Directions
For the base
- Digestive Biscuits – 160 gms
- Melted butter – 80gms/ ⅓ cup
For the Filling
- Hung Curd (thick) – 1\½ cups
- Condensed milk – 1cup
- Cream (unsweetened) – ½ cup
- Vanilla extract – 1 tsp
For slurry
- Warm milk – 6tbsp
- Cornstarch 15gms/2tbsp
For Strawberry Sauce
- Strawberries (halved) – 1cup
- Sugar – ¼ cup
- Water – a dash
Accompaniments
- Whipped cream
- Mint sprigs
Steps
|
1
Done
|
To make the cookie crumb base crush the biscuits with hands then add them to the grinder. Once they turn into a fine crumb add in melted butter and mix them. Spread it on to a silicon mould (8inch dia and 2inch in height). Press down the crumbs using the flat base of a cup to tightly pack it. Refrigerate for at least 30mins before use. |
|
2
Done
|
For the filling mix together hung curd, condensed milk, cream and vanilla extract. Separately mix together warm milk with cornstarch and add to the filling. Mix well so there are no lumps. Pour this mixture on to the cookie crumb. |
|
3
Done
|
Place the silicon mould on to a microwave safe plate and place it inside the microwave. Choose the option microwave, take the intensity to 800-900watts and cook for 10mins. Alternatively if your microwave has powder option from low to high then choose medium power and cook for 10mins. |
|
4
Done
|
Remove from the oven and allow it to cool completely. Place it in the fridge for at least 2 hours (overnight is preferred) and then remove the cake from the mould. |
|
5
Done
|
To make the strawberry sauce place the strawberries along with sugar an sa dash of water in a pan and cover and cook for approx 8 mins. Remove from heat and let it cool. |
|
6
Done
|
Cut slices from the cheesecake and pipe some whipped cream on top. Pour the strawberry sauce on top and garnish with mint sprigs. Serve chilled. |
|
7
Done
|
NoteRecipe needs silicon mould that can go in a microwave |
