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Article : Try this Eggless Cheesecake


Eggless Baked Cheesecake for this summer!
If there is one course of a meal that draws the crowd anytime of the year, it has to be dessert. Summer desserts should ideally be light, fresh, nutritious, quickly assembled and ones that use the bounty of fresh fruit that nature offers. They should be eye candy too, visually delightful!
Who doesn't love a good cheesecake? What if I told you I could offer you a good baked cheesecake that takes barely any ingredients, bakes in 10 minutes and is a big big hit with all age groups? Another bonus ... it's even eggless!
For someone like me, who uses eggs in baking most of the time, this recipe was a revelation. With summer upon is, it's a good idea to minimise the time in the kitchen. This is possibly the easiest way to bake dessert! 

Recipe: Eggless Baked Cheesecake with Summer Fruit Topping

Serves 6-8
Total Time: 15 minutes {plus overnight chilling}

Ingredients

Cheesecake

400g yogurt {hung for 30 minutes}
1 tin condensed milk

Fruit Topping

200g mango, diced
200g cherries, pitted
200g lychees, stone removed, chopped
Juice of 1 lime
2-3 tsp raw sugar {or powdered sugar}
Few sprigs on mint, flaked almonds etc for topping

Method

Cheesecake

Preheat oven to 180C. Line the base of a 7" baking dish {ceramic or glass} with parchment, or wrap the bottoms and bases of 2 X 4" dessert rings with good quality aluminium foil. Place on baking tray.
Place the yogurt and condensed milk in a large bowl and whisk until well blended and smooth.
Pour into prepared dish/tin and bake for 10 minutes. Let it cool in the oven/on tray.

Fruit Topping

Fruit toppings salad
Toss all ingredients in a bowl to mix well. Refrigerate for an hour or more to allow flavours to mature and fruit to macerate.

Assemble

Cheesecake with fruit toppings
  • Once cool, chill for 6-8 hours or overnight. gently run a butter knife around the edges to loosed cheesecake and transfer to serving platter.
  • Top with fruit salad that has been strained of excess liquid. Garnish with fresh mint, and/or almond flakes if desired.
It's a recipe I have come to love. I churn it out like a pro, and each time I look at the result in amazement. It always draws a lot of praise, is a crowd pleaser. A cheesecake which hits the right sweet spot, isn't over laden with calories, is a healthy baking option is a good thing. The best thing? You make it once; the recipe stays in your head.
A small portion satisfies the sweet tooth. It keeps well for 2-3 days refrigerated. I also love that it's an empty canvas to top. My favourite way is to ladle it with fresh fruit. Think strawberries, cherries, lychees, mangoes, plums, peaches in summer.

Tips:

  • Another fun option is a dark couverture chocolate ganache, maybe topped with fresh strawberries or balsamic cherries. Let this be your playground. It's a great way to incorporate fresh seasonal fruit into a dessert. Every colour counts.
  • I often make a large bowl of the fruit salad {recipe follows}, let it sit for a while so the flavours mature. Then strain some gently to top the cheesecake. The salad can also be served on its own as a light summer dessert. Serve it in glass tumblers or bowls to show off the beautiful colours.
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