Friday, May 7, 2010


As I mentioned in my previous post, I didn't make a dessert for his birthday. Instead, I made it the next day. I always wanted to try my own recipe for cakes & desserts and also I had to use up some heavy cream and mascarpone cheese before they hit their expiry date. That's how this dessert was born.

I am not boasting, but this is one of the creamiest cheesecakes I have ever tasted. The flavours in it are so subtle but it will keep you wanting for more! And this can be made in no-time!

My own recipe

For the crust:
Glucose/Marie/Digestive biscuits-200g ( I used Parle-G )
Melted butter- 100g
Sugar-2 tbsp

  • Crush the biscuits and mix it very well with the melted butter till it resembles coarse sand.
  • Add the sugar and give it a quick mix.
  • Pat it into the bottom of an 8" round loose bottom /springform tin. If you want, you can build up a bit on the sides too, like I did.
  • Refrigerate it for 30 mins while you prepare the batter.

For the cheesecake batter:
Heavy cream/Amul cream-400g
Sugar-6-7 tbsp or to taste
Home made Mascarpone cheese-400g
Gelatin-1tbsp dissolved in 1 cup of water
Strong coffee- 3 tbsp
Rum-2 tbsp (optional)

  • Whip the cream and sugar into stiff peaks. Fold in the mascarpone cheese into it.
  • Melt gelatin either using the double boiling method or by in the microwave for 10 secs.
  • Add the gelatin, rum and coffee and fold in carefully.
  • Pour over the base and leave it to set in the fridge for 2-3 hours.
  • Drizzle chocolate ganache on top and decorate as you wish.

Chocolate Ganache
Chocolate-25 g ,chopped
Fresh cream/Heavy cream-25 ml

  • Chop the chocolate and reserve it in a metal/glass bowl.
  • Heat the cream till it starts to bubble over the edges.
  • Pour the cream over the chocolate and let it sit for minute or two.
  • Stir it well with a spoon.
  • Use as desired.  

Verdict : It was really delicious! And I was jumping with joy when I cut through it...it set perfectly and the crust behaved so well! Now I know the secret to get a well behaving crust...add melted butter to it! Jobin's eyes widened with delight as he took the first bite...it was really good!


Fathima said...

that sounds easy... will give it a try!

Divya Kudua said...

Wow..the cheesecake looks real good!!I am not a big fan of cheesecakes,but the pic of the slice is making me drool!!Well done..for your recipe:)

Twinsy Rachel said...

Yum, yum, yummy tiramisu... bookmarked :)

Pari Vasisht said...

Hi Ria, I was waiting for u to post the recipe and this looks fab, Lucky Jobin I must say. It sounds simple to try. Let me try this.

Shabs.. said...

Hi da...i was badly wanting to see the sliced section of the cheesecake....looks so good....will try this when there is s aparty or something. Too much of luxury and quite rich to indulge it all by myself......I can imagine jobins wide eye opening...it happens to my hubby as well when i prepare something real good:)

RMM said...

wee..that looks easy ..must try ..do have some more mascarpone left..:))Reny.

Unknown said...

I like no bake cheesecakes mainly because its so easy to make and your's look perfect! I'm sure it tasted great too :)

Treat and Trick said...

Hi...this is so sinful and beautifully decorated.....


Faiza Ali said...

That looks really tempting and easy too..and the beautiful pics makes it more tempting.

sharmila said...

OMG !!!! .... it looks Gorgeous n so simple to make ... definately will give it try :)

Finla said...

That is just beautiful, my hubby and daughter would love these too.
Now about the recipe did you use 1 cup of water for disolving the gelatine? is it a typo mistake.
I am sure gonna make this once, after i check here aobut the gelatine.

Ria Mathew said...

Thank you so so much for your valuable comments!

Finla- Nope, I dissolved one envelope which was appox 1 tbsp of gelatin in 1 cup of water. I just went ahead with the proprotion in my head :) But it set so beautifully well! :)

Finla said...

I woiuld have thought 1 cup would be too much water, but indeed it looks beautifully set.
Will try them once.

Unknown said...

Looking forward to the rest of this series! Lovely cheesecake, can you believe I have yet to make one?? Next thing I make, for sure!

simy said...

i have a doubt its written 3 tbsp coffee is it coffee powder that is added

Ria Mathew said...

Simi- It's 3 tbsp of coffee (liquid) and not the granules.

accidental diva said...

Hi Ria, I was thinking of making this cake for my friend's party tomorrow and needed your help with a few doubts I had..How many people would this cake serve and if I need to double it how much gelatin should I use.

Thanks a lot.

Ria Mathew said...

Hi Dee,
This cake (one portion) will comfortably serve 8, that is if you are cutting it into wedges, more if you are cutting into squares or something.

If you are doubling the recipe, use scant 2 tbsp gelatin.

Have fun at the party! :)

Preethi Pinto said...

Hi Riya. I, almost always face this problem with Amul cream. I beat it. but find it difficult to beat to stiff peaks. Does it gain stiff peaks only if sugar is added? should the cream be frozen before use or just refrigerated? Should the beating be done on ice? How do you do it? Preethi

Ria Mathew said...


You know why that happens? It's because it has only 25% fat content in it. Low fat cream doesn't whip up easily .

From my experience, a cream with a good amount of fat can whip up on it's own, you don't need to add the sugar.

Never freeze the cream. Just open the packet and pour the contents into a glass bowl or a regular water glass, stir and leave it in the fridge (preferably lowest shelf) overnight. It will be thick the next day. I usually don't whip it , I just add it , the cold thick cream from the glass.

My aunts used to beat the cream on ice,it does help. But if you are doing it the way I just mentioned above, you can skip the ice-bath step.

Since I live in US now, we get heavy whipping cream which is high in fat content, so it whips up in less than a minute.

I hope this helps!

David Sim said...

Hi Thanks for your wonderful no bake recipe!
I followed it and all was done in less than 30mins.

However, i replaced the coffee with unsweetened cocoa powder but I misread and added in 3 tbsp of cocoa powder instead.. No wonder the batter turned brownish.. I had a taste of it though and it tasted Yummy!

Cannot wait for it to set and see the look on my wife's face.. Thanks again for the wonderful recipe!

David Sim said...
This comment has been removed by the author.
School of Physics and Astronomy said...

I have access to mascarpone cheese. In fact I have some in my fridge I need to use up. Can I substitute it for the homemade version? If so, do I still need heavy cream and gelatin?

Also you are a GENIUS to think of using Parle-G for the crust.

Ria Mathew said...

Jennifer, yes! You will have to use heavy cream and gelatin. I hope you enjoy the cheesecake :-)

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