Deconstructed Strawberry Cheesecake

This is my take on a traditional cheesecake. It was just too much effort so I whipped together this quick, no-bake, low fat version of the popular dessert. Enjoy this classic without the guilt.


100g biscuits ( I use low-fat digestive biscuits)
200g cream cheese (use the low fat version if possible)
200g yogurt (use the low fat version if possible)
4tbsp caster sugar
1tsp vanilla extract
2tbsp strawberry jam
100g strawberries, sliced


Put the biscuits in a plastic bag an using a rolling pin, bash them into chunky crumbs. In a bowl, beat the cheese, yogurt, sugar and vanilla till smooth. 


Use glasses or small bowls to serve. Divide the biscuit mixture into the glasses and then spoon over the cheese mix. Chill till you are ready to serve.


Stir the jam till loose and then add the strawberries. Top the cheesecake with this strawberry mix and serve.


Tip: Use whatever fruit you have at home, as toppings. For a delicious Banoffee version slice bananas and top with a spoonful of caramel sauce. Or crush raspberries and serve with peach for a Melba-style.

Cream Cheese Frosting

Delicious as this frosting is, it is also a good base for other add-on flavours. Since it is one of the most basic frosting, play around with different ingredients to get a whole new flavored frosting. I usually add a pinch of nutmeg or cinnamon to add some zing. Other great ideas for your cream cheese frosting are adding some mini chocolate chips or orange or lemon zest or liqueur or coffee powder or shredded coconut to it. 


2 sticks of unsalted butter
500g cream cheese
3 3/4 cup sifted castor sugar
1 tsp vanilla extract


Make sure all your ingredients are at room temperature. In a mixing bowl, mix butter and sugar till creamy. Add the cream cheese and mix til fluffy. Finally, add the vanilla extract and mis till the mixture is creamy.


Tip: You can also use whipped cream in place of half of the butter. You will end up with a heavier, thought thoroughly delicious whipped cream cheese frosting.


Since the frosting contains butter and cheese, make sure to refrigerate it. Don't leave it out too long or it will melt. It can be refrigerated in an airtight container and will stay for upto three days.

Spinach, Mushroom & Cottage Cheese Quiche

A Quiche is an open-faced, savoury dish with a filling of cheese, meat and vegetables. It is often considered as the savoury equivalent  of the sweet custard tart. There are many variants of quiche which include a wide variety of ingredients. My favourite though is this vegetarian one with Spinach and Mushrooms. I usually use Feta cheese with this recipe, but today I'm going along with a cheaper alternate - Cottage cheese ( Paneer as it is known in india).  I am too lazy to make a crust and this recipe is just so fast and simple without one. But if you just cannot live without the crust, try this pie crust recipe to make the crust.

1 tbsp Olive Oil
2 big handfuls of Spinach
1 handful of roughly chopped Mushroom
1 Onion
4 Eggs
150ml Milk or 1 cup of Cream
200g Cheese
Salt & Pepper to taste

Preheat the oven to 175 degrees C. Lightly grease a pie dish with butter or oil.

Heat oil in a pan over medium heat. Add onions and cook till translucent. Now add the mushroom and saute for about a minute. Add the spinach and cook until its soft.

In a large bowl, combine eggs, milk and cheese. Add some salt and pepper. Add the spinach mixture and mix well. Pour into the pie dish. Bake for about 30 minutes or until eggs have set. Cool before serving.

Tip: While this is a basic vegetarian version, experiment with different meats, cheeses and vegetables. Ingredients like bacon, ham, corn, cream cheese also work very well