Monday, July 2, 2012

Indian Strawberry Cheesecake

I have drooled over cheesecake recipes and pictures on various Food channels and blogs, but without much hopes of ever getting to make one as they mostly call for cream cheese and other exotic stuff quite out of reach for me.
It was during one boring blog hunting session that I chanced upon Nandita's Blog and came across this recipe for an Indianised cheesecake.
It looked very simple to recreate and when we had a couple of friends over for dinner , I set out to make this (which feels kind of foolish on after thought as I should have first tested it out on my very own darling guinea pigs).
The fact that they asked for seconds was a saving grace.

I followed Nandita's recipe,except that I used fresh strawberries and did not get any blueberry jam to top it with.

Cheesecake standing tall!!!

Recipe Source: Saffron Trail

Keep a large strainer covered with a folded muslin cloth over a vessel. Once the yogurt is set well, turn in into the muslin covered strainer. Twist the muslin cloth and clip / tie it at the mouth. If the weather in your area is very hot, keep the strainer with yogurt over a vessel in the refrigerator for 5-6 hours until all the water (whey) is drained out. If you are not making the cheesecake immediately, store this thick block of curd in an airtight container in the refrigerator. Use within 24 hours so that it does not turn sour.
You can also use store bought yogurt like Nestle Dahi. You will need 2 tubs of 400 mg and one 200 mg tub to get a packed cup of hung yogurt.

Ingredients200 gm Parle G
3 tbsp melted butter 250 gm frozen strawberries (do not thaw) {I used 250 grams of Fresh one's}
1/2 cup sugar (add more if your strawberries are a tad sour, like mine were)

1 cup hung curd
1 cup cream

1 tbsp gelatin
4 tbsp water

2-3 tbsp Blueberry jam for topping (Coudnt get my hands on any then, have found them now, will try with this and post a pic)

Other equipment 

An 8-9" cake tin
Cling film
an 8" springform pan

In a food processor, pulse the biscuits into coarse powder and mix in the melted butter well into it. (I powdered the biscuits in a ZipLock bag with a roller pin. Crushed it coarsely to my hearts content.)
Take a cake tin 8-9" diameter, line it with a large sheet of cling film big enough to cover the sides and come well out of the brim.(did not cover with cling film. We just cut the pieces directly out of the tin and served.)

Put in the biscuit-butter mix into the pan lined with film. Spread evenly and press well with heavy object such as mortar. Put in the freezer for 20 min or so to set.

Puree the strawberries and sugar together in a mixer to get a sorbet kind of mixture. Remove into a large bowl and keep aside.

Add the hung curd and cream, blend well to make a smooth mixture. Pour it into the bowl containing strawberry sorbet, mix them well with a wooden spoon.

Add 4 tbsp of water in the gelatin in a small heat resistant cup. Using a pair of tongs, hold the cup on the surface of water boiling in a pan. Stir the gelatin mix with a spoon continuously to get a clear liquid.

Pour the gelatin mix slowly into the strawberry mixture, stirring continuously.

Remove the set crust from the freezer and pour the strawberry mixture onto the set biscuit base.

Cover and put in the fridge to set overnight.

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