It was time to give cheesecake lessons to my sister on my visit to Mumbai.Having tried and tested my versions, I came up with a foolproof recipe, perfect to be adapted to her kitchen. And when I reach there, she’s already geared up ,her pantry stocked up with Phily cheese,Cool whip,Heavy cream , and a basket full of exotic imported fruits! My eyes almost popped out looking at those. I normally am not as lucky to get my hands on exotic stuff, especially fresh fruits! Kiwis,Apples,Oranges,Cherries,Peaches , Apricots….they all got me confused…I needed a base for my cheesecake…and the base ingredient happened by chance.They say the best inventions and recipes happen by accident.I had kept my apricots to poach and completely missed to put off the flame on time.And the result was a cooked , mushy fruit. The Puree formed the glaze for my cheesecake and extended the perfect flavour and contrast for the topping fruits.
For the Crust: Mix together the crushed biscuits and melted butter. Press them at the base of a springform tin or a loose bottom tart tin. Bake in a preheated oven 180 deg C for 15 mins. Set aside to cool.
Beat the sugar and cream cheese till light. Fold in the beaten cool whip . Add the essence and gelatine and fold. Now gently add the chopped fruits and mix. Refrigerate till further use.
For Apricot Glaze: Strain the puereed apricots and mix with sugar.Place the mix in a sauce pan and cook for 2 mins till it simmers.Lower the heat and add cornflour dissolved in water. Stir and cook for another 5 mins on low flame. Cool and set aside
Once the base is baked and cool , add the cream cheese and fruit mixture over it and even out using spatula. Once the top is even, add the cooled apricot glaze and even out gently without disturbing the cheese mixture. Chill for 10mins.
Arrange the sliced kiwis and cherries over the cheesecake in a set pattern.
Chill the Cheesecake for atleast 3 hours, preferrably overnight. Demould it and cut wedges.
Hi! I am Sonali, mom to a teenager and a homemaker. I love to cook, read and travel (and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.
Currently working as a host and Chef for "Ruchkar Mejwani"
And do check my YouTube channel "Cookwithsonaliraut'
Both of which have helped me to connect and interact with a lot of amazing people.
Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.
I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.
I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them.
Working professional turned Food Blogger, Harshada Sandhan discovered her passion towards cooking after the birth of her son. The numerous recipes, tried and tested in her kitchen soon found their way on her food blog NamakShamak.com, run by Harshada and her sister Sonali. Mumbai born Harshada is Married into a Maratha Family, and is known for her unique Khandeshi Recipes and Rustic Mumbai Vadvaali Cuisine. She was also featured in online magazines like Salt(Ezine by Food Bloggers Association of India), in editions of Pune and Mumbai Mirror (Times of India). Namakshamak.com and has also won an award for Regional Blog (Awards by the Food Blogger Association of India) in 2016.
Harshada is a self-confessed bakeaholic and enjoys baking treats for her kids and fmaily. She also retails her Baking ,Gourmet Chocolates and Confectionery under “Angel Delicacies”, a venture she started with her friend Sangeeta and Sister Sonali. Angel Delicacies currently operates in Thane and Mumbai and works with individuals and corporates on customised gifting solutions.
Harshada also likes developing fusion recipes with nutritious Indian ingredients in her kitchen.
She’s a kitchen gadget freak, and loves working with modern kitchen tools and gadgets. She’s always on a look out for online websites offering gourmet food ingredients and learning newer kitchen trends. An avid reader, Harshada also loves writing about food and culinary travel. Harshada is currently based in Thane ,Mumbai with her husband and two Sons.
Nostalgia has its way with emotions... when a parent look at their children growing into young adults,its an emotional feeling to think about the childhood, about the journey that brought both the parent and the child at the present That shaped us into what we are....