Shrikhand Cheesecake with Fennel and Coriander Strawberries

Name: Shrikhand Cheesecake with Fennel and Coriander Strawberries
Cuisine: British
Ingredients: 250 g (2 cups) plain flour; 180 g (1½ cups) ground almonds; 250 g (2¼ sticks) cold salted butter, diced; 250 g (1 cup) strained Greek yoghurt made from 500 g (2 cups) of yoghurt that is left to drain overnight; 250 g (1 cup) strained Greek yoghurt made from 500 g (2 cups) of yoghurt that is left to drain overnight; 100 g (⅔ cup) mascarpone cheese; 100 ml (¼ cup + 3 tbsp) double cream, whipped to soft peaks; ½ tsp ground cardamom; 250 g (1½ cups) strawberries, hulled-some sliced and some left whole (or use any other berries in season); 250 g (1½ cups) strawberries, hulled-some sliced and some left whole (or use any other berries in season); grated zest and juice of half a lime; 2 mint leaves, finely shredded; 1 tsp fennel seeds, roasted and crushed; 1 tsp coriander seeds, roasted and crushed; pinch of salt; pinch of sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

This dessert has been a classic at Cinnamon Club over the years. It’s a great example of bringing together the best of both worlds, combining rich Indian shrikhand of hung yoghurt and cardamom with a fresh chaat of strawberries, a quintessential British favourite when in season. Giving shrikhand a cheesecake treatment takes this dessert to another level.

Ingredients

Europe
United Kingdom
Cake
Dessert
Vegetarian

Ingredients

Method