Desserts, Cakes & Cookies

Desserts, Cakes, & Cookies

Strawberry Cheesecake

Chef's Name: 
Rehana Khambaty
1-1/4 cups Graham cracker crumbs (300 ml)

1/4 cup unsalted butter, melted (50 ml)

4 packages (each 8 ounces/250 g) cream cheese/softened paneer

1-1/4 cups granulated sugar (300 ml)

4 eggs

3 tbsp fresh lemon juice (45 ml)

1 tsp vanilla essence (5 ml)

1/2 cup sour cream (125 ml)

1/4 cup granulated sugar (50 ml)

1 tbsp fresh lemon juice (15 ml)

1/2 tsp vanilla essence (2 ml)

2 cups fresh strawberries, sliced (500 ml)

Preparation Method: 

Preheat oven to 350 degrees F./180 degrees C. Prepare pan: 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased.

In a medium bowl, combine Graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.

In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Stir in lemon juice and vanilla essence. Pour over frozen crust. Bake in preheated oven for 45 to 55 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly.

In a small bowl, combine sour cream, sugar, lemon juice and vanilla essence. Pour into center of cooled cake and spread out to edges. Bake for 5 minutes more. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating.

Top with sliced strawberries when completely chilled.

• Zest lemons and limes before juicing and freeze the zest for another recipe.
• This cheese cake freezes well for up to 4 months before decorating. Defrost in the refrigerator the day prior to use and then decorate.

If fresh berries are not available, spread 1 cup (250 ml) strawberry preserves on top.
Yield: 10 to 12 servings




Marbed Cheesecake Hearts

Chef's Name: 
Rehana Khambaty
12 pieces 2 cups finely crushed crème-filled chocolate sandwich cookies (about 24 cookies)
tbsp Butter or margarine, melted
8 oz packages cream cheese, softened
14 oz can Sweetened Condensed Milk (NOT evaporated milk)
3 pcs eggs
2 tsp Vanilla extract
1 oz squares unsweetened chocolate, melted

Preparation Method: 
These luscious heart-shaped bars will win your Valentine’s heart.
Preheat oven to 300°.
Line 13x9-inch baking pan with heavy foil; set aside.
Combine crumbs and butter; press firmly on bottom of foil-lined pan.
With mixer, beat cream cheese in large bowl until fluffy.
Gradually beat in Eagle Brand until smooth.
Add eggs and vanilla, mix well.
Pour half the batter evenly over prepared crust.
Stir melted chocolate into remaining batter; spoon over vanilla batter.
With table knife metal spatula, gently swirl chocolate batter through vanilla batter to marble.
Bake 45 to 50 minutes or until set.
Chill at least 1 hour.
Use foil to lift out of pan.
For hearts, cut with heart-shaped cookie cutter or, with knife, cut around waxed paper heart shape. Or, cut into bars.
Store covered in refrigerator.

Fruit Mava Halwa

Chef's Name: 
Rehana Khambaty
8 to 10 - almond or mava burfees, crushed or grated
2 slices - canned pineapple, chopped finely
2 tbsp - milk
1 tbsp - ghee
5 - each almonds and pistachios chopped into slivers
1/4 tsp - cardamom powder
1 drop - yellow colour
sugar if required
Preparation Method: 
  1. Heat ghee in nonstick pan.
  2. Add crushed pineapple, stirfry for 2 minutes on low.
  3. Add milk, cardamom powder, colour.
  4. Stir, add crushed burfees.
  5. Add sugar if required, after checking sweetness.
  6. Stir and cook on low till mixture resemble soft halwa.
  7. Ghee should start to separate at edges.
  8. Take off fire, pour into serving dish.
  9. Garnish with slivered almonds and pistachios.
  10. Serve hot and soft.

Creme Caramel

Chef's Name: 
Rehana Khambaty

Milk 2½ cups
Vanilla essence 1 tsp.
Egg 2 nos.
Egg, yolks 2 nos.
Sugar 75 gms.
For the Caramel
Castor sugar 115 gms.
Water 5 tbsps. 

Preparation Method: 

1.Heat the sugar and water in a pan to make caramel.
2.When the syrup turns golden brown in colour remove and pour into small cups.
3.Bring the milk to a boil, add the vanilla essence and remove from heat.
4.Beat the eggs, yolks and sugar in a bowl.
5.Keep the milk back on the heat and add the egg mixture to it and cook for a few minutes.
6.Remove from heat and pour into the caramel coated cups.
7.Place these cups in a tray with some water and bake for 40-45 minutes.
8.Remove the caramel from the cups and serve in a plate decorated with a mint sprig.

Plum Crumble

Chef's Name: 
Rehana Khambaty

1½ lb plums
½ tsp each ground ginger and cinnamon
4 oz flour
3 oz light muscavado sugar
4 oz ground almonds
6 oz unsalted butter, chilled and diced
2 oz chopped walnuts or hazelnuts.

Preparation Method: 

Halve and stone the fruit and pack it in a shallow baking dish, filling any large gaps with chopped plums. Sprinkle the spices over the top. If the plums are very tart, sprinkle 2-3 tbsp sugar over them.
Mix the flour, sugar and ground almonds together in a large bowl. Rub in the butter with your fingertips and spread the mixture evently over the fruit. Top with the chopped nuts.
Just before baking, drizzle lightly over the top 2 tbs cold water.
Bake for 30-40 minutes at 170C until the top is golden brown.

Peanut Cookies

Chef's Name: 
Rehana Khambaty
5 oz self raising flour
4 oz soft brown sugar
1/4 tsp cinnamon
4 oz margarine
4 tsps cold black coffee
4 oz salted peanuts

Preparation Method: 

Cream together the margarine and sugar, then add the other ingredients.

Form into small balls, space out onto lightly greased baking trays.

Bake in a moderate oven at 180C for 15-20 minutes.

Easter Nest

Chef's Name: 
Rehana Khambaty

1 jar (7 oz.) marshmallow cream
1/4 cup creamy peanut butter
2 tbsp. butter or margarine, melted 
5 oz. chow mein noodles
1 cup pastel M&M's
Confectioner's sugar

Preparation Method: 

In a mixing bowl, beat marshmallow cream, peanut butter and butter until smooth.
Fold in noodles and M&M's.
Chill until easy to handle.
On waxed paper, form mixture by 1/3 cupfuls into 3-inch nests.
Chill for 30 minutes.
Place several M & M's in each nest.

Chicko Halwa

Chef's Name: 
Rehana Khambaty

6 chickoos
1/2 tea cup milk
1/4 - 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 - 3 drops cochineal (essence)
1 tbsp ghee

Preparation Method: 

Peel and mash chickoos or blend.
Add milk and boil in heavy saucepan.
When slightly thick add khoya and cook, stirring continuously.
Add sugar and ghee. Cook on low turning continuously till ghee oozes.
Garnish with almond or walnut in centre of the halwa.

Banana Crumble

Chef's Name: 
Rehana Khambaty
4 Ripe bananas
• 3 tbsp Honey
• 1 Cup maida
• 4-5 Pinches cinnamon powder
• 1/2 Cup powdered sugar
• 2 tbsp Lime juice
• 3/4 Cup butter
Preparation Method: 
Chop the bananas lengthwise.
Grease a baking dish.
Put the bananas in the baking dish.
Add lime juice and honey.
Sprinkle with cinnamon powder.
Smear the banana pieces with juices.
Arrange bananas evenly in dish.
Mix maida and sugar.
Cut the butter and mix it with the help of fingertips.
Spread it over bananas.
Bake for 20 minutes in oven at 200C.
Banana Crumble is ready.
Serve with vanilla ice cream.

Chocolate Mousse

Chef's Name: 
Rehana Khambaty
 1/4 Cup grated chocolate
• 4 Separated eggs
• 225 gms Plain broken chocolate
• 165 gms Castor sugar
• 150 ml Double cream
Preparation Method: 
Keep the chocolate for boiling until it turns smooth.
Add egg yolks, cream and sugar to it and blend for about a minute.
Beat the egg whites.
Fold egg whites into the mixture of yolk and chocolate.
Pour this mixture into glasses and keep them for refrigeration.
Chocolate Mousse is ready. Serve it with grated chocolate.