The Beginning….

I was 11 when I baked my first cake with mum’s help. Dad had bought me an OTG as a birthday gift, knowing little that baking would become my passion. By the time i was 17 and ready to leave school for graduation, I wanted to become a chef, but destiny had other plans. I studied to become an advertising professional and today run an ad agency with my father. However cooking remains my first love. And its all the more worth its while if you are surrounded by foodies who not only love to eat but also let me experiment my new dishes on them.
KJ(a lot of you know him as Kartick), my husband, my best critic and my biggest motivator has always encouraged me to explore the unexplored territories of the world of cooking. For those of you who don’t know KJ, he’s a real foodie in the true sense of the word. He has this innate ability to sniff-n-tell the finer nuances of a secret recipe. He’s as curious as a child and peers into my oven waiting for it to bring out a new surprise every other day.
One would often hear him say “you have to learn how to make this at home”, every time we are out for dinner and he likes a particular dish.
Today as I enter the creative world of food bloggers, I must acknowledge the final ‘Push’ i got from Shuchi my cousin (who could even eat my burnt cake and smile:p)and Nachiketa a friend and a food blogger as well. Shuchi has been constantly supportive and encouraging with my baking and Nachiketa would never miss a chance to tell me how I must start my own blog.To celebrate the beginning of my blog I’m sharing my favourite Blueberry Cheesecake recipe here:

Blueberry Cheesecake

Ingredients:
Base
20 Digestive Biscuits
4 tbsp Melted Butter
8-9” Diameter loose bottom cake tin

Cheesecake
500g Cream (I use Amul cream)
1 Cup Powdered Sugar
6 tbsp of Cream Cheese (Homemade, which is essentially hung curd)
5 tsp Gelatine soaked in about ½ cup water
Juice of I fresh lemon
1tsp Vanilla Extract

Topping
½ bottle or about 5-6 tbsp of blueberry jam
2 tbsp of cornflour

Procedure
1. Grind the digestive biscuits to a coarse powder.
2. Add the butter and mix well. Spread this mixture on the base of the loose bottom cake tin. Press well with the back of a spoon or a katori. Keep in the fridge to set for an hour.
3. Soak gelatin in ½ cup water and heat it till it dissolves completely. Make sure the gelatin DOES NOT come to a boil. Keep aside.
4. Beat cream cheese and powdered sugar in a mixing bowl. To it add the lemon juice and vanilla extract. One the mixture becomes nice and creamy, add the amul cream and beat well with a hand mixer. Now add the gelatin and mix well again, till the gelatin blends in completely.
5. Pour over the biscuit base and keep in the fridge for 3-4 hours to set.
6. Topping: Mix cornflour with ¼ cup water. Keep aside.
In a pan heat the blueberry jam, add the cornflour and mix well. Keep the flame low and keep mixing till the jam thickens slightly.
Pour this mix over the already set cheesecake. Spread it evenly and let it set for another 3 hours.

15 thoughts on “The Beginning….

  1. Hi Gauri!long time no see.. i had no idea you baked.. that's just wonderful.. love the blog.. and wish you all the success with it!alas I am too far away to try your desserts but will have to make up for it when i come to delhi..when we follow our true calling/passion – its the best thing in the world.all the bestneeti

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  2. Gauri dearest – am so proud of u – very well written – love the title ( what can I say after all u are my niece)Wish I was there to sample all the foodiesHey why dont u start a coffee shop with just desserts………Looking forward to more recipes and writings……love u dear – tc – meenu maasi

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  3. Hi Gauri,Congrats for starting a blog!Finally i will get recipes from you!I guess you should start a website where people can order cakes /desserts/ food…that can be delivered places…i promise i will be a loyal customer!Wishing you the very best always…cant forget your momos , waffles ,idlis wadas etc the list is very long!mmm yum it is always!love miss u lots minki

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  4. Hi Gauri!been wanting to bake cheesecakes forever but would like to find an alternative to mascarpone cheese. yr cream cheese=hung curd comment intrigued me. could u pl emphasize.ps: like yr chatty friendly style of writing! 🙂

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  5. Hi Bhuvi….Thanx for writing in.Couple of things….Firstly this recipe is a no bake recipe. It involves no baking. Only setting time in the fridge. Secondly to the best of my knowledge, cheesecakes do not use mascaporne cheese, instead they use Cream Cheese. Cream cheese is available in the market by Kraft, Britannia , Passion Cheese and a lot of imported brands. Usually cost and availability are always the issue. Plus I'm someone who believes in baking / cooking from scratch. In doing everything myself.Hung curd also known as Quark is the nearest substitute or you can say the home made version of cream cheese. It is as creamy,smooth and soft. The tanginess or the sweetness can be controlled by the amount of sugar you'd add.Do try it out. I'm sure you won't be disappointed.However if there are any further doubts or you need any clarifications do write to me at gaurimjayaram@gmail.comI'll be happy to help !!Cheers.

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