Rose Vermicelli & Strawberry Custurd Cheesecake by Shweta Khera
- 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
Cover the bottom of the ring using aluminium foil.
Crush the biscuits corsely, melt the butter and mix it with biscuit.
Put the biscuits mixture in the ring and spread it evenly in the bottom.
Place the ring in the refrigerator for 20 minutes.
For vermicelli: Roast vermicelli in pan till it becomes golden brown.
Add water and rose syrup and cook it for 5 to 7 mins till it become soft dry.
For strawberry custard: Take 50 ml milk and add 6 tbsp custard powder and keep it aside.
Boil remaining milk, add sugar and custard mixture and cook it till it becomes little thick.
Take the cream cheese in a bowl and soften it using a beater.
Fold the cream cheese and custard together.
Add vermicelli to the mixture.Pour the batter in ring.
Pre heat oven at 180 Celsius and bake it for 40 mins with water bath.Cool and de mould it.Serve.