Pumpkin Pie Cheesecake

Pumpkin Pie Cheesecake

Ingredients:
Crust:
1 1/2 cups crushed graham crackers
1 Tbsp sugar
5 Tbsp butter (melted)

Filling:
24 oz cream cheese (softened)
1 cup canned pumpkin
1 cup sugar
3 eggs
1 Tsp vanilla
1/2 Tsp cinnamon
1/2 Tsp clove
1/4 Tsp nutmeg
1/4 Tsp allspice

Topping:
Whipping cream to taste
Sugar to taste (optional)

1. Preheat oven to 350°
2. Mix sugar & crackers in a bowl; add melted butter; press mixture along bottom and 1 1/2" up the sides of a 9" springform pan
3. In a large bowl, combine cream cheese, sugar, and vanilla; mix until very smooth; add pumpkin and spices; mix until smooth; finish by adding the eggs one at a time, mixing very well between egg
4. Pour filling into crust and set cheesecake in middle of oven; cook for 60 to 70 minutes (until filling is set)
5. Remove cheesecake and let cool on counter until room temprature; transfer to fridge until ready to serve
6. Immediately prior to serving, whip the cream (with sugar if using) and apply evenly to top of cake

Date Pecan Bread

This is a sweet quick bread; very rich and very dense.

Date Pecan Bread

Ingredients:

6-8 ounces dates, chopped
1 cup water, boiling
1 tbsp unsalted butter
1 cups sugar
1/2 tbsp vanilla
2 large eggs
2 cups flour
1/2 tbsp baking soda
1/2 tbsp baking powder
1/2 cup pecans, chopped

1. Place chopped dates in a bowl and cover with the boiling water. Let stand for 30 minutes.
2. Preheat oven to 350 degrees. Grease an 8" or 9" bread pan. Line the bottom with baking parchment, and grease this as well.
3. Cream together butter, sugar, vanilla, and eggs in another bowl.
4. Add dates and water to egg mixture.
5. Sift (or simply mix) together the baking soda, powder, and flour. Stir this into the egg mixture just until incorporated.
6. Stir in pecans.
7. Spread into loaf pan.
8. Bake for one hour or until a toothpick or knife inserted into center comes out clean. Optionally, for a less browned top, cover with foil after 20-30 minutes.

Masala bun or masala bread

• 2 cups of warm water
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour
• coriander leaves
• 2 tsp geera
• 2 onions (chopped)
  
• 10 chillies (the Indian one which is smaller)- you could add more if you want to :)

1. add yeast to warm water and wait till it looks bubbly
2. add flour and knead (just like how you prepare chapathi dough) and keep it untouched for sometime till it doubles in size (app. 1.hr)
3. now add salt, onion, chillies, gera, coriander leaves, turmeric powder into the above dough and knead dough again
4. place it in an oiled pan and bake it at 350 F for 30-40 minutes.

White Chocolate Raspberry Cheesecake à l'Ankrom

My standard cheesecake recipe, from which nigh all cheesecakes I make are derived. It's a New York style cheesecake, in that it contains cream and is cooked at two temperatures.

White Chocolate Raspberry Cheesecake à l'Ankrom

Ingredients:
Crust:
1 3/4 cups crushed chocolate graham crackers
1/4 cup sugar
1/3 cup butter (melted)

Filling:
24 oz cream cheese (softened)
1 cup sugar
3 tablespoons flour
12 oz white chocolate (melted)
3 eggs
2 tablespoons heavy cream
2 teaspoons vanilla

Topping:
2 cups raspberries
1/2 cup sugar
2 tablespoons cornstarch

1. Preheat oven to 400°
2. Mix sugar & crackers in a bowl; add melted butter; press mixture along bottom and 2" up the sides of a 9" springform pan
3. In a large bowl, combine cream cheese, sugar, vanilla, and flour; mix very well; add eggs one at a time, mixing very well between eggs; finish by mixing in the cream; set filling aside
4. When all of the above is ready (including preheating), melt the white chocolate; as soon as it's melted it must be quickly mixed into the filling; pour filling into crust
5. Set cheesecake in middle of oven and bake at 400° for 10 minutes; reduce temp to 300° and cook for 55 to 65 minutes (until filling is set)
6. Remove cheesecake and let cool for 10 minutes; carefully run knife around the edge of the pan to loosen it; cool in fridge for 2 hours
7. Place raspberries, sugar, and cornstarch into a pan; stirring often, bring pan to a low boil and cook until raspberries are broken down; remove from heat and pour over the cheesecake
8. Replace cheesecake in fridge for 2 more hours

Note: this recipe can be made in a 7" springform pan simply by reducing crust ingredients to ~60%, and filling and topping ingredients to 50%.