Jackfruit Cheesecake

A jack fruit cheesecake is a hybrid of sweet, salty, nutty and tangy tastes. It won’t just tickle your taste buds but also your imagination. The vibrant yellow color of the jackfruit makes the cake look prettier and more appetizing.

Ingredients

• 12 to 14 Jackfruit's
• 11 to 12 Digestive Biscuits
• 125 gms Cream Cheese
• 1/2 Vanilla Pod Or Essence
• 3 tbsp Butter
• 1.5 cups Icing Sugar Or as required
• 3 tbsp Refined Flour Or Wheat Flour
• 1.5 tbsp Corn Flour
• 2 Eggs (Yolks and Whites separated)
• 1/2 Lime Juice
• 1/2 t/s Salt
• 1/2 t/s Baking Powder
• 3 tbsp Almond Powder
• 3 tbsp Candies Or Tutti Fruity
• 3 tbsp Desiccated Coconut()
• 7 tbsp Thick Cream

Instructions

1. Take a 9 inch round pan grease the bottom. Cover the bottom of the pan with a parchment paper of butter paper. Preheat the oven at 160°C before ten mins you keep the cake to bake.
2. Powder biscuits with your fingers as I did. Alternatively you can powder them in processor.
3. Spread them on a flat platter. Add butter and start combining both until all mix well. Now spread this mixture on the greased pan evenly spread across the bottom. Bake for 180°C for 12 mins. Your crust is ready keep it aside.
4. Take a heating vessel and keep it on double boiler. Place 1/2 vanilla pod split and scrape the seeds out. Also add cream cheese, cream, almond powder. Keep on low heat and keep stirring until they all amalgamate. Roughly keep stirring for 3 to 4 mins ensuring the mixture is smooth. Switch off the gas and let this cool. Discard the vanilla beans.
5. Separate the egg yolks and whites. Beat the whites for 10 mins on high speed. Add sugar and beat until soft peaks are formed Or when you feel its beaten well.
6. Sift corn flour, cake flour, baking powder and salt. Once the cream cheese mixture cools down. Add the dry ingredients into batches of 3 slowly. Beat with an electric beater ensuring no lumps are formed.
7. Now add the beaten egg whites-sugar mixture into the above mixture slowly. Fold with a spatula or spoon. Once all incorporates well add Tutti Fruity and Lime juice.
8. Also add desiccated coconut finally. Fold again for the last time.
9. Pour half of the cake batter into the crust. Evenly spread chopped jackfruits on the batter. Now pour the remaining batter over the jackfruits ensuring its covered properly. Some jackfruits might come up that's fine.
10. Bake at 160°C for about 45 to 50 mins Or until the skewer comes out clean. This cake would be nice dark brown in color. Allow to cool for 30 mins. Unmould the cake gently as it will be still soft. Now keep your Jackfruit Cheesecake Recipe in the fridge for 3 hours or until completely chilled. Remove the parchment paper it will come out easily. Serve chilled and top with few more Jackfruits
11. Tip:
12. Please don't overbake
13. Your cake would be soft once baked. So don't worry once you refrigerate it will be more thick and creamy. Also will taste great the next day.
14. Also I didn't use any water bath while baking this cake.
15. Enjoy this Jackfruit Cheesecake Recipe!
16. Also share your views....
17. Quick Recap:
18. Take a 9 inch round pan grease the bottom. Cover the bottom of the pan with a parchment paper of butter paper. Preheat the oven at 160°C before ten mins you keep the cake to bake.
19. Powder biscuits with your fingers as I did. Alternatively you can powder them in processor.
20. Spread them on a flat platter. Add butter and start combining both until all mix well. Now spread this mixture on the greased pan evenly spread across the bottom. Bake for 180°C for 12 mins. Your crust is ready keep it aside.
21. Take a heating vessel and keep it on double boiler. Place 1/2 vanilla pod split and scrape the seeds out. Also add cream cheese, cream, almond powder. Keep on low heat and keep stirring until they all amalgamate. Roughly keep stirring for 3 to 4 mins ensuring the mixture is smooth. Switch off the gas and let this cool. Discard the vanilla beans.
22. Separate the egg yolks and whites. Beat the whites for 10 mins on high speed. Add sugar and beat until soft peaks are formed Or when you feel its beaten well.
23. Sift corn flour, cake flour, baking powder and salt. Once the cream cheese mixture cools down. Add the dry ingredients into batches of 3 slowly. Beat with an electric beater ensuring no lumps are formed.
24. Now add the beaten egg whites-sugar mixture into the above mixture slowly. Fold with a spatula or spoon. Once all incorporates well add Tutti Fruity and Lime juice. Also add desiccated coconut finally. Fold again for the last time.
25. Pour half of the cake batter into the crust. Evenly spread chopped jackfruits on the batter.
26. Now pour the remaining batter over the jackfruits ensuring its covered properly. Some jackfruits might come up that's fine.
27. Bake at 160°C for about 45 to 50 mins Or until the skewer comes out clean. This cake would be nice dark brown in color.

 

Christmas or New Year cheesecake

Christmas or New Year cheesecake


Ingredients

• 200g packet digestive biscuits
• 85g unsalted butter, melted
• 500g cream cheese
• 100ml Dairy Farmers Thickened Cream
• 3 eggs
• 200g caster sugar
• 1 1/2 tsp vanilla bean paste*
• 300g Dairy Farmers Sour Cream
• 150g Dairy Farmers Traditional Natural Yogurt
• 300g frozen cranberries
• 2 tbs port
• 1 tsp arrowroot
• 8 small rosemary sprigs dusted with icing sugar, to garnish

 

Method

 

Step 1

Preheat oven to 180°C.

Step 2

Process biscuits to fine crumbs in a food processor. Add butter and whiz to combine. Press evenly into the base of a 20cm springform cake pan and chill while you make the filling.

Step 3

Place cheese, thickened cream, eggs, 100g caster sugar and 1 teaspoon of vanilla bean paste in the (cleaned) food processor, and process until smooth. Spread filling over biscuit base.

Step 4

Bake for 30 minutes or until filling has set. Remove cake from oven and set aside to cool for 15 minutes.

Step 5

Meanwhile, combine sour cream, yoghurt, another 50g caster sugar and remaining vanilla paste. Spread over cake, then return to oven for a further 10 minutes. Set aside to cool, then refrigerate for at least 4 hours or overnight.

Step 6

Place remaining 50g sugar, cranberries and port in a saucepan over low heat. Cover and cook for 5 minutes. Remove lid and stir.Continue to cook until the cranberries give off their juice. Stir arrowroot into a dash of the juice, then add to pan with berry mixture and continue to cook until the mixture thickens. Remove from the heat and cool.

Step 7

To serve, top cake with cranberry sauce and garnish rosemary sprigs dusted with icing sugar.

 

Hawaiian Wedding Cake

 

 

Makes 18 servings

• 1 (18.25 ounces) box of yellow cake mix, prepared with ingredients listed on the package

• 1 (20-ounce) can crushed pineapple, drained
• 1 (5.1 ounce) box instant pudding (vanilla, French vanilla or coconut)
• 2 1/2 cups milk
• 8 ounces cream cheese, softened
• 8 ounces frozen whipped topping (like Cool Whip), thawed
• 3/4 cup flaked coconut, raw or toasted
• 1/2 cup chopped pecans, raw or toasted
• 1 cup Maraschino cherries, rinsed, drained and sliced

1. Prepare the cake mix according to package directions. (You can substitute the pineapple juice drained from the crushed pineapple for the water, if you’d like.) Bake in a lightly greased 9-by-13-inch pan. (Use bake time given on package.)
2. Using a fork or toothpick, poke holes in the cake. Spoon pineapple evenly over the cake, and let the cake cool completely.
3. In a medium bowl, whisk together the pudding mix and milk. Set aside for 5 minutes.
4. Beat the cream cheese until smooth. Add pudding, mixing thoroughly.
5. Fold the whipped topping into the cream cheese mixture. Spread evenly over the cake, and refrigerate.
6. Sprinkle the coconut and nuts onto the cake.
7. For the best flavor, refrigerate overnight. Top with cherries just before serving.

To Toast the Coconut: Place the coconut on a rimmed baking sheet, and bake at 350 degrees F until golden, about 7 minutes. Stir at least once.

To Toast the Nuts: Place the nuts on a baking sheet, and bake at 350 degree F for 4 minutes.