Eggless Strawberry Cheesecake

Whenever somebody says Cheesecake, first thing that comes to people’s mind is yummy and creamy and then you get this feeling ok it is little too rich, too much fat, loads of sugar and what not!! A perfect cheesecake is one which is soft, creamy, delicious and not overpowering with sugar. Most of the cheesecakes out there have 2 ingredients that I do not use, one is egg and another is gelatin. Cheesecakes look so tempting and picture perfect. So how about a cheesecake which is not loaded with sugar, which does not make you feel guilty much? The size of this cheesecake is about 6 inches diameter and can be made with ingredients that are in the pantry (other than the fruit).. I am so happy to have this as a part of the blogging marathon - Cooking with Berries




Ingredients
Strawberry – 10
Butter (softened) – 1 tea spoon
Salt – A pinch
Sugar – 3 table spoons
Vanilla – 1 tea spoon
Milk – ½ cup
Hung Curd – 1 cup (can use low fat too) - Homemade recipe here
Agar Agar – 2 tea spoons
Water – 6 tea spoons
Biscuits – 6

Method
Break the biscuits into very small chunks (milagu size or smaller) and add the butter to it and set aside
In a pan (I used 6 inch pan), line it with parchment and provide sling. Need not do this if you have spring foam pan
Spread the biscuit mixture on the pan and spread it evenly and freeze for 15 minutes
Heat a small pan and add the agar agar powder and mix well. Add milk and cook until the agar agar is fully dissolved. Remove from heat, add sugar and allow it to cool.
Make a puree of strawberries and once pureed, add the vanilla, hung curd and agar agar mixture and pulse until well combined.
Remove the pan from freezer and pour the strawberry and curd puree over it
Freeze it back again for another 2 hours at least. Serve

Points to note about Strawberry – from www.whfoods.com - Many foods commonly consumed in the U.S. are valuable sources of antioxidants. But researchers have recently ranked the 50 best antioxidant sources among commonly eaten foods and found strawberries to be quite exceptional. When total antioxidant capacity was measured against a uniform amount of food (100 grams, or about 3.5 ounces), strawberries ranked 27th best among U.S. foods. In addition, when only fruits were considered, strawberries came out 4th among all fruits (behind blackberries, cranberries, and raspberries). However, since many foods (for example, spices and seasonings) are seldom consumed in amounts as large as 3.5 ounces, researchers also looked at common serving sizes for all foods and their total antioxidant capacity. In this evaluation based on common serving sizes, strawberries came out 3rd among all U.S. foods including spices, seasonings, fruits, and vegetables! (In this analysis based on serving size, only blackberries and walnuts scored higher in total antioxidant capacity.) When we hear the word "strawberry," we might think about a very commonplace fruit. But the antioxidant capacity of strawberry is anything but common!
See the above website for more details..

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#21

Sending this to Kids delight, Kid's Recipes, Know your Sweetness - Sugar, Jagruti's page,
Christmas Food Fair, Agar Agar Recipe contest sponsored by Marine Chemicals , Kochi. www.indiaagar.com hosted at Food Corner