Initially originated from Greek, this is one of the most loved desserts of all time. Unlike other desserts that’s hard to experiment with, a cheesecake can be modified according to your wish changing the colors or flavors and textures making it a baked one or non baked one,however you want it to be.
beater, bowl, springform pan
For the biscuit base
Digestive biscuit -200 gm (just crushed)
Powdered sugar -2 tbsp
Melted Butter – 6 tbsp
For the cheesecake filling
Cream cheese – 250 gm(Philadelphia or kiri cheese).
Condensed milk-1/2 cup
Powdered sugar – 1/2 cup
Vanilla essence -1/2 tsp
Fresh cream -1/2 cup
Gelatin -3 tsp (Mix gelatin with 3 tbsp hot water and let it sit for around a minute or two. Stir it nicely till the gelatin is all melted.
For the topping
Seedless Fresh cherries chopped- 1 cup
Sugar – 4 tbsp
Lemon juice – 2 tsp
Gelatin – 1 tsp (Mix gelatin with 1tbsp hot water and let it sit for around a minute or two. Stir it nicely till the gelatin is all melted.)
Fresh whole cherries – for garnish
Step – 1
Blend all the biscuit base ingredients together in a food processor and press it down in a springform pan . Refrigerate for around 30 minutes to set the base.
Step – 2
Beat together cream cheese, condensed milk and powdered sugar till it becomes creamy. Now add the fresh cream and vanilla essence to this and beat it again for about 1-2 minutes.
Mix gelatin with hot water and let it sit for around a minute or two. Stir it nicely till the gelatin is all melted. Keep it aside to cool for a while. Add it to the cream cheese mixture and combine it . Now pour this on top of the biscuit base made earlier. Refrigerate for 3-4 hours to set nicely.
Step – 3
- in a non-stick pan add the chopped cherries with sugar and in medium flame stir well till the sugar is all melted and then add lemon juice and reduce the flame and cook till it becomes a little thick. Remove from flame and set aside to cool for a while and then pour it in a mixer and blend till your desired consistency is received , I blended it once to get that chunky texture. To this add the gelatin and mix it well. Let it cool completely and then once it’s completely cool pour it over the cheesecake prepared. Refrigerate for half an hour to one hour and serve cool with some cherry garnish.