Strawberry Graham Cheesecake With Chilled Cream Topping Food

STRAWBERRY PRESERVE-TOPPED CHEESECAKE

Steps:

• Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
• Beat cream cheese and 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add vanilla; mix well. Pour over crust.
• Bake 50 to 55 minutes or until center is almost set. (Bake 45 to 50 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with preserves just before serving. Store leftover cheesecake in refrigerator.

(NO-BAKE) CHILLED STRAWBERRY CHEESECAKE

Steps:

• Grind the biscuits and mix in the melted butter with it.
• Line the base of the serving dish evenly and smoothly with the biscuit mixture. Put in the freezer to set.
• Now Puree the strawberries and sugar together in blender. Add the hung curd and cream, blend well to make a smooth mixture. Pour it into a bowl.
• Add 4 tbsp of water in the gelatin. Then pour the gelatin slowly into the strawberry mixture. Keep stirring continuously.
• Now pour the strawberry mixture onto the set biscuit base.
• Cover and put in the fridge to set overnight.
• Garnish with sliced strawberries, chocolate chips and whipped cream.
• Serve cold by slicing into triangular pieces. You can also drizzle some strawberry syrup on the top to create a more appetizing effect.