No Bake Mango Cheesecake

Ingredients:

For the Crust:

 
• 200g graham crackers or digestive biscuits
• 100g unsalted butter, melted

For the Cheesecake Filling:
• 400g cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups heavy cream, whipped to stiff peaks
• 1 cup mango puree (fresh or canned)

For the Mango Topping:
• 1 cup mango puree
• 1 tablespoon gelatin powder
• 2 tablespoons cold water
• Fresh mango slices, for garnish

Method

1. Prepare the Crust:
o In a food processor, blitz the graham crackers until they turn into fine crumbs.
o Mix the crumbs with melted butter until well combined.
o Press the mixture into the base of a 9-inch springform pan. Use the back of a spoon to smooth it out evenly.
o Chill in the refrigerator while you prepare the filling.

2. Make the Cheesecake Filling:
o In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
o Add the powdered sugar and vanilla extract, and continue to beat until fully incorporated.
o Gently fold in the whipped cream until the mixture is smooth and fluffy.
o Fold in the mango puree until well combined.
o Pour the filling over the prepared crust, spreading it out evenly.
o Return to the refrigerator and let it chill for at least 4 hours, or until set.

3. Prepare the Mango Topping:
o In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
o Heat the mango puree in a saucepan over medium heat until warm (do not boil).
o Add the bloomed gelatin to the warm mango puree and stir until completely dissolved.
o Let the mixture cool slightly, then pour it over the set cheesecake.
o Return the cheesecake to the refrigerator and let it chill for another 2 hours, or until the topping is set.
 

4. Garnish and Serve:
o Before serving, garnish the cheesecake with fresh mango slices.
o Carefully remove the cheesecake from the springform pan.
o Slice and enjoy!

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Chocolate Modak

US measuring cups are used (1 cup = 240 ml)

Ingredients

1/3 cup milk

⅓ cup Sweetened condensed milk

¾ cup Chocolate chips

1 ½ cups Graham cracker crumbs 

1/4 cup Pistachios, finely chopped or nuts of your choice

Instructions

• Take milk, condensed milk and chocolate chips in a pan on medium-low heat. Let it melt and keep stirring to make sure that it is not sticking to the pan. It should be completely melted, shiny, smooth.
• Now add graham cracker crumbs.
• Start mixing and halfway through add chopped pistachios. Mix and it should come together like a dough-ball.
• Remove it to a plate and let it cool to touch. Grease the modak mould using ghee. Keep the mould close. Stuff the small portion of it from the bottom hole. Then open the mould and gently unmould.
• Repeat the same for rest.

Notes

Substitutes:

• Graham cracker crumbs: Instead you can grind/crush any digestive biscuits or crispy vanilla flavored cookies or oreo cookies (without cream).
• Chocolate chips: You can use the cooking chocolate bar, chopped up. To make dark chocolate modak, simply use dark chocolate here.
• Pistachios: You can use your choice of other nuts like almonds, cashews, walnuts, hazelnuts, etc.

How to get the smooth surface unlike shown here(uneven)?
Add ground powdered nuts instead of chopped. Also, take a portion, make a smooth, tight ball and then stuff into mould. Storage: It stays good for up to 4-5 days in the refrigerator in an airtight container. 

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Mango cheesecake

Ingredients

For the cheesecake base

7 oz plain cookies/ graham crackers

6 tbsp butter (melted, can be salted or unsalted)

 

Alternate option: For the vanilla sponge base

¼ cup unsalted butter softened at room temperature

¼ cup granulated sugar

2 tbsp milk

1 tsp vanilla extract

1 large egg

3 tbsp all purpose flour

1 tbsp corn starch (also known as corn flour)

½ tsp baking pdr

¼ tsp salt

 

For the cheesecake filling:

2 cups heavy cream (chilled very well before whipping)

2 cups cream cheese (softened at room temperature)

1.25 cups powdered icing sugar

2 tsp vanilla extract

2 cups Alphonso mango pulp

1.5 cups mangoes chopped into ½" cubes (use sweet, non fibrous mangoes)

5 tsp gelatine pdr (or 2.5 tsp agar agar pdr)

½ cup water

 

For the mango gelee topping

1 cup Alphonso mango pulp

2.5 tsp gelatine pdr / 1 tsp agar agar pdr

 ½ cup water

 

Instructions 

• Oil a 9 inch springform pan evenly on the base. Line it with parchment paper round on the bottom. Line the sides of the cake pan with either a cake collar or strips of parchment paper.
• If you are making the vanilla sponge base, line the sides with a cake collar only after the cake has baked and cooled.

For the cheesecake base

• Transfer the cookies/graham crackers into a ziplok bag and bash them with a rolling pin till you get fine crumbs. Transfer the crumbs into a bowl and mix well with the melted butter until it resembles wet sand. Then pour this mixture into the springform pan and spread the crumbs evenly on the bottom. Press the crumbs down first with your spatula and then use a flat based glass/cup to pack the crumbs down tightly. Chill the biscuit base in the refrigerator for 1 hour or until firm.

Alternate option: For the vanilla sponge base

• Preheat your oven to 350F/175C.
• Cream butter and sugar together in a bowl with a spatula until light and fluffy. Whisk in egg, vanilla extract and milk.
• Whisk in the dry ingredients (flour, corn starch, baking powder and salt) in a separate bowl and add them to the wet mixture.
• Mix briefly until well combined and pour the batter into the springform pan. Level the surface and bake for about 18 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool at room temperature for an hour before chilling in the fridge for another hour.

For the cheesecake filling:

• Using either a stand mixer, handheld mixer or regular whisk and a large bowl, whisk the heavy cream with ½ cup powdered sugar and 1 teaspoon vanilla extract until it thickens and stiff peaks form. Make sure the cream is chilled thoroughly before beating. Be careful not to over mix otherwise you will turn the cream into butter! Reserve ¼th of the whipped cream mixture for decoration (in a piping bag, if desired). Transfer the remaining whipped cream into a separate bowl for later.
• Sprinkle the gelatin/agar agar powder over the room temperature water and let sit for 10-15 mins. After the agar agar/gelatin has absorbed all the water and become thick, either heat it in a saucepan on the stove-top or in the microwave until it is completely melted. Set this mixture aside while you proceed with the next steps. If using agar agar, make sure this mixture comes to a boil before you take it off the heat.
•  In a separate bowl, beat the cream cheese for 2-3 minutes until it turns smooth and creamy. Add 1 teaspoon of vanilla extract and ¾th cup of powdered sugar and beat until everything is well combined. Now add mango pulp and mix until the mango pulp is well incorporated.
• Add in the agar agar/gelatin mixture and beat until everything is well mixed. If using agar agar, you need to move quickly while it is still hot and also make sure your mixture is completely liquid before mixing into the cheesecake filling. If it has thickened up, reheat it till it becomes a smooth liquid and then add it in. Add it in with the mixer still running to avoid clumps.
• Fold in the reserved whipped cream mixture into the mango filling in 3-4 additions, mixing gently and making sure to keep as much air as possible.
• Finally mix in the cubed mango pieces gently and pour the cheesecake filling evenly over the biscuit base. Tap on the counter top a few times to level the surface and chill it in the refrigerator for 3-4 hours.

For the mango gelee topping

• Sprinkle the gelatin/agar agar powder over room temperature water and let sit for 10-15 mins. After the agar agar/gelatin has absorbed all the water and become thick, either heat it in a saucepan on the stove-top or in the microwave until it is completely melted. If using agar agar, make sure this mixture comes to a boil and then take it off the heat.
• Mix this with the mango pulp and pour this mixture over the cooled cheesecake layer. Pop any air bubbles with a skewer if needed and refrigerate the cake for 2-3 hours or until the gelee has set completely.

Unmolding & decorating

• When ready to serve, take the cake out of the refrigerator and release the spring form. Transfer the cake onto a serving platter/cake stand and peel off the cake collar.
• Decorate the cake with more cut fruits of your choice and the reserved whipped cream. Cut into slices and serve!

Notes

1. If you are having trouble with the agar agar mixture being too thick when heated, mix in the mango pulp with the water + agar agar powder while heating. This will help the agar agar dissolve more evenly. Also, make sure you add it into the cheesecake filling while it is still hot and with the mixer still running to avoid clumps.
2. This recipe makes one 9" cake and two 4" cakes. If you want to make a smaller 6 or 7 inch cake, you can halve the recipe. If you want to only make a 9" cake, you could make the entire batch and set the remaining cheesecake filling in smaller cups/glasses for a beautiful presentation.
3. If you can't find cream cheese, you can try making this cake with Greek yogurt as a replacement. Make sure your yogurt is completely drained of all its moisture before you begin and only whisk it until it turns smooth, about 20 seconds.
4. I used canned Alphonso mango pulp which is already sweetened. If you are using fresh Alphonso mango pulp, you might need to add more sugar. Mix in the mango pulp and taste the mixture before adding 2 tablespoons powdered sugar at a time.
5. Alphonso mangoes give this cake the absolute best flavor. However, if you can't find both fresh/canned Alphonso mango, you can try using any other types of mangoes.
6. You can replace the mango pulp and fresh mangoes in this recipe with other fruits to make different flavors.

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Banana Caramel Pie

Ingredients : 

 

Unsalted butter - 1 tbsp. 

 

Banana - 1 (cut into 1/2-inch-thick slices) 

 

Chocolate shavings - 1 tsp. (for serving) 

 

Caramel sauce - 3 tsp. (or dulce de leche sauce) 

 

Whipped cream - 1/4 cup (optional if you're calorie conscious)

 

Biscuits - 1/3 cup crumbs 

 

Method of preparing : 

 

Add the butter to a mug, cover and microwave until melted, about 40 seconds. 

 

Then stir in the crushed biscuits and mix well, pressing into the bottom of the mug with the back of a spoon. 

 

Top with bananas and caramel sauce and heat up for about 1 1/2 minutes. 

 

Finally top with whipped cream and chocolate. 

 

 

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DOUBLE COLOURED CHOCOLATE BALLS

 INGREDIENTS

FOR DARK CHOCOLATE PART

biscuit pdr. 5 tbsp

cocoa pdr. 2 tbsp

butter 2 tbsp

for white part

desiccated coconut 3 tbsp

milk pdr. 3 tbsp

icing sugar 3 tbsp

cashew nuts finely chopped 3 tbsp

condensed milk 2 tbsp

white chocolate little melted

dark chocolate little melted

METHOD

for dark chocolate- mix all the ingredients well, add little more butter if needed to roll into small balls.

for white part-mix all the ingredients well, add little water or butter of needed to roll into small balls.

you can mix and roll them together or roll in such way one part is white and the other brown.

if you like, coat one part in dark chocolate and one part in white chocolate, or you can dip some in white chocolate one part and others in dark chocolate one part, refrigerate for about 30 minutes or till set, then serve.

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