Chilled Strawberry Cheesecake

We all know how wonderful and healthy berries, and there is no better way to eat it in the form of a cake, right? And what happens when you use it in combination with the cheese? Well, you have to find the elixir of eternal bliss, because this combination is what led to the invention of cheese cake, the most sought after dessert in decades. But most people stay away from, a cheesecake at home as they feel its too complicated. Well, that's not all! Here is a recipe (adapted from Sify and NDTV)This is not only easy, but promises to win you many compliments. Sharing makes cooking more fun, here's something you quickly to your cheesecake better and easier!

Ingredients: (per pound / 1 kg of cake)

250 g strawberries

200 g of glucose biscuits or cooked cracker

3 tablespoons melted butter

3 / 4 cup sugar

1 cup hung curd

1 cup heavy cream

1 tablespoon gelatin

4 tablespoons water

6-8 fresh strawberriesChocolate, strawberry syrup and whipped cream - for garnish

Method:

Crush cookies and mix it with melted butter. Baseline of the dish evenly and smoothly with the biscuit mixture. Put in freezer to set. Now mash the strawberries and sugar in blender. Add the hung curd and cream and mix until a paste is compact and homogeneous. Pour into a bowl.

Add 4 tablespoons of water in gelatin. Then pour the gelatin slowly into the strawberryMixture. Keep stirring. Now pour the mixture on the set strawberry sponge cake. Set set Cover and refrigerate overnight. Garnish with sliced strawberries, chocolate and whipped cream. cold sliced to pieces triangular Serve. You can also drizzle some strawberry syrup on top to create a leverage effect.

Tip: The gelatin mixture helps set the cake, do not think so skip it. You can use substitutes for gelatin, but this would be the best wayResults.

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Chocolate, Coffee and Toffee Cheesecake

Despite the fancy connotations cheesecakes are easy to make and they are always a winning dessert, they look appealing and taste divine. This cheesecake recipe has three layers and is very pretty, but once you have the hang of it you can mix and match the flavours. I also like to make a two layer cheesecake and put a chocolate mousse as the top layer.

Chocolate, Coffee and Toffee Cheesecake
Ingredients.

Chocolate crumb crust

2 cups shortcake biscuits crushed
6 tablespoons (3/4 stick) unsalted butter, melted

Filling
2 pounds cream cheese, at room temperature
1 1/3 cups sugar
2 tablespoons all-purpose flour
4 large eggs, room temperature
2 teaspoons pure vanilla extract
2 tablespoons whipping cream, at room temperature
2 teaspoons instant coffee dissolved in 1 tablespoon whipping cream
3 Ounces of crushed toffees or caramels
6 ounces good quality dark chocolate such as Lindt, or Guittard,

Preheat the oven to 325F.

Method

Butter 9-inch springform pan. Mix the shortcake crumbs and melted butter combining well. Press crumb mixture evenly over bottom and 1 inch up side of pan. Double wrap the of pan with 2 large pieces of heavy foil, making a water tight seal, because it needs to sit in a water bath to cook. Bake for five minutes then cool.

Preheat the oven to 325F.

To Make the Filling

Cream the cream cheese in a large bowl on low speed until smooth for 1 minute. Add the sugar and mix for about 2 minutes. Fold in the flour and add the eggs one at a time beating one in before adding another, then add the vanilla. Divide the batter into three and add the toffee to one and the coffee to another. The choice is your as to how far you want to add the coffee swirl it through the cheese mixture for a marbled effect or fold it into the cheese completely for an even colour. Add the chocolate to the third layer of cheese, mix and add to the base.

Place the cheesecake in large baking pan with at least 2-inch high sides and place in oven and add at least an inch of boiling water. It is easier to do this in the oven than carry the water bath. Bake the chocolate layer for twenty minutes. Slide the oven rack out but leave the cheesecake in and then gently pour the coffee mixture onto the chocolate layer. Bake for twenty minutes. Slide out again and add the toffee layer.
Bake for twenty minutes or until set.

Once the cake has set but still has a distinct wobble turn off the oven and open the oven door and put a wooden spoon between the oven and the door to let the oven cool slowly. When the cheesecake is cold take out the cheesecake and refrigerate overnight.