Chilled Strawberry Cheesecake
|Glucose biscuits/Cooked graham crackers||200 Gram|
|Melted butter||3 Tablespoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Curd||1 Cup (16 tbs) (hung)|
|Cream||1 Cup (16 tbs)|
|Fresh strawberries||8 (For garnish)|
|Strawberries||8 (For garnish)|
|Chocolate chips||8 (For garnish)|
|Whipped cream||8 Drop (For garnish)|
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.
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.