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Fresh Strawberry Cheesecake

By Pastry Chef Surendra Negi

  • For the base, melt the butter, and combine it well with the crushed biscuits and icing sugar. Pat this onto the base of a lined cake tin, and bake at 180 degrees Celsius for 8 minutes
  • In a pan, heat the strawberry purée, and allow it to reduce its water content. Leave aside to cool.
  • In a large bowl, mix together the cream cheese, fresh cream, condensed milk, and strawberry purée, making sure that all ingredients are well incorporated
  • Pour the batter into the cake tin, cover with aluminium foil, and place the tin in a larger baking tray filled with water
  • Lower the temperature of the oven to 170 degrees Celsius, and bake for 20-25 minutes; your cheesecake is done when it has a firm skin, and a very slight jiggle towards the centre.
  • Allow the cheesecake to cool before demoulding
  • Garnish with strawberry compote and fresh sliced strawberries 
  • Serve chilled


For the base

  • Crushed biscuits - 50 gm
  • Unsalted Butter - 25 gm
  • Icing Sugar - 7 gm

For the batter

  • Cream Cheese - 250 gm
  • Fresh Cream - 100 ml
  • Condensed Milk - 150 gm
  • Strawberry Purée - 100 ml

To Garnish (Optional)

  • Strawberry Compote
  • Fresh Strawberries