Filling:

6 cups of yogurt cheese (see recipe below)
3 Tbsp Cornstarch
2 1/2 cups sugar
1/4 tsp Sea Salt

Directions:

1.
Preheat the oven to 375 degrees F.
2.
Make the pie crust. See recipe below.
3.
Then add all the filling ingredients to a large bowl and blend everything with a hand blender until nice and smooth.
4.
Pour the filling mixture into the baking pan over the pressed crust.
5.
Bake for 35 minutes or until the cheesecake is no longer sticky when touched gently.

Cool the cake completely, cover and chill for a minimum of 5 hours. Then you are ready to offer to Kṛṣṇa!

For Pie Crust:

1 2/3 cup rolled oats
1/4 cup brown sugar
1/4 teaspoon salt
1/3 cup melted butter or ghee

Directions:

1
Grind up the oats in a blender or spice grinder and make a flour.
2
Then add the oats and remaining ingredients together and mix together until you form a ball in your hand and it stick together.
3
Press into your baking pan.

Yogurt cheese recipe:

Method

1.
Drain the yogurt – Put a muslin or cheese cloth over a strainer. Now pour the yogurt over muslin cloth to drain. Place a bowl underneath the strainer to collect the excess water.
2.
Next gently squeeze the excess water from yogurt. Make sure not to squeeze out the yogurt.
3.
Move the yogurt with strainer and bowl into the refrigerator for at least six hours to drain excess water.
4.
Yogurt will become thick in consistency.

Notes:
When the water is draining from the yogurt, it’s suggested to keep the yogurt in the refrigerator in order to keep the yogurt from becoming more sour.

You aspiring servant,

Bhaktin Christina

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