Strawberry Cheesecake

Hi all,

I am back with a recipe, after yet another' disappearing act'. The blog as if had gone to the last number on my 'to-do' list. But surprisingly, there were quite a few people who reminded me of it and some of them actually looked happy while mentioning that they tried a recipe. Honestly, it did feel good and gave a motivation to post a recipe again.
So here comes the recipe of Strawberry Cheese Cake. This one, like the Mango Cheesecake recipe (posted earlier), is bit time-taking but worth giving a try. Take a look at the recipe:

Preparation Time: 30 minutes
Serves: 4-5 

Ingredients for the base:

Marie Biscuits - 30 powdered finely 
Melted Butter/ Ghee - 100 gms 

Ingredients for Cheese layer:

Mascarpone cheese /Paneer - 200 gms
Milkmaid - 1 tin of 400 ml
Strawberry puree- approx. 2.5 cups
Sugar - 2 tblspn
Strawberry essence- 1 tsp
Gelatin - 3 tblspn

For Strawberry topping:

Strawberry Jam - 1 small bottle (i used Mapro jam)
Gelatin - 2 tblspn


  • Soak the gelatin in cold water for approx. 15 mins. Keep it aside.
  • To make the base of the cake, take biscuits in a blender and make a fine powder. Add the melted ghee/ butter to this powder and mix well. 
  • Pour this into the base of the spring form pan and press it with a spoon to make an even base. Put this tin in the freezer for 10 mins. You can also use the normal baking tin by lining it with foil and cling wrap.
  • To make the cheese layer, take mascarpone cheese/paneer, milkmaid, essence and sugar in a blender and make a fine puree. Add strawberry puree to it and mix well. Keep it aside. 
  • Take some water(approx 1/2 cup) in a pan, and bring it to boil. Add the soaked gelatin which by now is softened. Mix well till it dissolves completely. 
  • Pour half of this mixture to the cheese mixture and mix well. 
  • Pour this cheese mixture over the biscuit layer and put it in the freezer for 15 mins.
  • For the glaze, put the jam into blender add 1 cup boiling water and blend for 5 minutes. Mix rest of the gelatin in this puree. I also added a few pieces of oranges to give it a tangy taste but that is optional. Pour it over the cheese layer and refrigerate it for 8 hours or overnight.
  • Slice and serve. HAPPY COOKING!


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