Strawberry Cheesecake

Serving 6 - 8

From 90 mins


Ingredients:

  • 450 GM CREAM CHEESE
  • 250 GM DIGESTIVE BISCUITS
  • 100 GM MELTED BUTTER
  • 3 EGGS
  • 1 CUP SOUR CREAM
  • 2 TBSP LEMON JUICE
  • 2 TBSP FINE FLOUR
  • 1 CUP RAINBOW CONDENSED MILK
  • 1/3 CUP REFINED SUGAR
  • 1 TBSP VANILLA ESSENCE

  • Ingredients for Strawberry Topping:

  • 1 CUP STRAWBERRY SAUCE
  • 250 GM FRESH SLICED STRAWBERRIES

Preparation:

  • Take a 9-inch springform round tin — grease and line butter paper at the bottom.
  • Crush biscuits into crumbs, add melted butter, mix well and spread in the bottom and little bit on the sides of the pan.
  • Press hard with the bottom of the glass and bake at 160 degrees for ten minutes.
  • Smooth cream cheese in an electric mixer, add sugar and beat well.
  • Add Rainbow Condensed milk, flour, vanilla and sour cream one after another while beating on low speed.
  • Now add eggs one at a time, finish all eggs.
  • Transfer batter into the cake tin.
  • Bake in a preheated oven at 160 degrees for 55 to 60 minutes.
  • Put some water in the oven while its baking is a preferred method to avoid cracks in the cake.
  • Turn off oven and leave the cake inside until completely cooled.
  • Cover with cling wrap and keep in the fridge for at least 6 hours before serving.
  • Spread the strawberry sauce and top with fresh sliced strawberries.

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