Eggless no bake Strawberry cheesecake
The receipe to make no bake eggless strawberry cheesecake is fail proof, super easy to make, a crowd pleaser dessert that is smooth and delicious.
Servings 6 Inch baking tin
Ingredients
For the base layer
- 18-20 Marie gold biscuits
- 50 Grams Butter
For the middle layer
- 175 Grams Strawberry puree
- 100 Gms Cottage cheese/paneer
- 1 tsp Lemon juice
- 250 gms Condensed milk
- 150 ml Fresh cream
- 1 tsp Vanilla essence
- 2 tbsp Sugar
- 1/2 tsp Salt
- 1.5 tsp Agar agar powder or gelatin - 1.5 tbsp
- 1/2 Cup Water
For the strawberry glaze
- 1/2 Cup Strawberry puree
- 1 tbsp Sugar
- 1.5 tsp Agar agar or Gelatin - 2 tsp
- Water - 3 to 4 tsp
Instructions
For the base layer
- Grease and line the sides of 6 inch spring form cake tin with butter or oil. Using butter paper cover the sides only.
- Break the biscuits and put them in blender to blend till the biscuits are like fine crumbs. To this add melted butter and mix well with your palm.
- It should resemble like wet sand or to check if it requires more butter, take a handful of biscuits mix and try to shape it like ladoo. If it doesn't, add more melted butter little by little.
- And If the ladoo takes the shape well then after that press this mixture and spread it over the bottom/base of spring form cake tin evenly. Press it well with the back of steel glass/bowl to make it smooth and even.
- Leave it in the fridge to chill. I kept this to chill for 2 hours.
For the middle layer
- Wash, wipe and hull the strawberries (around 20 pieces) and blend them until it's pureed. It should weigh around 240 gms in total.
- To make middle layer we will need around 175 to 180 grams of puree. So weight it and remove the extra in a bowl to be used later on to make top layer, strawberries glaze.
- Transfer the 175 to 180 gms of strawberry puree to a saucepan and add add 2 tbsp sugar and lemon juice to cook for a few minutes until it's slightly thickened. Set aside to cool slightly.
- In a microwave safe bowl take half cup of water. Sprinkle the agar agar over water and set aside for 5 minutes.
- Then microwave it for 30 seconds. Remove and let it cool down completely. It will become an almost clear solution.
- In a mixer jar add cottage cheese/ paneer and condensed milk and blend till smooth. To this add fresh cream and blend again. Next add strawberry puree, vanilla extract, salt, agar agar and blend everything again.
- Pour this mixture over the biscuit layer and tap on the kitchen counter lightly. Don't forget to cover the pan and refrigerate until well set. I rested it for 8 hours.
For the glaze
- In a microwave safe bowl pour water and sprinkle agar agar powder over it. Set aside for 5 minutes. Then micro it for 15 seconds and let it cool completely.
- Meanwhile, take the strawberry puree we kept aside earlier. To this add sugar and mix well. Mix cooled agar agar. Stir everything well.
- Bring the spring form tin from the fridge and pour the strawberry glaze over the set cheesecake with help of back of spoon. This step will prevent blending of two layers.
- Cover this and refrigerate again for about 6 to 8 hours or overnight, until well set.
- Once it's fully set, remove the spring form pan ring gently and remove the butter paper from sides.
- Place this on serving tray and cut into pieces.
- This easy peasy strawberry cheesecake is a delight to eat! So grab a fork and dig in!
Notes
Using gelatin in this recipe is optional. You may use agar agar powder instead of gelatin.[br][br]1 teaspoon of agar agar powder is equivalent to 1 tablespoon of gelatin.[br][br]It's important to dissolve agar agar in hot liquid before adding it to your recipe.