Fresh Strawberry Cheesecake
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Fresh Strawberry Cheesecake

There are many types of cheesecakes. This is Pennsylvania Dutch-style cheesecake which uses a slightly tangy type of cheese with larger curds and less water content, also called pot or farmer's cheese. So for this recipe I hang thick curds (full fat) in a muslin cloth till all whey has drained out (drink up the whey for good skin). The thick tangy cream cheese is the base for this recipe. The last 4-5 times I refrigerated the cream-cheese for two days and on the third day proceeded to make my cheesecake.€“ It tasted better and turned out to be more firm. However it was slightly sour and I ended up adding more sugar making the whole mix little liquid-y. So I had to set it for a longer time. And I HAD to wait loooonger to cut a slice and stuff my face with it. :P

Anagha Gunjal Reddy

Ingredients

6-serving
  1. 125 Grams Digestive Biscuits
  2. 100 Grams Unsalted Butter
  3. 200 Grams Cream Cheese
  4. 150 Grams Sugar Powdered (use more if you like)
  5. 100 Grams Strawberries Pureed Fresh
  6. 1 1/2 Tablespoons Gelatin
  7. 2 Tablespoons Water Warm

Method

60 mins
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    Crush the biscuits to a fine powder using a blender. In a bowl melt the butter and add the biscuit powder. Mix it till it resembles sand-like texture.

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    Put the biscuit mixture into the tart mould. Spread it out and press lightly using your fingers. Make sure the thickness of the biscuit base is even. Put this in the refrigerator to set for about an hour.

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    Beat the cream-cheese in a bowl till it becomes light (6-8 minutes perhaps). Add sugar gradually while beating. In a bowl mix warm water and gelatin and set aside to dissolve. Beat the cream in another bowl till its light and begins to hold stiff peaks.

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    Using a spatula fold the cream gently spoon by spoon into the cream-cheese mixture. At this stage add the strawberry puree (keep two tablespoons for decoration) and dissolved gelatin. Give it a light mix till everything is combined.

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    Pour this mixture onto the biscuit base mould. Put drops of the puree on top and use a tooth pick or a fork to run through the dots to form a design. All this before refrigeration. Refrigerate it overnight or till it is set.

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    You can also decorate this with whipped cream and cut strawberries.Your strawberry cheesecake is ready to be relished.

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