Flavour Journal Recipes
Discover the Art of French Pâtisserie – One Recipe at a Time
Recipe by Saksham Garg
__________________
Ingredients
Crust
235 g - Crushed Digestive Biscuits
120 g - Melted Unsalted Butter
Filling
225 g - Softened Cream Cheese
75 g - Icing/ Confectioner's Sugar
1/2 units - Lemon Juice
75 g - Heavy cream
Pinch of salt
__________________
Procedure
Biscuit base
Base of the cheesecake is necessary to provide the snap and crunch at the end of your wholesome creamy cheesy bite. I recommend Digestive or Marie biscuits but you can absolutely use your preferred one. To bind them together I prefer Dlecta's butter. You can melt the butter in an microwave safe bowl and then mix it on the crushed biscuits till they combine completely. You will see the crumbs sticking together.
The filling
We will use Confectioners sugar or Icing sugar for the filling will cream cheese, as it blends in in properly and doesn't leave any lumps in the cheesecake mix. You can find a good brand icing sugar nearby, like of Trust or Mawana. Cream cheese is the most essential part of the cheesecake, you cannot go wrong with the brand you're using. I recommend Dlecta or Anchor for the same. For the mixture you can soften the cream cheese, and use only in that manner! and fold icing sugar into it. You can use a hand whip or a maybe a stand mixer for the same. Fold in lemon juice and the salt. and the heavy cream in the end with the help of a spatula in a whipped state. You can use again the hand whip or a steel whisk for the same. I recommend Amul fresh cream for the same for a desirable taste.
Blueberry Compote
This is the most fun in the recipe. Start off with adding 1 cup of blueberries, maple syrup and lemon juice in a saucepan with water. On medium flame simmer it for around 8-10 mins. Add the second cup of blueberries and simmer for the same time again.
Assembling the Cheesecake
You can use a glass bowl, or a container for this recipe. Line the glass vessel with the coated biscuit crumbs and use a flat object to level and spread evenly at the bottom. Chill the container in the fridge for 15-20 mins after this. Now you can pour the cheesecake mix into this, tap a few times to let the air bubbles out. you can add a spoonful of our homemade blueberry compote in the same. swirl it with a toothpick or a spoon's back.
Refrigerate it for atleast 2 hours. Then you can take it out, add your desired blueberry compote on top, and serve yourself a slice with your coffee!
Recipe by Saksham Garg
__________________
Ingredients
Crust
10 - Finely crushed Digestive Biscuits
80g - Light brown Sugar
60g - Melted Unsalted Butter
Filling
250g - Sweetened Condensed Milk
1 Cup - Plain Yogurt
5g - Grated Lime Zest
¾ Cup - Fresh Lime Juice
For the Topping
1 Cup - Heavy Cream
15 g - icing Sugar
1 teaspoon - Grated Lime Zest
Few Lime Slices
Procedure
Preheat oven to 180 °C.
In a bowl, mix digestive crumbs, sugar, and melted butter; combine properly with a spoon or a spatula. Press the crumbs firmly into the bottom and up the sides of a deep pie ring, with the help of the bottom of a glass or any flat firm surface.
Bake for 8-10 minutes, till half done, i.e. slight brown colour.
Filling
Bring the temperature to 175 C.
Whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice.
Pour the mixture into the pie ring with crust.
Bake for 12-15 minutes, until the filling is set; Let cool at room temperature. Rest in the fridge for couple hours.
Topping
Whisk the fresh cream and add the Icing sugar. Top the pie with the whipped cream. Garnish with lime zest and slice.
100g fresh mango puree
140 ml Choice of milk (coconut/ regular)
2.5 g matcha with 40g warm water
6/7 ice cube
Add your mango chunks to blender and blitz until smooth .
Add to a glass
Prep your matcha . Whisk 2.5g matcha with 40g warm water (80- 90c) water until foamy and clump free .
Add ice and milk to your glass, then top of with your matcha
Recipe by Saksham Garg
__________________
Ingredients
Crust
235 g - Crushed Digestive Biscuits
120 g - Melted Unsalted Butter
Filling
225 g - Softened Cream Cheese
75 g - Icing/ Confectioner's Sugar
1/2 units - Lemon Juice
75 g - Heavy cream
Pinch of salt
__________________
Procedure
Biscuit base
Base of the cheesecake is necessary to provide the snap and crunch at the end of your wholesome creamy cheesy bite. I recommend Digestive or Marie biscuits but you can absolutely use your preferred one. To bind them together I prefer Dlecta's butter. You can melt the butter in an microwave safe bowl and then mix it on the crushed biscuits till they combine completely. You will see the crumbs sticking together.
The filling
We will use Confectioners sugar or Icing sugar for the filling will cream cheese, as it blends in in properly and doesn't leave any lumps in the cheesecake mix. You can find a good brand icing sugar nearby, like of Trust or Mawana. Cream cheese is the most essential part of the cheesecake, you cannot go wrong with the brand you're using. I recommend Dlecta or Anchor for the same. For the mixture you can soften the cream cheese, and use only in that manner! and fold icing sugar into it. You can use a hand whip or a maybe a stand mixer for the same. Fold in lemon juice and the salt. and the heavy cream in the end with the help of a spatula in a whipped state. You can use again the hand whip or a steel whisk for the same. I recommend Amul fresh cream for the same for a desirable taste.
Blueberry Compote
This is the most fun in the recipe. Start off with adding 1 cup of blueberries, maple syrup and lemon juice in a saucepan with water. On medium flame simmer it for around 8-10 mins. Add the second cup of blueberries and simmer for the same time again.
Assembling the Cheesecake
You can use a glass bowl, or a container for this recipe. Line the glass vessel with the coated biscuit crumbs and use a flat object to level and spread evenly at the bottom. Chill the container in the fridge for 15-20 mins after this. Now you can pour the cheesecake mix into this, tap a few times to let the air bubbles out. you can add a spoonful of our homemade blueberry compote in the same. swirl it with a toothpick or a spoon's back.
Refrigerate it for atleast 2 hours. Then you can take it out, add your desired blueberry compote on top, and serve yourself a slice with your coffee!
Recipe by Saksham Garg
__________________
Ingredients
Crust
10 - Finely crushed Digestive Biscuits
80g - Light brown Sugar
60g - Melted Unsalted Butter
Filling
250g - Sweetened Condensed Milk
1 Cup - Plain Yogurt
5g - Grated Lime Zest
¾ Cup - Fresh Lime Juice
For the Topping
1 Cup - Heavy Cream
15 g - icing Sugar
1 teaspoon - Grated Lime Zest
Few Lime Slices
Procedure
Preheat oven to 180 °C.
In a bowl, mix digestive crumbs, sugar, and melted butter; combine properly with a spoon or a spatula. Press the crumbs firmly into the bottom and up the sides of a deep pie ring, with the help of the bottom of a glass or any flat firm surface.
Bake for 8-10 minutes, till half done, i.e. slight brown colour.
Filling
Bring the temperature to 175 C.
Whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice.
Pour the mixture into the pie ring with crust.
Bake for 12-15 minutes, until the filling is set; Let cool at room temperature. Rest in the fridge for couple hours.
Topping
Whisk the fresh cream and add the Icing sugar. Top the pie with the whipped cream. Garnish with lime zest and slice.
100g fresh mango puree
140 ml Choice of milk (coconut/ regular)
2.5 g matcha with 40g warm water
6/7 ice cube
Add your mango chunks to blender and blitz until smooth .
Add to a glass
Prep your matcha . Whisk 2.5g matcha with 40g warm water (80- 90c) water until foamy and clump free .
Add ice and milk to your glass, then top of with your matcha