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.

Those three months and Kiwi Cupcakes with frosting

Last year around this time, I got pregnant. Which means that we were busy doing the hoo-hoos and haa-haas, very enthusiastically. Since then there hasn’t been much hoo or haa, but that’s a different story. (Now I seriously wish that no kids are reading this and neither is my mom or mom-in-law.) But anyway, it is an understatement to say that life has turned upside down since last April.

A few days back I found a letter I had written to myself. Last year this time. I often write letters to myself. Kind of a diary entry, but it works as if I am looking at the issue from a third party point of view. There, in that letter, I was telling myself to take it easy. It had been three months since we were trying to get pregnant and each time I got my periods, I would be immensely depressed. It felt as if I was killing the babies each month. I know how incorrect that statement is. I know. I know. But somewhere it just felt very bad. I would frantically chart my menstrual cycle in various apps and find out the “fertile” days. And coerce my husband into having sex as a rule on those days. Not that he minded it, but I had turned into an obsessive compulsive sexter, for those days of the month. For the first 10 days of the month, I would read up on all websites advising ‘how to get pregnant’ , and then later on obsess over ‘are you pregnant’ type webpages. I would dread each day as my periods got closer and any sign on PMS would make me cry. It was a very taxing time, let me tell ya.

My mom would keep telling me that it takes time, be patient. My husband would say, our bodies are not machines, have faith, it will happen soon. But I felt very low. And it is such a situation that couldnt even be discussed with anyone outside your innermost circle. At that time. To top it, my best-friend, my closest cousin and my sister-in-law : all were pregnant! Not me. Just not me.

I laugh at the insanity of the situation now, it feels stupid to look back at that version of myself, but I still shudder when I remember how I thought the worst was going to happen to us. And I had reached that conclusion in just three little months.

Later, when we registered with the gynaecologist’s hospital for delivery, the nurse excitedly told me that in India, December January is the busiest period in the hospital as it is the best “season” to have a baby. Most couples plan it that way, to have a baby in winter. And I thought to myself – “How the hell do they do that?”. How do they know when they will get pregnant? That answer still eludes me.

But anyway. Now I am hoping that when planning for the second child, I wont be so paranoid. Or I just might be. Because I will soon reach the big 3-0 in a year and half. Sigh.

*******       *******       *******

And I still don’t bake that often, my little one keeps me on my toes all the time. But these gorgeous kiwis in the market and eventually in the fruit basket made me want to bake. Urgently. And what could be faster than cupcakes?

Kiwi cupcake closeup

Kiwi Cupcakes with Kiwi buttercream frosting

What you will need :

For the cupcakes –

  • 1/3 cup mashed kiwi – about 2 kiwis
  • 1 and 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup butter at room temperature
  • 3/4 cup + 3 tablespoon granulated sugar
  • 1 whole egg
  • 2 egg whites

For kiwi buttercream –

  • 1 kiwi, peeled and mashed
  • 1/2 cup butter, room temperature
  • 1/2 teaspoon vanilla extract
  • 3/4 cup + 1 tablespoon icing sugar
  • 1 kiwi, peeled and sliced for decoration

What to do :

  1. Pre heat oven to 180C and line a 12-muffin pan with cupcake paper liners.
  2. Remove the skin of the kiwis and mash it with a fork to make 1/3 cup mashed kiwi. Add milk and vanilla to the mashed kiwi and keep aside.
  3. Sift together flour and baking powder .
  4. In another bowl, cream butter and all the sugar till light.
  5. Add the egg and egg white to butter and incorporate well.
  6. Now alternately add flour mixture and kiwi mixture to the cream butter and eggs. Start and end with dry ingredients i.e flour.
  7. Pour the batter into prepared pan and bake for 20-25 minutes till a skewer inserted in the centre of a cupcake comes out clean and the tops are golden.
  8. Remove the cupcakes from the pan and let them cool completely before frosting.
  9. To make the buttercream, cream butter till its light. Add 3-4 tablespoon of mashed kiwi, 1 tablespoon at a time. (Ensure that the mixture is creamy and not watery).
  10. Add vanilla and icing sugar and mix well.
  11. Taste and add some more kiwi or icing sugar as per taste. But add kiwi cautiously or the mixture will get watery.
  12. Decorate the cupcakes with buttercream frosting and half a slice of kiwi.

Kiwi cupcake platter