Amita Nene's Yummy Expressions
Strawberry Cheesecake
Hey guys! Can’t believe we are already done
with half a month in the New Year. The memories of the ringing in the New Year
are so fresh and vivid in my mind, that I feel it was just yesterday.
This year we celebrated the New Year week
in Mahabaleshwar. Sort of a family reunion with about 20 of us, ages ranging
between 7 years to 70 years. Just couldn’t believe that such a vast age would
not deter us from being together, doing things together and having a ball of a
time.
The chilling winter breeze brushing the
skin and a walk in the clouds at sunrise left us enthralled. Then, there was
hiking and biking, there was horse riding, boating, jungle trails, village fair
et al. And of course many visits to the local market to buy jams n jellies n
squashes and fudges. I managed to lay my hands on some really big and juicy
strawberries when we visited some local strawberry farms, right on the day we
started back from our memorable getaway.
So there I was back home, with 2 kilogram
of the yummiest and sweetest strawberries! Absolutely drool worthy.
Some of those yummies were devoured and
savoured every single bite for their divine juiciness, while others got topped
with whipped cream and were polished off in no time.
Another small lot of them made their way to
being a part of an absolutely yummy sinful dessert that I used them in…...The
quick home-made strawberry cheese cake!! It tasted as delicious as it looked
and it was an absolute pleasure to dig in.
So, to get the strawberry cheesecake going,
you would need the following.
7-8 marie biscuits, finely crushed
2 tablespoons white butter (without salt)
About 200 gm of fresh cream
6-8 teaspoons of powdered sugar
Juice of one small lemon
10-12 big fresh strawberries cut into
halves
4 teaspoon Strawberry Syrup
To begin with, Boil 150 gm of the fresh
cream in a saucepan and add the lemon juice. When the water starts separating
from the cream a bit, while the cream is still soft, remove it from heat and
put the separated cream into a muslin cloth. Squeeze out excess water and
transfer the cream cheese to a bowl, add the balance 50 gm fresh cream and
sugar and whisk it till it becomes smooth and homogenous. Now add half a spoon
of strawberry syrup and mix well.
Take a flat bottom dish – round or square,
line the base evenly with the biscuit crumbs. Melt the butter and spread it
evenly over the biscuit lining ensuring the entire based is soaked in the
butter.
Refrigerate for about 10-15 minutes till
the base is set. Then add the strawberry cream cheese mixture on the top and spread
evenly. Spread the remaining strawberry syrup on the top. Refrigerate for 4-5
hours.
Remove from the fridge and cover the entire
cheesecake with the oodles of fresh strawberry halves. Cut the cheesecake into
equal pieces and serve chilled.
With every bite melting in the mouth, you
can look forward to one heavenly and scrumptious dessert for your loved ones.
And with my entire stock of strawberries
was gone in no time, I am looking forward to another holiday in Mahabaleshwar
till the strawberry season lasts.
Go ahead, try it out and give it your
signature. Happy experimenting! Let your Yummy expressions flow! I will see you
again soon. Chao.
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