What you need:
200gms digestive biscuits
50gms butter (Unsalted)
370-400gms cream cheese (I use Britannia)
250gms (That’s two packets) fresh cream
100gms castor sugar (You don’t have to buy special sugar, just grind normal sugar in a food processor)
Fruit crush (Any flavor, I use strawberry and mango. Comes out really well!) as per your taste. (You can use fresh fruit too, just process it before you mix it in.)
2tbsp lemon juice
2tbsp gelatin. (To bloom the gelatin, add 4tbsp of water and heat it in a microwave for 10 seconds. You can double boil it also, if you’re paranoid like me. :|)
Method:
Crush the digestive biscuits, add butter, mix well till properly incorporated.
Put this mixture in a spring loaded cake tin (The bottom can pop out.) If you don’t have one, you can use a regular cake tin, and press down this mix with the back of a spoon or a potato masher till it’s even (I use a potato masher because it’s easy and I’m lazy. :|) Put this in the fridge.
Now whip the cream cheese with the castor sugar, add the cream and whisk well, add the lemon juice till the mixture doubles. After you’re happy with the consistency (It should be soft) you add the crush and gelatin. Now don’t panic because the mix will get very liquidy. Wait for a while, about 5-10 minutes, and it’ll start thickening.
Pour this mixture on your base and set it in the fridge for 2 hours.
Garnish with strawberries or other fancy fruit.
Points to be noted:
1. Make sure that when you bloom the gelatin, it’s LIQUID, and should NOT have any lumps or tiny balls in it.
2. Make sure that the tin doesn’t have any creases on its sides where the cake can get stuck. This cake can’t be flipped over, so you’ll have to cut it in the tin and be very creative in the way you pull it out.
3. You can make a plain version of this by not adding the crush/puree. It's still very yummy.
4. Share it. It’s yummy, I know, but sharing is caring. :P
Tell me how it turned out!
