September 2014 | Forks N Knives

Egg less Oreo Cheese Cake

Tuesday, September 30, 2014




Because I'm a sucker for everything Oreo....

As you guys may recollect, a week ago i posted my NewYork Style Cheesecake recipe.....we ate it for a good 3 days, sparingly, making sure that some of it was always present in refrigerator...

We were in love..i know there are no bake versions, but trust me, there is a huge difference between the baked and non baked ones...HUGE!!

As i have said earlier, make sure you have everything in room temperature atleast for 4-5 hours,this just makes mixing easier and your batter will be lump free. By the way, did i mention that this one is egg less??(Ofcourse,the title screams it!!!)

As always start by preheating your oven to 350F(180C). Take some oreo cookies and powder them with the help of a rolling pin.


Meanwhile melt some butter and mix it to the powdered oreo resembling wet sand. This time i dumped them into the saucepan. Be careful not to add too much butter or after baking the surface may become rock hard!!


Press it into the spring foam pan with the help of a spoon and bake for 7 mins.


Line the spring foam pan with two layers of foil. This will prevent the batter from leaking out  as we shall be baking by using water bath. While the base bakes, take cream cheese,all purpose flour,vanilla extract,lemon juice,sugar,sour cream and mix with the help of a whisk. If your cream cheese has been at room temperature it becomes relatively easier to mix without forming any lumps.


Add some powdered oreo into it.


Mix them well and pour into the pan. Also keep some water fro boiling and pour it into a larger baking tray.



Bake for 40-45 minutes(as this is a mini spring foam,for traditional six inch pan,it should be an hour) or till upon shaking the centre gives a jiggle.Once its done, let it cool inside the oven for another 30 minutes. Leave half the oven door open.



For best results,allow it cool outside for another 2-3 hours and refrigerate over night or atleast 4 hours before serving. And as in my previous post i have mentioned, baking traditionally with the help of water bath prevents the cake from cracking.(Even if it cracks,who cares,its still Cheesecake for heavens sake!!!) Top it up with some oreo goodness....






They tasted exactly the same even without eggs!!


Ingredients:(1 mini spring foam pan)

Cream Cheese- 4oz(1/2 packet)
Sour Cream - 1/4th cup
Sugar- 1/2 cup(as per taste)
1 tsp vanilla extract
1 tsp all purpose flour
1 tsp fresh lemon juice
Oreo Cookies- 10-12
2 tsp butter


Method:

Preheat oven to 350F. Prepare the base by mixing powdered oreo and melted butter. Mix cream cheese,all purpose flour,vanilla extract for 5 minutes or till a smooth consistency with the help of a whisk. Add sour cream, lemon juice, sugar and 1or 2 powdered oreo. Mix well. Pour into the pan. Bake for 40-45 minutes. Garnish with few more oreos.

Enjoy!!

Try the Newyork Cheesecake and this one. Its a no fail recipe!!


New-York Style Cheese Cake Recipe

Sunday, September 21, 2014


Yipeeeeee!

I finally made it!

New York Style Cheese Cake!!!

I have had some of the best cheese cake from New York. Eileen's Special Cheesecake being my favorite. The texture,taste,color...everything is just perfect! Even the ones available at Penn Station aren't bad either. I dared make one the other day and in the old fashioned way. Yes,you need will power and patience to not eat it right away!!
Firstly, you dont exactly need stand mixer,i have just used my whisk and it was perfect. Every single ingredient must be at room temperature before you get baking. I kept them out for atleast 6 hours. I used water bath for even temperature distribution and my cake didnt crack...

Start by preheating your oven to 325F. In a zip pouch place the graham crackers or any biscuits of your choice and powder it by rolling pin.


Add 3 tsps of melted butter and spread evenly across the spring foam pans. I have used 2 mini spring foam pans.



Bake for 7 minutes. Mean while lets start working with the cream cheese. In a bowl, add some all purpose flour(to bind the batter),vanilla extract and cream cheese and mix together till smooth. It took me just 5 minutes.


Add lemon juice,sour cream,sugar,egg and mix thoroughly. No need to over mix the batter. Pour onto the prepared pan with a ladle .


Mean while keep some water for boiling and prepare a water bath. This prevents the cheese cake from cracking. Inorder to prevent the batter from leaking as in a spring foam pan wrap two layers of foil before placing in water bath. Bake the cheese cake for 40-45 mins or until upon shaking the pan the centre gives a little jiggle.

Once its done, let it cool inside the oven for another 30 minutes. Leave half the oven door open. 

Notice how the cake has left sides. And yes, No CRACKS!!!!

For best results,allow it cool outside for another 2-3 hours and refrigerate over night or atleast 4 hours before serving. Before opening the pan,its best to run across a knife. Its usually a good idea to bake them the previous day. Garnish with fruits or toppings of your choice!






Ingredients: 

Cream Cheese- 8oz(1 packet)
Sour Cream - 1/2 cup
Sugar- 3/4th cup(as per taste)
1 Egg
1 tsp vanilla extract
2 tsp all purpose flour
1 tsp fresh lemon juice
Graham Crackers- 10-12
3 tsp butter

Method:

Preheat oven to 350F. Prepare the base by mixing powdered graham crackers and melted butter. Mix cream cheese,all purpose flour,vanilla extract for 5 minutes or till a smooth consistency with the help of a whisk. Add sour cream, lemon juice, sugar and egg. Mix well. Pour into the pan. Bake for 40-45 minutes. Garnish with fresh berries. makes two mini spring foam cheese cakes.

Enjoy!!








Mumbai Prawns Curry | Spicy Shrimp Curry

Saturday, September 13, 2014
Every single person in my family is a self proclaimed sea food lover!! Me and Rakesh are big time into it. I have tried making prawns in almost all different forms and this one is my favorite. The ones prepared by my mom is called "Theeyal" and is prepared by grinding coconut and adding drumsticks. Apart from being  mind blowing in taste,its also time consuming and the lazy me prefers cooking as fast as possible. My version is relatively simple and contains flavors coming out of the commonly used Indian spices. 

Without further delay,lets get cooking.....

Clean Shrimp. Make a paste of coriander leaves(cilantro),mint leaves,ginger,garlic,green chillies and marinate shrimp for 15-30 minutes. Some time i dont bother marinating,just use it by mixing in the paste right away.

Heat oil,add mustard seeds,after they splutter add cumin seeds, bay leaf, cardamom, cloves, black pepper corns and asafoetida. After a minute or two,add crushed ginger, garlic, curry leaves and green chillies. Saute till the raw smell of ginger garlic subsides.


Add turmeric,cumin,coriander,red chilli powder and saute on low flame for 3-4 minutes,be careful so as to not burn the spices.

Add onions and salt and saute till onions turn translucent.

Add shrimp,allow it to cook for 10 minutes and then add tomatoes. Close the lid and on a low flame cook for 10-15 minutes.

Add water as needed. Add dried kasthuri methi ,crushed carrom seeds and a spoonful of garam masala.

Granish with cilantro leaves and a spoon of lemon juice.

Serve hot with rice or rotis!!

Ingredients:

1. Shrimp- 1 pound
2. Mixed spices
3. Asafoetida - 1/4 tsp
4. Turmeric powder- 1/4th tsp
5. Red chilly powder- 1 tsp
6. Cumin powder- 1 tsp
7. Coriander powder- 1 tsp
8. Garam Masala - 1 tsp
9. Cilantro leaves- half bunch
10. Mint leaves- half bunch
11. Kasthuri Methi leaves- 1/2 tsp
12. Carom seeds- 1/4 tsp
13.  Oil- 3 tsp
14. Ginger - 2 inch piece
15. Garlic- 1 pod
16. Onion- 2
17. Tomato- 1
18. Salt

Method:

Clean shrimp and marinate with a paste of coriander leaves(cilantro),mint leaves,ginger,garlic,green chillies and marinate shrimp for 15-30 minutes.Heat oil in a kadai,add mustard seeds,after they splutter add cumin seeds,bay leaf,cinnamon,cardamom,cloves , black pepper and asafoetida. After a minute or two,add crushed ginger,garlic,curry leaves and green chillies. Saute till the raw smell of ginger garlic subsides. Add all the masala powders except for garam masala. Saute on a low flame. Add onions and salt and cook for 10 minutes. Add shrimp and cook for 10 minutes,add tomatoes and further allow to cook for another 10 minutes. Add the crushed kasthuri methi powder,carom seeds,garam masala . Squeeze half of a fresh lime and garnish with Cilantro leaves. Serve hot!!

Dont go by the number of ingredients listed above, its relatively easy, and gets ready in 30-40 minutes. Plus all of the ingredients are easily available in almost all indian homes!!

Coconut lovers- This tastes equally good with coconut milk.

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