January 3, 2019

Strawberry cheesecake

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Strawberry cheesecake

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Prep Time 15 mins
Servings 6 slices

Ingredients
  

For the crust

  • 125 g biscuits (I used digestive biscuits)
  • 55 g butter [1/4 cup]

For the cheesecake filling

  • 250 ml heavy cream [1 cup]
  • 110 g cream cheese [1/2 cup]
  • 42 g castor sugar [1/3 cup]
  • Zest+juice from one lemon
  • 1.5 tsp gelatin powder
  • 1 tbsp boiling water
  • Strawberries for topping

Instructions
 

For the crust

  • In a food processor, add in the digestive biscuits and mix until they are fine
  • Empty the crumbs in a bowl and add the melted butter. Mix well.
  • Add this to your springfoam pan and press it down well using the back of a glass, until it covers the entire surface of the tin*
  • Keep it in the refrigerator while you prepare the cheesecake filling

For the filling

  • In a large bowl, whip the cream for 2-3 minutes, until soft peaks form and keep aside.
  • In a separate bowl, add the cream cheese and sugar and whisk together well
  • Dissolve the gelatin in the boiling water and add it to this mixture
  • Add in the lemon juice and zest and mix well.
  • Fold in the cream until well combined. 
  • Pour in this mixture into the prepared baking tin 
  • Refrigerate for atleast 5-6 hours, and preferably overnight.
  • Top it with sliced strawberries

This cheesecake recipe is so so simple!

And perfect if you are planning a dessert to serve the next day

It is sure to wow your family members and guests, because this dessert is a crowd pleaser!

 

However, if you do not have cream cheese on hand, you can also check out my paneer cheesecake recipe here!

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