Skip to main content

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.

Comments

Fatima Nayani said…
This looks yummy Simmi. And so easy to make.

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

Summer Garden

Think of healthy food in Mumbai and Bandra immediately comes to mind. When these Bandra hipsters are done hanging out at Yoga House and head to work to Lower Parel, there are the likes of 212 All Good to lunch at. But try eating healthy food outside of these two neighbourhoods and your choices are a couple of sad salads tucked in the corner of restaurant menus.

Summer Garden is changing that for Powai. Set a tiny bit away from the busy Central Avenue, the outdoor cafe is right next to Hakone entertainment centre. It twinkles with fairy lights at night and pets are welcome all day (they even get their own treats!). We sit down with our freshly squeezed juices to chat with the young and bubbly chef Suchin on her food philisophy.

Cute handwritten menus aside, there is much to love about how they cook at Summer Garden. Nothing comes our of a jar or a bottle. There is no refined flour or white sugar or refined oil in any dish. They soak their whole grains and bake their own bread and jui…