Strawberry Cheese Cake

Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese (typically cream cheese or ricotta), eggs, and sugar; if there is a bottom layer it often consists of a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sponge cake. It may be baked or unbaked (usually refrigerated). Cheesecake is usually sweetened with sugar and may be flavored or topped with fruit, whipped cream, nuts, cookies, fruit sauce, and/or chocolate syrup.

My Version of strawberry cheese cake.I have used strawberry fruit extract as a topping for the cheese cake

INGREDIENTS

• 1 packages digestive/arrowroot biscuits(15 numbers)

• 1 small block unsalted butter, melted (Amul)

• 2 tablespoons sugar

• 180 gm package cream cheese, room temperature

• 1/2 can (MilkMaid) sweetened condensed milk

• 1/4 cup fresh lemon juice

• 1 teaspoon vanilla extract

• Strawberry fruit extract - for topping

Method

1. Put arrowroot/digestive biscuits in a mixer and whip them until they are in very fine crumbs form.

2. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.

3. Press the crumb mixture into a pan (link), spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.

4. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice.

5. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

6. Unclasp sides of pan, and remove cheesecake.

7. Pour the strawberry topping over the cheese cake and serve

Strawberry cheesecake

#dessert