STRAWBERRY CHEESE CAKE
Ingredients:
1/4th cup Cream cheese
3/4th cup fresh Cream
gelatin 1tbsp
Sugar 4 tbsp/ to taste
Strawberries pureed 1 cup
Marie biscuits/ digestive biscuits 10-12
Butter (apprx) 2 - 4 Tbsps
Colour optional
Method:
1) Grind the biscuits in a mixer. Mix well with butter to form a crust. Put in a small pie dish. Bake for 10 mins at 180 o C/ 350 o F for 10 mins. Cool.
2) Beat the cream cheese with sugar in a hand mixer. Then add cream. Beat. Then mix gelatin in 1/4th cup warm water. Cool. Add to it. Add the strawberries pureed. Mix well. Pour it over the pie crust. (6 inch pie tin) Refrigerate for 4-5 hours till set. Serve chilled.
GLAZE - optional
Melt some strawberry jam in a heavy bottomed skillet, pass it through a sieve & glaze the warm jam on top of the cheesecake. Top with sliced strawberries, use a brush & glaze the strawberries for a great finish.
Variation:
1) You may use 3/4th cup Fresh Cream & 4 tbsps cheese spread , for the first two ingredients & keep the remaining recipe same.
2) You may make a plain strawberry pie. Take 1 cup pureed strawberries & 1 cup cream. Adjust sugar to taste.
STRAWBERRY SWIRL CHEESECAKE
Ingredients
1 cup graham cracker crumbs
3 Tbsps sugar
3 tbsps butter melted
5 pkg (8 oz/ 226 gms each) philadelphia cream cheese softened
1 cup sugar
3 Tbsp Flour
1 Tbsp vanilla
1 cup sour cream
4 eggs
1/3rd cup seedless strawberry jam
Method
1) Preheat oven to 325 o F/ 160 o C. Line 13 by 9 inch baking pan with foil extending over the sides of the pan. Mix cracker crumbs, 3 Tbsps sugar & the butter. Press firmly on bottom of the prepared pan. Bake 10 mins.
2) Beat cream cheese, 1 cup sugar, the flour & vanilla in a large bowl with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, one at a time mixing on low speed, after each addition until just blended. Pour over crust. Gently drop spoonfuls of jam over batter, cut through the batter several times for a marble effect.
3) Bake 40 mins or until the centre is almost set. (It took me 1 hr) Cool completely. Refrigerate at least four hours or overnight. Lift ceesecake from pan using foil handles. cut into 16 pieces to serve. Refrigerate remaining cheesecake.
Cook's tip:
I addded some extra jam. Some will sink in the batter & for some, over spoonful drops I made some swirls
BAKED ALMOND CHEESECAKE
Ingredients
2 cups Grated cottage cheese / Paneer
200 gms/ 8 oz Condensed milk
3 eggs
1/2 tsp almond extract
2 Tbsps grated almonds
8-10 almond cookies
3-4 Tbsps butter
Method
1) Grind the cookies in a mixer. Add the melted butter to it. Put it in the base of a greased springform cheese cake tin. Keep to chill in the refrigerator till needed. Seperate the eggs & the white. Beat the egg whites till stiff.
2) In a blender blend the egg yolks, condensed milk & cottage cheese & blend till creamy. Add the almond extract.
3) Blanch the almonds in hot water & grate till you get 2 Tbsps of it or you may finely chop it.
4) Fold the egg whites into the cream mixture. Add the grated almonds. Pour into the refrigerated greased springform cheese cake tin.
5) Bake at 180 o C/ 350 o F for 45- 50 mins till set. Cool & then unmould & chill.
6) Decorate with tutti frutti & chopped almonds.
Variation: Skip the almonds, almond extract. Add vanilla essence & add 3/4th cup of chocolate chips to it.
Orange-Kiwi- Fruit Cheesecake
Ingredients
1 cup chocolate wafer cookie crumbs
1 teaspoon ground cinnamon
2 tablespoons Butter -- melted Gay Lea
2 cups Cottage Cheese
2 packages cream cheese -- softened
1/4 cup all-purpose flour
1 1/2 cups sugar
1/4 cup frozen orange juice concentrate -- thawed/ orange crush
Grated peel from one large orange
4 eggs
Topping:
1 large orange -- peeled halved and sliced
2 small kiwi fruit -- halved and sliced
1/2 cup marmalade -- or apricot jam
Method
Spray 9"/22 cm spring form pan with non-stick cooking spray. Mix together crumbs, cinnamon and butter; press onto bottom of pan. Bake in 325ºF/160ºC oven for 5 minutes.
Purée cottage cheese in food processor; add cubes of
softened cream cheese; process until smooth. Add flour, sugar, juice and grated peel; process until smooth. Add eggs, one at a time and process briefly after each addition. Pour batter onto crust. Bake in 325ºF/160ºC oven for 1 hr and 10-15 minutes until almost set. (Cheesecake is done when centre barely moves when jiggled). Remove from oven and run a knife around the outside edge. Cool to room temperature. Remove sides; heat marmalade and brush 1/2 over cheesecake. Arrange orange and kiwi slices on top; brush remaining marmalade on fruit; cover and chill at least 8 hrs.
Yield: 12-14 servings. Bake time: 1 hour and 10-15 minutes. Chill time: at least 8 hours.
White chocolate Cheesecake
Ingredients
1 1/2 cups chocolate wafer cookies, crushed (or any other cookies)
6 tablespoons butter, melted
1/2 cup sugar, divided
16 ounces cream cheese, softened
2 eggs
6 ounces/180 gms white chocolate baking bar, melted
1 teaspoon vanilla
Method
In small bowl, combine wafer crumbs & butter. Press evenly into bottom and 1 inch up the sides of a 7 inch springform pan. Bake at 160 oC /325 o F.
In large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Blend in the melted white chocolate and vanilla. Pour into prepared pan. Bake for 55-60 mins or till centre is firm to touch, but slightly wobbly when shaken. Cool. Refrigerate overnight or until serving time. Loosen from springpan & serve.
Note: Baking time at 160 o C/ 325 o F may be even 1 hour & 10-15 mins. Check after 1 hour. Cheesecake is done when the centre is set & still a bit wobbly when shaken
Lemon Cheesecake
Ingredients
10-12 marie biscuits/ digestive crushed
2-4 tbsp melted butter
16 ounces Philadelphia cream cheese
One (14-ounce) can sweetened condensed milk
2 eggs
2 Tbsps fresh lemon juice
1 teaspoon vanilla extract
Method
Preheat oven to 180 o C/ 350 o F
Crush the biscuits & mix with the melted butter till just combined.
Put it in the base of a 7 " springform pan. Bake for 10 mins.
Reduce temperature to 160 o C/ 325 o F.
In a bowl, blend cream cheese until smooth. Gradually beat in
sweetened condensed milk. Add eggs until just combined. Stir in lemon juice and vanilla. Bake for 55-60 mins or till centre is just firm to touch,& wobbly when shaken.
Cool completely and refrigerate until chilled. Remove cheesecake from the springform pan and serve.
Garnish with powdered sugar , if desired.
Note: Baking time at 160 o C/ 325 o F may be even 1 hour & 10-15 mins. Check after 1 hour. Cheesecake is done when the centre is set & still a bit wobbly when shaken
