No Bake Strawberry Cheesecake with Homemade Cottage Cheese and Fresh Cream

Name: No Bake Strawberry Cheesecake with Homemade Cottage Cheese and Fresh Cream
Total time: 1200 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 2 1/2 cups homemade Cottage Cheese or Paneer; 1 tsp Vanilla essence; 1/4 cup Powdered Sugar; 200 ml fresh Cream; 1 pack Britannia Digestive Biscuits; 1/4 cup melted Butter; 1 1/2 cup Strawberry compote

ZMA @zesty5

#IS
#cookpadindia
#Iftaar
#Ramadan25
#innovative
#newrecipe
Strawberry Cheesecake that is no bake and made with Indian Cottage Cheese or Paneer freshly made at home. This is so inviting. Isn't it people?
And it's made at home from scratch. Creamy and luscious Cottage Cheese is used in this variation instead of the Cream Cheese. And to make it even more delicious and delightful, I added a generous amount of fresh Milk Cream too.

This was made for Iftaar meals and was such an instant hit with my folks. It was a yummy addition to the exclusive Iftaar table. Everyone loved it so much. And I was a way lot happier as well. Do give it a try and surprise your folks.
Ramadan Mubarak to you all homecooks and my friends here on Cookpad.

Enjoy Innovative Cooking with Zeen!

ZMA @zesty5

Enjoy Innovative Cooking with Zeen!

Saved

Ingredients

18-20 minutes

7-8 servings

2 1/2 cupshomemade Cottage Cheese or Paneer
1 tspVanilla essence
1/4 cupPowdered Sugar
200 mlfresh Cream
For the base -
1 packBritannia Digestive Biscuits
1/4 cupmelted Butter
1 1/2 cupStrawberry compote

Saved

Steps

18-20 minutes

1

Bring milk to a rolling boil on a high heat at first and then add about 2-3 teaspoons of lemon juice. It will start curdling. At this point, start stirring for a minute or two before switching off the gas. Wait for a minute or two more before straining it in a muslin cloth or a clean cotton kitchen towel.
2

Pour some cold water or normal drinking water on it to basically remove any traces of lemon juice. Do not throw the whey that's collected. Use it for kneading the dough or in curries and gravies.
3

Wrap it up tightly and either hang it onto a kitchen tap or better still place any weight on it for about half an hour or so. This is done to remove any excess whey from the paneer.
4

After 30 minutes, spread it on the kitchen counter and start kneading it until it is a smooth dough. Set it aside until you make the base.
5

For the base, powder the biscuits in a food processor until done. Add melted butter and press this mix onto a springform pan. Refrigerate for about 10 minutes to set.
6

After the base is set, spread the cottage cheese or paneer on top of it carefully. Whisk it up well or use an electric beater. I did not add much of sugar.
7

Now allow this homemade yummy variation of cheesecake with Indian Cottage Cheese in the refrigerator overnight or even more. Pour the strawberry compote on top for a beautiful look.
8

Do not rush about the setting time of the cheesecake. I waited almost 8 hours before slicing it up. Serve for Iftaar meals this Ramadan to your families, friends and guests including the neighbours. Enjoy!

Saved

Cooksnaps

Saved

ZMA @zesty5

on March 06, 2025 21:19

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.