No-Bake Gluten-Free Cheesecake

Ingredients:

• Gluten-free biscuits – 1½ cup (powdered)
• Salted butter – 2 to 3 tablespoons (melted)
• Powdered sugar – ½ cup (adjust to taste)
• Cream cheese – 1¼ cups
• Hung curd – ¼ cup + 2 teaspoons
• Gluten-free corn starch – 3 tablespoons
• Vanilla essence – 1 teaspoon
• Lemon juice – 1 teaspoon
• Milk – ¼ cup

Procedure:

1. Grind the gluten-free biscuits into a fine powder and transfer to a bowl. Add melted butter and mix until well combined.
2. Grease a cheesecake tin lightly and wrap the outer side with aluminium foil. Pour the biscuit mixture into the mould, press it down firmly using a spoon or spatula, and refrigerate for 15 minutes to set.
3. In the meantime, preheat a wok (kadhai) by adding salt at the bottom and placing a stand inside. Cover and let it heat on medium flame for 10 minutes.
4. In a mixing bowl, whisk the cream cheese until smooth. Add powdered sugar and mix well. Add hung curd, corn starch, lemon juice, and milk, and continue mixing until you get a smooth, lump-free batter.
5. Pour the batter evenly over the chilled biscuit base in the tin. Take a large plate or thali and add a small amount of water (make sure the water does not overflow into the tin). Place the cheesecake tin in the plate — this water bath helps prevent cracks.
6. Place the setup in the preheated wok (kadhai). Cook on medium flame for the first 15 minutes, then lower the flame and bake for another 25 to 35 minutes (total baking time: 40 to 50 minutes). Check to see if the cheesecake is firm and fully set.
7. Allow it to cool completely, then refrigerate for at least 5 to 6 hours or overnight.
8. Once chilled and set, slice and enjoy your gluten-free cheesecake.

 

Notes:

 > Cream cheese may feel stiff initially but softens after whisking for 2–3 minutes.

 > Adjust the sugar quantity to suit your taste.