I spent a good part of July just sorting my life out. From running to doctors for health check ups to eating more fruits and vegetables and to meeting interesting people that just made me want to do more things.
The reason I say this is because for a good part of the year I have felt nothing but uninspired. I haven't wanted to cook or create something new. Or pick up the camera to shoot or to even browse through recipe books that would motivate me to make things right now. But now, now I am feeling way better. Or atleast I am not exhausted when I get out of bed anymore.
So a hectic July later, I thought I deserved a bit of a break in August. This weekend I treated myself to a whole day of me-time. I went for a movie alone, which I honestly feel is the best way to watch a film. I went to the spa and got that crick in my neck out. I treated myself to a delicious meal at a fancy Italian restaurant. I bought some props for the blog and finally went grocery shopping. I spent the evening in the company of my little cousin S and the dogs at home and I fell asleep to the gentle snore of the husband.
Why am I sharing this with you? Because I realise so many of us just keep trying to balance it all out without taking a break. I think balance is overrated. I think we are meant to fall apart to restart over and over again. Which is why even a 6-hour mini break is a good way to restart.
I know that when I take that time out for myself, I am in a good mood (until I am not) and I am able to cope with everything around me quite effortlessly. Which is I managed to squeeze in a bit of baking too this weekend, and by that I mean, quite effortlessly.
I made these delicious eggless lemon cheesecakes that had been whirling in my mind for a bit. I made them with a combination of yogurt, creamcheese, cream and condensed milk and they came out just perfect. I think this is a good base to start something new. I have like a million ideas that I could do with these, but I settled for the classic flavours of lemon and blueberry - only because I had a box of blueberries in the freezer.
I baked these up in a cupcake tray but you could easily bake them as a complete cheesecake too. I just find it way easier to do portion control when I make mini versions, otherwise I am quite capable of eating the whole thing up.
That said, these mini cheesecakes bake up very quickly so you need to watch them closely. You can use any topping you'd like - lemon curd, jam, compote or just leave them naked. The choice is yours.
Eggless Lemon & Blueberry Cheesecakes
For the cheesecake
100 grams Digestive biscuits
1 tblsp butter
200 grams Creamcheese
200 grams cream
200 grams yogurt
200 grams condensed milk
1/2 cup lemon juice
zest of 1 lemon
1/2 cup blueberries
For the topping
100 grams raspberry jam
1/2 cup blueberries
Extra blueberries for scattering
1. In a ziploc bag crush the biscuits using a rolling pin. Keep aside.
2. Melt the butter in the microwave and add the biscuit crumbs to it. Mix well.
3. Line a muffin tray with cupcake liners and add two teaspoons of biscuit crumb mix into each liner. Press down using the back of the spoon till well packed. Keep aside.
4. In a bowl whisk together yogurt, creamcheese, cream, condensed milk, lemon juice and lemon until smooth.
5. Pour the mix into the biscuit lined tray, until 3/4 full. Scatter the blueberries into each mix.
6. Bake at 160 degree for 20 minutes or until slightly jiggly in the center. Remove and let cool for 4 to 6 hours.
7. For the topping add the raspberry jam into saucepan with 1/2 cup of blueberries. Cook for 5 minutes, until the jam and blueberries look like they belong together.
8. Spoon over the mini cheesecakes and scatter more blueberries on top just before serving.