HEALTHIER CHEESECAKE
 
 
Ingredients
  • For the crust
  • 8 digestive biscuits
  • 5 dates, deseeded
  • For the filling
  • ¾ cup hung curd
  • ¾ cup fresh cream
  • ¼ cup maple syrup/jaggery syrup
  • 1 tsp vanilla extract
  • 1 tbsp cornflour
  • For the mixed berry compote
  • ½ cup frozen mixed berries
  • 2 tbsp sugar
  • 3 tbsp water
Instructions
  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.
  9. Tips-
  10. Make sure to line the ring with 2 layers of aluminium foil so nothing leaks out.
  11. ⁠If you do not have maple syrup you can use jaggery syrup as well.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/healthier-cheesecake/