CARAMEL ‘N’CHOCOLATE NO BAKE CHEESECAKE


Caramel and chocolate is a ‘wow’ combination in desserts.Whether it is a cake,pudding,

or ice-cream or any sweet,this combination is to drool for.Hope you all agree with me …

Anyway,let me get into the recipe now .The crust is the basic digestive biscuit crust.You can

opt for mixed nuts crust,or any biscuits of your choice.This cheesecake is caramel

based ,made with brown sugar.The topping is a gelatine based chocolate.

INGREDIENTS

For the crust

1 cup digestive biscuits

25 gm butter

2 tblsp.sugar (brown or white)

Mix all the ingredients in a processor,and press on a spring form pan or pie dish evenly.Cover

and put into the fridge till you prepare the filling.

Option -You can bake this crust for 15 minutes,if you like.

For the filling

200gm cream cheese or cottage cheese (room temperature)

100 gm brown sugar

1 sachet gelatine (4 tsps)

1/4 cup water

1/2 cup thick warm milk

1/2 tsp vanilla/ caramel essence

1 cup cream ( lightly whipped)

3 egg yolks

3 egg whites

Method

Soak the gelatine in 1/4 cup water .Allow it to bloom.

Beat egg yolks and the sugar,and milk and cook on a low flame till slightly thick.

Melt the gelatine over a cup of boiling water,and pour the gelatine into the egg yolk

mixture,and heat till gelatine melts on a low flame.

Beat the cream cheese till it’s creamy .

Mix in the whipped cream,and the egg yolk mixture.

Beat egg whites stiff and to cream cheese mixture.

Pour into prepared crust and chill in fridge till set

For the topping

100 gm dark /milk chocolate

2 tsp gelatine

1/4 cup hot water

1/4 cup cream

Heat cream and chocolate in a Bain Marie (double boiler).

Mix gelatine in hot water till no granules are seen.

Mix into the chocolate mix,and mix well.

When well blended pour over set cheese cake and chill.

Decorate with nuts or chocolate.

Note: Always cover the cheesecake pan bottom with a cling film or foil to avoid liquid seeping out.

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BAKED APRICOT CHEESECAKE PIE


Apricots is a good source of Vitamin A,and a treasure for antioxidants.Rich in fibre,good for

your heart,bones and eyes.As it has essential heart health nutrients,it is considered as a

superfood.I have used dry apricots in this recipe.You can used fresh apricots and stew ,or

use canned apricots too.

Let’s get into the recipe now..

INGREDIENTS

For the crust / base

1+1/4 cup flour

75 gm butter

1/4 cup sugar

1/2 cup ground almond flour.

1 egg yolk

a pinch of salt

1/4 cup apricot purée (5-6 apricots boiled with a little sugar or honey and puréed)/jam

Method

Knead or process all the ingredients together to just hold as a dough together,and don’t knead

too much.If it is too dry add 1-2 tblsp of ice water .Wrap it in polythene or foil and keep in the

fridge for minimum 15 minutes.Roll out onto the greased pie dish,or just press on using the

back of a glass or a spatula neat and even .Prick the base with a fork and bake for 10 minutes

(180 degrees).

For the filling

250gm cream cheese /home made paneer

2 eggs

1 egg yolk

1 tblsp.cornflour

3/4 cup sugar

1 cup chopped apricots

1/4 cup apricot purée (5-6 apricots boiled with a little sugar or honey and puréed) or apricot

jam

Method

Beat the cheese till soft.Add sugar and eggs and beat well.Add cornflour and beat again for a

few seconds .

Spread the jam on the baked pie crust and pour the beaten batter.Add the chopped apricots

and bake in a moderate oven for 40-45 minutes (180 degrees).

Serve with fresh cream or yoghurt.

BAKED BANANA CHEESE CAKE


Baked banana cheese cake is a lovely dessert for banana lovers.I have not added any topping

but you could add any type of topping to it ,to match the banana taste.Toppings like caramel

syrup,chocolate syrup, orange/lemon syrup or ganache are really good.You could also serve it

with ice-cream or fresh cream .The same banana filling (excluding cheese cake ing.)can be

used to make banana sponge cake,with fresh cream or chocolate,or caramel icings.

So now for the recipe.

INGREDIENTS

For the banana filling

4 tblsp.sugar

4 tblsp rum/sherry/brandy

4 tblsp.orange juice

4-5 bananas (not tooo ripe)

Heat the sugar,sherry,orange juice .Add bananas and cook for 5 minutes and use as filling in

desserts

For the cheese cake ingredients

100 gm butter

150 gm cream cheese or homemade cottage cheese.

1 tblsp.grated orange /lemon rind

1/4 cup cream

3-4 eggs depending on the size.

75 gm sugar

100 gm flour

1 tsp.baking powder

juice of 1 orange/lemon

1/2 tsp vanilla

Method

Beat butter and sugar together till creamy.Add cheese,juice,rind and beat.Add egg one at a time

and beat well.Fold in flour,baking powder,and cream and mix well.

For the base.

1 cup digestive biscuits or any chocolate cookies crumbled .Mix in with 2 tblsp. butter and

press on the prepared spring form pan,to form a smooth layer.

Pour half of the prepared cream cheese mixture on the prepared base.Add the banana filling

and pour the remaining mixture on the top.Dark chocolate chips could be added on top to get a

marbled look,and enhanced taste.Serve after refridgeration or warm.It’s all in the individuals

taste.

(Photo taken with the leftover last piece .)

 

 

 

 

APPLE CHEESE CAKE (no cheese)


Apple cheese cake with no cheese ..?Interesting isn’t it? I found this recipe book(nearly in

tatters) with old fashioned recipes ( maybe in the years 50-60 ).I wanted to try it because it

was simple and easy with less ingredients.As i believe in the art of sharing, and i don’t

believe in preserving ideas,recipes and hints i’m thrilled to share this simple healthy and

tasty recipe.(i had to do the conversion as it was all in lbs.(pounds and ounces).Don’t

worry i’m good at it!

For the recipe

INGREDIENTS

200 gm apples peeled cored and chopped

150 gm butter

100 gm sugar (brown or white(please use organic or sulphur free)

juice  of 2 lemons

grated rind of 2 lemons

4 eggs.

METHOD.

Cook the apples in a little water till soft enough to puree roughly.

Remove from fire and puree  the cooked apples.Add butter and sugar to the puree

and keep it on fire again.Cook till the sugar melts.Allow to cool.

Beat the eggs.Add the puree gradually and beat till its well mixed.

Pour into ramekins or any baking tray you prefer and bake in a moderate oven (180

degrees) for 30-35 minutes or until you see golden brown tops.

Can be served warm or cold with cream ,and grated chocolate.

We had it plain and it was lovely…tasted like cheesecake.!

Note :Place baking tray with little water in it.

Japanese cheese cake(cottage cheese version)


My version of  this cake made with cottage cheese or paneer turned out to be an awesome

dessert.

The authentic recipe is made with cream cheese. I substituted this with paneer or cottage

cheese.I searched the web for the cottage cheese version,but didn’t find any .As i love to

make new recipes ,and try out twists,i  went ahead ..( waiving all fears of a grainy

mix.).and  succeeded too.The fact is ,the taste and texture was awesome..and i love to

share this with you all.

Looking forward to your  valuable  comments !

Ingredients

200 gms.cottage cheese or paneer (room temperature)

50 ml /1/2 cup curd or yoghurt.

1 heaped cup fine sugar(100-125 gm)

6 egg yolks

6 egg whites

1/4 tsp.white vinegar /lime juice

1 cup milk

1 tblsp.lemon juice

2 oz flour (1/2 cup)

1 oz.cornflour(1/4 cup)

50 gm.unsalted butter

a pinch of salt

Method

Blend the cheese,curd and milk together well.(if it’s lightly crumbled at this stage,don’t mind it).

Melt the butter and the paneer mixture ,over a double boiler.Once the butter is

melted,remove from heat.

Lightly beat the egg yolks,and lemon juice,and mix into the paneer mixture(after it is

lightly cool),with the flours.

Blend all these together again in a food processor or mixie for 2-3 minutes.At this stage

you will see the paneer blended well.

Transfer this to a bowl.

Beat egg whites to a light stiff froth(not too stiff),with vinegar.Add sugar gradually.When you see the soft stiff peak forming stop the beater immediately.

Fold in the egg whites gradually into the paneer mixture.

Pour into a greased tin (8-10 inches)lined with butter paper at the sides if using a small

tin.I buttered only the base of the tin.Immerse in a bigger tray 1/2 filled with hot water.

You could use a spring form pan.As the cake has to be baked immersed in a hot water bath

you have to make sure you cover the bottom well with aluminium foil to avoid seepage.

Bake at 160 degrees-155 degrees preheated oven for 1hour and 10 minutes.

Leave the oven door open with the cake inside for another hour.(To prevent the cake from sinking)

Refridgerate  for minimum three hours.

This is awesome,served plain.