PEACH CHEESE CAKE

INGREDIENTS:

Curd, hung in a muslin cloth for 1/2 hr- 1 & 1/2 cup or 300 grams

Butter( white/ Salty yellow)- 125 grams

Britannia Digestive biscuit-250 grams

Gelatine ( I used solar red packet) -2 tbsp

Water -1 cup

Peach halves – 1 Tin

Cream , chilled in a steel bowl ( I used Amul 200 gram)-1

Milkmaid -1/2 tin

Cheese spread, plain (I used Brittania )- 1 tbsp

METHOD:

1.Melt butter.

2.Take biscuit in a plastic bag and crush with a rolling pin.Add to the butter and mix well.

3.Spread on a greased 7 inch loose bottomed cake or springiform tin.Keep aside to cool.

4.Mix hung curd with cheese spread.

5.Take chilled cream and beat till fluffy but thin.Add to the hung curd.

6.Beat mixture till smooth.

7. Drain the peaches,leaving 2 to 3 for decoration, puree the rest in the blender till smooth.

8.Add to the curd cream mixture.Beat well.

9.Add milkmaid gradually, checking for sweetness.

10.Soak gelatine in a cup of water.Make into solution by heating over a double boiler.Cool for 5 mins under the fan and add to the cream curd peach mix.

11.Mix well.Keep in the frezer for 10 mins.Take out after 10 minutes, stir and scrape the sides of the pan.Place again in the freezer.Repeat the same process after 10 minutes. Repeat this till it begins to thicken.

12. When it's a little thick starts, pour onto biscuit base.

13.Out of the reserved peaches, chop some and slice some.Add chopped peach pieces to the cheese mix.

14.Decorate with sliced peaches. Keep in the fridge , NOT in the freezer.

15.Serve very cold.

VARIATION:

You can replace peaches with mangoes/ strawberry, pineapple, kiwi,apricots, litchis etc. However, the amount of milkmaid and gelatin will need to be adjusted accordingly.Do experiment.