesecake you’ve never had

In my baking life, long before there were cakes and pies and cupcakes, there was cheesecake.

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Crunchy, buttery, biscuit base.

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White, beautiful, luscious, decadent cheesecake.

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I will attempt to convince you of its greatness in five points.

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1. I promise you, nothing creamier has ever been in your mouth.
2. You don’t need your oven.
3. You don’t even need gelatin.
4. Your friends will fall to your feet, singing odes to your epic cheesecake-making skills.
5. You can make them in the most darling little cups, like I did! (Yes, this counts!)

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Convinced? Good 🙂

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This is a really easy recipe. I’m sharing the basic recipe, but you could change/add toppings or even flavour the cheesecake itself. Lemon works well, as does coffee. Fruit compote over this cheesecake is bliss.

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Make some and drown in creamy cheesecake happiness.

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Easy no-bake cheesecake

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Prep time: 30 mins, plus overnight (yogurt) and setting
Makes: 10-12 mini cheesecakes or 1 big one

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Ingredients:

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250 g digestive biscuits
2-3 tbsp butter, melted
250 g yogurt or dahi, hung in a muslin cloth overnight (to drain the excess water out)
250 g soft cottage cheese or malai paneer, mashed up with a fork
100 ml heavy cream
50 g icing sugar
1 tsp vanilla extract

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Method:

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1. Put the digestive biscuits in a zip lock bag and crush well. You want a mixture of fine crumbs and small pieces, rather than a powder. Put this in a bowl, add the melted butter and mix well with your hands.
2. Press this biscuit mixture down firmly into either small bowls or 1 large one to make an even base at the bottom. Put the bowl/s in the fridge.
3. In a mixer, add all the yogurt, cottage cheese, sugar and vanilla. Add half the cream and give this a good whizz till you get a smooth consistency. If it’s too lumpy add the rest of the cream slowly till you have a thick mixture. It should be smooth and creamy, but moderately thick. Remember the thicker it is, the faster it will set.
4. Take the bowls out of the fridge and pour this mixture over the biscuit base. Return to fridge for 4-5 hours. Then eat 🙂
Note: I served these with fruit compote. To make a compote, just chop up fruit of your choice, add sugar and cook over low heat for about 5 minutes, mashing up the fruit with the back of a spoon as you do.

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22 thoughts on “The best cheesecake you’ve never had

  1. I tried out this recipe today.. Put it in the refrigerator an hour ago.. I tasted the creamy mixture.. It was fantastic! It tasted just like the cheesecake we get in a high end bakery. I used amul cream which reduced the thickness of the mixture. Is it necessary to put cream? Because the mixture tasted good even without the cream.

  2. Hi,
    I am planning to try it out tomorrow. Just wanted to know if i can substitute heavy cream with any other item. I am loving this recipe and am planning to try it out multiple times 🙂 I am also planning to replace paneer with tofu in my next attempt..(1st attempt- no experiments 😉 )can u pls let me know ur thoughts on this? I mean the substitution part 🙂

      1. Hi,

        Just wanted to post a pic of my yummy cheesecake. Thanku so much for the recipe

        Also find pics of the yummy eggless chocolate spongy cake 🙂

        On Fri, Jul 26, 2013 at 7:06 AM, culinarystorm

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