Chilled Coffee Cheesecake

It's been long long time I didn't make this cheesecake and I'm recently quite naughty with sweet and rich flavour of desserts. So, I made this to fill my appetite. The cheesecake very creamy with rich coffee flavour and the chopped chocolate beads has enhanced its texture!

Since my biscotti and cookies jar had emptied, I tried the wholewheat cookies recipe from HHB to refill some cookies to the jar. I don't have any pretty cookie cutter so I just cut them into square. It's quite a rustic but I love the country look. The texture is crispy and crunchy! Although the process was a bit troublesome but it's worthwhile! Thanks HHB for sharing a great recipe again!

Chilled Coffee Cheesecake Recipe for 8 inches baking tin or 8 of 5cm chef rings
Bottom base:
90g digestive biscuits crumbs
30g oreo biscuits crumbs
75g butter (melted)
Fillings:
250g cream cheese
60g sugar
12g instant coffee (dissolve with 1 tablesppon water)
2 teaspoon gelatin (dissolve with 1 tablespoon hot water)
170ml whipping cream
40g chocolate beads
Toppings:
150g whipping cream
50g dark bitter chocolate
8 pieces of mocca beans (deco)

Method:

1. Mix the crumbs and melted butter in a bowl. Press crumbs mixture onto bottom baking pan or little chef rings and keep in the fridge.
2. In another bowl, beat cream cheese until soften, gradually beat in sugar until the sugar dissolve. Add in the coffee mixture until well blended.
3. Whisk the whipping cream in another bowl until thicken.
4. Mix the dissolved gelatin into the coffee mixture until well incorporated. Fold in the in the whipped cream until everything well combine.
5. Pour into the baking pan or chef rings and chill in the fridge until it set.
6. After the cheesecake has set. Melt the chocolate with the whipping cream. Pour a thin layer on top of the cheesecake. Let it set in the fridge.
7. Run a sharp knife at the edge of the cake pan and unmold when everything has set. Decorate with a dollop of whipped cream and go with the mocca bean. Enjoy!

Lemon Poppy Seed Cookies for T & T

When Curry Leaf announced Tasty Palettes for Zlamushka's T &T, I knew what to make, since her vegan lemon poppy seed cookies is in my bookmarked recipes for a long time. As soon as I saw the event announcement, I immediately noted the recipe and baked it.

Here is the recipe

All purpose flour - 1 cup

Poppy seeds - 1 1/2 tblspn

Arrow root powder - 1 1/2 tblspn

Nutmeg powder - A big pinch

Salt - a big pinch

Butter - 5 tblspn

Sugar - 1/3 cup

Lemon 1 tblspn

Lemon Zest - 1 tspn

Vanilla essence - 1 tspn

Water - 3 tblspn

I have used white poppy seeds and arrow root powder in place of cornflour. Suganya had made it vegan by using margarine and I used butter.

Method

Mix flour, poppy seeds, arrow root powder, nutmeg and salt.Cream together, butter, sugar, lemon juice, zest and vanilla essence. Mix the dry ingredients into the wet mixture. Add water little by little to form the dough. Don't add 3 tblspn of water at one go.Pinch off a tablespoon of dough and shape in to a ball and slightly flatten it.

Bake in a preheated oven at 180 C for 25 minutes or till the sides starts browning. The original
recipe said 18-20 minutes, mine took extra 5 minutes. The timings may vary according to your
oven settings. Suganya's has got a nice brown color. Mine remained mostly yellow except the sides which were slightly brown. Don't know if it has anything to do with the use of butter in place of margarine. It was definitely tasty.

The cookies were melt in the mouth kind with a tangy flavor. It gives a nice feeling to bite into the poppy seeds. Thanks Suganya, for a keeper recipe.

Whole Wheat Quick Bread

I was searching for some quick bread recipe and the quick brown bread at Alanna's Kitchen Parade caught my attention. There wasn't much of preparation work. Just mixing the ingredients and it was egg less too. She has already given a healthy version. So there wasn't any substitution needed from my part, which I often try to do.

Whole wheat flour - 2 cups

All purpose flour - 1 cup

Baking soda - 2 tspn

Salt - 1 tspn

Brown Sugar -1/3 cup

Honey- 1/4 cup

Buttermilk - 2 cup

Tutty fruity- 1/2 cup

Mix dry ingredients - whole wheat flour, all purpose flour, baking soda,brown sugar and salt.
Stir in rest of the ingredients. Mix until just combined. The batter is of not pouring consistency. Its more like a loos chapati dough. Transfer the batter to a greased loaf pan. Smooth the top with the back of a spoon.Bake in a preheated oven at 190 C for 45 minutes or until a knife inserted comes out clean.

This slightly denser, mildly sweet, honey flavored, quick bread is good for breakfast with butter or jam.

This goes to

1) BBD#18-Quick Breads, guest hosted by Manasi, an event started by Zorra.

2) JFI-Wheat, hosted by Roma