Strawberry Cheesecake- No Bake
First of all, let me take this opportunity to wish all my readers a Fabulous New Year. How about starting the New Year on a sweet note? I had been eagerly looking forward to the strawberry season so that I could tick off some of the must try recipes from my list. Strawberry Cheesecake was one of tho
For the base
- 175 gms Digestive biscuits
- 75 gms Butter Melted
For the Filling
- 225 gms Strawberries (hulled and halved)
- 75 gms Caster sugar (you can use more if you have tart strawberries)
- 3 teaspoons Gelatin
- Cream cheese
- 150 ml Cream Whipped
- 150 ml Hung curd
Line an 8" spring form pan with parchment paper. Keep aside.
Place the biscuits and butter in a bowl, mix well and press into the base of the tin. Chill while you make the filling.
Soak the gelatin in 1/4 cup water and keep aside.
Put the strawberries along with 2 tablespoons water and 2 tablespoons sugar in a pan. Cook on medium heat till the strawberries are soft. Puree the mixture in a blender and push through a fine sieve back into the saucepan.
Warm the puree and add the soaked gelatin into it. Stir well till the gelatin is dissolved completely. Keep aside and allow to cool.
In a bowl, take the cheese. Add sugar and beat till it becomes smooth. Add the cooled strawberry puree and beat again.
Add the hung curd and whipped cream and fold till combined. Pour this over the chilled biscuit base and chill for a minimum of 6 hours or overnight.
Decorate with fresh strawberries or syrup and serve chilled.