Dive into my special cheesecake, made with creamy hung curd, fresh cream, and sweet maple syrup.Imagine sinking your fork into a velvety-smooth filling, where the richness of hung curd meets the freshness of cream in perfect harmony. Each delightful bite is a symphony of flavors, with the subtle sweetness of maple syrup adding a touch of magic to every layer.It’s like a soft cloud of sweetness in every bite!And the best part? It’s healthier too, so you can enjoy it without any worries. Treat yourself to a slice of happiness today!
INGREDIENTS USED IN HEALTHIER CHEESECAKE
DIGESTIVE BISCUITS AND DATES
The digestive biscuits provide a wholesome crunch and a hint of sweetness, while the dates add natural sweetness and a delightful chewiness. Together, they create a flavorful foundation that complements the creamy filling beautifully.
HUNG CURD
Incorporating hung curd into our healthier cheesecake offers a myriad of benefits. Not only does it lower the calorie and fat content compared to traditional cream cheese, but it also boosts the protein intake, supports gut health with probiotics. The tangy flavor of hung curd balances the sweetness of other ingredients, creating a deliciously satisfying dessert option that nourishes both the body and the soul.
FRESH CREAM
Fresh cream serves as a creamy, luxurious addition to our healthy cheesecake, enhancing its texture and flavor while contributing to its overall goodness. Unlike heavy creams, fresh cream adds richness without overwhelming the palate with excess fat or calories, ensuring a lighter yet equally indulgent dessert experience. Its velvety consistency blends seamlessly with other ingredients, creating a smooth, decadent filling that’s both satisfying and delightful. I have used Amul Fresh Cream for this recipe
MAPLE SYRUP
In our healthy cheesecake recipe, maple syrup plays a vital role in enhancing both flavor and sweetness without relying on refined sugars. As a natural sweetener derived from the sap of maple trees, maple syrup adds a rich, caramel-like sweetness to the dessert, elevating its taste profile. By incorporating maple syrup into our cheesecake, we create a delightful balance of flavors while ensuring a healthier option for indulgence. I have used Abbie’s maple syrup for this recipe.
CORNFLOUR
In our healthy cheesecake recipe, cornflour serves as a key ingredient in creating the perfect texture and stability for the filling. By incorporating cornflour, we ensure that the cheesecake sets properly without the need for excessive amounts of cream cheese or other high-fat ingredients. Cornflour acts as a natural thickening agent, helping to bind the filling together and prevent it from becoming too runny or soft. Additionally, using cornflour allows us to achieve a smooth and creamy consistency in the cheesecake filling, resulting in a velvety texture that melts in your mouth with every bite. I have used this cornflour for thsi recipe.
EQUIPMENT USED IN MAKING HEALTHIER CHEESECAKE
A few kitchen staples that should always be there in the kitchen are mentioned below.
Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.
A 4inch sprinform pan or cake ring is necessary to make this cheesecake.
You also need a few mixing bowls to combine the biscuit base and cheesecake batter. You also need spatulas to do the mixing.
RELATED RECIPES FROM THE BLOG
TIPS TO MAKE HEALTHIER CHEESECAKE
- Substitute a portion of cream cheese with hung curd for a lighter, protein-rich filling. Hung curd provides a creamy texture and tangy flavor while adding nutritional benefits like probiotics.
- Replace refined sugars with natural sweeteners like maple syrup, honey, or jaggery. These alternatives add sweetness without the added calories and provide additional nutrients.
- Instead of traditional biscuit base, replace butter with dates to match the consistency.
- Make sure you bake the cheesecake at low temperature with a waterbath.
- Enhance the flavor of your cheesecake with natural extracts like vanilla, almond, or citrus zest.
- 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
- Start by soaking the deseeded dates in warm water for 10-15 minutes or until they are soft and mushy.
- In a food processor add the biscuits and soaked dates and process them until fully crushed.
- Transfer the biscuit and date crumbs into a 4 inch cake ring lined with aluminium foil and press down evenly.
- Set the cake ring in a bigger baking dish with hot water creating a water bath.
- For the filling- in a bowl, add hung curd, fresh cream, maple syrup, vanilla extract and cornflour. Mix everything together until well combined.
- Transfer the batter onto the biscuit base and bake it in a preheated oven at 160 degrees celsius for 30-35 minutes.
- Once baked, let the cheesecake chill in the fridge for 6-8 hours or overnight.
- 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-
- Make sure to line the ring with 2 layers of aluminium foil so nothing leaks out.
- If you do not have maple syrup you can use jaggery syrup as well.
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