CREAMY CHEESECAKE

INGREDIENTS

Graham crackers*-30(crushed)
Butter(melted)-4 tblsp./60 gms
Cream cheese-200 gms
Sour cream*-1 cup
Whipping cream-3/4 cup
Sugar-1 1/4cup
Eggs-4
Corn flour-2 tblsp.
Plain flour-2 tblsp.
Vanilla essence-2 tsp.

METHOD

1.Preheat oven to 350 degrees F/gas mark 4 and grease a 9 inch spring-form pan with butter and cover bottom with parchment paper. Wrap bottom with aluminium foil to avoid leakage.

2.In a bowl, mix the melted butter and graham cracker crumbs and press down to the bottom of the pan. Put it in the freezer.

3.Meanwhile prepare the filling,first beat cream cheese and sugar till smooth and no lumps are there.

4.Combine whipping cream and then add eggs one at a time mixing just enough to incorporate.

5.Add sour cream, vanilla essence,four and cornstarch and mix it well until smooth.

6.Pour the cream cheese mixture onto the prepared crust of the pan and bake in the oven for about an hour. The edges should be firm but centre still appears jiggly.

7.Turn the oven off and let it cool in it oven for 4 hours. After it has cooled completely, run a knife(soaked in hot water and dried) around the corner to release the sides from the pan.

8.Place it in the refrigerator for 12 hours or overnight for best results. Warm the bottom slightly for 10 secs over burner to slightly melt butter which will help release cake from the pan. Open the spring-form pan's ring , the cake will easily slide onto a plate.

Top with Lemon curd(click here for lemon curd recipe) or any fresh fruit or topping of your choice and serve.

Additional tips

1.Bring all the ingredients to room temperature at least 30 minutes before making the filling. This will ensure no lumps are formed while beating especially the cream cheese.

2.You can substitute milk for the whipping cream, i have used whipping cream for a creamier and lighter texture.

3.After adding eggs make sure not to over beat the mixture otherwise there will be air trapped inside the filling.After pouring mixture into prepared pan, tap sides and smooth out any bubbles on top.

4.Oven temperatures may differ, so cheesecake might need an extra 10-15minutes till edges become firm. The cake will shrink a little after cooling.

* Substitutes
Graham crackers-Digestive biscuits
Sour cream-1 cup double/whipping cream+1/4 cup buttermilk left in a warm place overnight and then chilled to be used.

LEMON CURD

INGREDIENTS

Lemon-1 large
Sugar-5 tblsp.
Eggs-2
Butter-50g/1/2 stick

METHOD

1.Juice and grate the zest of a lemon into a bowl.

2.Add sugar and mix well together.

3.Add eggs and whisk well to combine evrything.

4.Cut the butter into small pieces andadd it to the mixture.

5.Heat a large sauce pan with a bit of water and place the bowl in the simmering water,stirring continuosly.

6.Keep stirring until mixture thickens into curd like consistency and coats the back of a spoon.

7.Remove from heat and strain through a siever to remove any lumps if any and allow it to cool.

8.Transfer into a jar and keep in the fridge.

Lemon curd can be kept in the fridge for upto a week. It has a very tangy-sweet citrus taste. It can be used as a spread on toast, scones and also used as a topping for cheesecakes,filling for cakes etc. It is a dessert by itself.

MANGO FROZEN YOGURT ( Without Ice-cream maker)

INGREDIENTS

1 cup chopped Mango (or 1 medium sized mango)
2 cups Greek Yogurt(or plain yogurt strained through a cheesecloth to get rid of the excess liquid)
2 Egg yolks
1 Egg
4 tbsp Sugar
2 tbsp Honey
1/2 tsp vanilla essence

METHOD

1.Toss in the chopped mangoes,2 tbsp of water and 1 tbsp Sugar in a non-stick pan.

2.Bring the mixture to a boil and keep stirring until the mangoes soften and become almost a pulp, but not completely mashed up ,so as to have a few pieces of mango to bite into.Set aside to cool.

3.Whisk together the egg yolks,whole egg,3 tbsp sugar and half a cup of strained yogurt/greek yogurt in a saucepan.

4.Cook this mixture over medium heat,stirring CONTINUOUSLY to avoid lumps from forming. The mixture can be removed from the heat as soon as it starts to thicken.

5.Whisk in the rest of the yogurt,vanilla essence and honey.Add the mango-pulp and stir until just combined.

6.Pour the mixture into a loaf tin lined with cling wrap for a Frozen yogurt loaf or any freezable container if you plan to scoop and serve. Cover well with a cling wrap or well-fitting lid. Freeze for atleast 4-5 hours.

Invert your frozen yogurt loaf onto a plate.

Slice and serve your homemade Mango Frozen Yogurt Loaf.

You can serve in scoops as well!

NOTES:

*You could add a tsp of lemon juice instead of the vanilla essence if you want.

*The result is "almost" crystal free and really creamy despite the fact that its so easy to make.

VANILLA SPONGE CAKE (Eggless)

INGREDIENTS

1 1/2 Cup All purpose Flour

1 Cup Thick curd (I used labneh)

3/4 Cup Granulated sugar

1/2 tsp Baking Soda

1 1/4 tsp Baking Powder

1/2 Cup Oil

1 1/2  Vanilla Essence

METHOD

1.Grease and flour a 8' pan.Preheat the oven to 200 degree C.Sieve flour and keep aside.

2.Cream curd and sugar together at medium speed or just whisk away until the sugar's completely dissolved in the curd.

 3.Add baking powder and baking soda. Mix well with a balloon whisk. Leave aside for around 5min till bubbles start appearing.

4. As soon as the bubbles appear or you feel like the mixture has sort of doubled up,add oil and vanilla essence. Mix well until combined.

5. Add flour in 4 portions and fold in using a wooden spoon or spatula. Pour the batter into the prepared and smooth it out with a spatula. Pop it into your preheated oven and bake at 200 degree C for 10 mintues,then reduce the temperature to 180 degree C.

6.Bake for 30-35 min or till the top turns golden and toothpick test comes out clean. Let cool in the pan for 10 min and then transfer to cooling rack.

To get really neat and firm slices, wait for atleast 3-4 hours. I just sprinkled powdered sugar on top, but if you want to frost the cake, it is advisable to refrigerate overnight.

P.S.: I never expected an eggless cake to turn out so soft and yummy,the texture was perfect. 

Source: Sharmispassion