No bake strawberry cheesecake
Indulge yourself with this simple, quick cheesecake. Satiate those dessert hunger pangs and cravings, no need for extra effort! This oven-free cheesecake is sure to tantalise your taste buds.
Ingredients
300 grams fresh strawberries
8 Oz cream cheese OR 7.5 Oz Go cream cheese spread
200 ml amul fresh cream 25%
7-8 crushed digestive biscuits/graham crackers
2 tbsp salted butter
1tbsp gelatin OR 1/2 tbsp agar powder
1 cup water
7-8tbsp tbsp powdered sugar
8-10 cubes of ice
Method
*in a spring form tin/flat bottomed container, drop in the crushed biscuits. Add the butter and mix. Level out the biscuit mixture to cover the entire bottom of the tin/vessel. Refrigerate.
1. Fill a large bowl with tap water. Put the ice cubes in this water.
2. Over this cold water, place a bowl for mixing. In said bowl, pour in the amul fresh cream (has to be refrigerated over night)
3. Using an electrical mixer (with cake/ balloon whisk attachment) start mixing the cream. It will double in size. Begin adding 5-6 tbsp of sugar. Whisk until firm peaks form.
4. In another bowl, add in cream cheese OR Go cream cheese spread. Whisk for upto a minute.
5. Using a plastic/rubber spatula, transfer the cream cheese to the whipped cream. By hand, fold the mixture until the cream cheese is well incorporated. At this point, you may add more sugar, depending on your taste. Remember to use only powdered sugar.
6. Boil 1/2 cup of water and add in the gelatin/agar powder. When it is well mixed, add it to the cream mixture. Remember not to take the bowl out of the cold water basin. The mixture should be cold at all times.
7. Fold in the gelatin/agar into the mixture.
8. Take out the tin with the biscuit base from the fridge. Over the base, pour in the cream mixture. Put it back in the fridge.
9. Cut 150 gm of strawberries into slices. These will be used for decoration. Refrigerate after slicing.
10. Cut the other 150 gm into cubes (or any shape. You may leave them whole but they will take more time to cook)
11. Put the cut up berries into a saucepan. Add the other 1/2 cup of water. Set the saucepan over a stove and bring to a boil. Add about 2½ tbsp of sugar. When the mixture is of the consistency of a syrup, strain it. The syrup can be used as a topping.
*freeze the leftover puree, it can be used in cakes later for flavouring.
12. Take out the cheesecake from the fridge. Arrange the sliced strawberries as desired. Refrigerate again.
13. Serve the cheesecake with a generous amount of syrup. Enjoy
*Sprigs of mint can also be used for presentation
