Cheese cakes! The hubby loves cheesecakes and has been after me to bake one for a long time now. But non-availability of cream cheese in Hyderabad, kept me away from baking one. I could make at home too, but me too lazy for that.
Britannia has recently introduced cream cheese in the market. Not the best of quality, but will do. I had some strawberries on hand which I combined with the cream cheese to make this yummy cheesecake. Here goes the recipe…

Recipe – Strawberry Cheese cake
Source – Adapted from All Recipes

Ingredients:

• 1 Cup Biscuit crumbs ( I used Britannia Digestive, they make a good base)
• 1/4 Cup Sugar
• 1/4 Cup Butter (melted)
• 3 Eggs
• 1 Tbsp Cornflour
• 1 Can (400 ml) Condensed milk ( I used Amul Mithai Mate)
• 2 Tbsp Lemon juice
• 500 grams Strawberries
• 540 grams Cream cheese ( Britannia has 180 g pack; I used 3 such packs)
• Springform Pan (8 ”) – its a must! (If you stay in Hyderabad, it is available at Q – mart)

Method:

1. In a bowl, mix together the biscuit crumbs and melted butter.
2. Press firmly the crumble mixture onto the bottom of the pan evenly.
3. Keep the pan in the fridge.
4. In a mixer, blend the strawberries, sugar and cornstarch.
5. Pour the purée into a pan and let it come to a boil. Switch off the flame. Let the mixture cool down.
6. Keep about 1/2 cup mixture aside to serve along with the cheese cake.
7. In another bigger bowl, mix the cream cheese and condensed milk with an electric beater. Do not overbeat the mixture.
8. Add lemon juice and mix well with a spatula.
9. Now add the eggs and beat the mixture on the lowest setting of your electric beater.
10. Take the pan out of your fridge and pour half of the cream cheese mixture over the crust.
11. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer.
12. Carefully spoon remaining cream cheese mixture over the strawberry sauce.
13. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce.
14. Bake at 150 degrees Celsius for 45-50 minutes or until the center is almost set.
15. Remove from pan from the oven and cool on a wire rack for 10 minutes.
16. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
17. Refrigerate overnight and serve with the reserved strawberry sauce.
18. Enjoy!