Strawberry Cheesecake -No Bake

 

Strawberry Cheesecake -SMALL SERVE

Strawberry Cheesecake Recipe, a no bake cheesecake made with digestive biscuit base, cream cheese, fresh strawberries, condensed milk results in insanely creamy texture. This no bake cheesecake is made without gelatin or agar agar A simple dessert that takes little time to prepare and looks very pretty and unbelievably impressive and delicious dessert impact, whatever the occasion.

Ingredients:

For Base (Biscuit Crust)

 Digestive Biscuits-200 grams

 Butter melted-50 grams

Cheesecake Filling

Cream Cheese-200 gms

Condensed milk-1/2 cup

Whipping Cream  -½ cup

Vanilla Extract-1 tsp

Strawberries Topping- 2 extra chopped

For Strawberry Puree:

Strawberries chopped finely-2 cups

 Sugar-¼ cup

Lemon Juice- 1 tsp

 

Method:

1.In a blender, add biscuits and process them until fully crushed. Now add melted butter and blend again.

2.Transfer the biscuit crumbs into a  small bowl or 4” inch springform pan and press down evenly. Set it in the fridge for 10-15 minutes.

3.Add the Fresh strawberry and castor sugar to a saucepan and simmer.Cook till the puree reduces by half and becomes thick. 

4.Then add1 tsp lemon juice This helps concentrate the strawberry flavour in the cheesecake. Set this puree aside to cool completely before using.

5.In another bowl, add cream cheese, heavy cream, condensed milk, cornflour and vanilla extract. Mix until the batter is fully combined.

 

6.Now  assemble these no bake strawberry cheesecakes on top of the biscuit base. 

7.Pipe the cheesecake mixture till 3/4th of the way. Repeat with other jars till you’ve used up all the mixture. Refrigerate overnight. Top with fresh strawberries before serving.

8. These no bake strawberry cheesecake jars are best consumed straight from the fridge.

 

 

Eggless Carrot Banana Bread

Eggless Carrot Banana Bread

This Carrot Banana Bread is a little different. Carrot banana bread made with fresh shredded carrots, and ripe bananas. This healthy carrot banana bread is naturally sweetened with ripe bananas and, creating a moist, tender breakfast loaf that is as fluffy as it is delicious! In addition to grated carrot we’ll add classic carrot cake spices like cinnamon, cardamom ,  and cloves gives a great aroma and enhance its taste and this vegan quick bread recipe makes a healthy and delicious breakfast or snack! It’s very soft, moistest, and most successful loaf my family liked it very much!

 

 

Ingredients: 

All purpose Flour/Maida-1 Cup

Powdered sugar-1/2 Cup

Baking Powder-1 tsp

Baking Soda- ½ tsp

Ripe Bananas- 2

Grated Carrot- 1 Cup

Vanila Essence-1 tsp

Melted Butter- ½ Cuo

Mixed Spices-1 tsp

Milk-1/2 cup

Almond/ Walnut-1/2 Cup(For Topping)

 

Method:

1.Preheat oven to 180 degree C. Grease a loaf pan with oil and dust it with flour. Coat it on all sides and tap of the excess. Set aside.

2.In a separate bowl, mash the ripest bananas very well

3.In a large mixing bowl, combine the mashed bananas, sugar, meltedbutter, milk and vanilla extract.

4.Stir in all-purpose flour, baking powder, baking soda,and spice powder. Stir until just combined, then fold in the shredded carrots and walnuts/Almonds.

 

5.Transfer the batter to the loaf pan and bake for 20-25 minutes at (180°C) until a skewer inserted in the centre comes out clean.

 

6.Let the bread cool for 5 minutes in the pan, then lift the parchment paper to release it onto a cooling rack. Slice and serve warm. Enjoy!