Cheesecake, which is believed to have originated in ancient Greece, occupies a special place in my culinary ventures. Last couple of years I have started experimenting with this dessert and the results are both satisfying and enriching as well. I have tried cheesecakes of different types and genres….from original to fusion and my sojourn with this particular dessert has always been fascinating! Mango cheesecake, blue berry cheesecake, chocolate cheesecake, Layered cheesecake, Red velvet cheesecake, Oreo cheesecake, Dulce de leche cheesecake, Gulab jamun cheesecake, Jalebi cheesecake, Cheesecake with jaggery….the list is endless! Surprisingly I never tried the simple and basic cheesecake until my son one day demanded to have that. I am naive as to why I skipped the basic recipe before venturing into its different variations!
This cheesecake is a perfect blend of sweet and sour. Those who savor desserts with less sugar can opt for this one. Instead of cream cheese, I have used fresh cream with 25% fat and hung curd mixture as the topping. This way it was not very loaded and the presence of hung curd balances the taste to make it a guilt-free dessert!
During lock down due to the ongoing pandemic, mustering ingredients for culinary ventures is indeed a challenge but craving for good food does not follow any rules and regulations!! Thankfully this basic cheesecake does not demand any exotic ingredient and thus qualifies for a humble lock down indulgence!
Cooking Type: Dessert
Preparation Time: 30 min (approx)
Difficulty level: Easy
- Digestive biscuits- 200 gm
- Butter- 80gm
- Powdered sugar- 1 tbsp
- Fresh cream- 200 ml
- Hung Curd- 100 gm
- Sugar- ½ cup
- Gelatine- 3 tbsp
- Vanilla essence- 1 tsp
1. Crumble biscuits in a mixer. Add sugar and melted butter and mix well with the biscuits.
2. Put the mixture in a spring form pan and put it in the fridge till the filling is ready.
3. Mix gelatine in ¼ cup of warm water and mix well.
4. Beat cream and sugar well till it forms a soft peak. Add the hung curd and mix well.
5. Add the essence.
6. Add the gelatine and mix well.
7. Pour the filling on to the base and let it set in the fridge for at least six to eight hours.
8. Serve cold.
While searching for recipes of basic cheesecake, I found that most of the recipes are baked versions and contains egg. I, personally, prefer no-bake cheesecakes. So I deviated from the traditional recipes by choice!
Since I prefer puddings without eggs, I opted for an eggless version.
In this recipe I have used low-fat cream instead of whipped cream, just to keep the calorie count low. But I guess whipped cream would make it fluffier.
It says,the way to a man’s heart is through stomach! And the way to the heart and soul of my sons is through pudding. So more often I follow that sweet path to get some smile on their face.
With limited ingredients, if you want to create a wonder, the basic cheesecake will not disappoint you. From the list of ingredients, one can make out how simple the cheesecake would be. And there this dessert stands apart!