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Hung Curd Cheesecake With Almond Oats Crust


Hung Curd Cheesecake With Almond Oats Crust| Egg free Cheesecake recipe| Baked Cheesecake recipe with step by step instructions and pictorial presentation

Hung Curd Cheesecake With Almond Oats Crust  is tasty, low on fat and high on proteins. The nuts and oats crust gives the perfect crunch to the base. Delicious is the word for this.

What is cheesecake?

According to Wikipedia Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese (typically cream cheese or ricotta),  and sugar/ Condensed milk.

The bottom layer often consists of a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or nuts. It may be baked or unbaked.

 

Hung Curd Cheesecake With Almond Oats Crust, a finger licking dessert recipe

This recipe is deliciously finger licking to treat your family and friends. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people.

The detailed explanation makes Hung Curd Cheesecake With Almond-Oats Crust so simple and easy that even beginners can try it out. Trust me this is so simple to make.

This recipe can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Hung Curd Cheesecake With Almond-Oats Crust.

 

Recipe card :

4.0 from 1 reviews
Hung Curd Cheesecake With Almond Oats Crust
 
Prep time
Cook time
Total time
 
Hung curd cheesecake with almond oats crust is easy to make,tasty, low on fat and high on proteins. The crust gives the perfect crunch to the base. Delicious is the word for this.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 6 slices
Ingredients
  • FOR CHEESE LAYER :
  • 1 cup hung curd
  • 1 cup crumbled paneer (homemade)
  • 1 tsp Fresh cream
  • 2 tbsp Condensed milk
  • 3 tbsp Sugar
  • 2 tbsp Milk
  • 1 tbsp cornflour
  • For the crust :
  • 1 cup powdered oats
  • ½ cup powdered almonds
  • 2 tbsp Sugar
  • ¼ cup butter
  • FOR GARNISHING :
  • Pistachios , Blueberries and cranberries
Instructions
  1. For making crust:
  2. Mix the powdered oats, powdered almonds and sugar well.
  3. Rub in the butter until it is well combined and the mixture starts to come together
  4. Keep a pie mould ready. Grease and line it with parchment paper.
  5. Press the above mixture into the prepared baking tin.
  6. Spread it into an even layer with your fingers to form the base or the crust of our cheesecake.
  7. Keep it refrigerated until our cheesy mix gets ready.
  8. Preheat the oven at 180 degrees for 10 minutes.
  9. Put all the ingredients of the cheesecake in a bowl and blend until it turns smooth and creamy.
  10. Pour this over the prepared crust
  11. Bake in the pre heated oven at 160 degrees for 15-20 minutes or until the cheesy layer just sets.
  12. Remove it from the oven and allow it to come to room temperature.
  13. Refrigerate for 2 hours minimum.
  14. Garnish with pistachios, cranberries and drizzle of blueberries.
  15. Slice and serve cold. Keep the remaining cheesecake refrigerated.
Notes
1. Preparing 1 cup of hung curd- Line a sieve with a muslin cloth and pour 2 cups of curd into it.

2. Tie the ends of the muslin cloth together and squeeze out the excess water. Hang it over the tap until all the whey water drips away. Or you may allow it to stay for a couple of hours in the sieve until the water drains away. Keep a bowl under the sieve and refrigerate it until you use the hung curd [ this will keep the curd cheese from becoming sour]. Hung curd/ curd cheese can be stored refrigerated for 2-4 days.

3. The cheese layer must be smooth and creamy without any lumps.

4.You may adjust the sweetness according to your preference by adding less or more sugar.

5.Oven temperature and time vary. Bake just until the cheese sets [but is still jiggly]. It should stay white on top even after baking, so do keep an eye on it.

6.Line the base and sides of tin, both, with parchment. This makes it easier to remove our cheesecake

 

How to make Hung Curd Cheesecake With Almond-Oats Crust

For making crust:
Mix the powdered oats, powdered almonds and sugar well.

Rub in the butter until it is well combined and the mixture starts to come together

Keep a pie mould ready. Grease and line it with parchment paper.

Press the above mixture into the prepared baking tin.

Hung curd cheesecake with almond oats crust

 

Spread it into an even layer with your fingers to form the base or the crust of our cheesecake.

Keep it refrigerated until our cheesy mix gets ready.

 

Preheat the oven at 180 degrees for 10 minutes.

Put all the ingredients of the cheesecake in a bowl and blend until it turns smooth and creamy.

Hung Curd Cheesecake With Almond Oats Crust

Pour this over the prepared crust

Bake in the pre heated oven at 160 degrees for 15-20 minutes or until the cheesy layer just sets.

Remove it from the oven and allow it to come to room temperature.

Refrigerate for 2 hours minimum.

Hung Curd Cheesecake With Almond Oats Crust

Garnish with pistachios, cranberries and drizzle of blueberries.

Hung Curd Cheesecake With Almond Oats Crust

Slice and serve cold. Keep the remaining cheesecake refrigerated.

Notes-
1. Preparing 1 cup of hung curd- Line a sieve with a muslin cloth and pour 2 cups of curd into it.

2. Tie the ends of the muslin cloth together and squeeze out the excess water. Hang it over the tap until all the whey water drips away. Or you may allow it to stay for a couple of hours in the sieve until the water drains away. Keep a bowl under the sieve and refrigerate it until you use the hung curd [ this will keep the curd cheese from becoming sour]. Hung curd/ curd cheese can be stored refrigerated for 2-4 days.

3. The cheese layer must be smooth and creamy without any lumps.

4.You may adjust the sweetness according to your preference by adding less or more sugar.

5.Oven temperature and time vary. Bake just until the cheese sets [but is still jiggly]. It should stay white on top even after baking, so do keep an eye on it.

6.Line the base and sides of tin, both, with parchment. This makes it easier to remove our cheesecake

Recipe courtesy : Akila Subramaniam

This Post Has 16 Comments

  1. Anshu

    This looks super yum!! Indeed a great share, perfect for my kinds who stay away from high calorie cheesecakes.

    1. Lata Lala

      Yup true Anshu. I too loved it. Thank you.

  2. Jagruti Dhanecha

    Cheesecakes make me weak at knees, but have never made with hung curd! It sounds delightful and irresistible.

    1. Lata Lala

      Thank you Jagruti. Hung curd used to make cheese cake makes it light in calories wise. Truly it tasted awesome.

  3. Sujata Roy

    Cheesecake sounds mouthwatering. Loved this easy simple and delish recipe. Bookmaking it to try soon.

  4. amrita

    You have made this cheese cake more interesting by giving a almond oats crust as base…loved the idea…

  5. Love the texture of the cheesecake! I’m sure it tasted amazingly delicious! Love your recipes, Lata 🙂

    1. Lata Lala

      Thank you Freda. Thank you dear that’s so sweet of you.

  6. Mousumi Biswas

    I wish to bake this cheese cake. But I have a few questions.
    (1)Can I use custard powder instead of cornflour
    2) can I skip condensed milk
    3) Are fresh cream and malai same ? Can I use malai instead of cream in the recipe
    Thank you

    1. Lata Lala

      Hello Mousumi. Happy to hear from you. The answer to your questions
      1. Yes sure you can use flavour less, white colour custard powder. Any colour in that will ruin the look of white cheesecake.
      2. No you cannot. I have shared the recipe of making Condensed milk. It’s on my blog. Please check that. it’s very easy to make.
      3. Yes they are of similar kind. Yes you may please.
      Hope this helps. If any questions please feel free to ask.

  7. neha

    i have a query how much ahead can this cake be made and how much this cake stay in fridge

    1. Lata Lala

      Hi Neha. This cheesecake can be made 1 day before and it stays good for 2 to 3 days under refrigeration.

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