Strawberry Cheesecake

So it is my desserts phase.. And I experimented making a strawberry cheesecake.

In restaurants and cake shops, it looked & tasted so delicious! I always thought it would be so complicated to make..

I went through a number of recipes online and made my version of this cheesecake. 

It is very easy, yummy and everyone will love you for making it!

This cake hardly took a day to finish. My cousin loved it.. so did my neighbours.. My sister was kinda mad at me because at the end of the day only 2 pieces were left out of which I had one.. hehe.. I promised her to make an entire cake soon!

I have used a lot of ready-made ingredients in this. 

But I am planning to make it from scratch the next time I make it. Ill update this recipe accordingly.

Unlike normal cakes, where we demould by turning it upside down, Cheesecakes cannot be demoulded. For this recipe you need a springform cake tin (6"). I got mine from Arife, Mumbai. Its available accross all  Arife stores.  This will help you cut into pieces as seen outside. 

Alternatively, you can make this in ramekins, dessert glasses or bowls. Just that you cannot demould.

I don't think that is really a problem. In fact you could use this in parties or while hosting dinners. It looks elegant and serves the purpose of many servings too. 

Cutting may get messy!

So here it is then:

Preparation Time: 30 mins. Setting time: 4 hrs min. Serves: 4-6

Ingredients:

220 gms cream cheese (1 packet 'Philadelphia' cream cheese)

100 ml whipped cream (unwhipped)

½ cup powdered/castor/icing sugar

1/3 cup (80 gms) salted butter, melted

1 cup digestive biscuits, coarsely crushed ( I used Marie biscuits)

3-5 tbsp of strawberry crush

1 tsp red food colour

For Garnish:

Fresh strawberries, sliced, as required

4 tbsp Strawberry Crush
½ cup water
1 tsp (5gm) agar - agar/ china grass/ vegetarian gelatin, powdered

Method:

1. Crush the biscuits coarsely and place them in your cake mould. Pour in the melted butter and mix it well with your fingers. Now, gently press it into an even layer. Place this in the deep freezer for about 30 mins.

2. In a separate bowl, whip the whipped cream as per packet instructions. Keep in the refrigerator.

3. In another bowl, take the cream cheese and whip it till it looks smooth. About 3-5 mins. 

4. Now add the strawberry crush and whip for about 30 seconds. 

5. Now mix in the sugar. Do not add all since the crush & whipped cream will have its own sugar. Whip for about 30 seconds to a minute. Check for sugar. Add and whip if required. 

6. Now add the colour and whip for about 15 seconds. It may seem a little dark, but we are yet to mix the whipped cream. 

7. Take the whipped cream and gently fold it into this mixture of cream cheese. DO NOT STIR OR WHIP. 

8. Get your mould out from the freezer and pour this mixture on top. Tap it slightly and even out the surface using a palate knife or any flat knife. 

9. Put it back into the freezer for another hour. 

10. After an hour, heat the ½ cup water and dissolve the powdered agar - agar. Stir it continuously while it is hot. Don't let the water cool. Once dissolved, it will resemble a hazy and little thick liquid. Get it off heat. In another bowl, get the desired amount of crush,  and pour this water and china grass mixture into it. Mix it well. Spread this mixture immediately on top of the cheesecake. Move around so it spreads evenly.

* This will ensure that the strawberry crush sets as against my first attempt and picture shown above.

11. Place it back in the refrigerator now for 2 hrs.

12. Now, demould it. Just before serving, garnish it with sliced strawberries.

Cut and enjoy! Remember to share! :)

Notes & Tips:

1. You may put it in the refrigerator instead of freezer. the total duration will increase to 6 hrs. 

2. The crush meant for garnishing, will drip eventually.

 So I made many more cheesecakes after this. And finally figured how to get the crush to set using china grass. I have updated the same above!

Incase, the water and china grass mixture sets before mixing the strawberry crush, do not worry. Heat it again and if required add little water. China grass melts when heated but cools quickly at room temperatures. So one needs to be quick. Yet avoid the possibility of reheating.

Also, ensure, your crush is at room temperature and not from the fridge.

3. This can be replicated for different fruits. So experiment and let me know! I tried with blueberry and fresh strawberries. It works equally good!

4. The butter has to be enough to mix well with the crushed biscuits. So you may reduce the quantity or use a low fat butter too! You will need minimum 4 tbsp of any butter for this recipe.

5.The next time I make it, I plan to make cream cheese at home. I will update it accordingly!

 

Vanilla Cupcakes

I made my first vanilla cupcakes.. Finally! And they turned out to be awesome! Really!

I adapted the recipe from here. I had attended Pooja Dhingra's workshop this year at Kala Ghoda Arts Festival and she shared some really useful techniques. I combined both and made this.

Since I was trying, I kept the quantity to the minimum.

This is a versatile recipe and can be used to make other flavours as well. I am certain this will be loved by kids as well as adults!

Makes: 8 - 10 Preparation Time: 10 mins. Cooking Time: 15 mins.

Ingredients:

¾ cup (100 gms) all purpose flour/maida

¼ cup (60 gms) butter (at room temperature)

¼ cup (60 ml) milk (room temperature or lukewarm)

1/3 cup (80 ml) unflavoured curd/yoghurt

½ cup (70 gms) powdered sugar

1 tsp baking powder

a pinch of baking soda

1 vanilla bean or ½ tsp vanilla essence.

For Chocolate Ganache:

60 gms dark chocolate

2-3 tbsp milk or fresh cream

Method:

1. Sift the flour along with baking powder and baking soda twice. Also sift the powdered sugar. Preheat the oven at 180ºC for 10-15 mins.

2. Mix the milk and curd in a separate bowl with a spoon or a fork ensuring there are no lumps. (Do not blend)

3. In a separate bowl, take the butter and sugar and whisk until creamy and fluffy. Do this for about 2-3 mins or until you feel its light.

4. Now you can slit the vanilla bean and scrape the extract and mix it into this mixture. Alternately, you may add the vanilla essence. Incorporate the flavour into this mixture by whisking for another 30 seconds. 

5. Now, add just 1/3 of the flour mixture to this butter-sugar mix. Whisk to ensure its mixed well. Then add 1/3 of the milk and curd mix. Whisk until the lumps disappear. Now add the flour, whisk, milk-curd, whisk, Repeat. 

6. The batter should be smooth and thick consistency. 

7. Now fill about ¾ of the cupcake mould with the batter prepared. 

 

8. Let it bake at 180ºC for 15 mins approx. 

9. Meanwhile for the chocolate ganache, cut the chocolate into small pieces or grate them in a small bowl. Heat the milk or cream to simmer and pour it on the chocolate. Let it sit for 2 mins and stir. This is our chocolate ganache. You can use a piping bag to make swirls etc or simply spread it. 

10. The cakes should be ready by now! :) Enjoy the yummy cupcakes!

Notes & Tips:

1. To check if the cake is done, you may insert a toothpick or knife in the centre and if it comes out clean its ready. If not, bake a little longer.

2. Baking time differs from oven to oven. My oven took exactly 15 mins! 

3. Alternately, you can make this as a cake too in a bigger mould.

4. Also, if you do not have an oven, you can make it in the pressure cooker without the whistle. Just put it on low heat for 40-45 mins. Open after the cooker has cooled.

5. You may add different flavours to this like nuts, chocolate chips, non-citrusy fruits, dried fruits etc. 

6. You can make a different icing of butter and sugar by whisking them. Add in the colour of your choice and pipe it onto your cake.

Spinach & Mushroom Cannelloni

I have never made a cannelloni. Its been on my to-do list for a while now.

So I made it this week and it was really delicious! I never knew it would turn out so good!!

The best part is it is healthy and colourful! A meal in itself.. If you like lasagne you will undoubtedly like this.

Cannelloni is simply a thick tubular pasta with a filling inside and sauces outside. Alternatively, lasagne rolled like thick cigars/rolls with filling inside is the same as the ready made tubular ones! This is baked just like lasagne! Lasagne follows layering, these are rolls, rest remains the same!

So lets start with it!

Serves: 2 Preparation Time: 20 mins Cooking Time: 20 mins

Ingredients:

For the Creamy Cheese Sauce (1 cup):

1 heaped tbsp of butter

1 tbsp of maida/all purpose flour or sifted wheat flour

¾ cup milk

2-3 tbsp of fresh cream (store bought), I used Amul's

3 tbsp grated cheese, cheddar (preferably parmesan)

½ tsp ground nutmeg/jaiphal

salt & pepper as per taste

For the Rustic Tomato Sauce (1 cup):

2 tomatoes, blanched and puréed 

2 tbsp celery, finely chopped

3 tbsp carrots, finely chopped

2 tbsp garlic, finely chopped

3 tbsp onion, finely chopped

4-5 basil leaves, finely chopped

1 tbsp oregano

2 tbsp olive oil

salt and pepper as per taste

For the Spinach & Mushroom Filling:

1 cup spinach leaves (¾ bunch or 150 gms), washed, blanched & shredded

1 cup button mushrooms, sliced

2 tbsp garlic, finely chopped

1 tbsp olive oil

salt & pepper as per taste  

For the Cannelloni:

4 Lasagne sheets, home-made or store bought
4 cups water

2 tbsp oil

salt as per taste

For Garnish:

2 tbsp Mozzarella cheese, grated

1 tbsp finely chopped parsley

Method:

For the Cannelloni:

1. Take the water in a sufficiently deep and wide vessel and bring it to a boil. Once boiling, add 1 tbsp oil and enough salt. Then add in 4 lasagne sheets.

2. Follow the cooking instructions on the packet, usually 8-10 mins. Once cooked, immediately drain it and apply the balance 1 tbsp oil and leave aside.

For the Creamy Cheese Sauce:

1. Heat the butter in a pan. Once melted, add the sifted flour and cook for 30 -45 secs.

2. Now add the milk to this mixture IN 3 PARTS to avoid lumps while stirring continuously.

3. Once the milk has uniformly integrated with the flour and butter and thick, you can now add the cream, cheese,  salt, pepper and nutmeg.

4. Let this cook for about a minute and leave it aside.

You may preheat the oven at 200°C for 15 mins now.


For the Spinach & Mushroom Filling:

1. Chop the veggies and keep aside.

 

2. Heat the oil in a pan. Add the garlic and sauté for 45 secs. Mix in the blanched spinach and mushrooms. Stir well.

3. Add salt and pepper and let it cook. Mushrooms will start giving out water. Cook it until almost all the water is gone.

4. Now add about 3 tbsp of our creamy cheese sauce to this mixture and mix well.

5. Get it off heat and keep aside.

For the Rustic Tomato Sauce:

1. Chop the veggies and keep them ready.

2. Heat the olive oil in a pan. Once hot, add the garlic and onions. Sauté for 45 secs.

3. Now add in the carrots and celery. Let it cook for about 2 mins until soft.

4. Now add in the basil and tomato purée.Let it cook for 3 mins. Then proceed to adding oregano, salt and pepper. Cook for more 2 mins.

5. The colour of the sauce would have changed by now. Get it off heat and keep aside.

Assembling the Cannelloni:

Remember to preheat the oven at 200°C for 15 mins before you assemble.

1. Now in a baking dish, place a few basil leaves randomly (optional). Then spread a generous layer of the rustic tomato sauce.

2. Divide the filling into 4 equal portions. In a separate plate or a flat surface, place one lasagne sheet and place one portion of the filling at either end of the sheet. Carefully roll and place it on the sauce in the baking dish. Repeat with the remaining 3 lasagne sheets.

3. Once all have been placed, spread the remaining creamy cheese sauce covering the cannelloni. Sprinkle some grated mozzarella cheese and bake for 10 -12 mins at 180°C.

4. Once ready just sprinkle some chopped parsley and serve.

Enjoy!!

Notes & Tips:

1. For Jains:

• The creamy cheese sauce remains as it is.
• In the rustic tomato sauce, you may omit the onions and garlic. Celery and carrots too. Instead just add 1-2 bay leaf, tomato purée  basil (7-8) and 1 tbsp mix herbs (oregano, parsley, thyme, rosemary etc.) Let it boil for 3-5 mins and keep aside.
• For the Spinach filling, instead of garlic add ½ tsp finely chopped ginger. You may substitute mushrooms for ¾ cup boiled corn kernels.
• Proceed as it is!

2. Alternatively, spinach can be combined with cottage cheese or corn.

3. I boiled the lasagne in the same water that I used for blanching the spinach! 

4. The creamy cheese sauce is similar to our regular white sauce. We just add in the cheese and fresh cream to make it richer!

Leave your experiences in the comments section! I'd love to know how did you like it!