Recipe: Strawberry Cheesecake


  • 1/4 cup butter-melted
  • 1 Tbsp castor or powdered sugar
  • 15 (approx. 100g) arrowroot or digestive biscuits
  • 1/2 cup strawberry puree/ strawberry jam
  • 1 cup milk
  • 4 egg yolks
  • 2 cups hung curd
  • 1.5 cup sugar
  • 2 cups cream-chilled
  • 3 Tbsp gelatine


  • Crush biscuits and mix in butter and powdered sugar. Line the base of the cake tin and keep aside.
  • Sprinkle gelatine in the 1/2 cup water and let it soak.
  • Place into a double boiler, the milk, sugar and the yolks and cook over low heat till well mixed and slightly thickened.
  • Add the soaked gelatine and continue stirring till it reaches a coating consistency.
  • Cool till partially set. Whip cream till thick. Fold the curds and strawberry into the milk mixture, then the whipped cream.
  • Transfer mixture to cake tin, level it smooth and leave to set in refrigerator 6-8 hours or overnight.
  • Transfer on to a serving dish, garnish and serve chilled.