lemon cheesecake

Lemon cheesecake:

For making the cheesecake, we need to make the base, the filling and we will then top it with some lemon curd for that extra, special, luscious lemony taste.

To make the base, we will need -

150gm digestive biscuits,
4-5 tablespoons of melted butter, till you can hold it together in your hand and then crush it again.
Blitz the biscuits until they are fine crumbs and stir in the melted butter. Spread the mixture over the base of a lightly buttered loose bottomed cake tin Or pie tin, 8 inches round. Press the crumbs down firmly with your hand and refrigerate.

For the cheesecake:

I use 300 gms of hung curd and about 200 gms of plain cheese spread. Or you could use 500gms of cream cheese.

50 gm caster sugar, you can increase or decrease the contest of sugar as per your liking.

250ml cream of pouring consistency.

4 teaspoons of gelatin soaked in 4 tablespoons of water in a heat proof bowl

2 teaspoons of lemon rind.

3 tablespoons of lemon juice.


Beat the hung curd+ cheese spread/cheese with the sugar and lemon rind until it is smooth. Strain the lemon juice into the mixture and beat it in. Gradually beat in the cream. Heat the gelatin gently over hot water and let it cool down a bit. Add it in and beat the whole mixture.


Pour over the chilled crumb base and chill in the refrigerator until set. Once set, top with lemon curd and garnish as per your wish.


For the lemon curd topping:

250gm sugar

200ml water

25ml lemon juice

1teaspoon lemon rind very finely grated

50gm cornflour

Lemon yellow food coloring


Bring the sugar, water, lemon rind and lemon juice to a boil in a heavy based saucepan until the sugar has melted, dissolve the cornflour in a little water and add to the saucepan, stir vigorously with a whisk until the mixture thickens and add yellow food coloring.

Pour over the set cheesecake once it cools down and allow to chill in the refrigerator. Once set, take it out of the mould, you can now decorate it as per your liking.

Cinnamon star pull-apart bread

 

It's Corona lock-down, and we felt the need for something to raise our spirits. From our previous experience, we know that baking bread is therapeutic. It never fails to cheer us up, and it didn't disappoint this time either.

Breads are normally Sanju's domain, but this time I was keen on trying out this one. My friend Cherry motivated me into baking during the lockdown, and sweet cinnamon bread always brings a cheer. We don't claim the recipe to be ours but it's simple and the result is fab. 

Ingredients

Flour (maida) : 310 g (plus some for dusting the surface)

Milk:150 ml + 1 tbsp (for egg wash)

Eggs: 2 eggs (one for the bread and one for egg wash for glazing the bread prior to baking)

Yeast:1 tsp

Sugar : 50 g

Butter : 50 g

Salt: 1 tsp

Oil: approx 1 tsp for lining bowl / baking tray

Brown sugar: Approx 2-3 tbsp or as per requirement

Cinnamon powder: Approx 1 1/2 tbsp or as per requirement 

Ingredients

Method:

 Preparing the dough: 

• Add luke warm milk and one egg into a bowl and whisk it in.

• Add sugar, yeast and salt and mix them in. (we used crystallized sugar and it worked out fine)

• Add butter (soft/melted). We used regular pasteurized Amul butter. Mix it in.

• Add the flour (maida) and fold it in. Once they have mixed in, prepare your kneading platform by dusting it with flour and then take out the dough onto the kneading platform.

• In case the dough is too hard, add some more milk/water. If its too wet add some more flour.

• Knead the dough (approx 8 min) till its soft, supple and elastic. It should stretch while you knead it. The more you knead it, the better your bread will turn out.

Sludge like mixture

Take out for kneading

Ready for first proofing

  First Proofing:

• Oil a bowl and put the dough into it, lightly oil the outer surface and cover it with a cling wrap. Keep aside  in a warm dry place for around 2-3 hours or till it doubles in size.

Dough doubles in size after 1st proofing

Shaping and Second proofing:

• Once the dough has risen for about 3 hours (doubles in size), take it out on the platform and punch out the air. Flatten it out till about 10 inches in diameter (about an inch thick). Cut it into four quarters.

• Make small balls of the dough, put them under the cling wrap. Dust the working area with flour and take out one dough ball and roll it out circle (roti/pizza) of about 10 inches in dia. 

• Place this on a tray / butter paper sheet. (remember, what you place it on will be on what you will be baking the bread. We used butter paper sheets and later picked it up and put it on the baking tray)

• Spread cinnamon powder and brown sugar over the rolled out dough. I wont give quantities of sugar/cinnamon as its up to taste. We used both liberally. 

• Take another ball of dough, roll it out into a circle of similar diameter. Place it on top of the previous rolled out dough. Add the sugar and cinnamon combo again. Repeat till the last ball of dough. No sugar & cinnamon on top of the last one. So at the end of this process you will have four circles of dough with sugar+cinnamon sandwich.

Four portions

Four balls of the dough

Cinnamon powder + brown sugar layer

• Use a glass (or any circular utensil) to make an indentation in the center of the dough sandwich (just a depression, dont go all the way down). This will be your cue for the next step.

• Use a big sharp knife to make cuts, from the circular indentation till the edge, at 12 O'clock, 3 O'clock, 6 O'clock and 9 O'clock positions. Cut all the way down. 

• Now make similar cuts to split each quarter into two and then again to finally split the circle into sixteen even parts.

• Now pick up two of the segments and twist them (individually) twice. And then seal the ends together. 

• Do it for the rest of the segments as well, so that you get a star / flower with eight segments.

• Now cover loosely with cling wrap and set aside for second proofing for 45 min to an hour.

• 

  Glass to make indentation

  

  Circular indentation in center

Cut through the layers

Cut from circle to edge

Cuts at 12, 3, 6 and 9 O'clock position

Divide it into 16 parts

Pick up two segments

Twist/roll the segments twice

Seal the ends

Star with 8 segments

Baking: 

• Pre-heat the oven to 180 deg C / 350 deg F.

• Prepare an egg wash by mixing one egg and a tbsp of milk.

• Brush the dough with the egg  wash generously.

• Place the dough in a tray / baking dish and bake for 20-25 min at 180 deg C.

After second proofing

180 deg C for 20  min

And its ready

Tips:

• In place of cinnamon + sugar you can use nutella or strawberry preserve or anything which meets your imagination.

• You can also drizzle it with powdered sugar to give it a more exotic look.

• Tastes amazing when fresh. With a cup of tea / coffee, the cinnamon bread is fantastic.

Christmas Cake

We got interested in baking ages ago; and a decade ago in the North East we got into bread making, as getting a decent bread meant a journey to the closest city around an hour's drive.

Somewhere in between we experimented with Christmas cakes and through trial and error came upon this great recipe. We don't claim it as ours.

The prep for this cake started a year ago, again by default, when we had some soaked dry fruits left over from last year, not enough for a fresh cake, but still enough left for me to add some more dry fruits and brandy in the hope of making it in Jan last year. But that was not meant to be and we had well soaked dry fruits matured over a year ready for this year's cake.

Our tip - start at least a month in advance for soaking the dry fruits. And make the cake at least 2-3 days before consumption.

Ingredients

1/3 cup Prunes 

3 cup raisins/munnacca/ sultanas/currants

1 1/2 cups glace cherries (karonda cherries)

1 cup mixed peel

2 cups walnuts

1/2 cup sweet sherry/ sweet port wine

1/2 cup brandy

125g unsalted butter

1/2 cup brown sugar

3 eggs

1 tbsp instant coffee

1/4 cup hot water

1/4 cup plum jam

1 cup flour

3/4 cups self raising flour

1 tbsp cocoa powder

1 tsp cinnamon powder

1/2 tsp mixed spice /garam masala

1/2 tsp nutmeg (grated/ground)

Method

Combine all the dry fruits except the walnuts, soak in the sherry/wine + brandy. Soak for as long as you can. Minimum one day.

Drain the dry fruits from the syrup just before making the cake. Keep syrup aside for soaking subsequently.

Cream butter and sugar till combined. Add eggs one at a time and beat only until combined between each addition. 

In another bowl combine coffee, hot water and jam.

Transfer to a large bowl, stir in the combined coffee, water and jam mixture. Then add the dry ingredients in two batches, while combining.

Add the drained dry fruits & walnuts to the cake mixture.

Grease a 23cm round cake tin with 3 layers of paper (don't skimp as the cake will be in the tin for atleast one day)

Spread the cake mixture into the tin (it's pretty dense but don't worry)

Bake in a slow oven (160°C )for about 2 hours.

Brush the left over syrup over the hot cake and then let cool in the cake tin itself.

Our tip - Every day brush with around one tbsp of Brandy and keep.

The cake in north Indian winters should stay for a couple of months (highly unlikely in our place as it gets consumed pretty fast).

Our tip- it tastes great with coffee, tea, hot chocolate and mulled wine (recipe coming soon)