Strawberry Cheesecake Recipe - Mouth watering strawberry and cottage cheese dessert.

This recipe is from the book Khazana of Healthy Tasty Recipes.

Main Ingredients : Crust, Bran biscuits or Digestive biscuits

Cuisine : Italian

Course : Desserts

Strawberry Cheesecake

Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity.  Italian cuisine is simple and a number of dishes having only four to eight ingredients.  They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine.  Italian cuisine is known for its regional diversity each with a distinct taste.  This cuisine today is probably one of the most popular in the world.

Strawberry Cheesecake Recipe - How to make Strawberry Cheesecake


Prep Time : 0-5 minutes

Cook time : 1.30-2 hour

Serve :

Level Of Cooking :


  • Crust

  • Bran biscuits or Digestive biscuits 8-10

  • Margarine 1 tablespoon

  • Instant coffee powder 1 teaspoon


  • Fresh strawberries 12 medium

  • Gelatin 10 grams

  • Skimmed milk yogurt 1 1/2 cups

  • Vanilla essence 1 teaspoon

  • Skimmed milk cottage cheese (paneer) 1 1/2 cups

  • Powdered sugar 1/2 cup

  • Strawberry essence 1 teaspoon

  • Lemon rind 1/4 teaspoon

  • Egg whites 3

  • Topping

  • Fresh strawberries 6-8 medium

  • Strawberry or lemon jelly 1 tablespoon


Step 1

Crush biscuits to a coarse powder. Melt margarine. Dissolve instant coffee powder in two teaspoons boiling water, cool slightly. Combine melted margarine and dissolved coffee with the crushed biscuits.

Step 2

Line a six inches spring form pan with butter paper. Press mixture evenly over bottom of the prepared pan. Set aside. Soak the gelatin in quarter cup water. Heat it lightly on a double boiler to dissolve and keep warm.

Step 3

Hull strawberries and roughly chop. Hang yogurt in a muslin cloth for about half an hour. Place cottage cheese and hung yogurt in food processor or blender.

Step 4

Process until smooth. Add strawberries, gelatin, powdered sugar, lemon rind, vanilla essence, strawberry essence and egg whites and process until blended, scraping sides of bowl frequently. Pour the filling into the prepared pan.

Step 5

Cover and chill for at least two hours or until set. Meanwhile hull and slice strawberries for topping. Dissolve strawberry or lemon jelly in quarter cup water, bring it to a boil and cool.

Step 6

Decorate the top of the chilled cheesecake with sliced strawberries and brush liberally with the prepared jelly. Chill until the jelly is set.

Step 7

Remove from the spring form pan and cut into eight wedges with a sharp knife dipped in hot water. Serve immediately.