Persimmon Pumpkin Pie

My blog turns four today. I haven't blogged in a while but have been thinking of doing it for quite sometime. Finally today is the day I think. What day could be better than a birthday, right?
This is one of the keeper recipes from a favorite chef.
Mostly I do this for Thanksgiving dinner. My family doesn't really like plain pumpkin pie, so adding persimmon gives added body and flavor to the pie. Also this is a very light dessert after that heavy meal. You might need three to four persimmons but again the quantity depends on the size too.
So here I'm celebrating Spicecraft's birthday with Persimmon Pumpkin Pie. Hope you will all enjoy making and eating this as much as I did.

INGREDIENTS :

Crust:

1 Readymade pie crust
3 Tblsp Apricot preserve

Filling:

1 C Persimmon pulp
1 C Pumpkin puree
1/2 C Sugar
4  Eggs
1/3 C Heavy cream
1/3 C Mascarpone cheese
2 Tblsp Butter
1 Tblsp Corn starch
1 Tsp Cinnamon powder
1 Tsp Vanilla essence
1/8 Tsp Salt

METHOD :

 Preheat oven to 350 degrees Fahrenheit. Check if the pie crust needs pre baking, if yes do it according to package instructions. Brush the surface of the crust with the apricot preserve.
In a food processor beat the eggs along with sugar until sugar dissolves completely. Then add the remaining ingredients and blend until smooth.
Pour this filling into the prepared crust.
Bake the pie for about 30 to 35 minutes until cracks appear around the edges and the center will be jiggly but set. Don't worry it will finish up setting while cooling.
Cool the pie on the rack.
Cut into wedges and serve with either sliced persimmons (my personal preference), powdered sugar dusted on top or unsweetened whipped cream.

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.