*HEALTHIER VERSION* EGGLESS CHEESECAKE WITH NO REFINED SUGAR, CHEESE, MAIDA

Mother’s Day is here and what better way to celebrate it than with a healthier version of Cheesecake that has no maida, refined sugar, cream cheese, eggs, and butter🥳

Ingredients
For the crust
✨8 digestive biscuits
✨5 dates, deseeded

For the filling
✨3/4 cup hung curd
✨3/4 cup fresh cream
✨1/4 cup maple syrup/jaggery syrup
✨1 tsp vanilla extract
✨1 tbsp cornflour

For the mixed berry compote
✨1/2 cup frozen mixed berries
✨2 tbsp sugar
✨3 tbsp water

Process-
1. Start by soaking the deseeded dates in warm water for 10-15 minutes or until they are soft and mushy.
2. ⁠In a food processor add the biscuits and soaked dates and process them until fully crushed.
3. ⁠Transfer the biscuit and date crumbs into a 4 inch cake ring lined with aluminium foil and press down evenly.
4. ⁠Set the cake ring in a bigger baking dish with hot water creating a water bath.
5. ⁠For the filling- in a bowl, add hung curd, fresh cream, maple syrup, vanilla extract and cornflour. Mix everything together until well combined.
6. ⁠Transfer the batter onto the biscuit base and bake it in a preheated oven at 160 degrees celsius for 30-35 minutes.
7. ⁠Once baked, let the cheesecake chill in the fridge for 6-8 hours or overnight.
8. ⁠For the compote- in a saucepan, add frozen mixed berries, sugar and water. Cook the filling until it comes to a slight boil and thickens up. Set aside and allow it to cool completely before transferring it over the cheesecake.

Tips-
1. Make sure to line the ring with 2 layers of aluminium foil so nothing leaks out.
2. ⁠If you do not have maple syrup you can use jaggery syrup as well.

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