Wednesday, August 8, 2007

Chilled Strawberry Cheesecake

red-herb-potato-saladWe all know how wonderful and healthy berries are, and there's no better way to eat them then in the form of a dessert, right?? And what happens if you combine it with cheese??? Well, you've found the elixir of eternal bliss, because this combination is what led to the invention of cheesecakes, the most-sought-after dessert in decades. But most people stay away from making a cheesecake at home as they feel its too complicated. Here's a simple recipe (adapted from Sify and Food Network) for No-Bake Strawberry Cheesecake that is sure to win you loads of compliments.

Ingredients: (For a half pound/1 kg cake)
250 gm strawberries
200 gm glucose biscuits or cooked graham crackers
3 tbsp melted butter
3/4 cup sugar
1 cup hung curd
1 cup cream
1 tbsp gelatin
4 tbsp water
6-8 fresh strawberries, chocolate chips,strawberry syrup and whipped cream - for garnishing

Method:
Grind the biscuits and mix in the melted butter with it. Line the base of the serving dish evenly and smoothly with the biscuit mixture. Put in the freezer to set.

Now Puree the strawberries and sugar together in blender. Add the hung curd and cream, blend well to make a smooth mixture. Pour it into a bowl.

Add 4 tbsp of water in the gelatin. Then pour the gelatin slowly into the strawberry mixture. Keep stirring continuously.

Now pour the strawberry mixture onto the set biscuit base. Cover and put in the fridge to set overnight. Garnish with sliced strawberries, chocolate chips and whipped cream.

Serve cold by slicing into triangular pieces. You can also drizzle some strawberry syrup on the top to create a more appetizing effect.

This easy to make chilled no-bake strawberry cheesecake is the simplest solution to dessert recipes when entertaining. It's great as it requires very less effort and can be made ahead of time!

Tip: The gelatin mixture helps set the cake, so don't think of skipping it. You can use substitutes for gelatin, but the latter would provide best results.

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