No Bake Strawberry Cheesecake

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Ingredients for Strawberry Cheesecake

Base 20 digestive biscuits 4-5 tbsp melted butter Cheesecake: 500 gm cream 3/4 cup powdered sugar 180 grams cream cheese or 5 level tbsp Britannia cheese spread 5 tsp gelatine powder 1 tsp vanilla essence 2 tbsp fresh lemon juice For the strawberry compote: 8-10 frozen strawberries 6 tbsp sugar


1. Place the chopped strawberries and sugar in a saucepan and bring to medium heat. Once bubbling, reduce the heat and use a wooden muddle to mash the strawberries. 2. Continue cooking over low flame for 10-12 minutes, occasionally mashing the fruits. Cook until juices are thick and syrupy. 3. Remove from heat. Let it cool down and refrigerate. 4. To crush the biscuits, put them in a ziplock bag, remove any excess air, and crush with a rolling pin. We need roughly crushed crumbs and not a fine powder. 5. Add melted butter and stir to evenly moisten and biscuit crumbs. Press this mixture into the bottom of an 8-9” loose bottom cake tin. Use the back of a spoon to make it even. Go up 1/2” on the sides. 6. Using a hand blender, cream together powdered sugar and cream cheese. Beat till smooth and fluffy. 7. In a separate bowl, using a clean blender, beat the cream until stiff peaks are formed. It will take about 5 mins if using thick and heavy cream. 8. Fold the cream cheese mixture into the whipped cream. Fold in the lemon juice and vanilla essence. Fold to combine. Check the sugar, add more if required. 9. Heat 1/2 cup water in a pan and just as it starts to bubble, remove it from the flame. Immediately add 5 tsp gelatine powder and stir continuously with a whisk until completely dissolved. If you still see some crystals at this point you can put it back on low flame for a few seconds and whisk again. Ensure that the mix doesn’t come to a boil. 10. Cool the mixture to room temperature. Keep stirring. 11. Add 5 tbsp of the cream mixture to the gelatine mix to make the temperature similar to that of the cheesecake. Combine both the mixtures. Do not overbeat. 12. Pour the cheesecake over the biscuit crust. Keep in the fridge for 6-8 hours to set or overnight. 13. Pour the compote over the cheesecake once set

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