Breakfast Cheesecake – The story of Mrs. Reena Sharma
Reena’s interest in baking has been present right from her childhood days when she would watch her mother bake. This flowered more when she had her own children, Elina and Zoey, who would demand snacks and goodies from her very often in the day. Just like every mother, she wanted to provide them with something healthy to munch on or eat. This is why she started venturing into the area of healthy baking. ‘I want to bake with healthy ingredients but also those which are readily available at home and make something unique out of them’, says Reena. She started experimenting with healthy flours such as whole wheat, ragi, besan, tapioca, oats, and more. Developing recipes is not an easy task but Reena had always been a curious student, she mentions, which led her to explore more into the science of healthy baking.
We visited Reena’s place at 10am in the morning for starting the video shoot, she wanted to wrap up before her daughters arrive from school. But, due to some delay, there was one scene left to be shot and her daughters had already arrived from school. But, oh! What a joy they were to have around! They were super excited to see a camera and a video shoot going on with their mother. We used some of their toys as props for clicking the photos of the final dish but they were very possessive about the toys and kept taking them back!
Reena has recently started her own healthy baking venture as well as food blog, in the name of ‘Reena’s Healthy Bakes’. She makes and delivers cookies, celebration cakes, unique baked goods to her customers in Bengaluru. For the video shoot, she showed us her invention – a recipe of Breakfast Cheesecake. Now, this cheesecake, is unlike the regular ones that you will find in the market. It is, obviously, a healthier version. So, it does not require cream cheese or sugar or maida. It replaces those items with healthier substitutes and let us see how you can make this at home!
3⁄4 cup oats flour (oats ground to flour)
1 tbsp chia seeds
1 tsp brown sugar
1 tbsp virgin coconut oil (melted)
1⁄4 tsp cinnamon powder
2 tbsp milk
200 gms cottage cheese (Paneer)
1⁄4 cup curd
1⁄4 cup brown sugar
1⁄2 tsp vanilla extract
2 tbsp honey
1 tsp cinnamon powder
1. Preheat oven to 170 degree Celsius. Grease a round baking dish and line it with parchment paper.
1. In a mixing bowl, combine all ingredients except milk (oats flour, chia seeds, brown sugar, coconut oil, cinnamon powder).
2. Add in milk and combine the mix into a crumbly dough.
3. Press the combined mix into the baking dish to form a crust. 4. Bake the crust in the preheated oven for 10 minutes.
1. In a blender jar, add in all the ingredients (cottage cheese, brown sugar, curd, vanilla essence and egg) and grind to a smooth paste.
2. Add the paste on the baked crust in the baking dish.
1. Mix honey and cinnamon and add to a piping bag.
2. Make your desired swirl pattern on top of cheesecake. I have created a hearty swirl by creating dots on the cheesecake and using a toothpick to create the swirl.
3. Bake the cheesecake for 30-35 minutes. The cheesecake should still be wobbly from the center when you shake it. Overbaking will result in cracks and a harder texture.
4. Let the cheesecake cool down and take it out gently out of pan to avoid breaking. Enjoy your cheesecake warm or chilled with some fresh fruits or a healthy smoothie to complete your meal.
1. If using steel cut oats, dry roast and grind them into a powder for the cheesecake base.
2. Add in 1-2 tablespoon of curd to adjust the consistency of filling.
3. This cheesecake is mildly sweet. In case, you prefer sweeter cheesecakes, add about 1/4 cup brown sugar more in the filling recipe.
4. You may store the cheesecake in an airtight container in the refrigerator for up to a week. (Though it never is left for so long! :P)
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