I have the nicest friends. No really, I do. Some inspire me, some motivate me and some are just there for me no matter what. Scratch that. They are all there for me no matter what.
But I think I don’t thank them enough. I don’t think I tell them that often what they mean to me or that I love them. It’s not because I don’t want to, it’s that I’m naturally wired in holding back my emotions, especially the positive kind.
It’s taken me a while to overcome this kind of withholding. Perhaps it’s age, perhaps it’s personal growth. Whatever it is, I can see myself evolving. And that’s a good thing right?
So this post is for all my friends – every single one who has made a difference in my life (and you know who you are) – that I love you and I can’t thank God enough for y’all.
Which is why even this recipe today is inspired from my friend Deeba’s two-ingredient cheesecake. I was fortunate enough to receive my own portion of this delicious cheesecake when it was made and it’s stayed with me ever since.
While the filling takes barely 10 minutes to bake, I found that it’s the topping that needs some thought put in. This cheesecake is a cross between my super favourite baked yogurt and a luscious New York-style cheesecake.
Ofcourse Deeba’s used only two ingredients – hung yogurt and condensed milk – I went a step further by adding a huge glug of good quality balsamic vinegar to add a depth to it and cut the sweetness to an extent. The balsamic also bound the two ingredients very beautifully by giving it a freshness that you don’t really expect in anything but a citrus cheesecake.
I used cherries in my topping only because I had them in my pantry, but feel free to pick out any fruit of your choice – mangoes, sapotas, strawberries, oranges, litchis – I mean just about anything. I roasted the cherries with a good splosh of whiskey (which can be omitted very easily) and some balsamic vinegar and honey. The result was a sticky fruit that tasted of the mountains.
I made three small tart-like cheesecake, but if you double the recipe you’ll easily get a nice 8 –inch cheesecake
Balsamic Yogurt Cheesecake
with Whiskey roasted Cherries
Adapted from here
100 grams digestive biscuits
2 tblsp melted butter
2 tblsp melted butter
400 grams yogurt that needs to be hung
200 grams condensed milk
¼ cup balsamic vinegar
1 tsp vanilla extract
For the topping
300 grams cherries – stemmed and pitted
2 tblsp balsamic vinegar
2 tblsp honey
4 tbslp good quality whiskey
1. Hang the yogurt in a cheesecloth for atleast four hours if overnight
2. Meanwhile mix all the ingredients for the topping together and roast them in the oven for 40-50 minutes at 200 degree centigrade
3. Crush the digestive biscuits and add the melted butter to it.
4. Press down this mixture into your tin or tins. Chill for atleast 15 minutes
5. Once the yogurt is drained, mix in the condensed milk and the balsamic vinegar. Whisk together gently making sure there are no air bubbles.
6. Pour this into prepared tins
7. Bake for 10 to 12 minutes at 180 degrees. DO NOT OVERBAKE
8. Remove let it cool and then bung into the refrigerator to cool completely for two to four hours.
9. Once chilled, spoon the topping over and serve immediately.