Cheesecake

For the crust:

• 200 grams of Rich Tea biscuits(15 number)

• ¼ cup of sugar
• ½ cup melted butter

For the cheesecake filling:

• 500 grams of Kiri cream cheese

• 3/4th cup white sugar
• 85 ml of milk (a little less than half cup)
• 2 eggs
• ½ (112 ml)cup yoghurt
• ½ tablespoon vanilla extract
• 2 tablespoon cup all-purpose flour
Preheat the oven to 180 degree Celsius. Grease the cake pan
bottom and the sides really well with butter.
For Crust: In a medium sized bowl combine the biscuit, sugar,
and melted butter. Press the crumbs evenly over the bottom of
the spring form /cake pan. Cover and refrigerate while you make
the filling. Wrap the cake pan with foil properly.
For Filling: In a bowl place the cream cheese, and sugar. Beat
on medium speed until smooth (about 2 minutes), scraping down
the bowl as needed. Add the the milk and then eggs, one at a
time, beating well (about 30 seconds) after each addition. Scrape
down the sides of the bowl. Mix the yoghurt, vanilla and flour
using a wooden spoon. In case there are any lumps, sieve the
cake mix and only then pour on the refrigerated crust.

To bake first place the cake pan in a bigger pan and place it in the
oven, pour hot water into the outer pan up to halfway of the cake
pan. Bake the cake for 1 hour. Check the center of the cake with a
fork and if it comes out clean it is done. If not keep it for another
half an hour. Then keep the cake in the oven for 2 more hours.
Then chill then cake overnight and the cake is ready by the next
morning.
Strawberry Syrup:
2 cup frozen or fresh strawberry
1/4th cup sugar
1 teaspoon vanilla essence
Cut the strawberry into half .Keep aside ½ cup strawberry. Take
the remaining 1 ½ cup of strawberry, sugar and vanilla essence,
boil it together on a medium flame until the sauce thickens about
5 to 10 minutes. Then mash this up using a mixer. After this, put
the remaining ½ cup strawberry into this syrup.