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Bake Fresh

Bake Fresh

September 25, 2009 · 2 Comments

Chocolate Cheese Cake and a chocolaty gift!

Chocolate· Eid· Ramadan· Uncategorized

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It has been two busy busy weeks, Ramadan and Eid (an Islamic celebration to mark end of the fasting month) ended with some great fun and long holidays. These days of the year are usually the busiest as spiritual activity increases and preparation of the upcoming festival is in full swing. The hallmark of this festival are new clothes, home renovation and cleaning, social gatherings and ofcourse food. Traditional dishes according to different cultures are prepared, gifts and greetings are exchanged, prayers are offered and all in all the mood and environment is really festive and fun. 

Today was the first day after holiday and I was having the same feelings as a child returning to school after vacations – butterflies in stomach. But something made my day, things I purchased from Amazon finally arrived and I was overwhelmed to get cake decorating books, a new lens for food photography (canon 50 mm f 1.8) and some other stuff. All was expected but there was a surprise too. Since the package was collected and delivered by my brother in law, I got a surprise gift in the box from my mother in-law – a chocolate cook book. That was the sweetest of gesture. Thankyou Ammi! I love it.

 

I had to make something for blog to experiment with the new lens and also I have been missing blogging. A sneak peak in the refrigerator got my hands on left over cheese, cream (from Eid food) and some chocolate chips, combine all and what you get is delectable chocolate cheese cake – something I have been craving for a long time. A quick base preparation and gelatin set dessert, this no-bake chocolate cheese cake is a breeze to make. The base is pretty much same for all cheese cakes and the filling is adopted from Jaqueline Bellefontaine chocolate cook book. Here is how it goes. 

Ingredients:

For Base:
Digestive biscuits or graham cracker small roll
Butter 4 tbsp

For Filling:
Cream Cheese (I used Philadelphia) 1 cup
Whipped cream 3/4 cup
Full fat Yogurt 1/2 cup
Gelatin 1 tsp
Chocolate chips 12 tbsp (6 oz)
Castor sugar 3-4 tbsp

Method:
1. Prepare base first – melt butter, crush biscuits in a food processor and add metled butter.
2. Press the mixture in a spring foam tin. Refrigerate.
3. Prepare filling. 
4. Add 2 tbsp cold water in gelatin.
5. Melt chocolate over double boiler.
6. Beat cream, cheese, sugar and yogurt well until creamy.
7. Add in melted chocolate.
8. Dissolve gelatin over double boiler. Add in creamy mixture.
9. Spread mixture on prepared base.
10. Chill for 4-5 hours before butting wedges.

 

homemade chocolate cheesecake

 

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Previous Post: « Eclairs or cream puffs or profiteroles – all are twists in basic choux buns
Next Post: Easy Apple crisp – a perfect breakfast »

Comments

  1. Canya says

    September 30, 2009 at 12:54 pm

    Hey NAdia! How did u get that design on the filing… the whirls kinda thing?

    Reply
  2. bakefresh says

    September 30, 2009 at 4:24 pm

    smooth it with a design comb [its a triangle like think with various kinds of tooth on three sides], easily available in khi bohri bazar and wilton, u can also use a small clean scale with curved edges

    Reply

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HELLO & WELCOME

Hello, I’m Nadia. I am the cake decorator, blogger, a fanatic mom and a home maker, passionate about all things sweet and pretty.


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"We had joy , we had fun, we had seasons in the su "We had joy , we had fun, we had seasons in the sun, but the hills that we climbed were seasons out of time"

Rasha my friend , I will miss you, our crazy hangouts, exploring, fun night outs, shopping and ofcourse when we worked together!

This is not a goodbye, it is just beginning of us meeting at new destinations.

@rashayoussif @shaziahassan10
I first had chocolate truffles in USA which were I I first had chocolate truffles in USA which were I guess from Tiffany.

Since then I was always intrigued by how they were made.

The delish chocolate bites are easier to make than other varieties like bonbons.

A luscious chocolate ganache is prepared which is then divided into bite size pieces either by piping or scooping, dipped in tempered chocolate and rolled in cocoa powder.

Do you like truffles and have you ever tried making at home?

#truffles #Darkchocolate #karachifoodbloggers #riyadhbakers
#riyadhfoodbloggers
#riyadhfoodphotograpgers
#mashionpk #hautecuisines
Freshly pounded green cardamom infusing these mode Freshly pounded green cardamom infusing these moderately sweet Pakistani shortbread cookies made with pure clarified butter, flour and chickpea flour for that added nutty flavor, slight leavening agents for that open and melt in mouth crumb and powdery texture. The top is brushed with beaten egg and sprinkled with pistachios making the best tea time biscuits!

Let me know if I passed the test of describing our very own desi besan ki naan khatai, brought in for dearest friends who never let me make tea!

Detailed recipe on YouTube, dm for link or just search "bakefresh naan khatai"

Stories has direct link too.

#naankhatairecipe
#naankhatai
#pakistanicookies
Got cookie press? Make this foolproof recipe now t Got cookie press? Make this foolproof recipe now to fill a jar. These are any day better than store brought!

There wasn't any eid we didn't had jars full if these spritz cookies !

Sharing my family recipe that has been absolute favourite!

Full video tutorial on my YouTube channel!

Ingredients 
3/4 cup Butter (room temperature) 
2/3 cup Sugar (grinded) 
2 teaspoons vanilla essence 
1 egg 
2 cups flour 
1 1/2 teaspoons baking powder 
 
Method 
1. Cream butter and sugar 
2. Add in egg 
3. add in vanilla 
4. Sift in flour and baking powder 
5. Beat until combined 
6. Fill the dough in cookie press or just make balls by hand. 
7. Place on an ungreased tray and bake in a pre-heated oven for 12-15 minutes at 350 F until golden brown. 

#cookies
#spritzcookies
#buttercookies
#riyadhbakers
#karachibloggers
If you want to make an impressive and indulgent ca If you want to make an impressive and indulgent cake for celebrating an important day at home,  do give this a try.

Flourless chocolate cake that is a cross between brownies, chocolate bar and mousse!

Topped with lightly sweetened whipped cream, and any seasonal.fruit, this is sure going to win hearts.

Detailed recipe on my YouTube channel.

Linked in stories. 

A quick version of coming up in reels today.

INGREDIENTS 

250 grams Dark Chocolate 
125 grams butter
2 tablespoon Cocoa Powder 
50 ml Cream

Heat all above on double boiler (or super slow heat stirring continuously) till melted and combined.

Separate 4 eggs.

Whisk egg yolks lightly and stir in cooled Chocolate mixture.

Make.meringue from.4 egg whites and 125 grams of sugar.

Fold in the chocolate mixture.

Pour in 9 inches spring foam pan (greased and dusted with cocoa powder)

Bake at 350 F for 30 minutes until set.

Cool and plate, serve with whipped cream lightly sweetened and fruits.

#bakefresh
#riyadhbloggers #riyadhbakers #chocolatecake
#flourlesschocolatecake
#mashion #foodphotography #f52grams #f52community
The brand I use the most is beryl's chocolate.(sw The brand I use the most is  beryl's chocolate.(swipe to see the packaging)

It's a Malaysian brand and I find it pretty easily here from @moltaqa.alkhabbazeen as well as in Pakistan from empress market karachi.(not sure about the current status,  will.update when I go in summers)

If you ask me one chocolate you should buy go for this brands 62% one either in coins or blocks. Coins are just easier to use. The 1.5 kg bag or 2 kg block is more than enough and has good price point. 

Therir 41% milk chocolate is great as well nut not recommended for baking. 

I use it for ganache, brownies, icecream, chocolate chip cookies, mousse and mousse cakes and in general great for dipping, coating etc.

I use milk chocolate 28% white one inky for white chocolate mousse or sometimes in cookies.

I use compound chocolate for chocolate decorations or making cake pops or cakesicles.
This also comes in block and small chocolate chips both are fine.

The other brands I have tried 
arabesque (belgium) 58%
@patissierchocolate (singapore) 61% ,41%

@callebautchocolate ( so popular, slightly overrated, difficult to get, available for bull orders)

dawn chocolate - good quality but i find it very sweet

All these brands are available in the above shops.

Let me know if you found this information helpful.

Come in stories to see more!

#chocolate #chocolateinformation
#bakefresh #riyadhbloggers
#karachibloggers #karachifoodbloggers

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