Orange cheesecake

One never really knows what to do on our Anniversary. Since it is a day before the younger one's birthday, it doesn't really make sense to get a cake, and yet it seems almost sacrilegious to let an opportunity to indulge the sweet tooth pass by. Last year, I made gajar halwa. This year, I whipped up an orange cheesecake.
Unfortunately, I didn't incorporate the gelatin properly the first time round, so had to do it again, which meant I didn't have time to make the top layer. Better luck next time, I guess.

6 Marie biscuits
1 tbsp butter
200gms beaten fresh cream 

100gms beaten hung curds 

2 tablespoons castor sugar
1 1/2 tsp geletin 

1 orange, with the juicy part taken out

few drops orange essence

orange food colouring (very, very little)

Method
Crush the Marie biscuits into a fine powder (use a rolling pin), add the butter, and mix well. Spread at the bottom of the serving dish (line it with oil first), pat till it is smooth, and keep in the fridge for about 20 minutes to give it time to set.
Meanwhile, mix the cream and the hung curds well, with 2 tbsp sugar, orange essence and orange food colouring.
Dissolve geletin in 1 tbsp warm water, and mix it with the cream. Add a few pieces of peeled oranges (not too many, because we don't want it to release water- just enough for a bit of texture), pour it onto the base, and put it in the fridge to set for about an hour.
Serve garnished with the rest of the orange.

Strawberry cheese cake

To say that we all like cheesecake is a bit of an understatement. We love it, we adore it, we more than adore it. But all the cheesecakes we've had have been store bought. I always knew it could be replicated at home, but never thought to do so, till I found this really easy recipe. When I actually started making it, however, I found a whole bunch of loopholes in what was supposed to be a "fool proof" recipe. So I just made the changes that common sense required. And the result was fairly good.

12 Marie biscuits
2 tbsp butter
200gms beaten fresh cream 

100gms beaten hung curds 

6 tablespoons castor sugar
1 1/2 tsp geletin 

1 1/2 cups strawberries, cut into small pieces

Method
Crush the Marie biscuits into a fine powder (use a rolling pin), add the butter, and mix well. Spread at the bottom of the serving dish (line it with oil first), pat till it is smooth, and keep in the fridge for about 20 minutes to give it time to set.
Meanwhile, mix the cream and the hung curds well, with 4 tbsp sugar.
Dissolve 1 tsp geletin in 1 tbsp warm water, and mix it with the cream. Add a few chopped strawberries, and pout it onto the base, and put it in the fridge to set for about an hour.
Heat the strawberries with a little water and 2 tbsp sugar. Lightly crush the strawberry with a spoon. Dissolve the gelatin, pour the mixture over the mixture, and leave it to set.
Serve garnished with strawberries.