No Bake, No Egg - Mango Cheesecake

My kiddo loves "anything Mango", Yes! and these days, he is hooked to "Mango bite". We mothers are always on the look out to, find some healthy food recipes for our kids. I made this cheesecake to offer him a healthier substitute of "Mango bite" and the good part is "he liked it". It tasted yumm. I wanted a low sugar dessert and Mango, has its own sweetness, but the sugar ratio can be altered depending on one taste buds.I liked the contrast that mango creates with cream cheese.  Its a perfect after play snack for summers.

Ingredients -

Cream Cheese - 100 gms ( I used Philadelphia )
Fresh Mango pulp - from 2 large mangoes
Mango cubes - for garnish
Fresh Cream - 60 gms
Sugar - 1/2 cup
1/2 cup warm water
1 tbsp gellatone ( I used Solar brand, Its a veg version of gelatin)
Unsalted butter - 1/4 cup
Crushed marie Biscuits - 2 cups

Recipe -

1. Crush biscuits finely and add melted butter to it. Make sure that the butter is incorporated in the mix nicely.
2. You can use a spring-foam pan or make cheesecake in glasses for individual portions. Pour this mix in glass, press them to form an even base and refrigerate.
3. In a mixing bowl, mix cream cheese, cream and sugar until uniformly combined.
4. In a separate bowl, take warm water and add gellatone to that. mix it untill gellatone is dissolved properly.
5. Add this mixture to cream cheese mix and blend carefully, making sure no lumps are formed. add half of mango pulp to this and mix until a uniform mixture is formed.
6. Pour this mixture in glasses and refrigerate again for 1-2 hrs.Once this layer is set, pour mango pulp in glasses to make a third layer. This needs to be done gently to make sure, these 2 layers dont mix.
7. Refrigerate for 7-8 hrs
8. Garnish with fresh mango before serving.

Double shot "Orange Cupcakes"

I made these orange cupcakes for my anniversary and loved the color, texture. They were light and tasted like real orange. I used whipped cream infused with orange juice and zest, because I like strong orange flavor, but these cupcakes can also be frosted with other flavors like chocolate ganache or buttercream. Also I have not added any artificial flavors to these cupcakes, but one can add if desired.

 

Ingredients -
For cupcakes-
1 cup flour
1/2 cup caster sugar
50 gm unsalted butter
1 large egg
1tsp baking powder
Pinch of salt ( You can skip this, if using salted butter)
Zest of 1 orange
1/2 cup fresh orange juice

for icing -
1/2 cup whipped cream (I used Richs)
50gm icing sugar
zest of 1 orange
2 tsp fresh orange juice

yield - 6 cupcakes

Recipe -

Cupcakes-

1. Preheat your oven at 190 degree C. Line your muffin tray with liners and keep aside.
2. Cream butter and sugar in a bowl. Add egg and mix throughly.
3. In a separate bowl sift together flour, baking powder and salt.
4. Add these dry ingredients to the creamed mixture slowly, little at a time. Add orange juice and zest lastly and make sure it's nicely incorporated in the mixture.
5. Pour this mixture into the liners with the help of spoon. Make sure not to fill them beyond 2/3rd of the capacity.
6. Put the tray in the oven for 18-20 mins.
7. After they are done, Insert the toothpick in the center of a cupcake and see if it come out clean. If not, they need to be popped back in oven for another 2-3 mins.
8. Once they are done, take out cupcakes from the tray and let them cool. Icing should be done only after cupcakes have cooled down, else icing will not stay.

Icing -

1. I use my hand mixer for this step, but it can also be done in stand mixer or by hand.
2. keep your whisks and bowl in fridge for about 20 mins.
3. Pour about half of cream, sugar zest and juice in the bowl. Whisk it together. You can taste it at this point and adjust the flavors/sweetness. 
4. Add rest of the cream and whip it again. Eventually the cream will double in volume and will become stiff enough to hold peaks. Make sure not to overwhip it.
5. You can decorate your cupcakes the way you like, either with a dollop or with the help of a piping bag.

 Enjoy!!

Key Lime Truffle

This is the first time I tried lime flavor with chocolate and the first thought that came to my mind when I tasted it was, " Its really good". I had not expected lime flavor to go that well with white chocolate. Its an unbelievable combination of creamy white chocolate with a hint of freshness in every bite that comes with lemon zest and keylime flavor. Loved the addition of salt and black pepper in this recipe, coz it enhances the flavor of these truffles.

Ingredients -

White chocolate - 110 gms
Heavy cream - 30 gms
Unsalted butter - 10 gms
Salt - 1 tbs
Black pepper - pinch
Lemon zest of 1 fresh lemon
Keylime essence - few drops

Recipe -

1. Heat butter and cream in a heavy pan. Do not boil your cream
2. Pour this cream onto your chocolate.
3. Stir cream and chocolate slowly with a spatula or spoon. Your chocolate will melt and form a mixture.
4. Add essence, zest, pepper and salt into this mixture.
5. Cover the bowl with a cling film and refrigerate it for 7-8 hours.
6. White chocolate melts easily when touched with hands. Roll this mixture into balls with help of your fingers.
7. You can cover these truffles with a layer of dark chocolate and decorate them with candied lemon peel or any other coating of your choice. I prefer to leave them just like that.
8. Store them in a air tight container and serve at room temperature.

Double Berry Truffle!

Yes, I love all kind of berries - Strawberry, Cranberry, Blueberry, Raspberry etc. My "Double berry Truffle" has dried cranberry and blueberry. I love these little tangy bites in my truffle. I know a few people like their truffles to be clean, just pure chocolate, but for me, I love the combination of chocolate and berries.

Ingredients -

Dark Chocolate & Milk Chocolate - 50 gms each
Heavy cream- 40 gms
Salted butter- 10 gms
Blueberry essence - few drops ( I use LorAnn oils )
Dried Blueberry n Cranberry - 25 gms
little rum/ warm water
Coating of your choice


Recipe -

1. Pour water onto your berries and leave it for 10 mins. Take them out and dry them on a paper towel.
2. I use Berry callebaut coverture for my truffles. I have taken an equal amount of dark and milk chocolate for this recipe. You can adjust the ratio of dark and milk chocolate as per your taste preferences.
3. Bring your cream and butter to simmer and pour it over chocolate.
4. I have used salted butter for this recipe, since I like the taste of chocolate with a little salt. It can also be replaced by unsalted butter.
5. Stir cream and chocolate until chocolate is completely melted.
6. Add few drops of blueberry essence into it.
7. Add berries to this mixture, cover the bowl with cling film and refrigerate it for 6-8hrs.
8. Once the mixture is completely cooled and can be rolled into balls, make balls out of this mixture.
9. You can dip these truffles in chocolate or roll them in a coating of your choice. Decorate them with berries and eat them to your heart content.
10. Store these truffles in fridze in an air tight container and serve them at room temperature.

Hazelnut Truffle

Who doesn't like Ferrero Rocher? I got my first taste of hazelnut, when I ate this chocolate and since then, I am hooked to this flavor. Hazelnut coffee, nutella - yummyyy!!! Add this nut to a recipe and it becomes my favorite. Here is my recipe of Hazelnut truffle . Using the finest quality of chocolate and cream is important in this recipe, because then, you will be able to produce a sublime chocolate truffle, while is light and soft in texture -

Ingredients-

Good quality milk Chocolate - 100 gms
Heavy Cream - 40 gms
salted butter - 10 gms
Hazelnut essence - few drops
Hazelnut - 20 gms

Recipe-

1. Keep chocolate ready in a bowl.
2. Bring cream and butter to simmer in a heavy sauce pan( not boiled).
3. Pour this cream onto chocolate and stir cream into chocolate by hand with spatula.
4. Stir until all the chocolate is melted and it forms a uniform shiny mixture. This mixtue is called "ganache" .
5. Let the ganache cool down. Add few drops of hazelnut essence into it .Cover the bowl with a cling film and refrigerate it for 6-8 hrs.
6. After the mixture has completely cooled down and can hold its shape, roll it into small balls.
7. Use your fingers instead of palm to make balls and roll it quickly into finely choppped hazelnuts.
8. Store them in an air tight container and consume within 2 weeks.