Skip to main content

Of cheesecakes, fruits and chocolate



Some flavors go together so well that chefs should be fined for not pairing them more often. Take mango and chocolate; the reason you see one solitary cheesecake up there instead of six. But I digress. This story starts with daring bakers and cheesecakes. Towards the end of every month, there is an explosion of a single recipe in the blogsphere. Thousands of daring bakers make scary things like lasagne or flourless cakes. But in April, they made cheesecake.

I am not a daring baker, and don't have enough sense of adventure to be one. But cheesecake has been on my to-make wishlist for a long time. The daring bakers recipes usually make huge quantities, but Olga cut down the recipe and made her cheesecake in muffin tins. I scaled down the recipe to 1/3rd, brought out my 6 brioche cups and made plain cheesecake cupcakes.

Olga said her cheesecake sank and cracked so I didn't even start thinking of toppings. But my cheesecakes didn't rise, didn't sink, didn't crack and were perfect once chilled. Which is when I made ganache (1/4 cup each of cream and chocolate chips heated in the microwave until melted) and chopped some mango.

I decorated a cheesecake. Then I dipped a mango slice in ganache. It was flavorful. No, it was completely mindblowing. Much better than my earlier favorite of strawberries dipped in chocolate. Which is why the ganache and mango are eaten and the other five cheesecakes are still plain. Topping ideas, anyone?

This cheesecake is my third entry for Srivalli's Mithai Mela.

Comments

lubnakarim06 said…
I feel like licking it right now................Yummmmmmmmmmmmmmmmm
Nice attempt simran...yummy cake....you can even top with smashed jam like blueberry or cherry jam(i saw somewhere in a show)
Laura said…
That's beautiful--I am so impressed by people with the energy to deal with multiple smaller cheesecakes! I am not the biggest fruit person so I would go either citrus, like a lime curd, or chocolate or caramel. Oh wait, that last is what I did. :)
CurryLeaf said…
Love it.I too had bookmarked these from a site.Love the toppings.Is this the start of a daring baker.Cheers.Individual cheesecake is a must try.
Alka said…
Looks so cute dear...I personally don't like any cream icing on cakes,they tend to be too sweet for my taste,but this topping surely looks refreshingly different
Parita said…
Individual cheesecake sounds too good..the pic looks grt
rachel said…
am glad you made it.
notyet100 said…
this looks so yum,..
Olga said…
Hi!
I'm so glad you had better luck with your cheesecakes.

Don't be afraid to join daring bakers :) We would help and encourage you!!
Sunshinemom said…
Superb! I love all that chocolate on top:) Came to say hi after a long gap:)
Thax for sharing. I really liked your blog!
Pooh said…
you'll think me strange but some toppings i've liked are blackberry preservers (no sugar added) with a glaze of hardened caramel on top. :)
Looks very good. Who says you aren't good enough to be a DB? You just did a challenge. ;)

Popular posts from this blog

Tales of A Female Nomad

This month, our book club goes on a nomadic tour. We traveled with Rita Golden Gelman, a writer who sold everything she owned after the shock of a divorce and became a nomad. Not a tourist, because Rita stays away from everything that a tourist does and instead, tries to live the lives of people she visits.

From Mexico to Israel to Galapago Islands, Rita goes the way least traveled, always preferring to stay as a boarder with natives. And sometimes, going to places not even locals will go, places so secluded yet beautiful that Rita's description takes your breath away, urges you to become a nomad yourself.

Yet even nomads sometimes find their roots. Rita found hers in Bali where she spent eight years. Starting as a boarder with a prince, she eventually became a part of the family. I instantly knew I wanted to cook something Indonesian. I picked Nasi Goreng, the Indonesian fried rice.



There are as many recipes for Nasi Goreng as there are cooks. Some use tomatoes, others tamarind.…

The Bread Whisperer

What do an electrical engineer, a monk and an IT trainer have in common? These are all the things Abhilash was before he turned his attention to bread baking. Not the one to pick an easy path, Abhilash started with the most temperamental of breads - the sourdough - as his baking adventure. At first, he was baking these loaves for himself. Accolades from friends and family quickly followed and much to the delight of this writer, he turned his passion into a full time career six months back.

For the uninitiated, a sourdough bread is made by fermenting the dough with naturally occurring yeast, making it harder to perfect than the bread made with commercial yeast. The bread's signature tang and the open crumb, with lots of holes, is only made better with a high hydration dough that is super tricky to master. While extremely popular around the world, good sourdough is an elusive commodity in Mumbai and there are only a handful of bakers I would trust when I am looking for bread.

Thoro…

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event. She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party. I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice. Valli, hope you don't mind getting the same dish on the menu again.

To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it out and…