Digestive Biscuits crushed: 2 cups
Melted Butter: ¼ cup
Condense Milk: 1 tin
Cream Cheese: 300gms
China Grass: 10gms
Water: ¾ cup
Grape Syrup: needed
Method of Preparation
In a bowl add crushed biscuits, butter and sugar. Mix well with hand.
Take a spring form pan, add the biscuit mix to it, and spread to the sides too. Press well with hand.
Keep this in a refrigerator for 20-30 minutes.
In ¾ cup water add the china grass and bring to boil, keep in low flame till the china grass is well dissolved. Switch off the flame when it is completely dissolved and let it cool.
Mean time in a blender or with an electric mixture mix cheese and condense milk.
When dissolved china grass is cooled add it to the cheese mix. (while mixing china grass, both the china grass temperature and the cheese mix temperature should be the same otherwise it will not set properly)
Mix well. Pour this above the biscuit mix in to the spring form pan.
Keep refrigerated to about 3-4 hours or till it sets completely.
Take out from the refrigerated and remove the cake from the spring form pan.
Slice and top it with grape syrup and grapes.
Note: You can top with canned cherry instead of grape syrup.