		<div class="wpcnt">
			<div class="wpa">
				<span class="wpa-about">Advertisements</span>
				<div class="u top_amp">
							<amp-ad width="300" height="265"
		 type="pubmine"
		 data-siteid="111265417"
		 data-section="1">
		</amp-ad>
				</div>
			</div>
		</div><p>If the sweet tooth comes a-knockin&#8217; 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&#8217;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.</p>
<p>Chef Ashish Rai, Head – Culinary, Barbeque Nation gives us two awesome Cheesecake inspirations.</p>
<blockquote><p>RASPBERRY CHEESECAKE</p></blockquote>
<p><a href="https://londonglossy.com/wp-content/uploads/2018/10/thumbnail_rasberry-cheese-cake.jpg"><img class="aligncenter size-full wp-image-119178" src="https://londonglossy.com/wp-content/uploads/2018/10/thumbnail_rasberry-cheese-cake.jpg" alt="Strawberries, Rasberry, Cheesecake, Sweets, Treats" width="640" height="540" /></a></p>
<h3>Ingredients:</h3>
<ul>
<li>Biscuit crumbs 7 no.</li>
<li>Cream cheese 450 g</li>
<li>Fresh raspberries ½ kg</li>
<li>Cinnamon powder ¼ tsp</li>
<li>Butter 4 tbsp</li>
<li>Whipped cream ½ cup</li>
<li>Confectionery sugar ¾ cup</li>
<li>Vanilla essence Few drops</li>
<li>Unflavored gelatin 1 sheet</li>
<li>Brown sugar 2 tbsp</li>
</ul>
<h3>Method:</h3>
<p><strong>For Crust</strong></p>
<ul>
<li>Grind biscuits, add butter, brown sugar and mix it well.</li>
<li>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.</li>
</ul>
<p><strong>For Topping</strong></p>
<ul>
<li>Take half of the raspberries in a pan with ¼ cup sugar and 2 tbsp water and cook till raspberries are quite soft.</li>
<li>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</li>
</ul>
<p><strong>For Cheesecake</strong></p>
<ul>
<li>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.</li>
<li>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.</li>
<li>Pour this mixture into the crust pan and topped with topping and set it in refrigerator for 3-4 hrs or until set.</li>
<li>Remove it from pan and serve it with some topped fresh raspberries.</li>
<li>Also use little desiccated coconut for the flavor.</li>
</ul>
<blockquote><p>STRAWBERRY CHEESECAKE</p></blockquote>
<p><a href="https://londonglossy.com/wp-content/uploads/2018/10/thumbnail_heart-shape-strawberry-cake.jpg"><img class="aligncenter size-full wp-image-119179" src="https://londonglossy.com/wp-content/uploads/2018/10/thumbnail_heart-shape-strawberry-cake.jpg" alt="Strawberries, Rasberry, Cheesecake, Sweets, Treats" width="640" height="428" /></a></p>
<p>Ingredients:</p>
<ul>
<li>Biscuit crumbs 7 no.</li>
<li>Cream cheese 450 g</li>
<li>Fresh strawberries ½ kg</li>
<li>Cinnamon powder ¼ tsp</li>
<li>Butter 4 tbsp</li>
<li>Whipped cream ½ cup</li>
<li>Confectionery sugar ¾ cup</li>
<li>Vanilla essence Few drops</li>
<li>Unflavored gelatin 1 sheet</li>
<li>Brown sugar 2 tbsp</li>
</ul>
<h3>METHOD:</h3>
<p><strong>For Crust</strong></p>
<ul>
<li>Grind biscuits, add butter, brown sugar and mix it well.</li>
<li>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.</li>
</ul>
<p><strong>For Topping</strong></p>
<ul>
<li>Take half of the strawberries in a pan with ¼ cup sugar and 2 tbsp water and cook till strawberries are quite soft.</li>
<li>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.</li>
</ul>
<p><strong>For Cheesecake</strong></p>
<ul>
<li>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.</li>
<li>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.</li>
<li>Pour this mixture into the crust pan and top it with topping and set it in refrigerator for 3-4 hours or until set.</li>
<li>Remove it from pan and serve it with some topped fresh strawberries</li>
</ul>
			<div style="padding-bottom:15px;" class="wordads-tag" data-slot-type="belowpost">
				<div id="atatags-dynamic-belowpost-68ed5cff889eb">
					<script type="text/javascript">
						window.getAdSnippetCallback = function () {
							if ( false === ( window.isWatlV1 ?? false ) ) {
								// Use Aditude scripts.
								window.tudeMappings = window.tudeMappings || [];
								window.tudeMappings.push( {
									divId: 'atatags-dynamic-belowpost-68ed5cff889eb',
									format: 'belowpost',
								} );
							}
						}

						if ( document.readyState === 'loading' ) {
							document.addEventListener( 'DOMContentLoaded', window.getAdSnippetCallback );
						} else {
							window.getAdSnippetCallback();
						}
					</script>
				</div>
			</div>
Discover more from London Glossy Post
Subscribe to get the latest posts sent to your email.
