Eggless Cheesecake & Strawberry Compote

Hello HTS Community

Let’s make some cheesecake today, New York style but without eggs. The recipe is simple with easily available ingredients. It makes a small 6 inches round cake, perfect for 2 to 4 people. I am also going to serve it with a homemade strawberry compote on top. Something fruity does add another level to a cheesecake.

This cheesecake is rich, creamy and so velvety that people will definitely ask for a second slice. No cracking or sinking in the center, this is the perfect cheesecake for any occasion that requires least amount of work.

I’ve kept the crust of the cake thicker than usual because that’s my favourite part. You can always choose to use less digestive biscuits to make it.

If you like this recipe, also try Lentil Soup, Apricot cake and Oats Khichdi.

Ingredients you will need

For Crust

• Digestive biscuits- 150g
• Unsalted melted butter- 1/4 cup (if you’re using salted butter, skip salt in the crust)
• Salt- 1/8 teaspoon

For Cheesecake

• Cream cheese- 150g
• Powdered sugar- 1/2 cup
• Yogurt- 1/4 cup
• Lemon juice- 1 teaspoon
• Salt- 1/8 teaspoon
• Corn starch slurry- 1+1/2 teaspoon cornstarch + 2 teaspoon water
• Vanilla extract- 1/2 teaspoon
• Milk- 1/4 cup

For Strawberry Compote

• Fresh strawberries- 200g (8-10 pieces)
• Powdered sugar- 1/4 cup

Steps:

• Take the digestive biscuits and grind them in a mixer to make coarse crumbs. To this add 1/8 teaspoon salt and melted butter and mix to distribute butter evenly.
• Line a springform cake dish with parchment paper at the bottom and sides. Spread the crumbs evenly at the bottom and press gently with a glass or small bowl. Keep it in the refrigerator for half an hour to set.

• In a bowl, start with whisking together cream cheese and 1/2 cup powdered sugar. Once combined properly, add yogurt and mix again.
• Once you have a smooth texture, add lemon juice, corn starch slurry, vanilla and 1/8 teaspoon salt. Whisk again making sure no lumps are remaining.
• Lastly add milk to the batter and keep aside. Preheat oven at 180 degree Celsius and take the crust out of refrigerator.
• Pour the cream cheese batter on top of the crust and spread evenly with the help of a spatula.
• Put the cake in the oven along with another vessel with hot water on the side. Hot water will create steam and prevent cracks on top.
• Bake for 25-30 minutes, take the cake out and let it come to room temperature. Cover it with a plastic film and refrigerate for at least 16- 20 hours.

• Two hours before serving the cheesecake, remove the top part of the strawberries and cut them in half. In a saucepan, put these strawberries and add 1/4 cup sugar and mix, keep aside.
• After 15 minutes, switch on the heat and let this mixture cook for 10 minutes. Muddle up some pieces in the pot using a spoon or fork or a muddler and your compote is ready.
• Serve cheesecake slice with a spoonful of strawberry compote.