Modern Eggfree Cheesecakes: 1) White Chocolate Ginger Cheesecake With Hibiscus Tea

Modern Eggfree Cheesecakes
1) White chocolate ginger cheesecake with hibiscus Tea:
For the ginger crumb:

120g plain flour
15g raw sugar
1 and 1/2 tsp ground ginger
1/2 tsp salt
110g unsalted butter
Method :
To make the ginger crumb – place the ginger, flour, sugar and salt in a small bowl and give it
a quick stir. Melt the butter in the microwave then stir this into the dry ingredients. Add a
tablespoon or two of water to make a clumped crumbly mixture and place in an oven-proof
tray. Bake in a 180C oven for 15 to 20 minutes until it turns golden.
White chocolate cheese cake :

Ingredients
150 grams Cream Cheese
teaspoons Agar agar(water as required)
100 gms whipping cream
150 grams White Chocolate ganache (2:1) ratio
1/2 teaspoon Vanilla Extract
tablespoon icing Sugar
1/4 teaspoon Lemon zest
1/4 teaspoon Orange Zest (Rind)
Method :
Cream the cream cheese till light and fluffy. Add the sugar and beat well.
Fold in the whipped cream and ganache and the lemon and orange zests too.
Add the vanilla extract.
Activate the agar agar if want to set the cheese cake in a ring mould or directly set the cheese
cake.
Hibiscus ganache :
White chocolate 200 gms
Amul cream 80 gms
5-6 hisbiscus tea flowers.
Method :
Infuse the flowers in the cream and let it sit for 10 mins in hot cream.
Add the choc and let it melt. Leave the ganache to cool down and pipe it out.
2) Lemon ricotta cheese cake :
Ingredients :
Crust:
digestive biscuit crumbs - 1 cup (100 grams)
Sugar - 2 tablespoons (30 grams)
Unsalted Melted butter - (57 grams)
Cheese cake Filling:
Ricotta cheese - 570g

Sugar - 200 g
Cream cheese – 230g
Corn starch - 2 tablespoon (30g)
Melted White chocolate – 150 gms
Lemon juice - 2 teaspoon
Zest of Lemon - 1 (lemon zest)
Vanilla Extract - 2 teaspoon
Grease the baking pan wrap outside with heavy duty aluminum foil do it in two layers. Take
the digestive and make a crumbs. Melt the butter Mix in melted butter and crumbs
Line baking tray with baking sheet grease it with butter.. transfer cookie mixture and press
the mixture down to make a smooth base.
Pre heat the oven and bake the crust for 8 mins. Let it cool down completely. Cover the out
pan with aluminium foil
For Cheese Cake

Pre heat the oven at 180 degree. Make sure all ingredients under for filling is in room
temperature. Beat cream cheese, Vanilla extract into smooth paste without any lump.
Add Ricotta cheese, sugar and beat for 3 mins. Scrap the sides and mix well. Add rest of the
ingredients and beat it again. Add all the ingredients in the broad vessel. Using hand held
beater or batter mixer whip it the smooth batter.
Pour this to baked crust and level it Place spring pan in a large roast pan and fill roasting pan
with hot water till it reaches 1/2 of baking pan.
Bake the cake for an hour or till top is slightly browned. When you shake the pan it will
move a bit. Let it cool down completely.
3) Triple chocolate praline cheese cake:
Dark Chocolate Mousse
Ingredients I II
Dark Chocolate 150gm 75gm
Amul Fresh Cream 75gms 37gm
Whipped Cream 100gm 50gm
Cream Cheese 120gm 60 gm
Milk Chocolate Mousse
Ingredients
Milk Chocolate 150gm 75gm
Amul Cream 75gms 37gm
Whipped Cream 100gms 50gm
Cream Cheese 120gm 60gm
White Chocolate Mousse
Ingredients
White Chocolate 200gms 100gm
Amul Cream 75gms 37gm
Whipped Cream 100gms 50gm
Cream Cheese 120gm 60gm
Orange Zest 1no Half No
Instructions
Make the Ganache with chocolate and Amul Cream
Once cold fold whipped cream to it and add cream cheese
Pipe it in individual moulds in layers
Freeze it
De-mould and decorate
Served cold
Activate with agar agar if needed.
Praliné feuilletine
30g ........................... milk chocolate
125g ......................... hazelnut praline paste
13g ............................ butter
25g ............................ grilled and chopped hazelnuts
63g ............................ Pailleté Feuilletine or French biscuits
Method:
Melt the milk chocolate and mix with the hazelnut praliné and the butter.
Then add the grilled and chopped hazelnuts and Pailleté Feuilletine and mix gently.
Spread a thin layer of Praliné Feuilletine. Sprinkle some grilled chopped hazelnuts.
Cover and put in the refrigerator.
4) Pina colada cheese cake with Basil Foam:
Tart base :
50 gms : digestive biscuits
20 gms cornflakes
10 gms rice crispies
butter for binding 25 gms (melted)
20 gms condensed milk for binding
white chocolate : 30 gms
INSTRUCTIONS
Line the bottom and the sides of a 7-inch springform pan with parchment paper or use
a 9-inch pie plate.
For the crust, melt the butter in a small saucepan. Add the crumbs and stir to coat
them.
Press the mixture into the bottom and up the sides of the pan. Use a measuring cup to
pat down the crumbs.
Bake for 10 mins.
Refrigerate until the filling is ready.
Pinacolada cheese cake :

To make pineapple compote
slices pineapple
Sugar 2 tsp
Water as required
Method :
In a deep pan put sugar , water and pineapple pieces and cook till it becomes soft and pulpy.
;let it cool down and use.
For the cheese cake :

250gms cream cheese
Whipped cream 125 gms
Pineapple compote 5-6 spoons
Icing sugar 100 gms
White chocolate 50 gms
Method :
Using an electric beater whip the cream cheese and icing sugar.
Fold in the whipped cream, pineapple compote and white chocolate.
Set in mould and freeze it overnight or 8 hours.
Basil foam :
Ingredients:
1 cup water
1 cup fresh basil, roughly chopped or torn (reserve some tiny leaves for garnish)
2 grams (g) soy lecithin powder
Directions:
In a large container, whip all ingredients with immersion blender until foamy. It helps to
angle the blade so that it peeks above the liquid a bit.
As you whip, allowing the blades to peek out a bit helps incorporate air into the mix. Just be
sure to use a large container that can accommodate the expansion of the foam plus some
amount of sloshing.

Modern Eggfree Cheesecakes: 1) White Chocolate Ginger Cheesecake With Hibiscus Tea

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Modern Eggfree Cheesecakes: 1) White Chocolate Ginger Cheesecake With Hibiscus Tea

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Modern Eggfree Cheesecakes

1) White chocolate ginger cheesecake with hibiscus Tea:

For the ginger crumb:

White chocolate cheese cake :

2) Lemon ricotta cheese cake :

Cheese cake Filling:

Ricotta cheese - 570g

For Cheese Cake

4) Pina colada cheese cake with Basil Foam:

Pinacolada cheese cake :

For the cheese cake :

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