It was our wedding anniversary two days back and it seems unbelievable that so many years have gone by without my quite realizing it. I will not say it seems like we got married just yesterday because it doesn’t. It certainly doesn’t feel like its been sixteen years which suddenly seems like a very long time.
Akshaya is in the middle of her school term exams and a concert at her music school, I was getting ready for a trip out of Goa and that my husband was up to his ears with work. Fitting in a “celebration” into all this wasn’t part of the plan, even though we always make all such days “special” in our own way.
As it turned out we had a memorable evening listening to Akshaya’s school concert and an unexpected surprise from a friend in the form of dinner, cake, flowers and a musical serenade!
I’ll be away from Goa for a week (not on holiday), and I’ve set this post to be auto-published. No celebration is complete without a sweet ending however small, so here’s a no-bake cheesecake that I’ve made a few times before. This recipe is adapted from Tarla Dalal‘s Delicious Diabetic Recipes-Low Calorie Cooking and can be found on her website too.
While we are not very fond of tartness in our desserts, this particular cheesecake is a favourite. I use low-fat paneer (or creamcheese) and yogurt, both of which I make at home, and this becomes a very light dessert and the perfect way to end a meal.
You will notice two very different looking cheesecake photographs on this post. Both were taken a couple of years apart. The basic cheesecake is the same, its just the presentation that is different. One is of the cheesecake plain while the other is served with a blackberry compote.
This recipe is adapted from Tarla Dalal.
Egg Free No-Bake Lemon Cheesecake
For the crust:
- 12 digestive biscuits (or cookies of your choice)
- 3 tsps butter , melted
For the Cheesecake Mixture:
- 1 1/2 cups paneer crumbled (or creamcheese)
- 1/2 cup yogurt thick
- 6 tsps caster sugar (adjust to preference)
- 1 1/2 tsps lemon juice
- 1 tsp lemon zest grated
- 2 drops lemon extract (optional)
- First make the crust. Crush the biscuits/ cookies to a powder. One easy way of doing this is to put the biscuits/ cookies in a Ziploc bag and close the bag after pressing most of the air out. Use your rolling pin and give the bag a few light whacks to break the biscuits/ cookies. Now roll your rolling pin, while pressing down on the bag, up and down the bag a few times to powder the biscuits/ cookies.
- Combine the powdered biscuits and melted butter well. Press the mixture into a greased loose bottomed 6" cake/ tart tin. Otherwise use 4 greased ring moulds, like I did. Refrigerate till set (about 15 to 30 minutes).
- In the meanwhile make the cheesecake mixture. Blend the creamcheese till smooth and free of lumps, adding very little warm milk if needed. Add all the remaining ingredients for the cheesecake mixture and whisk till well incorporated.
- Pour this over the set biscuit/ cookie base. Gently smoothen the top and refrigerate to set (about 1 1/2 to 2 hours).
- If you would like to top the cheesecake with a marmalade layer, melt 3 tbsp of lemon-orange marmalade (orange marmalade will do too) with 1 tbsp of water over gentle heat. Pour this over the cheesecake and refrigerate for about 30 minutes. You can also serve it with a blueberry or blackberry fruit compote.
- Serve chilled.