Tiramisu Cheese Cake

It's once again a RH's baking session and this time her idea was Cheese Cake. She came up with few flavor options and based on the ingredients available at home everyone agreed on Tiramisu flavor.

It was a real treat and turned out super good. I just did some manuevering. 

Few Tips to getting that perfect cake.

1. Make sure the filling is real "satiny" smooth.

2. If cracks appear on final product do not panic, its quite normal.

3. Always bake the crust before filling in the cake batter.

4. If the toothpick comes out clean but still the cake is wiggly, its absolutely fine and will set over cooling.

5. Make sure the cream cheese is at room temperature.

6. Give the cake its cooling time, atleast 6 hours in refrigerator and 20 minutes at room temperature before serving, I know this step is really hard but believe me its worth the wait.

INGREDIENTS:

2 Pack ladyfingers (14 ounce)

4 Tblsp melted unsalted butter 

12 Tsp Instant coffee 

8 Tblsp water

3 8-ounce pack cream cheese 

1 8-ounce pack mascarpone cheese 

1 Cup granulated sugar 

2 Eggs

4 Tblsp all purpose flour 

4 Tblsp Cocoa powder 

METHOD:

   Pre heat oven to 350 degrees. Fill 3/4th of a roasting pan with water and place it on the bottom rack of the oven.

Prepare a springform pan by lining the bottom with parchment paper and cover the outer sides and bottom with aluminum foil.

Make a strong espresso with four teaspoons of coffee in 3 tablespoons of water for the crust and other 8 teaspoons of coffee in 5 tablespoons of water and reserve for the cake.

Crumble the ladyfingers, add the melted butter and 3 tablespoons espresso.Mix well and make sure no lumps and press as a base into the prepared springform pan and bake for about 8 mins in the oven. Keep aside while preparing the filling.

Cream together the cream cheese, sugar and mascarpone until very smooth. Then mix in the reserved espresso and egg one by one and then the flour.

The batter should have a 'satiny' texture by now.

Pour this into the prepared crust and bake for about 40 mins. Insert a toothpick to make sure it comes oit clean. If the cake looks wiggly its fine because it will finish cooking while cooling.

Dust the top with cocoa powder.

Cool completely and refrigerate overnight or atleast 4 hours and keep it in room temperature for about 20 minutes before serving.

Chocolate Chip Cookies

Most of the days my little baker RH comes home from school with a craving to bake something. She can do by herself though I would like to watch her because electrics are involved and mostly depends on my mood or time if she would bake or so.

Today everything fell in place that others at home were lucky enough to indulge in this melt in your mouth chocolate chip cookie.

She found this recipe in a website and tried to incorporate a trick she learned from watching a famous chef in tv which turned out really well. And as I had only wheat flour at home we used that and no one noticed that either.

INGREDIENTS:

Makes 20 Cookies

2 Cups Wheat flour

11/2 Tsp Baking soda

1/2 Tsp Salt

3/4 Cup melted butter 

1 Cup Brown sugar

1/2 Cup Granulated sugar

1 Egg

2 Tblsp Mayonnaise (secret ingredient)

1 Tblsp Vanilla essence 

11/2 Cups mini semi-sweet chocolate chips

METHOD:

Pre-heat oven to 325 degrees. Prepare a cookie sheet lined with parchment or butter and dust with flour. You will make 18 to 20 cookies with this measurement.

In a medium bowl whisk together flour, baking soda and salt and keep aside.

In another bowl beat with a hand mixer ( you can use stand mixer too) at medium speed the melted butter along with the white and brown sugar until well blended.

Then add the egg, mayonnaise and vanilla essence until pale and creamy.

Now reduce the speed and mix in the flour mixture. Beat until it blends together.

Then add the chocolate chips and using a spatula mix them into the dough.

Now using an ice cream scoop, scoop out the dough and place in the cookie sheet atleast 3 inches apart.

This space is needed because the cookie spreads as it gets cooked.

Bake for about 15 to 18 mins. This time depends on your oven. So go for 15 and extend as needed.

The tootjpick inserted comes out clean. The cookies will be soft and hardens as it cools.