Made with thick yogurt and cream, this cheesecake is set with
gelatine and chilled. Fresh Strawberry puree
can be replaced by
ready-
made strawberry crush with equally good results.
Serves 8-10
2 cups curd - hang for ½ hour in a thin muslin cloth
350 gm fresh cream
3 tbsp cheese spread
1 cup powdered sugar, or to taste
200gm strawberries - pureed in a mixer (11/2 cups), see note
5 tsp gelatine mixed in 1/2 cup water
BASE
a sponge cake
4-5 tbsp strawberry crush or jam - beat well to make it smooth
GARNISH
4-5 fresh strawberries - sliced thinly or whole cherries
a few almonds, some mint leaves
. Soak gelatine in ½ cup water for 5 minutes. Keep aside.
Beat creams with sugar till slightly fluffy and thick.
Beat hung curd till smooth. Add cheese spread and whip till smooth.
Mix the whipped cream and curd mixture.
Heat gelatine on very low flame, stirring continuously to dissolve the gelatine. Add gelatine solution to
strawberry puree.
Add strawberry puree to the cheese cake mixture to get a nice pink colour. Check sugar, add more if
required, depending on the sourness of the curd and fruit.
Chill in freezer for 20 minutes, or till slightly thick, but do not let it set.
Meanwhile, cut a ‘/2’ thick slice from the bottom of the sponge cake. Cover the bottom of a loose
bottomed cake tin, so as to cover the base. Press well.
Spread 3-4 tbsp crush or jam on it and keep in the fridge to chill.
When the curd-cream mixture becomes slightly thick, beat it till smooth and pour over the cake in the
tin. Chill in the fridge for at least 4-6 hours, till set.
Decorate with fruit, almonds and mint.
Note: If fresh strawberries are not available, you can use ½ cup strawberry crush instead. Since the
crush has sugar in it, reduce the sugar to 7 tbsp instead of 1 cup, Add ½ cup water to the crush to
get a puree.
