PASSIONFRUIT CHEESECAKE SHOTS

What perfect ways it would be to to impress your guests than these passionfruit lime and kiwi cheesecake shots. It's the most easiest and super delicious dessert which you can make in no time without a fuss.

When you have guests coming over all you need is something easy to make which looks exotic at the same time. Cheesecake shots makes it an ideal party dessert with perfect portion size for each individual when you have guests around as you always tend to keep more than two desserts on a dessert table.

The hint of lime zest adds that oomph of freshness and the passionfruit jelly on top with kiwi slices gives it a tropical touch to this classic french dessert. A must try dish dessert which will leave you all praises and you can take my word for that.

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PREP TIME: 15 minutes

COOK TIME: 22 minutes

YIELDS: 25-30 cookies

PASSIVE TIME: 4-6 hours

SERVINGS: 12-14 shot glasses

REFRIGERATE TIME: 4-6 hours

INGREDIENTS

For Cheesecake

• 6 digestive biscuits

• 1 1/2 tbsp caster sugar

• 60g butter, melted

• 150g cream cheese, room temperature

• 100g crème fraîche, room temperature

• 1/3 cup icing sugar, sifted

• 2 small lime, zested

• 1/2 cup heavy cream/ double cream, cold

• 4-5 kiwi fruit

For Passionfruit Jelly

• 1/2 cup passionfruit pulp

• 1/3 cup caster sugar

• 2 gelatine sheets/ 2 tsp powdered gelatin

For Garnishing

• 2 Kiwi, sliced and quartered

METHOD

1. To make crust, pulse digestive biscuits and 1 1/2 tbsp sugar together in blender until fine crumbs are formed. Transfer to a bowl, stir in melted butter and divide in 12 shot glasses and press gently. Refrigerate for 20 minutes.

2. To make passionfruit jelly, soak gelatine sheets in cold water for 10-15 minutes. Meanwhile combine passionfruit pulp and caster sugar, bring to boil; cook for 5-7 minutes on medium-high heat until sugar dissolves. Squeeze out the gelatine sheets from the water and stir it in the passion fruit mix for just a minute or until melted and mixed together. Remove from fire and strain to remove all seeds and cool it completely.

3. In an electric mixer bowl, beat cream cheese, crème fraîche and icing sugar until combined. In a separate bowl whisk heavy cream until medium-stiff peaks are formed, fold it in the cream cheese mixture. Add lime zest and fold to mix. Pour the prepared cream cheese mix in a piping bag.

4. Peel the Kiwifruits and cut them into 5mm thick slices lengthwise and cut them in half again. Take dessert shots out of refrigerator, arrange kiwi slices inside the cups and touching the glass; cut the tip of piping bag and pour the prepared cream cheese mixture in the shots, leaving them at least 1 cm empty from the top. Tap gently on the surface to release all air pockets. Now pour passionfruit jelly on top, distributing equally in all shots. Refrigerate for 4-6 hours to set. Take the shot glasses out just before serving and garnish with kiwi quarters on top.

COOK'S NOTES

• Make sure your cream cheeses is at room temperature before you beat it with beater. The cold creamcheese will leave lumps in the cheese batter.

• Instead of gelatin sheets, you can also use gelatin powder. Soak in little cold water and leave until it swells. add to the passion fruit mixture once all the sugar is melted. Sit and cook for a minute until its completely dissolved.

LEMON BLUEBERRY CHIA SEED CAKE

Times are really tough and the raging pandemic in India has put us all in a questionable state in one way or the other. My husband started his travel back from India after completing his mum’s last rights to reach Muscat and spent 15 days in institutional quarantine in Turkey....undergoing yet another one in Muscat(Oman) for a week until he finally reaches home. Gone are those days when you could reach home (Muscat ) from India in just 3.5 hours. 😌

It seems far-fetched living up to a normal life after this catastrophe hit the world. Wishing everyone to be safe and praying this shall all pass quickly and we all live peacefully in a happy world again.

Baked a quick Lemon blueberry and chia seeds cake for my hubby the day he landed in Muscat to munch on while he is quarantined in his homeland away from home... Cake was baked in angel cake pan and I had to cut it into slices to pack it for hubby. Time felt short and had no time to capture the full image. Luckily few slices were left over after packing the whole big box and thought of capturing it for my audience. Guys I promise I’ll post that full styled image soon but until then enjoy these virtual slices of this delicious cake. Do give this recipe a try and I'm sure you will fall for it. Its just perfect as is and preserves better at room temperature in your air-conditioned kitchen for up to 4 days. You can also dress this cake with cream cheese frosting to make it an extra edge and making it a bit more special for an occasion.

PREP TIME: 15 minutes

BAKE TIME: 1 hour

SERVES: 20-25 slices

INGREDIENTS

• 2 1/2 cups all purpose flour plus 2 tbsp, divided

• 1 3/4 cup caster sugar

• 3 eggs, room temperature

• 1 cup unsalted butter, room temperature

• 2 large lemon zested and juiced (2 tbsp juice is used)

• 1 1/2 tbsp chia seeds

• 1/2 tsp salt

• 2 tsp baking powder

• 1 1/2 tsp vanilla essence

• 3/4 cup or 200g sour cream, room temperature

• 2 cups blueberries

METHOD

1. Preheat the oven to 180°C. Thoroughly grease the 10 cup capacity angel cake pan or bundt pan. I lined the base of angel cake pan with parchment paper.

2. In a large bowl, sift flour, baking powder and salt. Keep aside until used.

3. In a stand mixer bowl fitted with paddle attachment, cream butter, sugar, vanilla and lemon zest together until fluffy, creamy and pale in colour.

4. Add one egg at a time and blend on medium high speed until all eggs are added and well combined.

5. In a small bowl add sour cream and 2 tablespoons of lemon juice. Mix them together. Add it to the egg butter mix, blend for couple of minutes to combine.

6. Add the dry flour mix to the wet mixture in three batches until just combined, keeping the mixer on a medium-low speed. Scrape the bottom of the bowl with a spatula, to ensure the batter is well combined. Give a quick blend again for few seconds.

7. Add chia seeds and gently fold into the batter with a spatula.

8. In a bowl, toss the blueberries with remaining 2 tablespoons of flour. Gently fold them in the cake batter and drop it in the prepared pan and level it with spatula.

9. Placing it in the middle rack of the oven and bake it for 50-60 minutes turning it once halfway through baking.

10. Insert the tooth pick to check. Bake couple more minutes if the batter is still slightly sticky.

11. Leave to cool in pan for 15 minutes. Run a knife around the outer and inner edges of the cake to loosen it from the pan to make sure its not stuck to the pan. Invert it gently on the cake plate. Remove parchment paper and let it cool slightly.

12. If you wish, brush the lemon syrup on the slightly warm cake if you want strong citrus flavour or tartiness in your cake. It’s not mandatory. To make lemon syrup check cook's notes.

13. You can serve the cake as is or can also ice it with cream cheese frosting to make it for a special occasion.

COOK'S NOTES

1. If you wish, brush the lemon syrup on the slightly warm cake if you want strong citrus flavour or tartiness in your cake. It’s not mandatory. Make sure your cake is still warm if you want to add lemon syrup else it will not penetrate inside the cake.

2. To make lemon syrup add 3 tbsp water with 3 tbsp lemon juice, bring to a gentle boil in amicrowave. Add 1/4 cup of sugar in it and mix until it’s completely dissolved. Brush it on the exterior edges of the cake until it’s all penetrated.

ORANGE AND CRANBERRY CAKE (SUGAR-FREE AND GLUTEN-FREE)

Do you love your festive treats which are super delicious and not overloaded with sugar??

Well this sugar-free and gluten-free Orange Cranberry cake must be your answer.

It's the holiday season and we all are pumped up high with sugar intake with all the festive goodies and indulgent treats...hence made this super scrumptious sugar-free and gluten-free Orange Cranberry cake as i didn't want to deprive myself from festive treats and yet keeping an eye on that calorie intake.

This moist gluten-free cake is also Keto friendly recipe which is made with almond and oats flour with citrus notes from orange zest and dried cranberries. Sweetness is added with erythritol sugar which is a great substitute for the regular sugar for sugar-free treats without compromising on the taste of that normal sugar. This doesn't have any aftertaste like some other sweeteners.

Do give it a try, as I'm sure you are gonna love it. Do share your comments and feedback below to know what's your verdict on this sugar-free and gluten-free version of this amazingly delicious cake !

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PREP TIME: 20 minutes

BAKE TIME: 60 minutes

PASSIVE TIME: 2 hours

SERVES: 12-16 slices

INGREDIENTS

For cake

• 150g unsalted butter, room temperature

• 280g / 1 1/2 cup erythritol sugar

• 3 eggs, room temperature

• 2 1/4 cup Almond meal

• 1 cup rolled oats, ground into flour

• 1 tbsp + 1/4 tsp baking powder

• 1/4 tsp baking soda

• 1/2 tsp salt

• 2 large navel oranges, zest and juiced

• 1 tsp vanilla essence

• 1/3 cup dried cranberries

For frosting

• 100g butter, room temperature

• 1 tbsp orange zest

• 200g agave sugar, powdered

• 2 tbsp cornstarch

• 1/4 cup almond milk, room temperature

• 1/2 tsp vanilla essence

For garnish

• 1 navel orange, sliced and quartered

• Fresh rosemary sprigs

• Handful of fresh cranberries, some cut in half

Equipment needed

• 12" x 4" loaf pan

METHOD

1. Preheat the oven to 180°C. Grease and line a large baking loaf pan with parchment paper which should be overhanging an inch from both longer sides. Clip the overhanging paper with wooden pegs to stop them falling on top of the raw batter in the oven.

2. Zest the two oranges and juice them.

3. In a bowl, sift the almond flour, oats flour, baking powder, baking soda and salt. Keep aside .

4. In a stand mixer bowl, fitted with paddle attachment, beat the butter and erythritol sugar on medium high speed until creamy and fluffy.

5. Add eggs, one at a time and beat for 2 minutes until combined. Add 1/3 cup orange juice, 1 tablespoon of orange zest and vanilla essence. Beat for another minute.

6. Add half the sifted dry ingredients to the wet mixture. Keeping the mixer on low speed, mix for few seconds until just combined. Add the rest of the dry ingredients and mix on low speed again until just combined. Do not over beat.

7. Fold the dried cranberries in the batter and pour into the prepared pan. Bake in pre-heated oven for 55-60 minutes or until fully baked. Turn the loaf pan once halfway through baking. Check the cake after 45-50 minutes, if you feel the surface of the cake is golden brown already and your cake is still raw from the center, using the oven mitts cover it carefully with aluminum foil to stop it from burning and let it bake further until completely baked. Keep checking every 5 mins inserting the skewer as each oven is different.

8. Let the cake sit in pan for 40 minutes to an hour before removing on the wire rack to cool completely.

9. For frosting, sift agave sugar and cornstarch through a fine sieve and ensure there are no lumps.

10. Using a handheld mixer or stand mixer, beat the butter until soft and creamy. Add sifted sugar mix and beat on medium speed until fluffy and pale. Add vanilla and almond milk, mix again on medium speed until soft and well combined. Don’t overwork as the butter may separate.

11. Gently fold in the orange zest and spread the frosting on top of the cooled cake. Decorate with orange quarters, fresh cranberries and rosemary sprigs.

COOK'S NOTES

• Erythritol sugar is an alternative sugar derived from sugar alcohols and is a good substitute for the regular sugar to keep your GI index in check.

• This recipe is suitable for people who are diabetic, allergic to gluten or following a Keto diet.

• Erythritol is used slightly more than the regular sugar because of its sweetness levels. So the ratio is, 1 cup regular sugar = 1 1/3 cup erythritol. It’s sugar level is generally 70% of the regular sugar. Hence, if you are using the above recipe and replacing it with regular sugar, please check the ratio and use accordingly.

• Monk fruit sugar or xylitol sugar can also be used instead of erythritol as a replacement for regular sugar. You may also combine the two sugars to sweeten the cake.

• You can enjoy this cake without frosting as well but the frosting makes it extra moist and gives it a depth of flavour and looks pretty with garnish at the same time.

• To make frosting, you may also use erythritol sugar instead. Blend the erythritol sugar into powder before using it for frosting.

• The cup measures used in the recipe above contains 250ml in a cup. Hence 1 cup = 250ml. Please use correct measurements for best results.

• Please ensure all your ingredients are at room temperature as it makes a huge difference in the texture of your cake and frosting.

• Cake can be kept for up to a week in an airtight container in the refrigerator.