Irresistible Cheesecakes!

Irresistible Cheesecakes!

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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 flavour, cheesecakes are the ultimate pud for every ocassion.

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 CHEESE CAKE

Cheesecake, Food, Cooking

Ingredients:

• Breadcrumbs
• 450g Cream Cheese
• ½ kg Rasberries
• ¼ tsp Cinnamon Powder
• 4 tbsp Butter
• ½ cup Whipped Cream
• ¾ Confectionary Sugar
• Few Drops of Vanilla Essence
• 1 Sheet of Unflavored Gelatine
• 2 tbsp Brown Sugar

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 rasberry 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 CHEESE CAKE

Cheesecake, Food, Cooking

Ingredients

• Biscuit Crumbs
• 450g Cream Cheese
• ½ kg Strawberries
• ¼ tsp Cinnamon Powder
• 4 tbsp Butter
• ½ cup Whipped Cream
• ¾ Confectionary Sugar
• Few Drops of Vanilla Essence
• 1 Sheet of Unflavored Gelatine
• 2 tbsp Brown Sugar

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.

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