- Serves: 2 - 5
- Prep Time: 20 Minute
- Cooking: 15 Minute
It was time to give cheesecake lessons to my sister on my visit to Mumbai.Having tried and tested my versions, I came up with a foolproof recipe, perfect to be adapted to her kitchen. And when I reach there, she’s already geared up ,her pantry stocked up with Phily cheese,Cool whip,Heavy cream , and a basket full of exotic imported fruits! My eyes almost popped out looking at those. I normally am not as lucky to get my hands on exotic stuff, especially fresh fruits! Kiwis,Apples,Oranges,Cherries,Peaches , Apricots….they all got me confused…I needed a base for my cheesecake…and the base ingredient happened by chance.They say the best inventions and recipes happen by accident.I had kept my apricots to poach and completely missed to put off the flame on time.And the result was a cooked , mushy fruit. The Puree formed the glaze for my cheesecake and extended the perfect flavour and contrast for the topping fruits.
- For the Crust: Mix together the crushed biscuits and melted butter. Press them at the base of a springform tin or a loose bottom tart tin. Bake in a preheated oven 180 deg C for 15 mins. Set aside to cool.
- Beat the sugar and cream cheese till light. Fold in the beaten cool whip . Add the essence and gelatine and fold. Now gently add the chopped fruits and mix. Refrigerate till further use.
- For Apricot Glaze: Strain the puereed apricots and mix with sugar. Place the mix in a sauce pan and cook for 2 mins till it just begins to simmer. Lower the heat and add cornflour dissolved in water. Stir and cook for another 5 mins on low flame. Tra
- Once the base is baked and cool , add the cream cheese and fruit mixture over it and even out using spatula. Once the top is even, add the cooled apricot glaze and even out gently without disturbing the cheese mixture. Arrange the sliced fruits over
- Chill the Cheesecake for atleast 3 hours, preferrably overnight. Demould it and cut wedges.
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