Sunday, 30 August 2009
Hurray !!! this is my 50th post. And I still couldn't believe it.. I never knew I would come this far ( I know 50 is not a big deal,because I know few blogs, who post 50 recipes every month
:) )Though I sarted in February , I was actually into blogging regularly only from June. I should admit that, I started my blog just to store all the recipes I cook at one place. I never knew I will be making so many good friends, from around the globe, who I can say "I know them"even if I have not met them....I would love to thanks all my friends, who joined me and who leave sweet and lovely comments, just to appreciate me. It really boosts my confidence and urges me to do more and better next time. Thanks again FRIENDS.
And here is my first ever cheesecake, which I had made 2 days ago. And I never knew, even I can make my favorite cheesecake, until I tasted it. And that too like the store bought ones :)
For the Biscuit layer:
200 gms of digestive biscuits,
2 tbsp of melted butter,
1 tbsp of Castor sugar.
For the cheese filling:
600 gms of cream cheese,
2 tbsp of Castor sugar,
1 tsp of vanilla extract
1 tbsp corn starch,
1 cup whipped cream.
For the Strawberry topping:
1-2 cups of fresh strawberries,
2 tbsp of sugar,
1 tbsp of corn starch.
Butter and line a 23 cm loose-bottomed tin with baking sheet.Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin or powder them coarsely in a food processor. Transfer the crumbs to a bowl, then pour over the melted butter and sugar and mix well. Now put this mixture into prepared pan and press firmly down into the base to create an even layer. Refrigerate for 2 hours or until the base becomes firm and ready to use.
Meanwhile, start making the cheese filling. In a bowl, place the soft cheese, vanilla extract and sugar and beat with an electric mixer on medium speed until smooth. Now add the corn starch and beat again. Finally add the whipped cream to it and beat lightly. Now pour this cream mixture to the prepared biscuit base and bake at 350 degrees for for 40-50 mins. Cool the cheesecake at room temperature and on-mould it .
Puree 1 1/2 cup of strawberries with the sugar in a food processor and the sieve. In a pan, bring this strawberry puree to a boil, and add corn starch to it. Cook until the sauce thicken and cool completely before pouring on the cheesecake.
Just before serving , place a slice of the cheesecake on a plate, place some sliced strawberries and pour the strawberry sauce over it.