Tuesday, March 14, 2017

Blueberry Yoghurt Cheesecake



India is a country that lives on carbs and dairy. We love our milky chais and eat dahi with meals. But yoghurt is traditionally a savoury accompaniment to rice and curries. Misti doi and mango shrikhand apart, the fruity, sweet yoghurts are a relatively new phenomenon, brought to the Indian markets by the likes of Danone a few years back.

Last week, Danone added greek yoghurt to their product mix. Thicker and creamier than regular yoghurt, greek yoghurt makes for a great snack right out of the pack. Specially when it comes in blueberry and mango variants that Danone has launched. I got invited to the launch party last week, which is a great way to meet all the blogger friends in the city. This one has an added bonus - they had a chef friend of mine, Varun, showcase recipes with yoghurt. And he came up with some interesting ones, including flapjacks and an instantly frozen mango parfait.

Danone sent us home with a hamper full of yoghurt and newly inspired by the cooking I'd seen, I decided to create my own dessert. I made blueberry cheesecake. It's a simple enough recipe and super delicious to boot. My recipe fits a small 3 inch tart pan so multiply everything x3 if you are looking to make a regular 8-9 inch cheesecake

Ingredients
6 Butter Cookies (I used Good Day Cashew)
20 grams butter
1 package blueberry Greek yoghurt (80 grams)
60 grams cream cheese
1 tbsp caster sugar
Fruit of your choice for topping

Break the cookies into 3-4 pieces each. Drop in a plastic bag and use your rolling pin to turn them into crumbs. Heat butter until just melted and pour on the crumbs. Mix well, then spread in a 3 inch tart tin to make your biscuit base. Put this in the fridge for at least an hour to harden. At the same time, take cream cheese out of the fridge to soften.

After an hour, mix the cream cheese with caster sugar and whisk until well blended. Add the blueberry yoghurt and keep whisking until you have a smooth mixture. Spread on the biscuit base, making it as even as you can and leave to set it the fridge for a few hours or overnight.

Top with a colourful mixture of fruits just before serving. I was just back from a shopping trip so mine got topped with everything tropical - figs, pomegranate, strawberries, grapes and cape gooseberries.

1 comment:

Fatima Nayani said...

This looks yummy Simmi. And so easy to make.