Cheese Cake

Ingredients :

Crust

6 oz digestive Biscuits

3 tsp butter/ margarine

Filling

28oz Chrism Cheese (3.5 packs)

1 Cup Caster Sugar

4 Eggs

1tsp Almond essence

1/4 tsp lemon/lime juice

Recipe :

Crust

1-Crush the digestives until they resemble accomplished breadcrumbs. A aliment processor or a rolling pin may be used.

2-Mix the adulate in able-bodied and baptize into a abundant anointed 8 / 9 inch bounce anatomy pan. Pat the digestive admixture in until smooth.

Filling

1-Beat the chrism cheese, aspect and auto abstract at a low acceleration with an electric mixer until creamy.

2-Add the amoroso and abide assault for about 2 mins.

3-Add the eggs one at a time, assault able-bodied amid anniversary addition.

4-Pour the bushing over the digestive band and broil in the centermost of the oven for 60 mins, or until the centermost is about set.

Advice :

Ovens may vary, afterwards 45 mins analysis the centermost of the block every 5-10 mins. The amazon is not to be broiled until it starts to accession in the center. If over broiled the cheese block will breach in the center.

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Ingredients
Gram Flour 150 gram
Sugar 450 gram
Ghee (clarified butter) 200 gram
Green Cardamoms 6
Edible Camphor (optional) 2 gram
Method
Take a frying pan and dry-roast the gram flour to a golden colour. Keep aside. Grind cardamoms to a fine powder. Keep covered to retain the flavour and aroma. Grind camphor to powder and keep covered to retain the aroma. (Time: about 20 minutes)
Boil sugar and water (approx. 220 ml) in a pan to make a syrup. Lower the flame to simmer and keep stirring. Slowly add the gram flour. Continue stirring, and slowly add all the ghee. Continue cooking and stirring till the mixture leaves the sides of the pan. Add the cardamom and camphor powder and mix well. (Time: About 30 min.)
Smear a deep plate or a plate with ghee. Pour in the mixture, spread and level. Leave it to cool for about 10-15 min. While still warm, cut into diamond shapes. Allow it to cool further for another 35-40 min till it comes to room temperature. Mysore Paak should be porous, light and crisp.
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Ingredients

675g/ 1lb 8ozg mixed summer berries
145g/ 5 oz caster sugar
2 tblsp crème de framboise liqueur (optional)
6-8 slices of good day old bread (remove crusts)
Double cream to serve

Method

1. Place mixed berries in a saucepan with the sugar. Slowly bring to the boil over a slow heat, stir carefully. Cook for 2-3 minutes until juices run and sugar is dissolved but fruit still holds its shape. Add Liqueur if using.

2. Line a 1 ½ pint pudding bowl with some of the slices of bread. Spoon in the cooked fruit and some of the juices, leave a little of the juice to one side for use later.

3. Cover the fruit with the remaining bread. Place a plate on top of the pudding to weigh it down for at least 8 hours ideally overnight in a refrigerator.

4. Turn out the pudding and pour over the remaining juices ensuring any white bits of bread are covered. Serve with double cream.
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