Irresistible Cheesecakes!

If the sweet tooth comes a-knockin’ this season, dish up one of these luscious cheesecake ideas. Who would dare to say no to creamy, crumbly, comforting with just a hint of crunch or smooth fruity flavor, cheesecakes are the ultimate pud for every occasion. Try these classic desserts with a modern twist, top off with fruit and you’ll have a winning combination making it an instant family classic. We have got you two cheesecake recipes for a gloriously indulgent treat this spring season.

Chef Ashish Rai, Head – Culinary, Barbeque Nation gives us two awesome Cheesecake inspirations.

RASPBERRY CHEESECAKE

Ingredients:

• Biscuit crumbs 7 no.
• Cream cheese 450 g
• Fresh raspberries ½ kg
• Cinnamon powder ¼ tsp
• Butter 4 tbsp
• Whipped cream ½ cup
• Confectionery sugar ¾ cup
• Vanilla essence Few drops
• Unflavored gelatin 1 sheet
• Brown sugar 2 tbsp

Method:

For Crust

• Grind biscuits, add butter, brown sugar and mix it well.
• Take an 8 inch pan and layer this mixture evenly on to the bottom and sides of the pan. Rest it for ½ an hour and then bake for 5 min, till crusty.

For Topping

• Take half of the raspberries in a pan with ¼ cup sugar and 2 tbsp water and cook till raspberries are quite soft.
• Remove from heat and blend it to form a puree, again put it over slow flame, by the time add water to the gelatin sheet and let it rest for a few min. Later add gelatin to the raspberry puree until dissolved. Remove it

For Cheesecake

• In a stand mixer, beat the cream cheese and sugar on medium-low speed with the paddle attachment until smooth. Add the vanilla extract. Add the raspberry topping, except the 3/4 cup you have reserved for the top layer.
• In a separate bowl, whip the heavy cream until medium peaks. Gently fold the whipped cream into the raspberry cheesecake batter just until it is all combined.
• Pour this mixture into the crust pan and topped with topping and set it in refrigerator for 3-4 hrs or until set.
• Remove it from pan and serve it with some topped fresh raspberries.
• Also use little desiccated coconut for the flavor.

STRAWBERRY CHEESECAKE

Ingredients:

• Biscuit crumbs 7 no.
• Cream cheese 450 g
• Fresh strawberries ½ kg
• Cinnamon powder ¼ tsp
• Butter 4 tbsp
• Whipped cream ½ cup
• Confectionery sugar ¾ cup
• Vanilla essence Few drops
• Unflavored gelatin 1 sheet
• Brown sugar 2 tbsp

METHOD:

For Crust

• Grind biscuits, add butter, brown sugar and mix it well.
• Take an 8 inch pan and layer this mixture evenly on to the bottom and sides of the pan. Rest it for ½ an hour and then bake for 5 min, till crusty.

For Topping

• Take half of the strawberries in a pan with ¼ cup sugar and 2 tbsp water and cook till strawberries are quite soft.
• Remove from heat and blend it to form a puree, again put it over slow flame, by the time add water to the gelatin sheet and let it rest for a few min. Later add gelatin to the strawberry puree until dissolved. Remove it.

For Cheesecake

• In a stand mixer, beat the cream cheese and sugar on medium-low speed with the paddle attachment until smooth. Add the vanilla extract. Add the strawberry topping, except the 3/4 cup you have reserved for the top layer.
• In a separate bowl, whip the heavy cream until medium peaks. Gently fold the whipped cream into the strawberry cheesecake batter just until it is all combined.
• Pour this mixture into the crust pan and top it with topping and set it in refrigerator for 3-4 hours or until set.
• Remove it from pan and serve it with some topped fresh strawberries