A slice of cheesecake or a kulfi? Have both

Indulge your sweet tooth. Go fruity with your desserts…

Strawberry Cheesecake


Fresh or frozen Strawberries - 2 cups

Sugar - 4 tbsp

Corn flour - 1 tbsp

Water - 2 tbsp

Lemon juice - 1 tbsp

For the cheesecake:

Sweetened condensed milk - 400 ml

Cottage cheese - 480 gm

Eggs - 2

Yogurt - 8 tbsp

Vanilla - 1 tsp

Ready to eat cereal, plain - 2 cups, crushed

Melted butter - 1 tbsp


In an eight inch square pan, combine the cereal and the melted butter and spread out evenly.

Bake at 180 degrees C for five to 10 minutes, until golden brown.

Beat the cottage cheese, sweetened condensed milk, the eggs, yogurt and vanilla until it forms into a smooth liquid.

Pour this over the golden base. Bake at 180 degrees C for 35 - 40 minutes, until the centre is soft, but the sides are set.

Cool at room temperature for an hour. Refrigerate for two hours.


For the topping, in a pan, combine the sugar, lemon juice, corn flour, water with a cup of strawberries.

Cook, stirring constantly, over a medium flame.

Let this boil for two minutes or until thick. Remove from heat.

Tip in the remaining strawberries.

Leave to cool in room temperature in a small bowl.

Cover and chill.

To serve, slice the cheesecake into four” into four” squares.

Spoon the strawberry topping. Enjoy, chilled!

Note: You can make a cheesecake from prunes or pineapple or stewed, dried apricots in place of strawberries.

Mango kulfi

Serves 6


Any flavourful sweet mango pulp - 1 cup

Milk - Half a litre

Milk powder – quarter cup

Sugar - 4 tbsp

Condensed milk – half cup


Place the milk, milk powder, sugar and condensed milk in a pan. Bring to a boil.

Simmer, stirring for ten minutes until it thickens. Cool the mixture completely.

Combine with the mango pulp.

Pour into kulfi moulds. Freeze until it sets.

Enjoy chilled!!

Keywords: dessertskulfi

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