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.