Amrita Raichand : Chef & Beyond's video: Valentine s Day Special Dessert Almond Crust Cheesecake With Strawberry Compote Recipe By Amrita

Cakes are part of every celebration, this Valentine's Day add sweetness to your partner's life with this yummy Homemade Almond Crust Cheesecake. Learn how to bake Almond Crust Cheesecake with Strawberry Compote by your favourite Chef Amrita Raichand. Do try making this amazing Valentine's Day Special Dessert at home and let us know how it was in the comments below. Subscribe to Being Amrita: http://www.youtube.com/channel/UCsmpRzS2bqtQhU2VXGadr_g?sub_confirmation=1 Follow Me on Social Media: https://twitter.com/amritaraichand https://www.facebook.com/amritaraichand/ https://www.instagram.com/amritaraichand Also SUBSCRIBE to India Food Network - http://bit.ly/SubscribeToIndiaFoodNetwork Follow Us on Social Media :- Facebook: https://www.fb.com/indiafoodnetwork Twitter: https://twitter.com/IFN ❤ Instagram: https://www.instagram.com/indiafoodnetwork/ IFN Website: http://indiafoodnetwork.in/ Ingredients: For Almond Crust ½ cup Almond Flour 6-7 Digestive biscuit (crumbed) 5 - 6 Tbsp Butter (melted) For Strawberry Compote 1/2 cup Strawberries 2 tbsp Castor Sugar 2 tbsp Water Method For Almond Crust. In a bowl, take biscuit crumb, almond flour and mix well together, then add melted butter to it. Combine the mixture, transfer it to the cheese cake mould and wrap the aluminium foil around the edges of the mould. Press the crust evenly from all the sides, refrigerate it and remove at the time of pouring the cheesecake batter. For Strawberry Compote. In a saucepan, pour water and melt the sugar along with it. Then add the strawberries and mix well together and cook till it gets thick syrup consistency. For Cheesecake Using an electric beater, in a bowl beat the cream cheese and sugar until smooth, for 2-3 minutes. Then add egg and vanilla extract in it and blend on medium speed till batter is completely mixed. Pour the batter in the prepared almond crust. Now take a baking tray place it on the oven rack, keep the cheesecake mould in the center and pour water in the baking tray for the water bath. Bake the cheesecake for 20 minutes or till it bakes in the center. After baking remove it on a cooling rack and cool it completely on room temperature. Refrigerate it for 3-4 hours. Pour the strawberry compote right before serving.