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Program: Convection
Microwave power level: 100%
Cook temp: 160⁰C
Cook time: 45 mins
Ingredients:
For Crust:
- 200 g cracker biscuit
- 50g sugar
- 6 tbsp butter
For Filling:
- 800 g cream cheese
- 250 g sugar
- 227 g hung curd
- 1 tbsp strawberry extract
- ¼ tsp salt
- 4 large eggs, beaten
For Sauce:
- 400 g whole strawberries, diced
- 2 tbsp cornstarch
- 200 g granulated sugar
- 2 tsps vanilla extract
- ⅛ tsp salt
- 334 g strawberries
- 30 g agar agar
Preparation:
Crust:
- Move oven rack to low rack position & heat oven to 170⁰C. Wrap outer bottom of 9-inch collapsible cake tin with aluminum foil
- Combine cracker crumbs, sugar & melted butter. Press crumb mixture into bottom & about 2’’ up sides of pan. Bake for 10 mins
Filling:
- Reduce oven temp. to 160⁰C
- In mixing bowl beat the cream cheese until smooth & creamy, about 1 min
- Add sugar & hung curd, beat until well combined. Add vanilla & salt, whisk well
- Using a spatula, gently stir in eggs just until combined. Pour the batter over prepared crust
- Fill a baking pan with a few inches of boiling water & place the cheesecake in center
- Bake for 45 mins or until edges are set & center is slightly jiggly. Turn oven off, leave cheesecake in water bath in oven for another hour
- Remove cheesecake from water bath & place it on a wire rack. Run a small knife around the outer edge of cheesecake to loosen it from pan & leave it to cool at room temp. for 1 ½ hrs
- Cover & refrigerate for at least 4 hours. Remove the sides of the pan & transfer cheesecake to a serving platter
Sauce:
- Add diced strawberries & cornstarch & process to a smooth puree. Transfer to a glass bowl & add sugar
- Cook at 100% micro power level, 8 mins. Stirring after every 2 mins.
- Remove from mwo & stir in the vanilla, salt, add 30 g melted agar agar, chopped strawberries & combine well
- Spread the topping evenly over the cheesecake or over individual slices just before serving
- Set aside to cool for about 40 mins. Serve chilled
