Low Calorie Hung Curd Cheesecake Recipe

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Hung Curd Cheesecake Recipe


By Monish Gujral Published: August 18, 2013



    1. To make Greek yoghurt, lay a piece of cheese cloth or muslin in a bowl. Add yoghurt and let it drain by keeping it in a large sieve. Drain the yoghurt for about 1 to 1/2 hours. For the crust: Crush the digestive biscuits and add melted butter and brown sugar to it. Put the mixture in a 9-inch spring form pan and blend it well with your fingers. Press it on all sides of the pan to form the crust base. Now keep it in a preheated oven (180° C) for 10 minutes. Once it is brown, take it out from the oven and keep it in the fridge to cool.
    2. Filling: To make the filling, combine the strained yoghurt, eggs, sugar , almond essence and blend with a beater or food processor. Add cornstarch, lemon juice (2 tablespoons) and a pinch of salt before blending the mixture again.
    3. Now pour the mixture into the prepared crust and bake at 180°C in the oven for 35-40 minutes. After 35 minutes, check the cake for firmness. It is done when it’s firm on the edges and still a bit shaky in the centre.
    4. Take the cake out of the oven and let it cool in the fridge for at least five hours, preferably overnight . Once it’s completely cooled, release the spring form and take the cake out in a serving dish. Decorate it with sliced fresh mangoes before serving.

      First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.


      1. Pingback: For dessert, let them eat cheesecake-The New Indian Express | Monish Gujral's Blog

      2. Shalima

        April 10, 2014 at 7:43 pm

        I already have hungcurd of say 250 ml so what will be the measurements of the ingredients. You said to take 2kgs of curd but after the water is removed what will be the weight of the hung curd.

        • Monish Gujral

          April 12, 2014 at 2:01 pm

          2Kgs of Curd will give me 1 Kg of Hung Curd approx., which is about 4 cups/servings. So if you have 250ml is a litte less, use 500ml instead and adjust (half) the measurements accordingly.

          • Shalima

            May 7, 2014 at 8:37 pm

            Thanks a lot chef. I prepared it and I cannot tell you it was so tasty. I sent the first 3/4th with my husband and his colleagues were even licking the pan. I am preparing one more today for my colleagues. Last time I prepared strawberry flavor and this time its orange hope this comes out as tasty as the first one. But for the first time it had many cracks and then I found out that it is bcoz of incorporating lot of air I blended the mix at high speed. I replaces all the high cal stuff with low cal. Like I used Low fat hung curd, stevia sweetner, digestive biscuits and instead of butter I used sunflower bread spread with omega 3 and 6 fatty acids. Yes but I used approximately 2 tsp brown sugar.

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