Some days, you want to fill your sweet tooth with some sweet treats that would bring back some good old memories of comfort and indulgence. For some, it’s the sweet aroma of their grandmother’s baking, and for others, it is the charm of a traditional confection inspired by some festivities. With the best measuring cups and spoons and some baking skills and spirit, whipping up these two recipes will not only put a smile on your face but your family and friends as well. After all, who would not enjoy the rare feeling of nostalgia?
Making the Kesar Kaju Katli Cheesecake
The first recipe is a match made in heaven and is a perfect option for cheesecake and Indian food lovers. The Kesar Kaju Katli Cheesecake is a fusion dessert of a typical cheesecake with a beautiful Indian touch. Prepared with only three ingredients, the Kaju Katli is only made with cashew, sugar, and ghee and
Kesar Kaju Katli is one of the variants of saffron added to the cashews. Like a regular cheesecake, this cheesecake also has cream cheese and heavy cream. To give it a nice Indian touch, you can add cashew paste and saffron in the filling and cashew powder in the biscuit base.
Usually, most Indian desserts are vegetarian, especially during festivals, and you can do so by taking out the eggs in your ingredients. Since ghee is one of the major ingredients in a Kaju Katli, you can use ghee instead of butter in the biscuit base to give it an authentic feel.
This recipe makes the best eggless fusion cheesecake ever. With its rich and creamy taste, it melts in your mouth and will leave your family and friends wanting more.
Ingredients for the Base
Aside from your confidence and the best measuring cups and spoon for baking, here are the ingredients you will be needing:
- 2 ½ cups crushed biscuits (you can use Good Day with cashews) *can use less if a thinner base layer is desired
- ¼ cup powdered cashews
- 9-10 tbsp of melted ghee
Steps in Making the Base
- In a bowl, add crushed biscuits, powdered cashews, and melted ghee
- Mix well and transfer to a springform pan.
- Press it down to smoothen the mixture and keep in the fridge for 15-20 mins
Ingredients for the Filling
- ¼ cup cashew paste
- ¾ cup heavy cream
- 1.5 tbsp cornflour
- 2cups cream cheese ( room temp)
- 1 ¼ cup condensed milk
- ½ tsp saffron soaked in little milk
- Few drops of rose essence
Steps in Making the Filling
- Mix the cornflour and heavy cream until it’s lump-free. Keep aside.
- Add the cream cheese and the cashew paste. Mix well. Add the cornflour slurry, the saffron, and rose essence.
- Mix well and then add the condensed milk. Mix everything until well combined.
- Transfer the cream cheese filling into the springform over the biscuit base.
- Prepare a hot water bath and bake the cheesecake in a preheated oven at 170C for 40-45 mins (you can use an 8-inch cake pan and for 60 minutes)
- Let it cool down completely (overnight in the fridge is recommended)
And your Kaju Katli Cheesecake is ready! Garnish it with rose petals with some nuts to enjoy.
Some Tips in Making the Kaju Katli Cheesecake
Besides using your best measuring cups and spoons for baking, keep in mind these simple tips for making the best Kaju Katli cheesecake.
- The cream cheese must be softened.
- Use a paddle attachment instead of a whisk since it doesn’t require as much air as silkiness.
- Springform cake pans should be one that looks perfectly at the base.
- A water bath is a must. Prepare a water bath with hot water.
- Be patient! Cheesecake batters are liquid and take a longer time to bake. Avoid overbaking, and the center should still wobble when you remove it from the oven. It continues to cook as it cools down on the counter.
- You can use a thin knife dipped in hot water to slice the cheesecake, then wipe it dry. Repeat this step before each cut.
- Refrigerate this cheesecake before serving at least 3 – 4 hours or preferably overnight.
Making the Snowflake Chocolate Bread
If your sweet tooth is craving some sweet treats, how about a cute-shaped sweet bread? This snowflake chocolate bread has Hazelnuts spread and some orange peel inside, making it sweet yet fresh. It’s also very fluffy, and you can quickly finish more than one! Plus, the shaping is a lot easier than it looks! Check out the ingredients and steps below.
Ingredients for 7 Pieces
- 250g Bread Flour
- 20g Cocoa Powder
- 15g (1+1/2 tbsp) Sugar
- 3g (1/2 tsp) Salt
- 3g (1 tsp) Dry Yeast
- 15g Butter (Room temperature)
- 80ml Milk (Lukewarm around 35°C/95°F)
- 100ml Lukewarm Water (around 35°C/95°F)
- 30g Diced Orange peel
- A moderate amount of Hazelnut Spread
Steps in Making the Snowflake Chocolate Bread
- Prepare the bread dough with the above ingredients following the “Basic Bread” instructions until dividing the dough into seven equal size balls
- Spray a bit of water, cover with plastic wrap and let it rest around 15 minutes
- Form the dough after resting it
- Place the seam side up and press using your hand to make a round shape
- Spread a small number of Hazelnuts spread in the center of the dough, avoiding spreading at the edge
- Sprinkle diced Orange Peel on top of the Hazelnuts spread
- Wrap the fillings as shown below and make sure the surface is smooth and the seam is closed tightly
- Press the ball-shaped dough with your hand to make it slightly flat
- Use scraper/knife to make 12 equal cuts radially, around 4cm (1.5 in) each
- Hold the tip of 2 cuts and twist twice outwards and stick the end tightly
- Continue until you have six twisted parts
- Place them on a baking tray that’s lined with Cooking Liner/Baking Paper
- Respray a bit of water and cover using a plastic wrap/big container
- Proof the dough until they become about twice the size (Around 30-40 min.)
- Preheat the oven at 180°C (360°F) around 10min before the Proofing is finished
- Sprinkle a bit of flour on the formed dough using the Strainer (To make it look like snow!)
- Place the Baking tray into the oven and bake for 13 min
- Cool the bread on the cooling rack
Now you can enjoy your Snowflake Chocolate Bread! Perfect for winter or just any season!
Any sweet treats can be made more comfortable with the best measuring cups and spoons and some baking skills. But these treats will even be more special if you put your passion and love while baking them. These two recipes will not only bring some nostalgic feeling but will surely awaken up your and your guests’ senses with the extraordinary fusion of your desserts.
Recipes from the Chefs of Crew Explorer:
I am currently a Senior Purser with an international airline in Hong Kong. I also work on the ground as a learning and development executive for the same airline.
I’m passionate about cooking authentic, diverse, easy, and multicultural cuisines. I especially love making and eating Indian desserts and street food.
I am not a trained chef by any means and identify as a home cook dedicated to making delicious and flavorful recipes from scratch.
I am from Japan and have been working in Hong Kong as a cabin crew for 20+ years.
My passion is baking, and it started a long time ago. When I was a little girl, I always loved watching my mom bake and get a small piece of dough to form a tiny bread.
That just made me the happiest person in the world! How about making people around you HAPPY with your freshly baked bread?
Even a simple & easy bread will do. It doesn’t have to be complicated nor perfect! That is me and my passion for baking.