SMALL SERVE STRAWBERRY CHEESECAKE
- 6 digestive biscuits
- 3 tbsp melted butter
- 3½ cup cream cheese, softened
- 2 tbsp heavy cream
- ½ tbsp corn flour
- ½ tsp vanilla extract
- ¼ cup condensed milk
- 3 strawberries, puree
- 2 extra strawberries, chopped
- In a blender, add biscuits and process them until fully crushed. Now add melted butter and blend again.
- Transfer the biscuit crumbs into a 4” inch springform pan and press down evenly. Set it in the fridge for 10-15 minutes.
- In another bowl, add cream cheese, heavy cream, condensed milk, cornflour and vanilla extract.
- Mix until the batter is fully combined.
- Now transfer this on top of the biscuit base. Seal the bottom of the springform pan with two layers of aluminum foil so nothing leaks out.
- Place the cheesecake tin in a bigger baking dish with hot water creating a water bath.
- Bake in a preheated oven @160 celsius for about 40 mins.
- Once baked fully run a knife around the edges while the cheesecake is still warm.
- Transfer the cheesecake into the fridge to cool for about 2-4 hours.
- Top it up with strawberry puree and chunks.
- Slice it and enjoy!
Recipe by Bake with Shivesh at https://bakewithshivesh.com/small-serve-strawberry-cheesecake/
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