Hey guys! Long time! Can’t believe we are already done with over half a month in the New Year. The memories of the ringing in the New Year are so fresh and vivid in my mind, that I feel it was just yesterday.
This year we celebrated the New Year week in Mahabaleshwar. Sort of a family reunion with about 20 of us, ages ranging between 7 years to 70 years. Just couldn’t believe that such a vast age would not deter us from being together, doing things together and having a ball of a time.
The chilling winter breeze brushing the skin and a walk in the clouds at sunrise left us enthralled. Then, there was hiking and biking, there was horse riding, boating, jungle trails, village fair et al. And of course many visits to the local market to buy jams n jellies n squashes and fudges. I managed to lay my hands on some really big and juicy strawberries when we visited some local strawberry farms, right on the day we started back from our memorable getaway.
So there I was back home, with 2 kilogram of the yummiest and sweetest strawberries! Absolutely drool worthy.
Some of those yummies were devoured and savoured every single bite for their divine juiciness, while others got topped with whipped cream and were polished off in no time.
Another small lot of them made their way to being a part of an absolutely yummy sinful dessert that I used them in. The quick home-made strawberry cheese cake. It tasted as delicious as it looked and it was an absolute pleasure to dig in.
So, to get the strawberry cheesecake going, you would need the following.
7-8 marie biscuits, finely crushed
2 tablespoons white butter (without salt)
About 200 gm of fresh cream
6-8 teaspoons of powdered sugar
Juice of one small lemon
10-12 big fresh strawberries cut into halves
4 teaspoon Strawberry Syrup
To begin with, Boil 150 gm of the fresh cream in a saucepan and add the lemon juice. When the water starts separating from the cream a bit, while the cream is still soft, remove it from heat and put the separated cream into a muslin cloth. Squeeze out excess water and transfer the cream cheese to a bowl, add the balance 50 gm fresh cream and sugar and whisk it till it becomes smooth and homogenous. Now add half a spoon of strawberry syrup and mix well.
Take a flat bottom dish – round or square, line the base evenly with the biscuit crumbs. Melt the butter and spread it evenly over the biscuit lining ensuring the entire based is soaked in the butter.
Refrigerate for about 10-15 minutes till the base is set. Then add the strawberry cream cheese mixture on the top and spread evenly. Spread the remaining strawberry syrup on the top. Refrigerate for 4-5 hours.
Remove from the fridge and cover the entire cheesecake with the oodles of fresh strawberry halves. Cut the cheesecake into equal pieces and serve chilled.
With every bite melting in the mouth, you can look forward to one heavenly and scrumptious dessert for your loved ones.
And with my entire stock of strawberries was gone in no time, I am looking forward to another holiday in Mahabaleshwar till the strawberry season lasts.
Go ahead, try it out and give it your signature. Happy experimenting! Let your Yummy expressions flow! I will see you again soon. Chao.