Mawa (Koya) Cheese Cake

I’m posting after two months! Yes, it had been quite long and many thanks for those who sent mail, asking about my wellbeing.  The reason being not posting is a change in life style (diet). After switching into HFLC diet, I restrict myself to bake breads, cookies and cakes. 

Now days, I bake rarely with very little quantity. In order cut carbohydrates, which is the root cause for all the modern day diseases.

When my husband began to practice HFLC a year ago, I was bit scared and worried. But, to my surprise he lost about 20kg and manages to shrink his waist size from 38 inches to 31 inches! Unbelievable right !!.  HFLC is just not only for weight loss, also other numerous health benefit associated with it. He just started the blog to share his findings.

After seeing the incredible results, I also switched into HFLC diet and lost about 10 Kg weight and decided to continue for the rest of the life. I restrict my carbohydrate intake less then or around 50g per day. Before it was about 250-300 grams per day! Most important part is, I started to enjoy the meat, butter, cheese, ghee and eggs without any guilty. What a turn around!

 

On the account of Diwali, wanted to relax a bit on the diet (after all diwali is all about lights & sweets) so decided to make mawa cheese cake, it’s a no bake version made with high fat with reasonable sugar content. 

Ingredient(s)  :   1 ½ cup of full fat cream cheese   ;   1 cup of mawa or koya (homemade ) ;      1/2 cup of whipped cream   ;   1/4 tsp of cardamom powder   ;   10 no’s of  almond chopped    ;  10 no’s of pistachio soaked, skin removed and chopped   ;    ½ cup of sugar

For cake base :  8 cookies      ;     1 tbsp of melted butter  (either you buy cookie from shop or choose any one from here)

Cake base preparation procedure :  In a food processor crush the cookies  until it resembles like breadcrumbs. Add melted butter and process until it combined. 

Spread the mixture evenly into the 15cm cheese cake pan by pressing firmly. Refrigerate for 30 – 45 minutes.

Meanwhile, let’s do the Mawa or koya, Boil the whole milk (750 ml) and heavy or whipped cream (250 ml) cream in a wide, thick bottom pan. Reduce flame to medium to low and allow the mixture to reduce, 1/3 of its original quantity.  {Thick milk layer (Milk skin or lactoderm) forms over the top, using the spatula give a gentle whisk and continue to simmer}. Allow to cool to room temperature.

Cheese cake preparation : Using an electric mixer, beat cream cheese and sugar until it becomes smooth mixture. Run the mixer at med-speed, add cardamom powder. Gradually add mawa or koya and continue to beat until combined. Finally add whipped cream, chopped almonds and half portion of pistachio, combine well.

Pour the prepared Chease-mawa-cream  mixture on the cookies base, prepared earlier. Smooth the top and sides with a spatula. Sprinkle the remaining pistachios on top and refrigerate for about 4 hours. 

Sever chill and celebrate the diwali with Mawa (Koya) Cheese Cake.

Chocolate Truffle cake

 it’s a combo. Truffles are placed on the choco-cake top to decorate.  While, the chocolate lava flows out from hard shell truffle and mix with spongy choco-cake, chewing them……..imm…..its divine and the best way to celebrate Independence day !

Bake the chocolate cake  (without Icing part) 

Now prepare the Chocolate frosting with the following Ingredient’s: 

3/4 cup of whipped cream    ;            1/8 cup of light corn syrup       ;          1 cup of chocolate chip        ;         1 tsp of vanilla essence.

Procedure : In a medium heavy saucepan bring whipping cream and corn syrup to a simmer. Remove the pan from heat and add chocolate chips and vanilla; let stand for 1 minute. Whisk mixture until it becomes smooth. Cover and chill about 60 - 90 min. 

Meanwhile, prepare the coconut milk truffle. Now, remove the frosting from the fridge and blend (at low speed) with an electric mixer until fluffy.

Assembling the cake : cut the cake into half and crumb coat the cake with frosting all around and top and keep it fridge for 10 to 15 min and do the second coat of frosting to make richer and again chill for 30 min.

Using the melted dark chocolate, plot (free hand) the tree and branches with piping bag, on top of the cake and decorate with the prepared coconut milk truffle.

B/White Cup Cake with B/W Frosting

A cake baked for a single serving is known as cup cake. In general, cup cakes are not decorated (without any frosting). But, I want to make with frosting because; it’s for a special occasion. Yes, my Son’s B’day ! (He is big enough and not interested in cake cutting, like me ! :-) )

As usual, for my vegan friends, can find the Egg substitutes form Tips & Tricks Page.

Ingredients required for cake :  1 cup of All purpose flour       ;   2 Eggs    ;      ¾ cup of Sugar (Powdered)      ;    1 tsp of baking powder    ;     1 tsp of Vanilla essence   ;     100 gms of Butter   ;    2 tsp of Coco Powder     ;    ¼ Cup of  Skimmed milk

Ingredients required for Frosting: 1 cup of Whipped Cream    ;     1 tsp of Icing sugar   ;  ¼ cup of semi sweet chocolate (melted & cooled)

Cake Making Procedure:  Mix the flour and baking powder and keep aside. 

Blend well the powdered sugar and butter in a bowl using kitchen aid at medium speed.

Add vanilla and egg to the butter mixture and again blend about 2 minutes. Then add milk and blend further about 2 minutes and add flour little by little till the batter formed well. 

Divide the batter into two equal parts and add coco powder to one portion, mix until it fully cooperated. Now, we have two batters, one in while color (without coco) another in brown (with coco).

In muffin tray (prepared by paper or aluminum cups) pour the 2 tbsp of white batter and 1 tbsp coco batter, on top of white batter. Bake at 180°c for 20 min on a pre-heated Oven. Allow the Cup cakes to cool.

For frosting, Beat chilled Whipped cream gently till soft peaks. Add icing sugar, vanilla essence to the cream and beat again until stiff peaks are just about to form. Over beat may lead the cream become lumpy, like butter. 

Divide the cream into two equal parts and add melted chocolate to one portion and fold gently (do not mix) 

Now, we have two portions of cream. One in while color (without chocolate) another in brown (with chocolate).

Spread about 1 tbsp of white frosting on the cup cake and add 1 tbsp of chocolate frosting cream on top (of white) and swirl with tooth pick and transfer to the fridge for about 20 min.

No Bake Tofu-Cheese Cake

Yes, this Tofu-Cheese Cake is made without use of Oven.  It’s ideal to serve as a Dessert.

This recipe was shared by my friend Mrs. Shuwaina AL-Harrasi. But, considering a high fat content cream cheese, I go with 50-50 of low fat cheese and Tofu to reduce the net fat content of the cake.

Mrs. Shuwaina AL-Harrasi, not only shared the recipe  also, gifted me the cheese cake pan. She is an expert in pastries and capable to do in “LARGE” quantity. I asked her for a guest posting here, specially an authentic Omani cuisine. Finally, I am glad to dedicate this post to her.

   The Tofu-Cheese is placed on the base, which is made up of a crushed chocolate cookie, either from store shelf or home made. Here, I go with homemade one. You may pick one of these…..Avocado  Cookies or Ragi Cookies

 Ingredients’ for the base :  20 no’s of  chocolate cookies   ;    2 tbsp of  Butter (melted)

 Ingredients’ for the Tofu-Cheese Cake :   395 gms (1 tin)  Condenses milk    ;      150 gms of   Cream cheese low fat (Philadelphia )      ;        ¾ Cup of Whipped cream     ;      150 gms of Tofu (soft)       ;       ¼ cup of Hot water      ;       1 tbsp of  Gelatin.

Base preparation procedure:  In food processor crush the biscuits until mixture resembles like breadcrumbs. Add melted butter and process until it combined. 

Fill the mixture in to the cheese cake pan half filled by pressing firmly. Refrigerate for 30 – 45 minutes.

Now the Cake preparation: For cake, sprinkle gelatin over boiling water. Whisk with a fork until it dissolve.  Set aside to cool for 15 minutes.

Using an electric mixer, beat cream cheese, condenses milk, tofu and vanilla extract until smooth. Gradually add gelatin mixture and beat until combined. Add the whipped cream and fold well. 

Pour mixture on the biscuit base prepared earlier. Smooth the top with a spatula. Cover with cling wrap and refrigerate overnight.

Remove cheesecake from pan and serve  chill.