Eggless Cheese Cake

As one of my close friend was relocating to a new town , it was time to bid him goodbye with lots of sweet treats and wishes. Since he eats only eggless desserts, he had never eaten any commercial NewYork Style Cheesecake . So, I decided to make my own eggless cheesecake for him and it turned out great.

Ingredients (for 8 inch pan):

For Filling:

16 oz or 2 packs of fat free cream cheese

16 oz of fat free or low fat sour cream

1 cup granulated sugar

1/2 cup Greek yogurt

1/4 cup Almond Milk

1/4 cup + 2 Tbs all purpose flour

For Chocolate Swirl:

2 to 3 Pieces of chocolate 

1 tsp of butter

1 Tsp of sour cream 

1Tsp Milk

For Base:

16 Graham cracker

4 Tsp of milk/Almond milk

1tsp butter

Directions:
Pre heat the oven for 300 F
1) Mix all the base material , namely graham cracker , butter together and keep adding milk till it becomes slightly moist . Oil the 8 inch spring pan and press the crust mixture on the pan. Try to line on the sides as much as possible.
2) Keep inside the oven for 3 - 4 mins.
3) Then sprinkle the 1tsp sugar powder on the base material.
4) Remove from the oven and keep aside.

Cheesecake Filling:

All the above ingredients should be at the room temperature.

1) Start by beating cream cheese on low setting , until it becomes light and fluffy

2) Add the sugar and continue beating

3) Now add greek yogurt and Almond milk and keep beating the mixture until it becomes fluffy

4) When  sugar is mixed well with cream cheese add Flour , vanilla extract , and lemon juice

5) Add sour cream last and beat well.

6) Pour the mixture in the pan on the prepared base.

For Swirl:

1) Heat the butter , sour cream  and  milk till boiling point.

2) Add the pieces of chocolate to this mixture and keep stirring until the chocolate melts .

3) Cool the mixture till it is lukewarm so that it does not melt the cream cheese filling .

3) Now pour this chocolate ganache in the center of the cream cheese mixture .

4) Take a small knife and swirl the the mixture together. 

5) Do not try to smooth out the surface with a spoon as this will make it look messy.

Now place the pan in the oven and bake it for 55 mins on low heat (300 F). Switch off the oven when you see that the edges are set and center is still jiggly. Let the cake cool in the oven with the door left ajar.

Once the cake comes down to normal temperature cool it refrigerator for couple of hours.

And yehh! The moist soft cheesy cake is ready!!!

Gulabi gulab...a sweet to sweep ur sweetheart off her feet :)

This is inspired from recipe by Chef Vineet Bhatia.

This rosy dessert suits any occasion be it valentines, birthday, anniversary or just another happy day!

It has got that perfect flavor and tingling taste which will make you wanna eat more and more...

What you need:

2 packs of fat free cream cheese 

Gulkand - 3 tbsp

Rose syrup - 3 tbsp

Rose petals chopped - 1 flower

Gulab Jamun - 8 

Procedure:

Beat all the ingredients above except gulab jamuns with an electronic beater till smooth.

Take a baking dish preferably with a an openable rim like the one in the picture below.

Line the baking dish with gulab jamuns slit into half.

Pour the rosy mixture on top of it and smoothen the surface with back of a knife.

You can decorate it with rose syrup and/or rose petals.

Let it set in the fridge for about 5-6 hours.

After it is set, take a knife and warm it under hot water.

Use it to loosen the sides and then click open the rim of the baking dish.

And a delicious quick dessert is ready to woo your dear ones.

Capuccino Cheesecake

The perfect evening with coffee and cappuccino cheesecake :)

Ingredients:

For cake
16oz  Fat free Cream cheese
16 oz Sour cream light
5 eggs
1-1/3 cup sugar
1/4 cup Flour
2 Tbsp vanilla extract
2 Tbsp lemon juice
6-8 Tbs coffee
5-6 Tbs melted chocolate
1/8 -1/4 cup milk

For base:
 2 1/2 cups of finely crushed honey flavored Graham Cracker
1/4 cup of crushed Almonds
1 tsp coffee powder
2 tsp melted butter
1/8 -1/4 cup of milk



Recipe:

 Preheat oven to 325 F

1) Mix all the base material , namely graham cracker , almonds ,butter together and keep adding milk till it becomes slightly moist . Oil the 10 inch spring pan and press the crust mixture on the pan. Try to line on the sides as much as possible.

2) Then sprinkle the coffee powder on the base material using strainer, to avoid coffee chunks.

3) Keep inside the oven for 5 - 7 mins

4) Remove from the oven and keep aside


Cheesecake:

All the above ingredients should be at the room temperature.

1) Start by beating cream cheese on low setting , until it becomes light and fluffy

2) Add the sugar and continue beating

3) Now add one egg at a time and keep beating the mixture until it becomes fluffy

4) When eggs are mixed well with cream cheese add Flour , vanilla extract , and lemon juice

5) Add sour cream last and beat well.

For the Flavor:

1) In a different container, heat the 1/8 cup of milk and add chocolate chunks to it till you get the dark color and rich flavor of chocolate.
 2) Add 6-8 Tbs of coffee , and keep stirring, till you get the smooth brown color mixture , you can add more coffee if you like little more intense flavor of coffee in a cake.

Now add this mixture to our cheesecake mixture and beat for 1 min.

Pour the cream cheese mixture in the spring pan (which is lined by graham cracker crust) and keep inside the oven for 1 hour and 7 mins at 325 F

When the time is up , just switch off the oven and leave the oven door open for 1 hour. After that remove the cake and let it cool completely to room temperature till you refrigerate it for 24 hrs.
The wait is worth for the delicious mouth watering cheesecake with your coffee :)

P.S : Pics are coming soon. The cake was over before I could take the pics ;) have to make it again now :P

Till then have a cakekilicious time ;)