Healthy eggless blueberry cheesecake

Not every country or place can you get all ingredients and hence to cater to everyone, I keep trying out recipes with good healthier alternatives and ingredients procured locally. One should not have to step out to specially buy but can make when they want. This cake was just that and it surprised me with its texture and taste. Easily the best cheesecake I have baked with ease and few ingredients which comes out as a stunner. Blueberries aren’t my favorite choice except for their texture to hold up after cooking and yes the color which makes it exotic to look at! I like the sourness from the fruit on this cake.

INGREDIENTS 

For the base

• 200 gms of crackers/digestive biscuits
• 4 tbsp melted unsalted butter 
• 2 tbsp powder sugar 

For the filling

• 250 gms paneer/ricotta 
• 250 gms of hung curd/quark
• 350 ml evaporated milk(milk reduced to 2/3) 
• 3-4 tbsp cream/malai
• 4 tbsp cornstarch 
• 1/2 cup powder sugar (adjust to taste, I like less) 
• Vanilla essence/sugar
• 1 tbsp lemon juice 

For the sauce 

• 150 gms blueberry/seasonal fruit-mango, orange, plum
• 2-3 tbsp sugar (adapt to taste)
• 1 tbsp cornstarch 
• 1/2 lemon 

METHOD

1. Crush the crackers roughly and add melted butter and sugar. Mix well and press into a spring form that’s lined with butter paper and grease it well with butter. Refrigerate for a while. 
2. Beat all the ingredients of the filling together to make it lump free. Pour on the cracker base. Cover the base of the spring form with aluminum foil and roll it up till the top. This is to avoid any water getting into the base. 
3. Make a baking bath for the cake tin. Take a tray larger than the spring form and put it in. Pour hot water half way to the aluminum covered spring form.
4. Put it in the preheated oven at 200 deg C. Bake for 30-40 mins till a tooth pick comes out clean. 
5. Switch off the oven and keep it further for 30-40 mins to cool. 
6. Meanwhile heat the berries with 1/2 cup water and cook for 10 mins. Add sugar and slurry and make it into a thick compote. Add lemon juice. Cool. 
7. Once cake is cooled, run a knife around to loosen it, open spring form. Slowly slide it into a serving dish. 
8. Spread the topping and garnish with fruits that you have. Chill overnight and serve with coffee. 

Baked Cheese cake (Veg) with fruit topping

 

Cheese cakes are my weakness. I have made plenty of uncooked ones with home made sauces. But baked ones were on my wishlist. Have refrained due to eggs. It is my son’s birthday and it was perfect time to try with my little girl doing research and shopping. I can’t even believe how easy and perfect it is. This is going to be a real deal always now. Enjoy it with a strong black coffee. Do try. 

INGREDIENTS 

Ingredients for base

200 gms crackers of choice 

2-3 tbsp sugar 

4-5 tbsp butter

Ingredients for filling

200 Gms heavy cream 

200 gms quark/ thick Greek yoghurt 

175 gms of cream cheese 

350 ml evaporated milk

100 gms sour cream 

1/2 cup sugar/ or to taste 

1 tsp vanilla extract 

1 tbsp lemon juice 

4 tbsp cornstarch slurry 

Ingredients for sauce 

500 Gms fresh strawberries/ mixed berries 

1/3 cup sugar 

1 tbsp lemon juice 

1 tbsp cornstarch slurry 

METHOD

1. Break the crackers and make them into a rough powder. 

2. Add butter and sugar and mix into a rough mixture.

3. Line a baking tin and grease well with butter.

4. Press the cracker mixture well and refrigerate. 

5. Mix all the ingredients for the filling with a whip there should not be any lumps. 

6. Pour into the baking tin. Place the tin on a Aluminium foil and roll up the sides well so that water cannot enter the tin. 

7. Preheat oven at 200 deg C. Take a baking tin that’s bigger than the cake tin and place the cake tin. 

8. Now pour hot water in it, half way to the cake tin. Put in the oven and bake for 40 mins.

9. When it starts to brown slightly, turn it off and leave in the oven for another 40 mins. 

10. Leave to cool and refrigerate overnight to set. 

11. This is the basic cake. You can now top it with topping of choice.

12. Fruit sauce- put the berries in a pot and add 1/2 cup water and cook till slightly colored. Add sugar and cook again. Do not mash up the fruit. Tastes better when chunky. Add the slurry and thicken. Cool. 

13. Pour this sauce on top. Decorate with fruits of your choice. Serve chilled. 

Whole wheat buttermilk loaf with oats and flax seeds

Whole wheat buttermilk loaf with oats and flax seeds

Dough ready to be baked

Soft and full of goodness

Flax seeds and oats topping

Just right for breakfast

This loaf is the 3 rd in the series of trying out this particular style of baking bread. What I liked about it is it's easy, no kneading, has scope for mistakes, takes much less efforts and time and best part being you can play around with toppings and ingredients. I am now using the basic technique and not measuring up anymore. That's what home chefs do!! No stress and less clutter. I like my recipes to be simple , less complicated, few ingredients , made with whatever is available at home and should not take long. No fun in cooking with complications. Love the big holes in it and the fact that it's full of flavor and goodness. The buttermilk was a good addition. I had enough today for a loaf and then a focaccia. My family is addicted to my breads and dislikes store bought bread now. Sharing the basic recipe used here today. 

Ingredients 

5 cups whole wheat flour

2 tsp salt

2 tbsp milk powder

1.5 tsp instant yeast

2 tsp sugar

1 cup thick buttermilk 

1 cup milk

1/2 cup water

1 tbsp vinegar

2-3 tbsp oil 

2 tbsp flax seeds

1/2 cup oats 

Method 

1. Put the flour, oats and flax seeds in a mixing bowl. Reserve a tbsp mix of oats and flax seeds for topping. 

2. Put in the salt, sugar, yeast and mix well. 

3. Mix the buttermilk, milk, water and vinegar. Keep for 15 mins. 

4. Now mix all the wet ingredients together with the dry ones. It's a thick sticky batter/ dough. Knead lightly to rule out any knots. This takes max 3-4 mins. No overworking. 

5. Add 2 tbsp oil and keep to ferment for at least 2 hours. 

6. Now pour this into a greased butter paper lined loaf tin. 

7. Keep for another hour or so. 

8. Brush with milk. 

9. Sprinkle oats and flaxseeds on top. 

10. put into a preheated oven at 200 deg C. 

11. Bake for about 45-50 mins. Pierce with a tooth pick to see if it's done. Bake till golden brown. 

12.  Remove and brush with butter. 

13.  Slice only when it's cold. 

14. Enjoy it with topping of your choice!! 

Pumpkin and nut sweet fingers

I often try and make baked snack as they are healthy and light and one can make them according to the need and tastes. This is one yummy recipe.
Ingredients
1.5 cups whole wheat flour
1/2 cup suji
100 gms pumpkin boiled and mashed
50 ml oil
4 tbsp butter
10 gms baking powder
3/4 cup sugar
1/2 cup orange juice
1/2 cup almonds crushed
Method
Mix all the dry ingredients.
Add oil and butter and mix well to get crumbly mixture.
Add pumpkin and mash well.
Add orange juice and make a firm dough.
Keep in fridge for about an hour or so.
Roll into a 5 mm thick round and cut into fingers.
Put on a baking sheet and bake at 200 deg C till golden brown.
Cool and serve the crunchy treat.

Vegetable quiche

This week Shilpa and Micky tempted me to make the quiche. I added my touch and the result was fabulous. My family loved it. Thanks girls!! Keep cooking and rocking the place!

Ingredients

4/5 boiled potatoes

200 ml curd

1 cup maize flour or meal

Whole wheat flour as needed

1 tsp baking powder

Salt

2 tbsp oil

For filing

1 chopped onion

2 chopped garlic

500 gms chopped mushrooms

1 chopped bell peppers

1/2 can boiled corn

400 ml white sauce

2 tbsp cream cheese

1/2 tsp oregano

1 tsp Italian mixed spices

2 tbsp mixed seeds.. Sunflower, pine nuts, pumpkin seeds

2 tbsp flaxseeds ground

1 tbsp olive oil

Salt as needed

Grated cheese to top 

Pepper n chilli flakes as needed

Method

Mix all the ingredients for the dough. It would be a but soft.kerp for an hour.

Heat oil, add chopped garlic and onions and sauté.

Put in all the vegs and cook on high heat and reduce any water,

Add white sauce, seasonings, salt ,seeds ,flax seeds and cream cheese and keep aside.

Roll the pastry dough and put into a greased flan dish.

Pour the filling and too with cheese, pepper and chilli flakes.

Bake at 200 deg till golden brown and knife comes clean. 

Cool for a while and cut into wedges. I also made small ones in muffin molds. They look fabulous! Enjoy!!!

Maize flour and chutney scones

I love this pull apart thingy... Tried buns and now scones. Opened my fridge for inspiration and there is the maize flour, store bought onion and pineapple chutney and some cream cheese. So scones it is for my weekend hubby's evening snacks.

INGREDIENTS

1.5 cups all purpose flour

1 cup maize flour

50 gms chopped butter cold

200 ml cold curd

3 tsp baking powder 

3 tbsp chutney( I had onion n pineapple from the store)

100 gms sour cream

2 tbsp cream cheese

Salt

METHOD

Mix flour, maize flour, salt, butter, curd,baking powder and chutney. With light hands mix to a nice dough. Keep for 15 mins.

Make small balls and put in a buttered dish close to each other.

Mix cream cheese, sour cream and salt well.

Put it on the rolls and spread well.

Bake at 180 deg till golden brown. 

Enjoy hot from the oven .