Indulge in a Decadent Basque Cheesecake with Fresh Strawberry Coulis

Cream Cheese Golaka 600gms

Castor Sugar 200gms

Vanilla Pod 4gms (1pod)

Amul Fresh Cream 140gms

Maida 20gms

Eggs 4nos.

Mascarpone 165gms

PROCEDURE:

1. Prepare the Cream Cheese Mixture

In a large mixing bowl, combine the cream cheese, caster sugar, and the seeds from a vanilla pod. Beat the mixture using a hand mixer or stand mixer until smooth, creamy, and free of lumps.

2. Add Cream and Flour

Slowly pour in the Amul cream and continue mixing until fully incorporated.

Sift in the flour and gently fold it into the mixture until smooth.

3. Incorporate the Eggs

Add the eggs one at a time, mixing gently after each addition to ensure the batter remains smooth and well combined.

4. Fold in Mascarpone

Finally, add the mascarpone cheese and fold it into the mixture until everything is fully blended and the texture is rich and creamy.

5. Ready for Baking or Use

Your batter is now ready to be poured into a prepared baking tin (if making cheesecake) or used as needed for your dessert. Bake it at 230deg Celsius for 30min. Rest for 1hour & chill in the refrigerator for 4hrs.

INGREDIENTS: STRAWBERRY COULIS

Fresh Strawberries 250gms

Sugar 50gms

Lemon Juice 24ml

Water 12ml

1. Prepare the Strawberries:
   

   If using fresh strawberries, wash, hull, and slice them.

   If using frozen strawberries, thaw them first.

2. Cook the Mixture:
   

   In a small saucepan over medium heat, combine the strawberries, sugar, and lemon juice.

   Stir occasionally and cook for about 8–10 minutes, until the strawberries are soft and start to break down.

3. Blend Until Smooth:
   

   Remove from heat and let cool slightly.

   Transfer the mixture to a blender or use an immersion blender to puree until smooth.
4. Strain the Coulis (Optional but recommended):

• If it's too thick, add a teaspoon or two of water.

• Pour the purée through a fine mesh sieve into a bowl or jar to remove seeds and get a silky-smooth texture.Cool and Store:
  5. Cool and Store:

• Let the coulis cool completely.
• Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.

SERVING METHOD:

1. A slice of Basque Cheese Cake, warm it in microwave oven for 10 seconds before serving.
2. Pour the strawberry coulis as preferred and dust it with icing sugar.
3. Garnish with Orange segments and microgreens.