New-york style Cherry Cheesecake

New-york style Cherry Cheesecake

baked-cherry-cheesecake

There is a lovely nip in the air and what better time to sit and enjoy a piece of indulgent cheesecake with freshly brewed coffee?! Top it with some fresh fruit of the season – cherries, strawberries or even chopped kiwi. This combination of a tart fruit, creamy cheese cake and a crumbly, buttery crust is very fulfilling.

See notes below for more information about cheesecakes.

For the crust and the cheesecake 

What you will need :

  • 160 gram digestive biscuits
  • 40 grams melted butter (I use Amul)
  • 400 grams cream cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon orange zest/ lemon zest
  • 175 grams castor sugar
  • 55 grams dairy cream (I use Amul 20% fat)
  • 3 eggs
  • a pinch of salt
  • 1/2 teaspoon vanilla extract

How to proceed :

  1. Powder the digestive biscuits in a mixture. Then add the melted butter and mix the crumble with your fingers to form a smooth dough like consistency.
  2. Pre-heat oven to 160C.
  3. Take a springform pan with detachable base and spread the crumb mixture on the pan at the bottom. Bake it for 10 minutes till firm.
  4. Take it out of the oven and let it completely cool.

baked-cheesecake-prep

  1. Meanwhile make the cheesecake filling. Beat the cream cheese well with a whisk or a hand-held blender and add the lemon juice and zest.
  2. Then add the castor sugar, cream, salt and vanilla essence. Beat well to combine all of it together.
  3. Add the eggs, one at a time and mixing well before each addition. Pour this mixture into the cooled crust and bake in a pre-heated oven at 160C for 40-45 minutes.
  4. The best way to check if a cream cheese is done is if it is jiggly in the centre. If yes, bake it for another 10 minutes.
  5. Remove from the oven once done and let it cool down before frosting.

baking-a-cheesecake

Cream Cheese Frosting :

  • 125 grams cream cheese
  • 50 grams Amul butter. at room temperature
  • 1 teaspoon orange/lemon zest
  • 300 grams icing sugar

How to proceed:

  1. Whisk the cream cheese. Add butter and zest.
  2. Gradually add the icing sugar, one cup at a time.
  3. Whisk well.

frosting-a-cheesecake

Decorate :

  • Spread the frosting on top of the cheesecake once it cools and adorn it with drained glazed cherries.

cheesecake-piece

Notes :

  • You can skip this frosting and just line the top with cherries or some jam. I prefer a softer, mushier frosting hence I poured it over the cheesecake. If you want a firm frosting, refrigerate it for 2 hours before frosting on top of the cake.
  • Different brands of cream cheese are available in the market. Philadelphia and D’lecta are two brands I have most commonly seen. The Philadelphia cream cheese is costly (650 for 225 grams), but D’lecta cream cheese is also very good and costs Rs. 650-700 for 800 grams. In Mumbai it is available in Arife and a lot of stores having a cold storage facility.
  • Cheesecakes tend to crack at the top after baking. To prevent this they are baked in a water bath. But to keep things simple, I have avoided a water bath and topped the baked cheesecake with a cream cheese frosting and some cherries.
  • Cheesecakes are dense and continue to bake even when removed from the oven due to the latent heat. So to avoid over-baking it should be slightly moist at the centre when you stop baking.
  • After removing cake from the oven, loosen the sides with a spatula or a knife. It allows it to cool without breaking.

Chocolate Drip Cake

I have been eyeing these drip cakes in gorgeous colors for a while on pinterest and Instagram now. Katherine Sabbath sort of invented them in 2015 and they have been a rage. They look deliciously pretty and leave people wondering how the drips were made.
Very easy. Just some runny ganache and a cold cake.

I have made it here with a classic chocolate cake, a strawberry buttercream and chocolate ganache dripping. Once you know the basics, you can play around with cake flavors and white chocolate + gel color drip. And ofcourse any variation of buttercream or meringue frosting.

Chocolate Drip Cake

drip-cake-with-flowers

What you will need :

For the sponge cake:

  • 180 gram all purpose flour
  • 1 and 1/4 teaspoon baking powder
  • 1 and 1/4 teaspoon baking soda
  • 60 gram cocoa powder
  • a pinch of salt
  • 275 gram castor sugar
  • 100 gram yoghurt
  • 40 ml warm water
  • 130 ml strong brewed hot coffee
  • 75 ml vegetable oil, I use groundnut oil
  • 2 eggs
  • 1 teaspoon vanilla extract

For the strawberry buttercream :

  • 100 gram butter, at room temperature (I use Amul)
  • 230 gram icing sugar
  • 7-8 strawberries – pureed in a mixer with a tablepoon of granulated sugar

For the chocolate drip :

  • 100 gram chopped dark chcolate
  • 200 gram Amul cream

What to do :

  1. Sift all the dry ingredients : flour + baking powder + baking soda + cocoa powder + salt and keep it aside.
  2. In another bowl whisk the eggs. Add sugar, yoghurt, warm water and mix.
  3. Add the sifted dry ingredients and brewed coffee to this mixture and fold in with a spatula till it gets completely incorporated.
  4. Pre-heat oven to 170C.
  5. Grease the sides and line the bottom of two 8 inch cake pans with parchment paper.
  6. Pour the cake batter in the cake pans and bake in the pre-heated oven for about 30 minutes.
  7. Remove from the oven and let it cool in the pan for 5 minutes before removing.
  8. Let it cool completely on wire racks.
  9. For making strawberry buttercream, mix all ingredients with a whisk or a stand mixer.
  10. For the chocolate drip, keep the chopped chocolate in a heatproof bowl. Heat the cream till it starts to bubble around the edges. Do not let it come to a boil.
  11. Pour the cream on the chocolate and cover it for 2 minutes.
  12. Whisk it till all the chocolate melts and it becomes smooth. Let it cool down.

frosting-and-drip-cake

drip-cake-all-sides

Assembly:

  1. Take a cake board or a wooden board and place one layer of the cake on it. Cover it with strawberry buttercream on the sides and top.
  2. Place another cake on top and cover all the sides and top with buttercream. Smoothen it with a spatula dipped in hot water.
  3. Put it in the refrigerator  for one hour and let it become cold.
  4. Make the chcoolate drip 20 minutes before using it on the cake. If you make it in advance and it becomes thicker when you use it, heat it in microwave for 10-2o seconds till it becomes runny again. But ensure that it is not hot when you pour it on the cake.
  5. Now remove the cooled cake from the fridge. With a spoon start pouring the ganache on the edges of the cake. It will start dripping down. Within one or two drips you will realise how much to pour at one go. Cover the entire edge of the cake with such drips.
  6. Now pour more ganche in the centre and spread it lightly with a spatula.
  7. Put it in the fridge for 5 minutes to set.
  8. You can decorate it with some sprinkles and fresh flowers.
  9. Store it in the fridge if you live in a hot and humid place like Mumbai.

Notes :

  1. You can add a teapoon of corn syrup to the ganache to get a smoother finish. But you can absolutely skip it like I did.
  2. The cake recipe is from a book called Chocolate by Cordon Bleu. The drip technique is taken from Stylesweetca.com.
  3. Yan use an eggless cake recipe from here and turn this into an eggless dessert.

chocolate-drip-cake-slice

 

Hi-Hat Chocolate Cupcakes

Inside of a high hat cupcake

I have been eyeing these Hi-hat cupcakes on Pinterest for so long now, that I had to make them sooner than later. They are essentially choclate cupcakes with a frosting and dipped in melted chcolate, like your Mc Swirl in Mc Donalds.They looked daunting. What if the fluffy white meringue on top which gets dipped in the chocolate just melts away? What if the chocolate doesnt hold and starts dripping? What if the entire frosting collapses and settles in a puddle on the cupcake? It would be an epic bake-fail, but curiousity got the better of me and I made these. And beleive it or not, they are super easy! I watched a couple videos about making the frosting and then adapted a Martha Stewart recipe to make mine.

High Hat cupcake

Droolworthy chocolates

Hi-Hat Cupcakes!

What you will need :

For the cupcakes

  •  2 cups maida
  •  ¾ cup cocoa powder
  •  1 tablespoon baking powder
  •  ½ teaspoon baking soda
  •  a pinch of salt
  •  1 and ½ cup castor sugar
  •  2 eggs
  •  8 tablespoon melted butter (I use Amul)
  •  1 cup plain yoghurt
  •  ½ cup warm milk
  •  1 tablespoon vanilla extract
  •  1 and ½ cup chocolate chips

Ingredients for chocolate cupcakes

  1.  Mix the flour + baking powder + baking soda + cocoa powder + salt. Sift it so that it gets aerated and there are no chunks of baking powder or soda.
  2. In a separate bowl, whisk butter till pale and add sugar. Mix well.
  3. Then add the eggs, one at a time and whisk into the butter.
  4. Mix in the yoghurt and vanilla.
  5. Now with a rubber spatula fold in the dry ingredients and the milk in two additions. Always start and end with the dry ingredients.
  6. Pre-heat oven to 180C for 5 minutes.
  7. Meanwhile, line a muffin pan with paper liners. Drop the batter into the pan and bake for 20 minutes till a skewer inserted in the centre comes clean.
  8. Let it cool in the pan and then on a wire grill completely before frosting.

Chocolate chip cupcakes

For the meringue frosting

  • 3 large egg whites
  • 1 and ¾ cup castor sugar
  • 1 teaspoon vanilla extract

Making meringue

  1. In a large heatproof bowl, mix all the ingredients and whisk with a manual whisk or a hand held blender till it forms soft peaks.
  2. In another vessel, heat water till it simmers.
  3. Put this bowl with egg whites on the vessel over the stove/ gas. Whisk continuously till it forms stiff peaks and the temperature of the egg whites goes upto 70 degrees C on a candy thermometer. If you don’t have a candy thermometer, keep it whisking on the simmering water for 10 minutes, it reaches about that temperature and then egg whites are safe to be consumed.
  4. Then remove from heat and keep whisking till it cools down considerably and frosting thickens.
  5. Do not stop whisking in the entire process or egg whites will curdle.
  6. Transfer frosting to a pastry bag fitted with a big round nozzle.

For the chocolate coating

  • 2 cups chopped chocolate
  • 2 tablespoon vegetable oil

How to proceed:

  1. Combine chopped chocolate and oil in a microwave safe bowl and heat it in bursts of 20 seconds, whisking in between, till all chocolate is melted. Alternately, you can heat it over double boiler.
  2. Let it cool to room temperature.
  3. If the chocolate hardens by the time you are ready to dip, heat it in microwave for 30 seconds and it will be liquid.

Chocolate dripping

ASSEMBLY

  1. Now the cupcakes are ready to be frosted and dipped.
  2. Frost a high pile of the meringue frosting on each of the cupcakes. Refrigerate for a couple of minutes before dipping in chocolate.
  3. Keep the melted chocolate in a high wide glass. I used a measuring cup for it.
  4. Now grab each cupcake by its bottom and carefully dip it into the melted chocolate and remove it. Don’t worry, it will stay put. The meringue will not melt, you have my word.
  5. Put it in the fridge and let it sit for half hour before cutting.
  6. You high-hat cupcakes are ready!
Hi hat cupcake with chocolate frosting

Eggless Cupcake with eggless buttercream frosting

Notes :

  • Some recipes call for cream of tartar in the meringue, but I havent used it. It stays well and holds shape even without the cream of tartar.
  • Ensure that the instructions int he recipe are followed well, let the cupcakes cool down before frosting. lt the meringue sit in the fridge for a few minutes before dripping in the chocolate and let the chocolate be at room temperature but still  liquid.
  • In the Mumbai humidity, the chocolate ont he frosting starts to sweat as soon as you take it out of the refrigerator. There is hardly anything that can be done about it though.
  • If you want an eggless chocolate cupcake recipe, see here.
  • If you want an eggless chocolate buttercream frosting see here. Meringue frosting looks prettier because of the black and white combination, but you can use any other stable buttercream too.

Cupcakes with chocolate frosting

Cherry Cream Cheese Pound cake

Cherry Cream Cheese Pound cake!

 

Cream Cheese pound cake with cherries

Everything about this cake sounds dreamy. It is an indulgent affair and not for the whole-wheat-carrot-cake type of a day.

Pound Cakes are heavy. With so many eggs in them they can be filling. But so delicious and creamy. And add some cream cheese in the mix, you have a delectable buttery, cheesy cake. The mild tartness of the cherries goes very well with the cake and makes it very flavourful.

Cherries are in season right now, and I must have used about 40-50 un-pitted cherries on top of the cake I love how that looks. My little baby boy Arjun helped me make the decoration and gave me one cherry at a time while I placed it on the cake. Loved doing that.

This cake serves 8, has to be sliced thinly while serving. Perhaps with a cup of coffee, like the French.

Cherry Pound cake

Cherry Cream Cheese Pound Cake

What you will need:

  • 3 cups maida – all purpose flour
  • 1 tsp baking powder
  • 1/4 teaspoon baking soda
  • 1 and 1/2 cup butter at room temperature
  • 220 gram cream cheese, I use D’lecta
  • 2 and 1/2 cup granulated sugar
  • 2 and 1/2 teaspoon vanilla
  • 6 large eggs

Cream Cheese Chocolate Frosting

  • 125 gram cream cheese, cold
  • 50 gram Amul butter
  • 300 grams icing sugar, sifted
  • 1 teaspoon cocoa powder
  • Fresh cherries for decoration

What to do :

  1. For the cake, sift the all purpose flour + baking powder + baking soda and keep it aside.
  2. In another bowl, whisk room temperature butter and cream cheese together, add vanilla extract.
  3. Now add granulated sugar and whisk.
  4. Add the eggs one at a time, whisking till it gets fully incorporated.
  5. Pre-heat oven to 180C.
  6. Line two 8 inch pans with a parchment paper at the bottom and butter and flour the sides.
  7. Pour the prepared batter in the pans and bake in a pre-heated oven for 25-30 minutes till a skewer inserted in the centre comes out clean.
  8. Remove from the pan and let the cakes cool completely before frosting.
  9. To make the frosting, take all the ingredients in a bowl and whisk till it comes together to form a smooth frosting.
  10. Place one cake on a plate or a wooden board, frost it lightly and then place the second cake on top. Again frost the sides lightly, scraping of any excess frosting.
  11. Put about 1/4 cup of frosting on top of the cake and spread evenly.
  12. Put the cake int he fridge for 10 minutes so that the frosting sets a bit before placing the cherries on top.

Cherry pound cake slice

Notes :

  • If you live in a hot humid place, it is better to keep the cake in the fridge. Bring it to room temperature for half hour before serving.
  • The mild cocoa flavour in the frosting helps balance the cheesy frosting.
  • The pound cake recipe is taken from Joy of Baking

Masala Chai Cake

At home all of us are such a big fan of masala chai that my 14 month old baby asks for tea after every meal. He gets his little toy cup and toy kettle and I have to pour 2-3 drops of tea into his milk. He sits and sips it slowly like his grandfather.

Chai cupcakes with basil flowers

And then I saw this cake in The Big Book of Treats by Pooja Dhingra. What a wonderful idea to incorporate masala chai flavours into cake. We have pots of lemongrass and basil in the window and use it regularly while brewing tea. So I added it to this cake and the frosting has basil seeds and flowers. Straight from the plant. It gives the cake a very refreshing taste. Something familiar and yet decadent.

Presenting The Masala Chai cake :

Chai cake

Ingredients

  • 150 gram maida
  • 1 teaspoon baking powder
  • 100 gram Amul butter – at room temperature
  • 200 gram castor sugar
  • 1 teaspoon vanilla essence
  • 2 eggs
  • 80 ml chai – freshly brewed without sugar and milk
  • Basil leaves and lemon grass while brewing tea

Chai cupcakes making

For the frosting :

  • 100 gram butter
  • ¼ teaspoon cardamom powder
  • ¼ teaspoon cinnamon powder
  • 225 gram icing sugar
  • 1 tablespoon milk
  • Few basil (tulsi) flowers for decoration

Chai cupcake with periwinkle

What to do :

  1. Whisk the maida and baking powder together and sift it.
  2. In another bowl whisk butter and add sugar and vanilla essence.
  3. Add the eggs one at a time, incorporating it well into the mixture.
  4. Add the brewed chai to the batter, mix well.
  5. Then fold in the flour mixture with a spatula.
  6. Preheat oven to 170 for 5 minutes.
  7. Line a muffin pan with paper cups. Fill it with the batter.
  8. Bake for 15-20 minutes till a skewer inserted in the centre comes clean.
  9. To make the frosting, cream butter and then add all the ingredients together and whisk well till it forms a smooth icing. Fill it in a piping bag with nozzle of your choice.
  10. Once the cupcakes are cooled, pipe the frosting on the cupcakes. Decorate with basil flower stems.

Crumb of chai cupcake

Notes :

  1. The same batter can also be used to make cupcakes. It yields 12 cupcakes. And two small loaves.
  2. Basil flowers are totally edible and definitely use them if you can. The regular tulsi flowers can also be used.
  3. The crumb of this cake is very soft and melts in the mouth. the trick is to use room temperature butter and eggs.
  4. It can be stored for 5 days without frosting and upto a week further in the fridge.

Basil Chai cake

Edited to add on 17 May 16′ : In a hurry to bake the cake, I added hot tea to the eggs, and part of it caramelised to sticky toffee like structure. Not very pleasant. Note – Always add cooled tea.

Honey Orange-zest Madelines

Madelines!

Oh these lovely, buttery shell shaped little cakes. Crisp on the outside and soft like sponge cake on the inside. And that adorable little bump. It makes it a pretty little unique cake.

It was our 4th or 5th class in Le Cordon Bleu and the chef demonstrated this French traditional cake from the Lorraine region in France. I was astonished. That shell shaped structure looked gorgeous. And then the bump on the other side revealing the soft part inside. The edges – browned and crisp are a delight to bite into.

Madelines with honey

Madeleines are the perfect accompaniment to the evening cup of tea or coffee. They taste best when served warm fresh out of the oven. The crispness of the crust starts to lessen as it gets stored, but biting into a fresh madeleine is a real pleasure.

The only special equipment you will need is a Scallop shell pan. I purchased mine in E.Dehillerin in Paris, but it is easily available at Amazon.in or your local bakeware shop.

The traditional version calls for browning butter and then using it. But there is a very fine line between brown butter and burnt butter. So to avoid that, we simply melt butter with orange zest and that gives it the citrusy flavour. If you wish to get the nuttiness of browned butter, brown it in a pan for a couple of minutes, let it cool down and then use it.

This recipe is based on the one we learnt at school and I have further added orange zest and honey to it.

Madelines in shell pan

Honey Orange-zest Madelines

Makes 10 Madelines

What you will need :

  • 100 gram all purpose flour
  • 1/2 teaspoon baking powder
  • 70 gram butter
  • 1 teaspoon orange zest
  • 65 grams castor sugar
  • 2 eggs
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract

What to do :

  1. Sift flour and baking powder to avoid any lumps.
  2. Melt butter in a pan or in microwave with the orange zest.
  3. In another bowl, whisk the eggs and add sugar. Whisk till it becomes pale and creamy.
  4. Add the vanilla extract
  5. Fold the dry ingredients into the egg mixture and then add butter and orange zest mixture. Fold it in with a spatula.
  6. Now transfer it to a disposable piping bag without any nozzle and refrigerate it for atleast 3 hours. You can even refrigerate it overnight.
  7. Before baking, pre-heat the oven to 200 C. Brush the shell pan with some melted  butter and drizzle some flour on it.
  8. Pipe molds of batter on the pan and let it bake for 10-11 minutes till it is browned not he edges and cooked in the centre. The centre should spring back when touched.

IMG_3640

 

Notes :

  1. It is essential to refrigerate the dough so that the flour hydrates and it forms that quintessential bump when baked.
  2. This can also be used as a basic recipe and honey and orange zest can be substituted with any other flavouring.

madelines with a bump

Cheers!

Rutvika

Pistachio Cake with orange zest and spices


Pistachio cake

I love baking with fruits and nuts. It gives a very distinct colour and flavour to cakes and other baked goodies. For instance this Pistachio cake with orange zest. The nuttiness of pistachios with the aroma and the kick of the orange zest is mesmerising. A little bit of cardamom powder and a hint of cloves intensify the pistachio taste in the cake.

I baked this cake and sent it to my friend as a birthday gift, some 350 kms away by courier. And it stayed moist and delicious for 2 days and survived the travel well. Of course there was no frosting, it was a beautiful and delicious naked cake.

Pistachio Cake with Chantilly cream

Recipe taken from Epicurious

Makes one 8/9 inch cake

What you will need :

  • 1 cup all purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon cardamom powder
  • 3/4 cup pistachios
  • 1/2 cup whole milk
  • 110 grams butter at room temperature (I use Amul salted butter)
  • 1 cup caster sugar
  • 2-3 cloves softened in 1 tablespoon hot water
  • 3 large eggs
  • 2 tablespoon orange zest (from about 3 oranges)
  • 1 cup whipping cream
  • 2 tablespoon powdered sugar
  • powdered pistachios for garnishing

What to do :

  1. Heat 1 tablespoon water and immerse 2-3 cloves in it. Keep it aside for 5-10 minutes till the cloves let out the aroma into the water.
  2. Pulse pistachios in a mixer and sieve it to remove any clumps. Pulse the clumps with a little bit of powdered sugar to avoid the pistachios from becoming oily.
  3. Mix flour, baking powder and cardamom powder in a bowl. Add pistachio powder to it and mix well.
  4. In another bowl – cream butter and sugar till light and pale. Add eggs one at a time and incorporate well.
  5. Discard the cloves and add the water to the egg mixture. Add vanilla and stir.
  6. Add the orange zest and whisk.
  7. Now alternately add the milk and dry ingredients to the egg mixture and fold in well, till there are no lumps of flour.
  8. Pre-heat oven to 180C.
  9. Line a 8/9 inch round baking pan with parchment paper at the bottom and butter the sides.
  10. Pour the batter into the prepared pan and bake in the preheated oven for 30-40 minutes till a skewer inseted in the centre comes out clean.
  11. Let it cool in the pan for 5 minutes before turning it over on a wire rack.
  12. Meanwhile, beat the whipping cream till it forms soft peaks. Add powdered sugar and whisk till stiff peaks are formed.
  13. Once the cake is cooled completely, spread it with the whipped cream and drizzle with some powdered pistachios.
  14. Serve at room temperature.

Pistachio cake with cream

Notes :

  1. This cake without the frosting stays well at room temperature for 2-3 days.
  2. If you want a bigger cake, this recipe can be easily doubled and made into a stacked layer cake.
  3. You can omit the clove water and replace it with some rum.