Receta Baking | Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecakes … sugar high memories!
“If you really want to make a friend, go to someone’s house and eat with him…
… the people who give you their food, give you their heart.”
Cesar Chavez
I was suspicious; thought I might pick out a crab or something. The girl has a keen sense of humour. As usual, she surprised me. I was the privileged first to dip into the bag and I got a beautiful white platter with eye catching black artwork on it. I had seen it and admired it on her blog not a long time ago.
Thats what makes her special. Ruchira at the Cookaroo is different. She has a knack to make everyone happy, never rubs anyone the wrong way, is always in the middle of happening stuff, and is always ready with good advice.
How could it be difficult to create memories for someone so special. That she has left the country to follow her better half to a foreign posting left a lot of us with sad feelings. Yet, we know that wherever she goes , she will leave an indelible mark. She is uber talented, a walking food encyclopedia, the heart of a gathering, someone who has the lone capability of pulling everyone, including sworn enemies in …
Just baking these little Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecakes made me happy. I had memories attached to every little ingredient, a connect at ever step. She loves steamed yogurt. So I thought I’d bake something I’ve baked a lot of of late … a yogurt tart.
It had to have caramel in it; thats her fave ingredient. For inspiration I turned to Smitten Kitchen. Ruchira loves Smitten Kitchen. With a passion. A deep passion. I do too, but nothing to beat hers. That recipe of Deep, Dark Salted Butter Caramel Sauce is a winner. So is the post. It places you in the lap of Paris, within sniffing distance of Le Beurre Bordier, a French salted butter.
The sniffs were very virtual of course, so in went a local salted butter. The caramel was allowed to get deep & dark as instructed; the end result finger licking good. I could see memories being woven. It was sugar high time as I licked the bowl clean after pouring the caramel into a jug. Then came the filling. I love condensed milk. More sweet. Next, the bittersweet ganache. More YUM! Must have been the breakfast I had skipped {tch tch}, but it left me sweetly satisfied!
These are indulgent little desserts. I think one can easily be shared between two. They are rich, deeply flavoured and oh so satisfying. Even better, they’re a great make ahead baked vegetarian dessert option. Sinfully good! As I recently said, I’ve been using a load of tinned condensed milk of late!
Other baked eggless yogurt cakes you might like:
Dark Chocolate Orange Yogurt Eggless Cheesecake
Cherry Yogurt Tart
Recipe: Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecakes
Summary: These Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecakes are indulgent little desserts. They are rich, deeply flavoured and oh so satisfying. Even better, they’re a great make ahead baked vegetarian dessert option. Sinfully good!
Prep Time: 25 minutes
Total Time: 25 minutes plus chilling
Ingredients:
Biscuit base
- 200g digestive biscuits, crushed
- 100g melted butter
- Bittersweet chocolate ganache
- 100g bittersweet chocolate {85%}, broken
- 200g low fat cream
- 2 tsbsp honey
- Deep dark salted butter caramel sauce
- 200g granulated sugar
- 70g salted butter
- 60g low fat cream
- Yogurt Filling
- 350g hung yogurt, thick
- 150g regular yogurt
- 1 tin condensed milk
Method:
Biscuit base
Preheat oven to 180C. Grease a rectangular 8 X 3″ loose bottomed tartlet tins.
Mix the melted butter and the crushed biscuits. Turn into the bottom of the prepared tins and press to form base.
Bake for 10 minutes. Remove to rack. Cool.
Bittersweet chocolate ganache
Place chocolate and cream in a heatproof bowl and microwave for 1 minute. Stir well until smooth. Stir in honey.
Deep dark salted butter caramel sauce
Place the sugar in a deep heavy bottom saucepan and melt over medium low heat until dark amber. Swirl around if needed.
Add the cream and butter together. Be careful as it will splutter at first before it comes together. Stir to combine. Pour into a jug once warm else store in a jar. You might need to heat it gently before serving as it tends to harden in the fridge. {Can be made ahead}
Yogurt Filling
Place both yogurts and condensed milk in a large bowl and whisk until smooth.
Assemble for final bake
Preheat the oven to 180C.
Divide the bittersweet chocolate ganache between the tins, and smoothen over the biscuit base. Chill for 5 minutes.
Repeat with the caramel sauce, chill again. Finally pour over the yogurt filling.
Bake for just 10 minutes.
Take out of the oven, allow to cool. Then chill in the fridge for a couple of hours, or overnight.
Top with a drizzle of caramel sauce, whole buttered almonds and chocolate scrolls.
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Also find me on The Rabid Baker, The Times of India