Earlier anything served pink or with strawberry flavor was looked down upon and later it changed with one trip to Strawberry fields.
So for few years still shy about experimenting, I was introduced to the creamy heaven. Lot of desserts thereafter were strawberry based but this one still holds a special place.
With low availability of Cream cheese in India, this cheesecake was made with available substitutes and the cream cheese was made at home for this cake.
For the Base:
1 Packet Digestive Biscuits
2 Tbsp Granulated Sugar
3 Tbsp Melted Butter
For the Cake:
125gms Cottage Cheese / Cream cheese
3 Tbsp Thick curd
1 Tbsp Whipped or Any cream
3/4 Cup Strawberry Crush
1 1/2 Tbsp Gelatin
1/8 Cup Condensed Milk or Desired Sweetness
1/2 cup Milk
200 gms Vanilla Ice cream
Crush digestive biscuits to fine crumbs, add sugar and melted butter to it. Press down the crumbs to a greased spring form dish. Chill in refrigerator to set.
Add crumble cottage cheese, cream, curd and strawberry crush in a mixer and churn till smooth.
Soak Gelatin in enough water for 2 minutes and melt on double boiler.
Bring Ice cream out and left it to soften. Meanwhile bring Milk to boil with condensed milk or desired sweetness until thickens.
Mix cheese mixture with thickened milk and beat till smooth. Add gelatin and mix.
Fold cheese mixture to ice cream until smooth texture is achieved.
Pour this mixture to the biscuit base and refrigerate until firm.
Serve with fresh fruits strawberries or crush.