Cheeky Chefs: Vanilla Cheescake - Totally Healthy..Absolutely Delicious!

This cheesecake Literally ROCKED my world!!

For the longest time now, I have fancied cheesecakes.. Baked cheesecakes of course..

none of that 'No Bake' nonsense..

Baked cheesecakes are an enigma for me..

Over the years i have scouted the internet, trying to find that perfect recipe to bake my cheesecake..

Nothing excited me...

And frankly i was overwhelmed...

All cheesecakes involved the use of cream cheese.. Super expensive & not easily available everywhere...

Also, where is the fun in using a store bought ready made product & directly using it for baking?

Baking is an art.. And as much a possible, I prefer DIY food ingredients for all my cooking..

So the biggest challenge here was to find a substitute for cream cheese that would give the final product the same texture, feel & taste of a cheesecake..

I found that recipe!!! :) :) :)

Here goes................................

For the Crust:

Blend Together

100 gms or 1/2 cup of any sweet cookies

Two Table spoons of Molten Butter

One table spoon of powered sugar

This is how your blended cookie crumbs should look like

Grease a 6 inch spring pie pan with any cooking oil

(Quick tip -

- Cooking oil will help release the cookie crumb base from the pie pan with ease..

- If you line the pan with butter instead, it will get absorbed in the cookie crumb base & will not release as easily from the spring pan..)

Hard press the cookie crumbs on the base & sides of the pan.

(Quick Note:

- Cheesecakes don't usually have cookie crumbs on the side, but i like the taste of crunchy cookies with my creamy pie..

- Also it helps release the cake with ease...

- If you don't want to line the sides with cookie crumbs, remember to line the pan with butter paper)

Important:

Refrigerate this base till you get your filling ready

Pre heat your oven to 165 degrees Celsius while you are getting your filling ready

For the Filling:

Weigh 250 gms of Hung curd

(Side Note:
- I tied the curd in a muslin cloth over a sieve in the refrigerator for 48 hours!!

- That is how long it will take for all the water to drain out & give you that soft, thick & cheesy texture..

- That is the texture you want for your cheesecake.. anything thinner than that and you will have a runny & leaky cheesecake)

Beat 1 whole egg

While beating, slowly add in 1/2 cup of powdered sugar

Add in 1/2 a tea spoon of vanilla extract

Add in the curd & give it a final mix

This is the consistency, color & texture you want

Prepare the cake for baking:

Scoop out the filling & spread it on the cookie crumb base

Bake in the preheated oven for 25 minutes at 180 degrees Celsius

Ready!!

(Important Note:
- Do not release the cake from the tin till it cools down completely..
- Once it cools down, refrigerate for at least 2 hours before serving..