Mixed Berry Cheesecake

Ingredients list for Mixed Berry Cheesecake

• Crust
• 8-10 Digestive biscuits
• 1 tablespoon Margarine
• FOR FILLING
• 12 medium Fresh strawberries
• 10 medium Gooseberries
• 20-25 Blueberries
• 1 1/2 cups Paneer (cottage cheese)
• 1 1/2 cups Skimmed milk yogurt
• 1/2 cup Sugar powdered
• 15 grams Carrageenan (vegetarian gelatin)
• 1 cup Skimmed milk
• 1 tablespoon Cornflour/ corn starch
• of 1 lemon Lemon rind
• 1 teaspoon Vanilla essence
• Topping
• 6-8 medium Fresh strawberries
• 1 tablespoon Strawberry jelly

Method

1. Crush biscuits to a coarse powder. Melt margarine. Combine melted margarine with the crushed biscuits. Line a six-inch spring form pan with butter paper. Press mixture evenly over bottom of the prepared pan. Set aside. Soak the carregnan in a quarter cup of water. Heat it lightly on a double boiler to dissolve and keep warm. Hull strawberries, gooseberries and roughly chop. Dissolve cornstarch in two tablespoons of milk and add it to the rest of the milk.
2. Heat it on low heat till it thickens. Take off heat and cool it to room temperature. Hang yogurt in a muslin cloth for about half an hour. Place cottage cheese and hung yogurt in food processor or blender. Process until smooth. Add remaining filling ingredients (except blueberries). Process just until blended, scraping sides of bowl frequently. Mix in blueberries. Pour filling into the prepared pan. Cover and chill for at least two hours or until set. Meanwhile hull and slice strawberries.
3. Dissolve strawberry or lemon jelly in quarter cup water, bring it to a boil and cool. Decorate the top of the chilled cheesecake with strawberries and brush liberally with the prepared jelly. Chill until the jelly is set. Remove from the spring form pan and cut into eight wedges with a sharp knife dipped in hot water. Serve immediately.

Nutrition Info