Blueberry Cheesecake Recipe

• Recipe Servings: 4
  Prep Time: 10 Minutes
• Cook Time: 01 Hour
  Total Cook Time: 01 Hour 10 Minutes
• Difficulty Level: Medium

This light and creamy cheesecake sits on top of a biscuit layer and is topped by layer of blueberries. The whole combination of the smooth cheesecake, crunchy biscuits and the gooey blueberries make this a heavenly dessert.

Ingredients Of Blueberry Cheesecake

• 2 cups cream cheese
• 6 cups whip cream
• 2 Tbsp gelatin
• 3/4 cup fresh milk
• 4 egg yolks
• 1 cup sugar
• 2 Tbsp Vanilla essence
• 2 Tbsp lime juice
• 1 cup digestive biscuits - crushed
• 3 Tbsp melted butter
• For the topping
• 1/2 cup blueberry filling
• 1 Tbsp gelatin
• 2 cups water

How to Make Blueberry Cheesecake

1.In a bowl, mix the crushed biscuits with the butter.

2.Spread it at the bottom of a dish and smoothen with a spoon.

3.Now, freeze it till it becomes hard. In a separate bowl, mix the cream cheese with the vanilla essence and the lime juice. Mix it well.

4.Dissolve the gelatine with 1 1/2 cups of cold water and keep aside.

5.Boil milk in a pan. In another bowl, mix the egg yolks and sugar. Add 2 tbs of the boiling milk.

6.Now add this entire mixture to the pan with the milk. Cook on slow fire to pasteurize the eggs and thicken the mixture. Keep stirring constantly.

7.Remove from the fire and mix in the gelatine, cool to room temperature.

8.Add the mixture to the cheese and fold well until all lumps are smoothened out.

9.Finally fold in the whipped cream.

10.Now add this mixture on top of the frozen biscuits. Freeze it again till it becomes hard.

For the topping:

1.Dissolve the gelatine with cold water and mix it with the blueberry filling.

2.Boil the mixture and then let it cool. Now, pour it over the top of the hardened cheesecake.

3.Set again in the fridge and serve

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Mango & Black Pepper Cheesecake Recipe

• Chef: Vicky Ratnani
• Recipe Servings: 2
  Prep Time: 10 Minutes
• Cook Time: 01 Hour
  Total Cook Time: 01 Hour 10 Minutes
• Difficulty Level: Easy

Create a heavenly mango cheesecake, brightened with black pepper, in a few easy steps. Mmm...

Ingredients Of Mango & Black Pepper Cheesecake

• 150 gm cream cheese
• 50 gm sugar free Natura
• 250 ml cream
• 180 gm mango puree
• 1 Tbsp black pepper
• 3 gm gelatin
• For the biscuit base:
• 100 gm sugar free biscuits
• 50 gm melted butter

How to Make Mango & Black Pepper Cheesecake

1.Crush the biscuits and add in the melted butter, refrigerate for 15 minutes.

2.In a large bowl, fold in the cream cheese, sugar free natura, cream, mango puree, black pepper and gelatin.

3.Pour it over biscuit base and refrigerate for an hour and serve cold .

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Fruit Cupcakes Recipe

• Recipe Servings: 6
  Prep Time: 05 Minutes
• Cook Time: 45 Minutes
  Total Cook Time: 50 Minutes
• Difficulty Level: Medium

Cupcakes filled with sugar, fruit and topped with whipped cream and mint sprigs.

Ingredients Of Fruit Cupcakes

• 100 gms butter
• 100 gms castor sugar
• 1 sweet lime
• 2 eggs
• 100 gm flour
• 1 tsp baking powder
• For the Cupcake Filling:
• 2 Tbsp sugar syrup
• 4 Tbsp chopped prepared fruit
• 1 Tbsp candied ginger
• For the Cupcake Topping :
• 125 ml whipped cream
• Sprigs of mint

How to Make Fruit Cupcakes

1.Cream butter, sugar and rind together.

2.Gradually pour in beaten eggs.

3.Fold in flour and baking powder.

4.Spoon into oiled muffin moulds/paper cases.

5.Bake at 180 degrees centigrade for 10-15 minutes. Cool.

6.Scoop out the center from the cupcakes.

7.Combine filling ingredients and place a 1 tsp in each of the cake hollows.

8.Top with whipped cream and mint sprigs

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Flourless Chocolate Cake: How to Bake This Fudgy and Gluten Free Dessert

Baking cakes sans flour may sound intimidating; after all, all-purpose flour is an essential ingredient in almost every recipe. But follow gluten free and healthy eatingtrends across the globe and you will be surprised with the spectacular range of recipes that are emerging, and all without the glutinous wheat flour.

Flourless cakes are more decadent than the traditional version, being almost fudgy in nature. Doing away with flour perhaps makes the other ingredients shine through, giving you more intense flavours on the palate. No wonder then that the flourless chocolate cake or torte has acquired such an envious fan following in such a short period of time. Trust chocolate to work its magic that you don't really swither when it comes to tweaking a classic recipe. And it works too!

Unlike the fluffier traditional cakes, the flourless version is dense because it doesn't rise during the baking process, but rather collapses, and is therefore also known as "fallen". When you bite into it, it is surprisingly light and creamy. Team it with a citrus flavoured ice cream or sorbet and it makes for a relishing afternoon treat.

How to Make Flourless Chocolate Cake

The good news is that you don't need to look out for exclusive ingredients to make flourless chocolate cakes. You need the same ingredients as used in a classic cake recipe - chocolate, butter, sugar and eggs - minus the flour. But there are some important points to remember.

Rachel Goenka, Pastry Chef and Partner of Mumbai's popular restaurant The Sassy Spoon, says, "When using flour in a recipe, it tends to mask the flavour of the chocolate. In a flourless cake, chocolate is the real hero. So make sure you use premium quality chocolate to make the cake more flavourful. The darker the better!"

Pastry Chef Kainaz Messman, Owner of Theobroma, says, "Being attentive when you bake is crucial. The difference between a moist and dry cake is often a few extra minutes in the oven. Remember that the cake continues to bake even after it comes out of the oven. Let it be a little fudgy."

While making flourless chocolate cake, almost all recipes instruct separating the yolks from the egg whites. Doing so makes the cake more mouse-like and light. "Whisking the eggs whites and the folding technique are crucial. You need to make sure the cake is light while incorporating the chocolate into the whipped egg whites," advises Rachel.

The first step is to melt the chocolate and butter, either in the microwave with 30 seconds increments or in a double boiler, followed by beating in the yolks, sugar and baking powder. In a separate bowl, whisk the egg whites till stiff and then carefully fold it into the chocolate batter. Bake it in a preheated oven until a skewer inserted at the centre comes out clean.

Deviating from this recipe, Celebrity Baker Martha Stewart on her website uses the meringue method to make a super light flourless chocolate cake. This also results in the surface being crisp, which easily cracks if you tap it with a spoon. Here, she whisks the egg whites and sugar until creamy, and folds it into the chocolate-egg yolk mixture.

In Celebrity Chef Jamie Oliver's recipe, he uses a three-step method. First, he melts the chocolate and butter; then he beats the egg yolks and sugar till creamy, and tips in cocoa powder and sea salt; and finally, he whips the egg whites till stiff and folds in the other mixtures.

Some expert chefs also like to add in cocoa power for an intense chocolate flavour. Celebrity Pastry Chef and blogger David Lebovitz's flourless chocolate cake even throws in cacao nibs for some crunch.

Whichever recipe you plan to go ahead with, remember to "read the recipe carefully, and follow the instructions precisely. Respect the science while baking. It is easy to get it right but equally easy to get it wrong as well," says Kainaz.

Flavours to Play Around With

If you are looking for ways to spruce up the flourless chocolate cake, then here are some ideas -

1.Go Nuts: Throw in a variety of nuts to add to the flavour, such as hazelnuts, almonds, walnuts and pistachios. You can even use nut flours. Nuts give great taste, wonderful texture and beautiful moistness.

2. Essence is the Key: Adding some essence to the chocolate batter can give a flavour boost to the recipe. "If you have any lavender essence then one can make a beautifully floral chocolate and lavender flourless cake," says Rachel.

3. Citrus Notes: You can add in citrus notes to the batter. Chocolate and citrus pair beautifully. Squeeze in some orange or lime, or use orange flavoured liquor.

4. Veggie Love: "Vegetables work well in cakes. Beetroot, sweet potato, courgette, etc. can be used. Be adventurous," says Kainaz.

5. Coffee Time: Nothing like chocolate and coffee. More than a teatime treat, it makes for a great dessert.

Flourless Chocolate Cake Recipe to Try at Home

Flourless Chocolate Cake

Recipe by Chef Joey Mathew

With just five ingredients to work with, this flourless chocolate cake is quick and easy to make. Topped with almond flakes, this cake is a real crowd pleaser. For the recipe, click here.

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A Sweet Solution for the Whole Holiday Season

                        

                             
        

    

     

The recipe for this orange-cranberry glazed cake has traveled far and wide.

Credit

Jessica Emily Marx for The New York Time

WINNIPEG, Manitoba — I spotted this orange Bundt cake with cranberries on an elaborate sweets table at a recent wedding here. The cake stood out amid other delicacies, like cookies, flan and cakes with dulce de leche filling, made by the bride’s friends, most of whom had come from Argentina to live in this cold climate.

Alicia Medvetsky Laufer, who baked the orange cake and organized her friend’s sweets table, said that the recipe originated with her Lithuanian grandmother, who arrived in Argentina from Poland in 1929. There she made the cake, dusted it with confectioners’ sugar and garnished it with candied orange peels. Her mother added raisins and baked it in a round baking pan that she also used to make flan. (It wasn’t until the late 1960s that the American Bundt pan landed in Argentina, according to Ms. Laufer.)

Now, living in Canada with about 300 other families who were welcomed by the Winnipeg Jewish community in 2007, Ms. Laufer, who is 50, adapted her family recipe once more, substituting cranberries for the raisins and transforming the powdered sugar into a citrus glaze.

Each time that I prepare the cake, I remember my grandmother,” she said. “She used to bake her orange cake always for Shabbat, instead of her honey cake that she used to prepare only for the holidays.”

Similar to gesundheits kuchen, a cake from my family flavored with lemon and said to bring you good health, this orange-cranberry cake can be made ahead and is perfect to bring out during the holiday season at any time with coffee, tea or even some Cognac or slivovitz (plum brandy), depending on your family tradition.

It also travels quite well. I plan to bring it to Providence, R.I., from Washington for Thanksgiving weekend.

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