Cheese Cream:
Boil milk and fresh cream with salt. As it boils add vinegar and stir. Remove from flame, mix well. If not curdled properly add more vinegar, when still on flame. Strain using strainer, make sure all water is drained. Keep the residue in a muslin cloth. Knot the cloth, can hang it to make sure all water or whey is drained off. Now blend in processor can add 1 tbsp Yoghurt, till creamy texture then remove in a tin and keep in fridge
Cheese Cake:
Dissolve gelatin in hot water, set aside. Grind biscuits and butter into powder, press firmly into springfoam pan or casserole. Put in fridge to set for atleast 30 minutes.
Beat cream cheese, icing sugar, vanilla and egg till smooth and creamy. Beat whipped cream till peaks are formed. Fold beaten cream in cheese cream mixture and add 3 tbsp gelatine in it, fold in gently. Keep in fridge
Take a small pan, add chopped strawberries, little sugar with 1/4 cup water and keep on boil.
As it thickens remove from flame can add two tablespoon red jam and mix well, keep aside.
On the edge of spring foam place sliced strawberries all round it.
Gently pour the cream mixture over the spring foam pan, spread evenly.
Let it set for 1/2 an hour in freezer.
Remove from freezer and pour the strawberry mixture on it.
Garnish with Whipped cream florets and strawberries.
Allow to set in fridge for 4-5 hours or overnight
