Healthy Cottage Cheese And Hung Curd Cheesecake With An Almond-Oats Crust

I really doubt I need to explain this any further. Isn’t this droolsome?

Cheesecakes are usually very rich and fattening. I wanted to come up with something as close as possible to the traditional cheesecake and make it healthy at the same time. This is tasty, low on fat and high on proteins. The nut and oats crust gives the perfect crunch to the base. Delicious and guilt free dessert !

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Healthy Cottage Cheese And Hung Curd Cheesecake With An Almond-Oats Crust
I really doubt I need to explain this any further. Isn't this droolsome? Cheesecakes are usually very rich and fattening. I wanted to come up with something as close as possible to the traditional cheesecake and make it healthy at the same time. This is tasty, low on fat and high on proteins. The nu
Course dessert
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
For the cheesecake
For the crust
Course dessert
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
For the cheesecake
For the crust
Instructions
  1. Keep a pie mold/ sprindform tin/ a loose bottomed baking tin ready. Grease and line it with parchment paper.
  2. 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. [this looks similar to a cookie dough but dry ]
  3. Press the above mixture into the prepared baking tin. Spread it into an even layer to form the base or the crust of our cheesecake.
  4. Keep it refrigerated until our cheesy mix gets ready. [about 5 to 10 minutes]
  5. Preheat the oven at 180 degrees for 10 minutes.
  6. Put all the ingredients of the cheesecake in an electric mixer/ food processor and grind until it turns smooth and creamy [without any lumps].
  7. Pour this over the prepared base.
  8. Bake in the pre heated oven at 160 degrees for 15-20 minutes or until the cheesy layer just sets.
  9. Remove it from the oven and allow it to come to room temperature.
  10. Refrigerate for 2 hours [this helps it to set further].
  11. Slice and serve cold. [Keep the remaining cheesecake refrigerated]
Recipe Notes

Notes-

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

I preferred a thinner crust and cheese layer . I used a 8 inch loose bottomed pan. You may use a smaller tin too.

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

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

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.

For the base - I simply powdered a handful of almonds . You can use almond meal too.

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

To make this dessert a little more exotic, top it with fruit coulis / strawberry compote or simply with some berries and fruits.

Happy Baking

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