Strawberry cheese cake

 

Ingredients 

For the base 

Hobnob biscuits - 300 gm 

Unsalted butter melted - 80 gm 

For strawberry preserve ( for filling and topping) 

350 gm of frozen strawberry 

50 gm of sugar or according to your sweetness 

Lime juice - 25 ml 

For filling  

Cream cheese - 375 gm 

Double cream - 300 ml 

White chocolate -150 gm(melted) 

Icing sugar - 50 gm or according to your sweetness 

Half of the strawberry preserve 

Gelatine - 8 gm 

Water - 1/4cup

 

For topping 

Strawberry preserve 

Gelatine - 6 gm 

Water - 1/8 th of a cup 

Whipped cream - 200 ml

Fresh strawberries

Method 

Blitz biscuits in a food processor/mixie until it's a fine powder. 

Add melted butter to the biscuit and mix well. 

Press the biscuit mix into a loose bottomed cake pan ( 8 or 9 inch) and bake at 175 degree C for about 10 mins. Let it cool. 

Make the preserve by adding all the ingredients mentioned until preserve and cook on a medium low flame until it  reduces and thickens a bit. Should resemble like a very runny jam. Let it cool. 

In a small bowl bloom and dissolve gelatine in 1/4 cup water  

To make the filling, add cream cheese, vanilla and beat for few seconds until mixed. 

Add half of the strawberry preserve, melted white chocolate and fold gently. 

In another bowl whip double cream with some icing sugar and beat  until peaks are formed. 

Add whipped cream to the cream cheese mix and fold. 

Add gelatine and fold. 

Pour the filling on top of the biscuit base and let it chill for 2-3 hours. 

Topping 

Bloom and dissolve gelatine in 1/8 cup of water. Add this to the remaining strawberry preserve and mix well. Pour it on top of the cheesecake and let it chill again for few hours or overnight. 

Finally decorate the cheesecake with some whipped cream and fresh strawberries. 

Remove from the loose bottomed pan carefully and enjoy !