Judging by the looks of it, it seems that Marilyn DID love Cheesecake A LOT!!!
There have been odes written about this irresistible dessert..who thought that it would be so easy to make!!Though for a lot of people a cheesecake simply means a huge number of calories, but in this recipe the calories are minimal, the fresh fruit in abundance..and the recipe really, really simple and easy to make.
We liked it very much, the creaminess of the cheese offset by the acidity and tanginess of the strawberries,I will be making this throughout the Summer months for sure!
For the biscuit base-
- 100 gms/1 pkt Britannia Digestive biscuits
- 80gms Salted butter(Amul)
- 400 gms Thick curd (Dahi, I used Nestle A+)
- 200 ml Cream (I used Amul)
- ¾ cup Powdered sugar
- 250 gms Fresh strawberries (reserve some for topping)
- Gelatin- 2 tbsp
Make the crunchy salted biscuit base-
- Blitz the digestives with 2 tbsp powdered sugar till they resemble breadcrumbs.
- Add melted butter and press well with fingertips onto a springform pan.Level with the back of a spoon, esp. along the sides.
- Keep in the fridge to Chill well
Make the filling-
- Hang the curd in a muslin cloth till whey drips out( about 2 hrs).
- Blitz the washed and hulled strawberries with ½ cup powdered sugar.
- Add the thick curd to the strawberries and process for 2 minutes till smooth and creamy.
- Measure out gelatin in a small bowl, add ½ cup room temp. water and place on top of double boiler, for 8-10 minutes, till gelatin melts and turns into a clear liquid, DO NOT stir.
- Whip fresh cream till stiff peaks form.
- To the curd-strawberry mixture pour in gelatin and process for a minute till well combined.
- Lastly fold in whipped cream lightly.
- Pour onto prepared chilled biscuit base
- Leave to chill atleast 2 hours or better still, overnight.
- Run a knife along sides of the set cheesecake to loosen, then remove base of pan to release.
- Top with sliced fresh strawberries/ macerated with sugar strawberries or strawberry conserve/jelly , as desired.
- Serve chilled.
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