We visited the home of Reena Sharma, a healthy Homebaker, in this episode. She shows us her version of a healthy Cheesecake that you can make for kids with the ingredients readily available at home. It is made without cream cheese and the cracker base, replaced with healthier ingredients that you can follow from the video!
Follow Reena’s Venture-
INGREDIENTS:
Cheesecake Base
3⁄4 cup oats flour (oats ground to flour)
1 tbsp chia seeds
1 tsp brown sugar
1 tbsp virgin coconut oil (melted)
1⁄4 tsp cinnamon powder
2 tbsp milk
Cheesecake Filling
200 gms cottage cheese (Paneer)
1⁄4 cup curd
1⁄4 cup brown sugar
1⁄2 tsp vanilla extract
1 egg
Cheesecake Swirl
2 tbsp honey
1 tsp cinnamon powder
METHOD:
1. Preheat oven to 170 degree Celsius. Grease a round baking dish and line it with parchment paper.
Cheesecake Base:
1. In a mixing bowl, combine all ingredients except milk (oats flour, chia seeds, brown sugar, coconut oil, cinnamon powder).
2. Add in milk and combine the mix into a crumbly dough.
3. Press the combined mix into the baking dish to form a crust.
4. Bake the crust in the preheated oven for 10 minutes.
Cheesecake Filling:
1. In a blender jar, add in all the ingredients (cottage cheese, brown sugar, curd, vanilla essence and egg) and grind to a smooth paste.
2. Add the paste on the baked crust in the baking dish.
Cheesecake Swirl:
1. Mix honey and cinnamon and add to a piping bag.
2. Make your desired swirl pattern on top of cheesecake. I have created a hearty swirl by creating dots on the cheesecake and using a toothpick to create the swirl.
3. Bake the cheesecake for 30-35 minutes. The cheesecake should still be wobbly from the center when you shake it. Overbaking will result in cracks and a harder texture.
4. Let the cheesecake cool down and take it out gently out of pan to avoid breaking. Enjoy your cheesecake warm or chilled with some fresh fruits or a healthy smoothie to complete your meal.
Notes
1. If using steel cut oats, dry roast and grind them into a powder for the cheesecake base.
2. Add in 1-2 tablespoon of curd to adjust the consistency of filling.
3. This cheesecake is mildly sweet. In case, you prefer sweeter cheesecakes, add about 1/4 cup brown sugar more in the filling recipe.
4. You may store the cheesecake in an airtight container in the refrigerator for up to a week. (Though it never is left for so long! :P)
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