| Chocolate, grated : 1 cup
Chocolate chip biscuits, coarsely powdered : 8-10 Strawberry jam ; 2 tablespoons Strawberries,as required Butter, melted : 2 tablespoons Fresh cream: chilled, 1 cup Sugar : 1/2 cup Hung yogurt : 1 cup Gelatin : 2 teaspoons Strawberry essence : 1 teaspoon
METHOD
- Add the melted butter to the coarsely powdered chocolate chip biscuits and mix.
- Transfer the mixture into a spring bottom cake tin, spread evenly and press gently.
- Keep it in the refrigerator to set.
- Add one tablespoon water to the strawberry jam and mix well.
- Place fresh cream in a bowl. Add sugar and beat with a hand blender.
- Add hung yogurt and continue to beat.
- Take quarter cup water in a bowl and heat in the microwave.
- Add gelatin and set aside to melt. Melt the chocolate in the microwave on HIGH for one minute.
- Take it out and whisk till smooth.
- Add the melted gelatin to the cream mixture and mix well.
- Add strawberry essence and mix.
- Pass the mixture through a muslin cloth into another bowl. You will get a smooth mixture and there will be no lumps.
- Remove the spring bottom tin from the refrigerator and pour the cream mixture over the biscuit layer. Level the top.
- Take the diluted strawberry jam in a spoon and gently draw a line over the cream mixture.
- Make more such lines.
- Similarly take the melted chocolate in a spoon and draw lines after each strawberry line.
- With the tip of a knife swirl the surface to get a marbled effect.
- Arrange the strawberries along the outer edge of the cheesecake and place it in the refrigerator to set for two to two and a half hours.
- If you wish to decorate it further, you can place a heart shaped stencil over the cheesecake, once it is well set, and spread strawberry jam.
- Gently remove the stencil to get a strawberry heart in the centre of the cheesecake.
- Cut into wedges and serve.
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