Rose Vermicelli & Strawberry Custurd Cheesecake by Shweta Khera

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Rose Vermicelli & Strawberry Custurd Cheesecake by Shweta Khera
This is a Vegetarian Recipe
  • RECIPE CATEGORY: Dessert
  • Cuisine: None
  • type: Veg
  • 1 hr 30 mins
  • 8
  • Medium
This is a Vegetarian Recipe
  • RECIPE CATEGORY: Dessert
  • Cuisine: None
  • type: Veg
  • 1 hr 30 mins
  • 8
  • Medium

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  • 100 gmsDigestive Biscuits
  • 60 gmsDlecta Unsalted butter
  • 120 gmsDlecta Cream Cheese
  • 400 gmsDlecta Milk
  • 6 tbsp Strawberry custurd
  • 7 tbspSugar
  • 100 grmVermicelli
  • 2 tspRose syrup
  • For garnishingChopped dry fruits
  • For garnishingRose petals
Step 1

Cover the bottom of the ring using aluminium foil.

Step 2

Crush the biscuits corsely, melt the butter and mix it with biscuit.

Step 3

Put the biscuits mixture in the ring and spread it evenly in the bottom.

Step 4

Place the ring in the refrigerator for 20 minutes.

Step 5

For vermicelli: Roast vermicelli in pan till it becomes golden brown.

Step 6

Add water and rose syrup and cook it for 5 to 7 mins till it become soft dry.

Step 7

For strawberry custard: Take 50 ml milk and add 6 tbsp custard powder and keep it aside.

Step 8

Boil remaining milk, add sugar and custard mixture and cook it till it becomes little thick.

Step 7

Take the cream cheese in a bowl and soften it using a beater.

Step 8

Fold the cream cheese and custard together.

Step 9

Add vermicelli to the mixture.Pour the batter in ring.

Step 10

Pre heat oven at 180 Celsius and bake it for 40 mins with water bath.Cool and de mould it.Serve.

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