Baked Coffee Cheesecake

Baked Coffee Cheesecake

By  Chef Ajay Chopra
From   Hi Tea

Prep: 15 minutes

Cook: 2 hours

Method: Moderate

Course: Dessert

Type: Greek

Key Ingredients:

Cheesecakes come in various flavours and this one will be particularly appreciated by coffee lovers

Ingredients

  • Digestive cookies 200 gms
  • Instant coffee powder 215 gms
  • Kahlua coffee liqueur 100 ml
  • Melted butter 100 gms
  • Dark chocolate, grated 50 gms
  • Chocolate chip cookies 100 gms
  • Cream cheese 500 gms
  • Sour cream 50 gms
  • Whipping cream 50 gms
  • Eggs 3

Methods

  • Preheat oven to 100º C.
  • Put cookies, melted butter, grated chocolate and chocolate chip cookies in a mixer jar and blend.
  • Transfer the mixture into a cake tin and spread evenly.
  • Take cream cheese in a bowl and whisk till smooth. Add sour cream and whipping cream and whisk. Slowly add eggs and whisk. Add Kahlua coffee liqueur and coffee powder and mix well.
  • Pour this mixture on top of the crust in the cake tin. Place the tin in the preheated oven and bake for 2 hours.
  • Cool down to room temperature and then chill in the refrigerator. Cut into wedges and serve.

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Arbi ki Tikki

Arbi ki Tikki

By Chef Ajay Chopra
By Hi Tea

Prep: 20 minutes

Cook: 25 minutes

Method: Easy

Course: Dessert

Type: Greek

Key Ingredients:

  • Colocassia (arbi)

Even those who dislike arbi will enjoy this tikki – it is crisp and simply delicious

Serving Suggestion : .

Health Tips:

Air fry the tikkis instead of shallow-frying them

Ingredients

  • Colocassia (arbi), boiled, peeled, mashed 250 gms
  • Red chilli powder 1 tsp
  • Salt to taste
  • Garam masala powder ½ tsp
  • Carom seeds (ajwain) 1 pinch
  • Turmeric powder ½ tsp
  • Ginger paste ½ tsp
  • Water chestnut flour 3 tsps
  • Fresh coriander leaves, chopped ½ tbsp
  • Oil 1 tbsp + to shallow fry
  • Cherry tomatoes, chopped 12
  • Mustard seeds ½ tsp
  • Curry leaves a few
  • Green chillies, chopped 3
  • Sugar to taste

Methods

  • Take colocassia, red chilli powder, salt, garam masala powder, carom seeds, turmeric powder, ginger paste, water chestnut flour and coriander leaves in a bowl and mix well.
  • Divide the mixture into equal portions and shape them into round tikkis.
  • Heat sufficient oil in a non-stick pan. Place the tikkis in it and shallow-fry, turning sides, till evenly golden on both sides. Drain on absorbent paper.
  • To make cherry tomato compote, heat 1 tbsp oil in another non-stick pan, add mustard seeds, curry leaves, green chilies, cherry tomatoes, salt and sugar and mix well. Simmer on a low heat till the tomatoes turn pulpy.
  • Serve the tikkis hot with the compote.

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Blueberry Scones

Blueberry Scones

By Chef Ajay Chopra
By Hi Tea

Prep: 30 minutes

Cook: 20 minutes

Method: Moderate

Course: Dessert

Type: Greek

Key Ingredients:

  • Refined flour
  • Fresh blueberries

Serve them hot with cups of hot tea and savour with great pleasure

Ingredients

  • Refined flour (maida) 350 gms
  • Fresh blueberries 50 gms
  • Butter 90 gms
  • Sugar 45 gms
  • Milk 175 ml + for milk wash
  • Baking powder 10 gms
  • Vanilla extract 10 ml
  • Salt 1 pinch
  • Caster sugar to sprinkle

Methods

  • Take flour, butter, sugar, blueberries, milk, baking powder, vanilla extract and salt in a bowl and mix lightly. Rest the dough for 5-7 minutes.
  • Flatten the dough to 1 inch thick disc, place a cookie cutter on it and cut out individual scones.
  • Place them on a greased baking tray and rest them for 15-20 minutes to rise.
  • Preheat oven to 180º C.
  • Brush them milk wash and sprinkle some castor sugar over them.
  • Place the tray in the preheated oven and bake for 18-20 minutes.
  • Serve hot.

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Croque Monsieur

Croque Monsieur

By Chef Ajay Chopra
By Hi Tea

Prep: 10 minutes

Cook: 20 minutes

Method: Moderate

Course: Dessert

Type: Greek

Key Ingredients:

  • Brown bread slices
  • Gruyere cheese
  • Parmesan cheese
  • Ham

This sandwich oozing with cheese with ham adding its own flavour is absolutely irresistible

Ingredients

  • White or brown bread slices 4
  • Gruyere cheese, grated 40 gms
  • Parmesan cheese, grated 30 gms
  • Cooked ham 30 gms
  • Unsalted butter 60 gms
  • Refined flour (maida) 50 gms
  • Milk 500 ml
  • Salt to taste
  • White pepper powder to taste
  • Nutmeg powder 10 gms
  • Dijon mustard paste 10 gms
  • Cheese slices 4

Methods

  • Preheat oven to 180º C
  • To make Morne sauce, melt butter in a small non-stick saucepan on low heat until it just starts to bubble. Add the flour and cook, stirring for about 2 minutes or till smooth.
  • Slowly add milk, whisk continuously, and cook till thick. Remove from heat. Add salt, pepper powder, nutmeg powder and Dijon mustard. Add some grated Gruyere cheese and Parmesan cheese, mix and set aside.
  • Arrange the bread slices on a baking tray and toast them in the preheated oven for a few minutes each side or till lightly toasted.
  • Spread Morne sauce over the toasted slices. Arrange the ham slices and sliced cheese on them.
  • Place the tray in the preheated oven and bake for 5 minutes or till the cheese is bubbly and lightly browned.
  • Serve hot.

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Fruit Cake

Fruit Cake

By Chef Ajay Chopra
By Hi Tea

Prep: 9 hours

Cook: 60 minutes

Method: Moderate

Course: Dessert

Type: Greek

Key Ingredients:

  • Mixed dry fruits
  • Refined flour

Make this rich cake during special occasions and treat your loved ones

Ingredients

  • Mixed dry fruits, chopped and soaked in rum overnight 350 gms
  • All purpose flour 200 gms
  • Butter 200 gms
  • Brown sugar 350 gms
  • Sugar 50 gms
  • Eggs 2
  • Cinnamon powder 1 pinch
  • Clove powder 1 pinch
  • Baking powder 3 gms
  • Salt to taste

Methods

  • Preheat oven to 180º C. Grease a ring cake mould.
  • Take butter, brown sugar and sugar in a bowl and whisk till smooth.
  • Add eggs, all-purpose flour, cinnamon powder, clove powder, baking powder and salt and mix well.
  • Add dry fruits and mix well.
  • Pour the mixture into the cake ring mould, place it in the preheated oven and bake for 60 minutes.
  • Bring the cake mould out of the oven and set aside to cool. Demould, cut into slices and serve.

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