Tag Archives: condensed milk

Cheesecake

Foodlyrics_cheesecake1 Cakes!!! Who doesn’t like them? From sponge cake to the latest ones with fondant, sugar art and other artsy cakes. We all are diehard fans of cakes. In recent times, the number of people who prefer eggless have also increased. I have been baking both the types of cakes for quite some time. Baking cakes brings back memories of my childhood where my mother used to bake cakes for me and my brother’s birthday which are just 3 days apart. :) Those were simple sponge cakes but filled with love. They were delicious. We had an old aluminium oven, a round one. We still have it with us and its functional. I will try to bake a cake in that soon!! There are cakes which fall in to a zone where people are crazy and rave about it or some don’t (shocking but yes..its true). Cheesecake is the king of that zone. I have known people who do not like cheesecake. (huh…) while there are people like me who can melt at the sound of it :P :P :P . I always wanted to bake a cheese cake but wasn’t sure about the result, plus the Philadelphia cream cheese costs a bomb. (:/). So am taking baby steps towards it. Some days back I found this recipe on HBG on FB. Thanks to Shash Fernando, who posted this recipe. I tweaked the recipe a little. The result was fantabulous!! It does give you a feel of real cheese cake without actually have one in it. It can be called as a cheat Cheesecake! ;-). We loved it and hope you all will too. Foodlyrics_cheesecake2 Ingredients:

For the base:

  • Marie/ Digestive Biscuits (crushed) – 100 gms
  • Butter (melted) – 3 tablespoons
    Cheese Filling:
  • Sweetened Condensed Milk – 400 ml (I used Amul Mithai Mate)
  • Eggs (separated) – 4
  • Corn Flour – 2 ½ tablespoon
  • Lemon juice – 2 tablespoons

Foodlyrics_cheesecake3Procedure:

  • Add melted butter to the crushed biscuits and mix well. Press it tightly over the base of a loose bottom or a spring form pan.
  • Beat the egg yolks till creamy.
  • Add sweetened condensed milk, corn flour and lemon juice one after another.
  • Beat the egg whites till stiff. Fold it to the condensed milk and yolk mixture lightly.
  • Pre heat oven to 180 degrees.
  • Add the above mixture to the cake pan with crushed biscuits at the bottom.
  • Bake for 30 minutes or till set and serve.

Tips:

  • If you do not have a loose bottom pan or a spring form pan then line the cake tine with an aluminium foil and fold the extra ends on the outside so that you can easily remove the cheese cake once ready. Make sure you have some excess ends.
  • You may use Milkmaid condensed milk too.

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Watermelon Sorbet

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Summer brings back memories from my childhood days. It was always visiting my grandparents and later visiting my native place Dapoli in Konkan. We used to indulge ourselves in mangoes, jackfruits, cashew nuts (not the dried ones), karvanda, and lot of idle time lazing around. There are times I remember when we made ice-creams at home. It used to be like a big event. Everybody would be excited, especially me and my brother. But what I never liked was the preparation time and the patience that were needed till it sets. I still dislike that part. ;-), but can’t help, cos who doesn’t like the end result.

I wanted to enjoy homemade ice-creams without the fuss and time consuming preparation. I remember the terms like GMS, CMS powders and then homemade cream and loads of other things…Phew. I was looking for some easy and quick ice-cream recipe. I stumbled upon this watermelon sorbet recipe while I was watching some video on youtube and after it finished, came the usual suggested videos. Thanks to Nestle Milkmaid I made this watermelon sorbet, which for me is a perfect cooler on a hot summer day.

Ingredients:

  • Water melon juice (without sugar) – 4 cups
  • Sweetened Condensed Milk (Nestle Milkmaid) – 150 ml

Foodlyrics_watermelonsorbetProcedure:

• Mix the water melon juice and the sweetened condensed milk (Nestle Milkmaid) together in a mixer for 5 mins.
• Transfer it to an air-tight container and freeze it for at least 10 hours.
• Serve once set.

Tips:

• Adjust the quantity of condensed milk as per your taste.
• You can either set the sorbet in an air-tight container or in an ice-cube tray.

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