SMART BAG SEALER!
Eggless chocolate cake with chocolate buttercream and ganache
Vegetarian Strawberry Cheesecake Recipe
One of the highlights of this cheesecake is the topping. It is easy to make but looks attractive and tastes exquisite. It helps to bring out the flavour of the strawberries in this cheesecake.
70 gm, 1/2 cup flour
50 gm (1/3 cup) almonds, ground
50 gm (1/3 cup) walnuts, ground
2 tbsp butter, melted
2 tbsp dark brown sugar (muscovado or jaggery)
2 tbsp water
500 gm, 2 (8 oz) packages cream cheese (I used Philadelphia cream cheese)
400 gm, 1 tin sweetened condensed milk
1 tsp vanilla extract
1 cup strawberries, pureed in a blender or food processor
600 gm (1 1/2 cup) yogurt, drained overnight in a cheesecloth covered strainer to make 3/4 cup thick yogurt
1/2 cup strawberries
2 tbsp sugar
Prepare the topping:
In a blender or food processor puree strawberries and sugar until smooth. Keep aside.
Prepare the Crust:
In a bowl, mix all the ingredients for the base and press into a greased 9 “ (23 cm) springform pan.
Make the Cheesecake mixture:
In the bowl of a stand mixer or food processor or with a hand blender whip the cream cheese until smooth. Beat in condensed milk, strawberry puree and vanilla. When smooth, mix in the yogurt and beat until well mixed.
Pour the cheesecake mixture into the prepared crust.
Gently pour the strawberry topping over the cheesecake mixture and tilt the pan to make it spread evenly.
Bake in a preheated oven at 160 degree centigrade, 325F, gas mark 3 for 25 to 30 minutes or until set.
Bring to room temperature and chill well, for atleast 3 hours in the refrigerator before you serve.