Strawberry cheesecake

5 servings
40 min
Very Easy


Number of serving: 5

For the filling :

2 cups low fat milk paneer processed in a mixer till smooth

1 cup well beaten thick low fat yoghurt.

1/2 cup cane sugar

2 cups fresh strawberry puree

10 g agar agar

1 cup water

a few vanilla drops

For the base :

1 cups Marie digestive biscuit

1/2 cup crushed toasted hazelnuts

1/2 cup salted butter (Amul)

For the glaze :

2 cups sliced strawberry

1/4 cup water

1/3 cup icing sugar

1 1/2 teaspoon cornflour


  • For the base :
    Pulse the biscuit in the mixer coarsely. Mix the butter with the biscuit and hazelnuts and pat it firmly on the base of a clean and dry 8 inch spring-form pan. Refrigerate for at least 15 minutes.
  • For the Filling :
    Soak the agar agar in the water for at least 2 hours. Pulse in the mixer and keep aside. Beat the paneer, yoghurt and sugar in a large bowl with the vanilla drops.
  • Heat the pulsed agar-agar and keep stirring it.
  • Place a small drop on a plate and check if the agar-agar gels up. Heat the strawberry puree too on another flame, since you need to mix it with the agar-agar. Slowly pour it into the hot strawberry puree. Mix it well. Add it to the paneer, yoghurt and sugar mix. Whisk it as you add. Pour it on the prepared base.
  • Refrigerate it uncovered for 1-2 hours at least or until it feels firm when touched, before you add the glaze.
  • For the glaze :
    Heat the strawberries and icing sugar until it starts to boil. Stir the corn flour in the cold syrup and pour slowly in the hot blueberries mix. Stir till it thickens. You can mash it or leave it intact.
  • Cool and spread on the set cheesecake. Refrigerate uncovered for another hour.
  • To serve run a knife along the edges of the cheese cake and remove from the spring form pan. Slice and serve in individual plates.


Strawberry Cheesecake, photo 1Strawberry Cheesecake, photo 2

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