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*HEALTHIER VERSION* EGGLESS CHEESECAKE WITH NO REFINED SUGAR, CHEESE, MAIDA #shorts
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Mother’s Day is here and what better way to celebrate it than with a healthier version of Cheesecake that has no maida, refined sugar, cream cheese, eggs, and butter🥳
Ingredients
For the crust
✨8 digestive biscuits
✨5 dates, deseeded
For the filling
✨3/4 cup hung curd
✨3/4 cup fresh cream
✨1/4 cup maple syrup/jaggery syrup
✨1 tsp vanilla extract
✨1 tbsp cornflour
For the mixed berry compote
✨1/2 cup frozen mixed berries
✨2 tbsp sugar
✨3 tbsp water
Process-
1. Start by soaking the deseeded dates in warm water for 10-15 minutes or until they are soft and mushy.
2. In a food processor add the biscuits and soaked dates and process them until fully crushed.
3. Transfer the biscuit and date crumbs into a 4 inch cake ring lined with aluminium foil and press down evenly.
4. Set the cake ring in a bigger baking dish with hot water creating a water bath.
5. For the filling- in a bowl, add hung curd, fresh cream, maple syrup, vanilla extract and cornflour. Mix everything together until well combined.
6. Transfer the batter onto the biscuit base and bake it in a preheated oven at 160 degrees celsius for 30-35 minutes.
7. Once baked, let the cheesecake chill in the fridge for 6-8 hours or overnight.
8. For the compote- in a saucepan, add frozen mixed berries, sugar and water. Cook the filling until it comes to a slight boil and thickens up. Set aside and allow it to cool completely before transferring it over the cheesecake.
Tips-
1. Make sure to line the ring with 2 layers of aluminium foil so nothing leaks out.
2. If you do not have maple syrup you can use jaggery syrup as well.
bake with shivesh, shivesh bhatia, cheesecake, cheesecake recipe, eggless cheesecake recipe, mothers day, desserts, baking, eggless baking, weekend desserts, healthy cheesecake, healthy desserts, guilt-free desserts
Ingredients
For the crust
✨8 digestive biscuits
✨5 dates, deseeded
For the filling
✨3/4 cup hung curd
✨3/4 cup fresh cream
✨1/4 cup maple syrup/jaggery syrup
✨1 tsp vanilla extract
✨1 tbsp cornflour
For the mixed berry compote
✨1/2 cup frozen mixed berries
✨2 tbsp sugar
✨3 tbsp water
Process-
1. Start by soaking the deseeded dates in warm water for 10-15 minutes or until they are soft and mushy.
2. In a food processor add the biscuits and soaked dates and process them until fully crushed.
3. Transfer the biscuit and date crumbs into a 4 inch cake ring lined with aluminium foil and press down evenly.
4. Set the cake ring in a bigger baking dish with hot water creating a water bath.
5. For the filling- in a bowl, add hung curd, fresh cream, maple syrup, vanilla extract and cornflour. Mix everything together until well combined.
6. Transfer the batter onto the biscuit base and bake it in a preheated oven at 160 degrees celsius for 30-35 minutes.
7. Once baked, let the cheesecake chill in the fridge for 6-8 hours or overnight.
8. For the compote- in a saucepan, add frozen mixed berries, sugar and water. Cook the filling until it comes to a slight boil and thickens up. Set aside and allow it to cool completely before transferring it over the cheesecake.
Tips-
1. Make sure to line the ring with 2 layers of aluminium foil so nothing leaks out.
2. If you do not have maple syrup you can use jaggery syrup as well.
bake with shivesh, shivesh bhatia, cheesecake, cheesecake recipe, eggless cheesecake recipe, mothers day, desserts, baking, eggless baking, weekend desserts, healthy cheesecake, healthy desserts, guilt-free desserts
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