Eggless No Bake Strawberry Cheesecake

Ingredients:

For the base:

35 digestive biscuits
80 gm butter, melted

For the cheesecake:

30-35 strawberries ( 350 gm strawberry puree)
200 gm cottage cheese / paneer
400 gm condensed milk
200 ml fresh cream
2 tbsp sugar
1/2 tsp salt
1 tsp vanilla extract
2 1/2 tbsp gelatin
1/2 cup water

For the glaze:

1/2 cup strawberry puree
1 tbsp sugar
2 tsp gelatin
3 tbsp water

Preparation:

For the base:

1. Grease an 8 inch springform pan with butter or oil. Using a blender, process the biscuits to a fine powder.
2. Transfer this to a bowl and add melted butter and mix well. 
3. Press this mixture to the greased pan and refrigerate it while you make rest of the cheesecake.

1. Wash and hull the strawberries and puree it using a blender.
2. Transfer this to a saucepan and add sugar and cook the puree for a few minutes until it’s slightly thickened. Keep it aside to cool.
3. Sprinkle the gelatin in 1/2 cup of water and keep it aside for 5 minutes and then heat in the microwave for 30 seconds. Leave it to cool down.
4. In a large jar of the blender, add the cottage cheese and condensed milk and blend till smooth.
5. Add the fresh cream and blend again. Add the strawberry puree, vanilla extract and salt and blend again.
6. Transfer this to a large bowl and mix in the cooled gelatin.
7. Pour this mixture over the biscuit base and tap lightly.
8. Cover the pan and refrigerate until well set for about 6-8 hours, before adding the glaze topping.

For the glaze:

1. Sprinkle 2 tsp gelatin in 3 tbsp of water and keep it aside for 5 minutes and then heat in the microwave for 30 seconds. Leave it to cool down completely.
2. Mix 1 tbsp sugar with 1/2 cup strawberry puree.
3. Add the melted gelatin into the strawberry puree and mix well.
4. Pour this strawberry puree over the set cheesecake , cover and refrigerate again for about 4 hours or until well set.
5. Once set, gently remove the springform pan ring and serve…

Recipe adapted from here