Best Eggless Cheesecake Recipe 🍓

This perfect cheesecake is silky, smooth, rich, and packed with the sweet, tangy goodness of strawberries. You've got to try it out this season! Ingredients: Cheesecake Base : Digestive Biscuits - 1.5 Cups/ 190-200g Flour/ Maida - 3 Tbsps/ 30g Melted Butter - 6 Tbsps Cheesecake filling : Cream Cheese - 2 Cups/ 460g Sugar - 2 Tbsps/ 30g Condensed Milk - 1/2 cup/ 180g Hung Curd - 1/2 cup/ 130g Flour/ Maida - 1 Tbsp/ 10g Cornstarch - 1 Tbsp/ 9g Milk - 1/2 cup/ 120g Vanilla- 1/2 Tbsp Salt - 1/4th Tsp Strawberry topping: 1 cup fresh strawberries - cut into 4 parts 1 Tbsp castor sugar 2 teaspoons lime juice Process: Start by crushing the digestive biscuits - either by hand or in a blender Add in the flour, sugar, a pinch of salt, melted butter & give it a mix Line the detachable tin with parchment & add in a the biscuit mix - press it down evenly with the help of a spoon or a flat surface bowl Bake in a pre-heated 180C oven for 5 mins For the Cheesecake Batter - Combine flour, cornflour and milk. In a bowl, add room temperature cream cheese, hung curd & sugar - mix it with an electric whisk Add in the condensed milk, vanilla salt and the milk mix & whisk until well combined & smooth Transfer the batter to the cooled down baked base and tap a few times - cover with foil Place the tin on a bigger tray with tall edges & fill it with water - this is known as the ‘Water Bath’ - this prevents the cheesecake from cracking & gives it a smooth, even surface Bake the cheesecake cups in a pre-heated 160C for 45-50 mins Once baked, turn off the oven, slightly open the oven door & let the cheesecake sit in the turned off oven for 10 mins Once the cheesecake has cooled down, place it in the refrigerator for atleast 2-3 hours or overnight Garnish them with a mix of strawberries mixed with sugar and lime juice and pipe the whipped cream Serve cold & Enjoy♥️ #cheesecake #strawberry #strawberrydesserts #christmas