Running out of ideas for Christmas desserts? Think you want to try something other than the staple fare of plum cake? We’ve got you covered. We got our EatTreat members, Adrija Das and Gauri Varma to share dessert ideas.
Black Forest Cheesecake (Makes one 6 inch tin) by Adrija Das
For the Base:
15 Oreo Cookies
3 Tablespoons Butter (softened)
300 gms Cream Cheese
For The Filling:
100 gms Hung Curd or Greek Yoghurt
200 ml Heavy Cream (chilled)
120 gms Powdered Sugar
3 teaspoon Gelatine powder
6 tablespoon Water to dissolve gelatine powder
1.5 Tabespoon Vanilla Extract
For The Cherry Compote (Topping):
200 gms Pitted Cherries (fresh or canned) (if using canned, consider syrup drained weight)
50 gms Sugar
100 ml Water
50ml Kirsch liqueur (optional) (Can be substituted with Brandy or Dark Rum)
Chocolate shavings (optional – for decorating)
Crush the Oreo cookies and softened butter together in a food processor. You will get a slightly sticky mixture, press this mixture onto the base of your cheesecake tin to form an even layer. Place the tin in the refrigerator while the filling is prepared.
Whip the cream cheese, yoghurt (if using), heavy cream and powdered sugar till its smooth and well incorporated (about 3-4 minutes if using a hand blender). Mix the vanilla essence.
Put the gelatine powder in a dry bowl while you heat the water (do not bring to a boil). Pour hot water onto the gelatine powder while stirring constantly, stir till the gelatine dissolves completely.
Whisk the gelatine into the cream cheese mixture until well incorporated.
Pour mixture on the prepared cheesecake tin and refrigerate for at least 4-5 hours (till cheesecake sets).
To make the cherry compote, cook the cherries along with the sugar and the water in a pan. Stir frequently and cook till the cherry softens – about 15 minutes. Mix the kirsch liqueur (if using), set aside and let it cool before serving.
#EatExtra: Cut slices of the set cheesecake, spoon a bit of the cherry compote onto the slice and sprinkle chocolate shavings.
Follow Adrija Das’ page, Practically Perfect here for more Christmas desserts.
Apple Cobbler by Gauri Varma (Serves 6)
4 apples – peeled, cored and sliced
1 cup water
2 teaspoons ground cinnamon
2 tablespoons cornstarch
¼ cup fruit sugar/golden syrup
1 cup whole wheat pastry flour
1 teaspoon baking powder
¼ cup canola oil
½ cup buttermilk
Preheat oven to 375 degrees F ( 190 degrees C).
In a large saucepan over medium heat, combine the apples, water, cinnamon, cornstarch and fructose (fruit sugar) or homemade golden syrup. Cook until apples are soft, and the mixture is thickened, about 10 minutes.
Pour the apple mixture into a casserole dish.
Prepare biscuit dough by combining the whole-wheat pastry flour and baking powder. Add the oil and stir until well mixed. Add some honey (to your taste) and buttermilk; stir with a fork until flour mixture is moist. Add additional milk if necessary.
Drop biscuit dough by tablespoons on top of apples. Bake for 20 minutes or until biscuits are golden brown. Serve these Christmas desserts warm.
Follow Gauri’s page, G’s Patisserie here
Photo for representational purposes only and courtesy of Pixabay
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