Tuesday, October 11, 2011

Strawberry-Rasberry Cheesecake


Mascarpone cheese - 500 gm
Greek yogurt - 100 gm (can be replace by hunged curd) 
Sponge cake - 1 (cut into 2 layers)
Sugar - 250 gm
Jiletin - 1 tblsp
Hot water - 1/2 cup
Eggs - 2 (only egg white)
Vanilla essence - 1/2 tsp
Lemon juice - 1 tblsp
Lemon zest - 1/2 tsp
Strawberry - 1 kg
Rasberry - 1 tin
Cake pan (spring bottom pan)


1. Let the mascarpone cheese come at room temprature.

2. Dissolve the jiletin in 1/2 cup hot water.
3. Add sugar and vanilla essence to egg white and bit it with electric bitter till it forms the soft pick.
4. Mix the cheese and greek yogurt together. After mixing it well, add egg white and sugar batter to it. Add dissolved jiletin to it and mix it well.
5. Add lemon juice and lemon zest to it, mix well.
6. In a cake pan, apply some butter to a bottom. Put 1 layer of sponge cake on it.
7. Pour half of the cheese batter on it and place 2nd layer of cake on it. On top of it, fill up the whole top portion with halfed strawberries.

8. Pour remaining cheese batter on it. Level it and let the cake set in fridge for 2-3 hrs.
9. After 2-3 hrs remove the cake from fridge. Garnish it with tined rasberries and strawberries.

10. Again put it in the fridge for 1/2 hr.
11. After 1/2 hr remove it. Remove the tin base, from cake tin. Cut the cake into pieces.

12. Cake is ready to eat.