Strawberry Cheesecake Recipe

Ingredients

For the Base
marie biscuits - 100 gms, powdered coarsely in a blender
soft white butter - 50gms,
melted sugar - 1 tbsp, powdered

For the Cheesecake

hung curd - 250 gms
sugar - 80 gms, powdered
gelatin - 2 1/2 tsp
fresh strawberry puree - 150 gms
fresh cream - 100 gms
grated rind & juice of 1 lemon
some strawberries for garnishing
whipped cream for decoration

Method

1. For the base, take an 8 inch loose bottomed cake tin & keep aside. In a seperate bowl, mix the crushed biscuit, powdered sugar & melted butter with the finger tips until they look like sand. Tip them into the cake tin & press down evenly to form a base. Store in the refrigerator for 2 hours for it to set.
2. Soak the gelatin in 1/4 cup of water & heat very gently for a minute. Leave it for a few minutes & then stir well to dissolve it completely. Keep aside.
3. Put the hung curd into the blender & run until it is smooth. Add the fruit puree, powdered sugar, lemon rind & lemon juice & blend for a minute. Add the fresh cream & blend for another minute. Pour into a bowl.
4. Pour the gelatin into the mixture in a thin stream, stirring continuously. Mix well.
5. Pour the mixture into the set base & keep in the refrigerator for at least 8 hours to set.
6. When set, decorate the top with sliced fresh strawberries & whipped cream.
7. Remove carefully from tin & place on the serving tray.
8. Cut into wedges & serve.

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