This is what I made some time back for my Anniversary. It's a no-bake cheesecake, very easy to prepare and extremely yummy and delicious. This needs little bit of preparation and planning. You will need time on hand to prepare this as it takes about 6-7 hours to set the cake. Read further for the recipe.
250 gm strawberries
200 gm Digestive Biscuits ( Mcvities biscuits work fine)
3 tbsp melted butter
1 tin Milkmaid ( sweetened condensed milk)
1 cup hung curd
1 cup whipping cream
1 tbsp granular gelatin / 4-5 gelatine sheets soaked in water
4 tbsp water
1 cup hung curd
1 cup whipping cream
1 tbsp granular gelatin / 4-5 gelatine sheets soaked in water
4 tbsp water
Chocolate vermicelli for garnishing (optional)
2 tbsp. Strawberry Crush for Garnishing (optional)
6-8 fresh strawberries - for garnishing
6-8 fresh strawberries - for garnishing
1. Grind the biscuits and mix in the melted butter with it.
2. Line the base of the cake tin evenly and smoothly with the biscuit mixture. Put in the freezer to set for 15-20 mins / in the refrigerator for 1 hr.
3. If you are using granular gelatine/ gelatine sheets; it is necessary to soak them for 10 mins. before using.
4. Puree the strawberries in a mixie.
5. Beat the hung curd and condensed milk together in a different bowl.
6. Whip the cream in another bowl and blend well into the previous mixture of curd and condensed milk, also mix in the strawberry puree to make a smooth mixture.
7. Melt the gelatine over double boiler/ in the microwave. When hot gelatine is added into the mixture, there will be some lumps that will form, to avoid this when gelatine is melted; add 2 tbsp. water to make it thin.
8. Then pour the gelatin slowly into the strawberry mixture. Keep stirring continuously to avoid any lumps. It is very important that all the ingredients are at room temperature; not hot/cold.
9. Take out the frozen biscuit base from the refrigerator and pour the strawberry mixture onto the set biscuit base. Put in the refrigerator to set overnight/ at least for 6-7 hours .
10. Once set Decorate the cake with Chocolate Vermicelli, thinly sliced strawberries, and strawberry crush. Serve chilled.
3. If you are using granular gelatine/ gelatine sheets; it is necessary to soak them for 10 mins. before using.
4. Puree the strawberries in a mixie.
5. Beat the hung curd and condensed milk together in a different bowl.
6. Whip the cream in another bowl and blend well into the previous mixture of curd and condensed milk, also mix in the strawberry puree to make a smooth mixture.
7. Melt the gelatine over double boiler/ in the microwave. When hot gelatine is added into the mixture, there will be some lumps that will form, to avoid this when gelatine is melted; add 2 tbsp. water to make it thin.
8. Then pour the gelatin slowly into the strawberry mixture. Keep stirring continuously to avoid any lumps. It is very important that all the ingredients are at room temperature; not hot/cold.
9. Take out the frozen biscuit base from the refrigerator and pour the strawberry mixture onto the set biscuit base. Put in the refrigerator to set overnight/ at least for 6-7 hours .
10. Once set Decorate the cake with Chocolate Vermicelli, thinly sliced strawberries, and strawberry crush. Serve chilled.
