strawberries

Strawberry Cheesecake – No Bake

~ Huma ~ 4 Comments
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One of the easiest recipes to follow.

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If you are located in the region where cream cheese is not available. No worries. 
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We can still prepare it. Yes we are going to make an option for cream cheese. It takes time but the method is so simple. 

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Just follow the recipe.
Serves: 4 -5 
Time: approximately 24 hrs along with freezing.
Ingredients:
I
For our optional cream cheese / Hung Curd
400 gm Yogurt /Curd
Cheese cloth
Strainer & vessel to keep strainer.
Method:
  1. Keep the cheese cloth on the strainer.
  2. Pour over the yogurt.
  3. Keep the strainer on the deep vessel so all the water drain out
  4. Keep overnight in fridge.
  5. Remove and now ready to use for our cheesecake.
  6. We will need 200 gm for our recipe. The amount of cheese you get after all the liquid has drained out depends on the water content of yogurt.
II
For the Base
 7 – 8 digestive biscuits / Marie biscuits
5 tbsp of melted butter
1/3 cup of sugar
Method:
  1. Crush the biscuits and pour over the melted butter and sugar.
  2. Mix proper. 
  3. Spread evenly on the cheesecake pan pressing downwards
  4. refrigerate for half an hour
III
For the top layer 
200 gms Hung yogurt / cream cheese
1 cup heavy cream
1/2 cup granulated sugar
Method:
  1. Beat the cream till double in volume adding little sugar at a time
  2. Mix in the yogurt 
IV
Assembly
 
  1. Take out the prepared biscuit base from the fridge (II)
  2. Spread the prepared cheese layer evenly (III)
  3. Refrigerated for 5 -6 hours.
V
Serving
# Strawberry Glaze
100 gm strawberry fresh or frozen
3 tbsp sugar
3 tbsp of water
Method for the glaze: Mix all the above in a pan & cook for 3 to 4 minutes or till the strawberry turns mushy. Puree in grinder or food processor.
Method:
  1. Pour the Strawberry glaze on the prepared cheese cake.Spread evenly
  2. Cut into pieces & serve.

Strawberry Coffee Cake

~ Huma ~ 5 Comments
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Accidental Cakes. This is what I call them 
 

Delicious outcome.

    Gone in a day.

  I love the empty palette.

 

For the exact recipe please check  Here Or  follow me to get the accidental version.

 
 
 
 

Ingredients:
100 gm plain flour
1tsp Baking powder
120 gm sugar + 2 tbsp + 3 tbsp sugar for the the crumble
1 tbsp  + 1 tsp vanilla extract
75 gm unsalted butter + 1 tbsp butter (chilled)
1/4 tsp salt
1 cup fresh or frozen strawberries (I used frozen)
1/4 cup milk
2 tbsp ground almonds (opt)
Icing sugar to dust (Opt)

Method:

  1. Line the bottom of 7″ inch spring form pan with parchment paper. And grease the sides with butter  & flour
  2. Preheat the oven to 200 degrees.
  3. Mix in together 3 tbsp sugar , 1 tsp vanilla and 1 tbsp chilled butter till it form crumbs. Refrigerate. 
  4. Place strawberries with 2 tbsp sugar in a food processor. Use the chopper blade. Pulse 3 times. We want the chunky pcs not the puree.Refrigerate.
  5. Sieve & mix together flour , BP & salt
  6. Now we will start making the batter. Start by beating the butter & sugar till light & pale.
  7. Mix in vanilla extract.
  8. Add the eggs alternating with the flour. Scrape down the sides of the mixing bowl from time to time.
  9. Add in the milk until combined.
Assembling & Baking:
  1. Pour a thin layer of the batter  on the greased pan.
  2. Spread the prepared strawberries leaving 1/2 inch from the sides.
  3. Pour over the remaining batter in dollops
  4. Now sprinkle the prepared sugar topping with ground almonds.
  5. Bake for 45 minutes @ 200 degrees.Insert the toothpick to check.
  6. Let it cool in the pan for 10 minutes before removing from the tin.
  7. Sprinkle icing sugar (optional) before serving.