Cooking with Lounge | For the love of cheesecake

Cooking with Lounge | For the love of cheesecake

Chef Nishant Choubey of Cibo, Hotel Janpath, makes a Valentine’s Day special strawberry cheesecake

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(Serves 2)

For the crust

5 digestive biscuits

3 tbsp butter

For the filling

500g double cream

150g castor sugar

100g Philadelphia cheese

50g mascarpone cheese

20g gelatin

10ml water

For the glaze

100g fresh strawberry, mashed

100g castor sugar

100ml water

For garnishing

A couple of 24k gold foil leaves

Mint leaves


For the crust

Crush the digestive biscuits in a bowl. Add butter and mix well. Take a mould and press biscuit mixture to form a base.

For the filling

Mix the gelatin with water and heat it in the microwave for less than a minute so that the gelatin melts. Take the double cream in a bowl, add castor sugar and beat till it gets soft. Add the Philadelphia and mascarpone cheese. Add the gelatin to the cream-cheese mixture to give it some binding. Pour this mixture over the biscuit base and keep in the fridge to cool.

For the glaze

Take the mashed strawberries, sugar and water in a saucepan, and cook over a flame. Keep stirring till it gets a sauce-like consistency. Cool in the refrigerator and then blitz to form a purée.

Spread the glaze over the cheesecake. Garnish with the 24k gold foil leaves and add a touch of green with mint leaves. Serve chilled.

A meal per person at Cibo, Hotel Janpath, New Delhi, costs 1,200 plus taxes. The Valentine’s Day special package costs 1,500 per person, inclusive of drinks.