Brownies and Caramel Cheesecake Trifle

We had company over for Eid this time and I decided to make this dessert as I wanted something easy but eye catching. This trifle is a decadent mix of cheesecake and brownies that is easy to make and serves a crowd. This is a rich dessert so a little goes a long way. There are three different layers at play here: Brownies, Chocolate pudding and Caramel cheesecake (no bake). You can go all out and make everything from scratch (brownies, pudding and caramel) but I had to save my sanity  (on account that I was cooking Prawn Biryani, Rara mutton, Pineapple Upside Cake and Seven Layer Bars) and decided to use the packaged stuff. Either way, this turned out great and at the end of the night we had an empty trifle bowl. 

P.S: My cousins said it tasted like the Cheesecake Factory's 30th anniversary cheesecake. Hurray!

Recipe 

Ingredients

1 Pan Brownies (9x13) Cut into 2 inch cubes

200 Grams Cream Cheese

1/2 Cup Caramel

2 Cups Heavy Whipping Cream

1 Packet Instant Chocolate Pudding (e.g. Jello or Dr. Oetkers) or 2 Cups homemade chocolate pudding

2 Cups Chilled Milk (If using homemade pudding omit this)

Method

Prepare the Layers

1. Whip the heavy cream to soft peaks and keep aside.

2. Place the chocolate pudding mix in a medium bowl and add the 2 Cups milk. Whisk and prepare according to package directions.

3. Add one cup of the whipped cream and mix to combine. Keep aside till needed.

4. In a separate bowl, place the cream cheese and beat till fluffy. Add all but two tablespoons of the caramel and mix well.

5. Add the remaining whipped cream and beat till combined. 

Assemble The Trifle

1. In a trifle bowl, add half the chocolate pudding mixture and spread evenly at the bottom. Then add half the brownies. Lastly, add half the cheesecake mix and level it. Repeat all layers.

2. Finish with a drizzle of the two tablespoon caramel.

3. Place in fridge for minimum of 2 hours. Serve Chilled.

Happy Eating!

Pinacolada Cheesecake Bars

Ola! These bars are one of my new favourite things to eat and I am so glad to share the recipe with you. The original recipe is from Not Quite Nigella and while she made it as a pie I chose to go the bar route for easier transportation and distribution. There are four layers here and each layer gives a different texture to the bar.

 

 

Even Jimbo Loves them (NOT!)

Though there are a lot of steps in the recipe the end result is sooo worth it. The pineapple and coconut taste really comes through and make it taste just like a pinacolada! So lets make some bars.

 

Recipe - From Not Quite Nigella

Ingredients
For the Base
375 Grams NICE coconut biscuits
105 Grams Unsalted Butter (Melted and Cooled)
For the Pineapple layer
530 Grams Tin of Pineapple in syrup
1/2 Cup Sugar
4 Tbsp Cornflour/Cornstarch
For the Cheesecake layer
375 ml Whipping Cream
375 ml UHT Coconut Cream
375 Grams Cream Cheese
6 Egg Yolks
3/4 Cup Castor Sugar
2 Teaspoon Vanilla Essence
For the Topping
100 ml Whipping cream
100 ml UHT Coconut Cream
Additional Tinned pineapple
Sweetened Shredded Coconut

Make The Base

1. Line a 9x13 Rectangular dish with foil. Grease the foil with butter. Pre Heat oven to 350 degrees Fahrenheit/180 Degree Celsius.

2. Crush the biscuits to a fine powder either in a food processor or in a bag with a rolling pin. Transfer to a bowl.

3. Add the melted butter and mix well.

4. Press the mixture on the prepared dish and bake for 10 minutes. Cool Completely.

Make The Pineapple Layer

1. Blend the pineapple with juice to get a smooth paste. Add to medium saucepan and place on medium heat.

2. Add the sugar and simmer for 5 - 10 minutes.

3. Dissolve the Cornflour in a little water and add to the pineapple. Stir quickly until thickened. Cool completely.

Make The Cheesecake Layer

1. Whip the cream to soft peaks. Keep aside.

2. In a separate large bowl beat the cream cheese till smooth. Add the sugar, eggs, coconut cream and vanilla. Whip for 2 minutes.

3.. Add the Whipped cream and beat till the mixture is smooth and voluminous.

Assemble The Bars

1. Spread the cooled pineapple mixture onto the base.

2. Slowly pour the cream mixture on top.

3. Bake for 50 - 60 minutes until the center is no longer liquid. There will be a slight wobble and it will still look liquid but it is done when the top is starting to brown. It will also firm up once it is cooling. If the top is browning too much cover it with a foil.

4. Remove from oven, place on a cooling rack to cool. Cool completely, cover with foil and place in fridge overnight.

Make The Topping and Garnish

1. The next day, whip both the creams together to soft peaks. Cut the cheesecake into required size pieces (I only cut one way and then cut the other way while serving depending on the size of the piece the person wanted).

2. Spread the cream on top, add the pineapple pieces and garnish with coconut.

3. Keep refrigerated. Serve chilled.

Happy Eating!!

Cheesecake Bars

Cheesecake is one of my favourite desserts but sometimes you just want to eat it and not wait one full day for the cheesecake to bake and cool. These cheesecake bars are super easy to make and needs only an hours chilling in the fridge. I served them with a simple strawberry sauce made by macerating strawberries in sugar and mashing with a fork. They can be served plain or along with a variety of toppings and sauces like blueberry sauce, chocolate sauce, crushed Oreos, caramel etc.

The original recipe calls for a 9X13 pan but I made them in a slightly smaller pan to get thicker slices.

 

Recipe Source - Given as is from Joy of Baking

Ingredients

For the Crust

2 Cups Crushed Digestive Biscuits
113 Grams Unsalted Butter, Melted
For the Filling
454 Grams Cream Cheese (At room temperature)
1/2 Cup Granulated White Sugar
1 Tbsp Fresh Lemon Juice
1 Tsp Lemon zest
2 Large Eggs
1 Tsp Vanilla Essence

 

Method

1. Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 13 x 2 inch (23 x 33 x 5 cm) baking pan that has been lined with aluminium foil across the bottom and up two opposite sides of the pan. Lightly butter or spray the foil with a non-stick cooking spray.
2. In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press mixture evenly over the bottom of the prepared pan. Bake in preheated oven for 10 minutes. Set aside to cool.Increase the oven temperature to 350 degrees F (180 degrees C).
3. In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
4. Add the sugar, lemon juice, lemon zest, and vanilla extract and beat until smooth. 
5. Add the eggs, one at a time, beating until incorporated. Scrape down the sides of the bowl, as needed. 
6. Pour the cheesecake filling over the graham cracker base and bake for about 18 - 20 minutes or until the cheesecake batter is just set.
7. Remove from oven and place on a wire rack to cool. Cover and place in the refrigerator for several hours to make the squares easier to cut. To cut into squares - place on a cutting board, remove the foil, and with a sharp knife, cut into 2 inch squares. Have a damp cloth on hand to wipe the knife between cuts. Garnish with fresh berries, if desired. Store leftovers in the refrigerator.

Happy Eating!!

Brownie Mosaic Cheesecake

 

This year Latif wanted me to make Brownies for his birthday, to which my reaction was Meh.. I mean, I do love a good brownie, but when its for your birthday I want to make something that is spectacular. So I started hunting for a dessert that would incorporate brownies and hit two birds with one stone. This Brownie Mosaic Cheesecake hits the spot in all the right places. It is rich, creamy and truly spectacular. Oh and I also added a salted caramel drizzle just for kicks.

 

Even though there are four parts to this cheesecake it all comes together fairly easily.  I made the brownies one night before and chilled them in the fridge for easier cutting. The brownie recipe makes a lot so I would suggest to make just half the recipe (unless you want extra for snacking or some other recipe).
 

 

 

I did double the crust for my cheesecake but found it a bit overwhelming. With the brownies and the ganache already so rich, the Oreo crust was a bit too much for me and some of the tasters (Latif loved it as is). Next time I would try plain chocolate wafers, or just use the original quantity.

 

I also completely screwed up while making the ganache. Instead of melting the butter and cream I melted the butter with the chocolate. I still ploughed on and added warm cream to the mixture and it turned out beautifully. So you don't really need to go through a food processor and can make the ganache the old fashioned way.

Recipe Source - Given as is from Smitten Kitchen with some changes of my own.

Ingredients

For the Brownies
113 Grams Dark Chocolate (I used 70%)
 170 Gms Unsalted Butter
1 3/4 Cups Sugar
3 Eggs
1 Tsp Vanilla Essence
1/2 Tsp Salt
1 Cup All Purpose Flour

1. Preheat oven to 175 Degrees C (350°F). Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

2. Microwave chocolate and butter in large microwaveable bowl on high for 2 minutes, or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.

3. Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles.

4. Cool brownies, then cut them into 3/4- to 1-inch squares for use in the cheesecake. You will need only 2 Cups for the cheesecake. Add cubes to cake batter as directed below.

For The Crumb Crust
141 Grams Oreo Cookies or Chocolate Wafers (Finely Ground)
5 Tbsp Unsalted Butter (Melted)
1/3 Cup Castor Sugar (I used granulated and I could feel the sugar in my mouth even after baking)
1/8 Tsp Salt

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

For the Cheesecake
680 Grams (or 24 ounce) Cream Cheese (Softened)
4 Large Eggs
1 Tsp Vanilla Essence
1 Cup Sugar
2 Cups Brownie Cubes (from recipe above)

1. Make crumb crust as directed above for 24-centimeter cheesecake. Preheat oven to 350°F.

2. Make filling and bake cake: Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

3. Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan.(Very important - I used a cookie sheet with sides - a lot of the butter from the crust seeped out on the pan)

4. Bake in middle of oven for 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.

5. When completely cool, top with following glaze.

For The Ganache Glaze
85 Gms (3 ounces) Semisweet chocolate, broken up, or 1/2 cup chocolate morsels
57 Gms (2 ounces) Unsalted Butter
1/4 Cup Heavy Cream
1/2 Tsp Vanilla Essence
4 Tbsp Icing Sugar.

1. Place the chocolate in a medium bowl. Heat the cream and butter to simmer and pour over the chocolate.

2. Let it stand for 1 minute, then stir well till chocolate is completely melted.

3. Add the sugar and vanilla and stir until smooth. Spread over cheesecake while ganache is still warm. Chill cheesecake in fridge for at least 2 hours or until ready to serve.

 

Happy Eating!!

Daring Bakers Nov 2012 - Chocolate Cheesecake Bars

These cheesecake bars are the result of a kitchen disaster. It all started out with Peta of Peta Eats challenging us to make a celebration cookie, square or bar for this months Daring Bakers challenge. She provided us with 12 recipes and I chose the Chocolate and Caramel Turtle Bars as they looked really yum.

Unfortunately for me, I didn't cook my caramel layer for the bars properly and all I had in the end was a big buttery mess. I didn't want to throw all those good ingredients so I reached out to Peta asking her how I could re purpose my failed bars. She gave me the brilliant idea to crush them up and use as a cheesecake base. I took this idea and made a two layer cheesecake bar. The bottom layer is nutty, chocolatey and dark while the top layer is smooth, sweet and silky. What a fabulous result!

Recipe Source - Adapted from Peta of Peta Eats and Annie's Eats

Ingredients
For The Crust (My crust was the failed turtle bar but I have given a recipe below to imitate the flavour)
1 Cup Pecans or Walnuts
2 Cups Crushed Digestive Biscuits or Graham Crackers
100 Gms Dark Chocolate
1 Cup Brown Sugar
1/2 Cup Melted Butter

For The Cheesecake Layer
8 Oz Cream Cheese (At room temperature)
4 Tbsp Sugar
4 Tbsp Plain Yogurt or Sour Cream
1 Large Egg
1/2 Tsp Vanilla Essence
A pinch of salt

1. Preheat the oven to 325 Degree F (162 Degree C). Line a 9 X 3 inch rectangle pan or 8 X 8 inch square pan with foil overhanging from the sides.

Make The Crust

1. Place the nuts in the bowl of a food processor and pulse until the nuts until finely chopped. Add the biscuit crumbs, chocolate and sugar and process till the chocolate is broken into smaller bits. Add the butter and pulse till combined.

2. Transfer the mixture to the prepared pan and spread evenly. Bake for 10 minutes. Remove from oven and set aside. Leave the oven on at the same temperature.

Make The Filling

1. In the bowl of an electric mixer fitted with paddle attachment, add the cream cheese and beat on medium high for 2 minutes till smooth.

2. Add the sugar and beat till well combined.

3. Add the yogurt/sour cream, vanilla and salt. Beat till combined.

4. Beat in the egg till well combined.

Assemble and Bake

1. Pour the cheesecake batter on the crust and level with an offset spatula.

2. Place in the middle rack of the oven and bake for 30 - 35 minutes till the edges are browned and the center is slightly wobbly.

3. Remove from oven and cool completely on a wire rack. Cover with plastic wrap and place in fridge for 3 hours. Cut into bars and serve. Store covered in fridge.

Happy Eating!

Strawberry Tiramisu or Charlotte or Whatever!!

I am not sure what to call this dessert. It is called a Tiramisu but the only similarity the two have is that they are layered. It looks like a Charlotte Ruse from the outside but that's again where the similarity ends. But as they say, Whats in a name? right? The important thing is that it tastes amazing and is very easy to make.

We had company on the weekend and I wanted to make an elaborate dessert as I never get to make it for the two of us. I had some frozen strawberries in the freezer and wanted to use them up. This recipe caught my eye on the Kraft website and it had fab reviews. I did make a few changes as I couldn't find all the ingredients (like Cool Whip, which I had seen a thousand times in the store, but when I went to buy it they had removed it from the shelves!!! Grrr) and I must say that Stabilized Whipped cream is a good substitute for Cool Whip.

Recipe Source - Adapted from the Kraft Website

Ingredients - This is a great dessert for a crowd

2 Packages (200 gms each) Ladyfinger biscuits (Saviordi)

500 Gms Fresh or Frozen Strawberries

3 Tbsp Castor Sugar

200 Gms Philadelphia Cream Cheese (I used light)

2 Packets (3.4 oz - 4 serving) Jell-o Instant Pudding - I used Cheesecake flavor as that is all that was available on the shelves, the original recipe called for vanilla flavor.

3 1/2 Cups Cold Milk

For The Stabilized Whipped Cream (You can use 3 Cups Cool whip instead)

1 1/2 Cups Heavy Cream (Chilled)

1 1/2 Tsp Gelatin

1 1/2 Tbsp Cold Water

2 Drops Red gel Food colouring

Prepare the Strawberries

Place the strawberries on a plate and sprinkle with caster sugar to release juices and sweeten them. Drain the liquid before using. 

Prepare the Stabilized Whipped Cream (You can use 3 Cups of Cool Whip instead)

1. Place the cold water in a small microwave bowl and sprinkle the gelatin on it. Wait till the gelatin absorbs all the water.

2. Heat the gelatin in the microwave for 15 seconds till it melts ( you can also do this on the stove top in a saucepan).

3. Place the cream in the bowl of your stand mixer and whip to soft peaks. Add the gelatin (if it has started to set heat in again), sugar and red colour. Whip till you get stiff peaks.

Prepare the Pudding Mixture

1. Beat cream cheese in large bowl with mixer until creamy.

2. Gradually beat in milk,  add dry pudding mixes; beat on low speed 1 min. or until well blended.

Assemble The Dessert

1. Trim 25 biscuits to the height of your springform pan (10 inches). Line them all along the sides and use the trimmings on the bottom to help them stand. Fill the bottom completely with the ladyfingers.

2. Add half the pudding mixture and whipped cream. Cover with the strawberries (do not use the liquid).

3. Repeat with a layer of ladyfingers and remaining pudding and whipped cream.

4. Cover with plastic wrap and refrigerate overnight.

To Serve

Remove plastic wrap and run a knife around the sides of the pan to ensure the ladyfingers are not stuck to it.

Gently open the sprinform latch and remove the mould. Tie a ribbon around the sides and decorate the top with additional berries, grated chocolate or whipped cream.

Happy Eating!!

Mango Cheesecake

Mmmmm, Cheesecake! Creamy, tangy and sinfully delicious. I really like fruit cheesecakes more than any other flavours mostly because they are lighter (can a cheesecake be called light??) and give a subtle yet refreshing fruity taste. One of the treats on my sisters' list was this cheesecake and I was all geared up to make it since I rarely get a chance to bake cheesecakes. A big cheesecake sitting in my fridge is a big danger sign for me! After making the Oreo Cheesecake and the Brown Sugar-Apple Cheesecake, I was all geared up to try a new flavor and decided to try a mango version.

As you know I am from India, the land that is home to hundreds of varieties of the best mangoes you can get anywhere. Come summer and the markets are flooded with mangoes like the Alphonso, langda, totapuri, gutli, badami etc. Every variety has a distinct flavor and smell. Ripening mangoes smell heavenly and if you have a tree in the backyard you are done for. It is so much fun to go and pluck the unripe mango from the tree and store it in the rice bin till it is ready to eat. What is not fun is having to share one mango among five people!

Even though I am not a big fan of the fruit, I love everything made from it like pickles, chutneys, curry, ice cream and aam ras (slurp!)

I used canned mango pulp in this recipe rather than fresh ones as most of the reviewers suggested it. I also cut down the sugar and I think this amount was perfect.

Recipe Source - Adapted from Bon Appetit via Epicurious

Ingredients - Makes One 9 Inch Cheesecake

For the Crust

1 1/2 Cups Crushed Digestive Biscuits (Or Graham Cracker Crumbs)
1/4 Cup Sugar
6 Tbsp (3/4 stick) Unsalted Butter (Melted)

For The Filling
2 Cups Canned Mango Pulp**
680 Gms Cream Cheese 
1 Cup Sugar
2 Tsp Vanilla Essence
4 Large Eggs

1. Preheat oven to 165 Degree C (325 Degree F). Lightly butter a 9-inch-diameter springform pan with 2 3/4-inch-high sides. Mix the biscuit crumbs and sugar in a bowl. Add in the melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. I use the bottom of a measuring cup to press and evenly distribute the crumbs to get an even crust. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.

2. Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add 2 cups mango puree and beat until well blended. Beat at low speed and only till the ingredients are combined. Pour filling over crust in pan. I used a little extra pulp to create a swirled look on the top. But my cheesecake cracked and the pretty swirls were lost! :(

3. Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes. Remove and cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve.

 
* Tip - To powder the biscuits easily, place the biscuits in a large Ziploc bag and seal tight. Roll a rolling pin over the plastic to powder till fine.
** - The original recipe calls for fresh mangoes. If you have fresh mangoes follow the recipe on Epicurious.
 
Happy Eating!!

Brown Sugar-Apple Cheesecake

Do you know that my favorite fruit is the humble apple. Not many people may call this their favorite fruit (the honor going to mangoes, strawberries or other such fruits) but I get my enjoyment out of a crisp, sweet apple. However, if there is one thing I can’t eat it is a green apple which I find a bit too tart for my taste. So when I found a few green apples lying in the fruit basket (courtesy hubby) I didn’t know what to do with them. I quickly shot a mail to Michelle from Brown Eyed Baker and asked for some recipe suggestions. I got a prompt reply and true to her helpful nature she suggested three desserts and after checking all of them on her blog I decided to go the cheesecake route. Now I have only ever baked a cheesecake once before so the water bath method was a bit intimidating to me. Moreover, my spring form pan is a bit lose and I was sure that all the water would seep in and spoil the cake. So I checked with her and decided to bake it without the water bath and got perfect results. The verdict? This cheesecake is to die for!! If you love apples like I do you will fall head over heels for this. It’s creamy, not too sweet and the brown sugar coated apples in the middle are truly divine. Now stop reading and go make this!

Recipe Source – Brown Eyed Baker (Originally by Dorie Greenspan “Baking: From My Home to Yours”)

Ingredients (Below is the recipe how I made it, for the original recipe check here)

For the Crust

2 Cups Powdered Digestive Biscuits

2 Tbsp Light Brown Sugar

1/2 Tsp Ground Cinnamon

1/2 stick (4 Tbsp / 50 Gms) Unsalted Butter, Melted

For the Apples

1/2 Stick (4 tbsp / 50 Gms) Unsalted Butter

4 large Granny Smith Apples (Peeled, Cored and Cut Into 16 Slices)

2 Tbsp (Packed) Light Brown Sugar

1 Tsp Ground Cinnamon

For the Filling

680 Gms Cream Cheese, At Room Temperature

3/4 Cup (Packed) Light Brown Sugar

6 Tbsp Sugar

3 Tbsp Apple Juice

2 Tsp Pure Vanilla Extract

2 Tsp Ground Cinnamon

3 Large Eggs

3/4 Cup Sour Cream

1/3 Cup Heavy Cream

To Make the Crust:

Butter the bottom and sides of a 9-inch springform pan.

Put the powdered digestive biscuits in a food processor and pulse in the sugar and cinnamon. Pour in the melted butter and pulse until the crumbs are moistened. Turn the crumbs into the springform pan and, using the bottom of a measuring cup, firmly press them evenly over the bottom and up the sides of the pan as far as they’ll go. Put the pan in the freezer while you preheat the oven. (The crust can be covered and frozen for up to 2 months.)

Center a rack in the oven and preheat the oven to 180 degrees C (350 degrees F).

Remove the pan from the freezer and wrap the bottom tightly in aluminum foil, going up the sides. Place the pan on a baking sheet and bake for 10 minutes, or until the crust is set and lightly browned. Transfer to a rack to cool while you make the apples and the filling. Leave the oven at 180 degrees C (350 degrees F).

To Make the Apples:

Melt 2 tablespoons of the butter in a large nonstick pan over medium-high heat. When the foam subsides, toss in half of the apple slices and cook, turning once, until they are golden brown, about 3 minutes. Sprinkle the apples with 1 tablespoon of the sugar and cook them, turning, just until coated, another minute or so. Scrape the apples onto a plate, wipe out the pan and repeat with the remaining apples. Sprinkle the cinnamon on the apples and let them cool while you make the filling.

To Make the Filling:

In the bowl of a stand mixer, beat the cream cheese on medium speed, scraping down the bowl often, for about 4 minutes, or until it is velvety smooth. Add the sugars and beat for another 2 minutes. Beat in the apple juice, vanilla, and cinnamon. Reduce the speed to low and beat in the eggs one by one, beating for 1 minute after each egg goes in. Finally, beat in the sour cream and heavy cream, beating just until the batter is smooth.

Pour about one third of the batter into the baked crust. Arrange the apples in an even layer in the pan. Cover with the remaining batter and, if needed, jiggle the pan to even the top. Place the springform pan on the middle rack of the oven and bake the cheesecake for 2 hours and 5 - 10 minutes, covering the cake loosely with a foil tent at the 45-minute mark. The cake will rise evenly and crack around the edges, and it should be fully set except, possibly, in the very center–if the center shimmies, that’s just fine. Gently transfer the cake, still in the pan, to a cooling rack and let it cool to room temperature, then refrigerate it for at least 6 hours; overnight would be better.

Run a blunt knife around the edges of the pan to loosen the crust, open the pan’s latch and release and remove the sides.

Happy Eating!!

Oreo Cheesecake With Ganache Topping

Hurrah!! My first attempt at a cheesecake was a great success!! I made an Oreo Cheesecake from BrownEyedBaker and it came out amazing and couldn't have been easier to make. We had a dinner party last night and this dessert was definitely the star of the evening.

I added a chocolate ganache topping to it as I wanted to have a more chocolaty taste and I am glad I did as the chocolate gave the whole thing a great flavor. Now that my fear of baking a cheesecake is over I am all up for trying out new flavors and combinations.

The recipe said to remove the cheesecake when the center is still jiggly and I was not sure if it was done or not so I returned it to the oven. This caused it to overcook a little bit more and the top cracked, so next time I know exactly when to remove it. Another change I would make is to thicken the crust as I felt it was a bit on the thin side.

Recipe - Adapted from Brown Eyed Baker

Ingredients

1 Cup Crushed OREO Cookies (About 12 Cookies)
3 Packages Philadelphia Cream Cheese (300 Gms Each)
1 Cup Sugar
1 Tsp Vanilla
4 Eggs
20 OREO Cookies (Quartered)
1/2 Cup Heavy Cream
1/2 Cup Semi Sweet Chocolate (Chopped) or Chocolate Chips

1. PREHEAT oven to 150 degrees C (300 degrees F). Grease a 9 inch springform pan lightly with butter. Press the crushed cookies onto bottom and smooth out evenly with the bottom of a measuring cup. Bake for 10 minutes.
2. BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in quartered cookies. Pour over crust.
3. BAKE 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. .
4. Make the ganache after the cheesecake has cooled in the fridge and before serving. Place the chopped chocolate in a small bowl. Bring the heavy cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let sit for 1-2 minutes and then stir with a whisk or rubber spatula until smooth. Pour the ganache on the top of the cooled cheesecake and, using an offset spatula, spread evenly over the top of the cheesecake. Return to the refrigerator to set the ganache, about 20 minutes.

Happy Eating!!

No Bake Strawberry Cheesecake

I love eating cheesecake but until now have not explored the territory of making cheesecakes that are made with eggs and baked. The whole process looks very scary to me and requires a lot of effort (I guess) But when I got this recipe from my sister (the eldest one who is an expert in baking) I was so happy that there is no baking involved!! Also, this recipe does not use cream cheese which is the standard ingredient for all cheesecakes but requires panee that is home made. It is very easy and gives you a smooth, fruity and creamy dessert. You can use any fruit but I like it the best with the strawberries.

Recipe Source – My Darling Sister!

Ingredients

1 Liter Milk
2 Cups Whipped Cream
1 Envelope Clear Unflavored Gelatin
1 Cup Strawberry Puree Or Mango Pulp
2 Cup Crushed Digestive Biscuits
4 Tbsp (1/2 Stick or 50 Gms) Unsalted Butter
1/2 Cup Castor Sugar (Or More As Required)
Vinegar or Lemon Concentrate (For Curdling The Milk)

First we need to make the paneer that we will use in this cheesecake. Making paneer at home is very simple. To make the paneer, heat the milk in a pot and bring to a boil. Add the vinegar and keep stirring till the milk curdles. Keep stirring the liquid till the cheese and water are well separated. Place a muslin cloth over a dish and strain the cheese draining the water away. Squeeze out all the excess water and cool the paneer. No need to shape it.

To make the bottom crust, take the crushed digestives and mix enough butter to form crumbs. Press the crumbs in the bottom of 9 inch spring foam (if you don't have a springfoam use any glass rectangle dish or cake pan. But place aluminium foil first at the bottom before making the crust. The foil must come up on all sides and hang on the sides. These sides will serve as handles to pull out the cheesecake after it is set from the dish) and place in the fridge to harden.

Place the paneer in a stand mixer or a blender and beat till smooth. Add the fruit puree and sugar and mix well. Remove into a large bowl and add the whipped cream, mixing gently till combined. Taste the sweetness and if required add more sugar. Dissolve the gelatin in warm water and stir it well in the mixture and pour it over the crust. Smoothen the cream evenly with a spatula, cover with plastic wrap and refrigerate for 12 hours till set. Garnish with fruit pieces and serve cold. Before removing the springfoam sides, run a knife all around the edges to loosen the cake from the sides.

Happy Eating!