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i love the presentation at this restaurant...this tart is made with marscapone cheese on an extremely flaky pastry crust...i love the berries on the red rose petals

Hello flickr friends. I decided to share a cheesecake treat that I made for our Christmas potluck at work last night... it is so good, and so easy to make. (and) I don't even like cheesecake. But I love these... and you can plan on them disappearing fast. So make at least two batches.

 

Ingredients are:

Nilla Wafers(cookie)

2 packages(8oz) of Cream Cheese

1/2 cup of Sugar

1 Tsp Vanilla

2 Eggs

Fruit Pie Filling(cherry, blueberry, etc.)

 

Mix cheese(softened) and sugar on medium until well blended... then add eggs and vanilla.

 

Place one "Nilla Wafer" cookie in the bottom of each cupcake foil. Then fill 3/4 of the cup with mixture.

 

Bake for 25 minutes at 325 degrees.

 

Once the tarts are completely cooled(chilled). Top with your favorite fruit pie filling. Cherry and blueberry work very well.

I tried my Breville Pie Maker today. I made Chocolate Goat Cheese Filling. The crust is made with Gluten Free Flour. The sweetener is Xyla which is made from birch sap. The whipped topping is low fat and much healthier than the conventional toppings and the blueberries are organic! Now that's a healthy dessert and it tastes yummy! I can now make Knishes in this without having to worry about them falling apart...Yay!!

mini cheesecake with fresh berries, horizontal, close-up

This is a typical German cheesecake topped with fresh blueberries and garnished with peppermint sugar

filling in the basket,fried mushrooms,melted cheese,edible baskets

A typical German cheese cake baked in a tart pan topped with fresh blueberries and sprinkled with some peppermint sugar.

baskets stuffed with,a dish for the holiday,cheese delicacy,party platter

Olive Bistro, the latest addition to A D Singh’s chain of Olives, is located in Gurgaon’s budding Cyber Hub. It is located on the first floor, placed strategically in front of the Cyber Hub auditorium. It just felt delightful in walking into its Outdoor seating. The picket white fences, the garden feel type of seating made way to a feeling of mushiness and warmth. I have always been a fan of alfresco dining. Be it the warmth of the sun on a wintery afternoon or a breezy sultry evening, the ambience does make a difference for me! So this place, in the heart (almost) of Gurgaon definitely bowled me over.

 

The staff were friendly, courteous and polite and took extreme care to reach out when needed. Well informed about the dishes and were giving ample suggestions when asked for.

 

We were there for the Sunday brunch and that is one lavish spread. There are multiple options for Appetizers and drinks with ample vegetarian selects. The course started off with The Olive special Caesar salad which is a must try, a mezze platter of Pita n Nachos with dips of hummus, babaghanoush, tashi and drinks. The mock tail that I had ordered “Litchi tornado” tasted artificial and nothing like Litchi, but the “Mojito” was perfect. Rest of the cocktails tasted good but the Red wine Sangria was the best of the lot for me.

 

The others included Potato & Jalapeno poppers (one that was immensely loved by all), batter coated pickled vegetables which gave out a hint of tanginess to the fried vegetables, crumb fried fish (being a fish lover, I really liked it), cottage cheese sliders and chicken sliders. The Cottage cheese and Chicken sliders came with portion of twos and the chicken burger was one of the best we have had in quite a while, crunchy patty with lettuce, onion and tomato. We also ordered for the Eggs Benedict with spinach – and this one took the prize, subtle with sautéed spinach, tasty and exactly the way Eggs Benedict should be made.

 

Done with the starters we decided on to try out on few of the items on the mains menu. Ordered for “Grilled Lemon Mustard Basa”, “Herbs roast chicken”, “BBQ pork Spare ribs” and “Garlic & Dill marinated Grilled prawns” along with one helping (read big) of Penne in white sauce with grilled chicken. The one word to describe each dish should be “amazing”. Every dish was cooked to perfection and just as beautifully served, with accompaniments of Mashed Potato and buttered vegetables, mushy peas, pesto and sundried tomatoes. The contrasting flavours were an absolute delight.

 

Dessert platter consisted of Flourless Chocolate torte, Lemon Tart, Blueberry Cheesecake, Banana moist cake and Waffles with Maple syrup. Waffles were fresh, warm and crispy as needed and tasted yummy with maple syrup. The lemon tart was bursting with a bitter, sweet, tangy flavor all at one go when taken a bite into.

 

It was a very nice experience, well who wouldn’t love good food with an amazing ambience. Will be definitely, making a visit here again. All in all the place is a must go!

To me, a good cheesecake isn't one of those sweet, fluffy, puffy, water-bathed treats coddled into creation. Good cheesecake is firm, not-too-sweet, slightly crumbly with a crust that I'm told is "new york style". If it doesn't taste awesome without the fruit toppings and other things that get thrown on, then something's wrong.

 

I'm just a little bit of a cheesecake snob. Just a bit.

 

New York Style Cheesecake

 

4 8oz packages of cream cheese

1 can (14oz) sweetened condensed milk

4 eggs

1/3 cup flour

1 tablespoon vanilla extract

 

In a mixer, soften cream cheese and beat until spreads easily. Add sweetened condensed milk, beat until combined, scraping sides of bowl as necessary. While beater is running, add one egg at a time until combined and add the vanilla. A few little lumps of cheese are fine, but try to thoroughly mix. Lastly beat in the flour. Set aside.

 

Crust

 

1/3 cup butter

1/3 cup white sugar

1 egg

1 1/4 cup flour

 

Mix ingredients in a small bowl until crumbly and starting to stick together. If you want a crust that is just on the bottom, use a single batch. Double the batch to get what you see in the picture above.

 

Preheat oven to 350.

 

Bottom Crust only: Line the bottom of a 9" springform pan with parchment paper. If you don't like your cheesecake sticking to sides of the pan, line the sides as well. A bit of butter makes a good glue to keep the parchment in place. Press single batch of crust mix into bottom evenly. You can use the back of a tablespoon to smooth it out. Pour in your cheesecake batter.

 

NY Style Crust: For a crust all the way up the side, press half of a double batch into the bottom of the pan, then use the rest to press around the sides. Don't worry about it looking perfect. This is a rustic looking cheesecake. Just try to get it as even as possible up the sides of the pan (about 2 1/2 - 3 inches, I think). Pour in the cheesecake batter. Don't panic if there's more batter than crust. It'll still cook great. You'll just know next time you could've gotten the crust a bit higher.

 

Whichever style you make, bake on bottom rack of oven for approximately 1 hour. Could take 15 minutes more depending on your oven and the weather.

 

Bottom rack is essential to get the bottom of the crust well cooked if you are not blind baking first. Some ovens can be temperamental, and for that I suggest blind baking first to ensure you don't have an underdone crust. Blind bake the crust for 10 minutes before adding the filling.

 

You'll know its done when the top is puffed and golden without looking wet in the center, and it doesn't jiggle too much. Remove to a cooling rack. Let it cool to room temperature before chilling, otherwise the top will get sweaty. Chill for 6 hrs or overnight for best results. It is a very thick cake so it does take a while. Cut with a wet knife to keep it from sticking to the blade. I cut it into 12 pieces.

 

Variations:

 

Marble Cheesecake: Half the batter. Melt 3 oz of semi-sweet chocolate and stir into one half. Alternate portions of plain and chocolate batter, use a knife to marble as desired.

 

Lemon Cheesecake: Substitute vanilla for any extract of preference. It doesn't hurt to add some zest if you have a fresh lemon around. The lemon is a flavoring rather than being tart like a pie. Goes really well with a homemade raspberry sauce. Try your favorite extract. It is difficult to go wrong.

 

Additional Notes: For adding actual fruit, I'd just suggest checking other recipes on the internet and experimenting. So long as the batter doesn't get runny and you don't mess with the basic structure, this is a pretty flexible recipe. And if you love your toppings, pretty much any fruit or sauce goes well.

 

One dinner party I put together a bowl of strawberries in a lightly thickened sauce, a bowl of cooked blueberries, and a bowl of raspberry sauce (seeds strained out). People simply spooned their favorite over their piece of cheesecake.

 

I think it would be possible to make this into a sugar free recipe. 1 can of sweetened condensed milk is essentially 1 cup of evaporated milk cooked together with 1 1/4 cup sugar until the sugar dissolves. It stands to reason you could use just the cup of evaporated milk and then your equivalent sweetener of choice. You may have to cook the cheesecake a little longer, or I might try adding a bit of extra flour or cornstarch for thickener. As for the sugary crust... well you could replace it with a nice ground nut base like pecans and almonds on the bottom of the pan.

 

Oh, and the recipe works fine with both the regular cream cheese or the reduced fat creamcheese. As for fat free creamcheese... well to me its like tofu-meat. Fine if you like that sort of thing, but I'd rather indulge on the real thing and make up for it later.

 

Edit: Blind bake with tinfoil!

Macadamia crust, with a cream cheese filling, topped with strawberries, blackberries, blueberries, plums, kiwis, glazed with a guava puree

Today I am posting all the places I went for photos, they are all in order,

This is how the showcase looks when I am done on Sunday morning,

Yes it varies with cakes but mostly the standard desserts are always there,

Sorry about the lighting, many different light sources making it difficult for me, the glare

is a killer.

All the baking is done from scratch, also have some on the counter and some in the pie case at back, bellow is the link to the Diner and view of the 3 dining rooms,

www.onparadediner.com/pictures.htm

Sorry many of the tags do not show, please click on more tags to see the rest.

This is On Parade Diner in Woodbury Long Island,

Recipe by Nigella Lawson - "Nigella's Kitchen".

 

Recipe on my blog Paris Pastry:

parispastry.blogspot.com/2011/04/no-fuss-fruit-tart.html

Olive Bistro, the latest addition to A D Singh’s chain of Olives, is located in Gurgaon’s budding Cyber Hub. It is located on the first floor, placed strategically in front of the Cyber Hub auditorium. It just felt delightful in walking into its Outdoor seating. The picket white fences, the garden feel type of seating made way to a feeling of mushiness and warmth. I have always been a fan of alfresco dining. Be it the warmth of the sun on a wintery afternoon or a breezy sultry evening, the ambience does make a difference for me! So this place, in the heart (almost) of Gurgaon definitely bowled me over.

 

The staff were friendly, courteous and polite and took extreme care to reach out when needed. Well informed about the dishes and were giving ample suggestions when asked for.

 

We were there for the Sunday brunch and that is one lavish spread. There are multiple options for Appetizers and drinks with ample vegetarian selects. The course started off with The Olive special Caesar salad which is a must try, a mezze platter of Pita n Nachos with dips of hummus, babaghanoush, tashi and drinks. The mock tail that I had ordered “Litchi tornado” tasted artificial and nothing like Litchi, but the “Mojito” was perfect. Rest of the cocktails tasted good but the Red wine Sangria was the best of the lot for me.

 

The others included Potato & Jalapeno poppers (one that was immensely loved by all), batter coated pickled vegetables which gave out a hint of tanginess to the fried vegetables, crumb fried fish (being a fish lover, I really liked it), cottage cheese sliders and chicken sliders. The Cottage cheese and Chicken sliders came with portion of twos and the chicken burger was one of the best we have had in quite a while, crunchy patty with lettuce, onion and tomato. We also ordered for the Eggs Benedict with spinach – and this one took the prize, subtle with sautéed spinach, tasty and exactly the way Eggs Benedict should be made.

 

Done with the starters we decided on to try out on few of the items on the mains menu. Ordered for “Grilled Lemon Mustard Basa”, “Herbs roast chicken”, “BBQ pork Spare ribs” and “Garlic & Dill marinated Grilled prawns” along with one helping (read big) of Penne in white sauce with grilled chicken. The one word to describe each dish should be “amazing”. Every dish was cooked to perfection and just as beautifully served, with accompaniments of Mashed Potato and buttered vegetables, mushy peas, pesto and sundried tomatoes. The contrasting flavours were an absolute delight.

 

Dessert platter consisted of Flourless Chocolate torte, Lemon Tart, Blueberry Cheesecake, Banana moist cake and Waffles with Maple syrup. Waffles were fresh, warm and crispy as needed and tasted yummy with maple syrup. The lemon tart was bursting with a bitter, sweet, tangy flavor all at one go when taken a bite into.

 

It was a very nice experience, well who wouldn’t love good food with an amazing ambience. Will be definitely, making a visit here again. All in all the place is a must go!

Macadamia crust, with a cream cheese filling, topped with strawberries, blackberries, blueberries, plums, kiwis, glazed with a guava puree

My mother-in-law had leftover mascarpone cheese after making the delectable tiramisu. This was her next wonderful creation.

Ziegenfrischkäsetörtchen mit Brombeeren, Heidelbeeren, Kürbiskerne, Pinienkerne und Schnittlauch.

 

Fresh goat´s cheese "tart" with blackberries, blueberries, pumpkin seeds, pine nuts and chives.

Even if I were a Cake Monster, I could eat only one cake at a cake shop. ;p

This is a baked cheese cake + whipped cream + blueberry + rasberry.

 

My choice is here.

Fresh blueberry cheese tart

 

I was tempted to eat it like a pizza.....but I held back.

Recipe by Nigella Lawson - "Nigella's Kitchen".

 

Recipe on my blog Paris Pastry:

parispastry.blogspot.com/2011/04/no-fuss-fruit-tart.html

I don't often have to cook for myself. In fact I can't remember the last time I did. But today my wife called out as she left the house, "After you've cleaned out the hens and washed your car, please take the dog for a walk. If you want any lunch, make it for yourself!" Well, I never. But it did give me a perfect opportunity to try something that had been waiting to be tasted for some time.

  

Being the fantastic cook my wife is, she likes to buy flavours and foods when we are on holiday. Whilst in Finland last time, she had a bulging bag full of Finnish sausages and Hanko mustard tubes, when she spotted a jar of "Lakkahillo". Judging by its high price it was something special, and my wife turned to our friendly interpreter and guide who informed us it was a jam made with the fruit of a berry that grows in Nordic countries. But it is expensive because the berries are quite rare. That sold it for my wife, irrespective of price. (I'm sure she thinks Euros are the same as Pesetas).

  

Anyhow today, left to feed myself, I thought I would be adventurous. I would have hot buttered toast with Lakkahillo, whatever that might be, on it. What did it taste of? Well it was sweet. (30% sugar). It had fairly large crunchy seeds, and I suppose may have been a little like gooseberry.

  

It's only now that I know a bit more about Lakkahillo. In the UK these small orangy yellow coloured fruits with bumps like blackberries are called Cloudberries. Those nice Finnish people tell us a bit more here: www.arctic-flavours.fi/en/info/berries/wild+berries/cloud...

  

In an article about Tillman's, the Daily Telegraph reported, "But one berry in particular is proving resistant to modern methods: the Arctic cloudberry. These are unlike any other berry you have tasted. Squat and soft, like a raspberry, they are the colour of apricots but taste musky, tart, exotic. In Scandinavia they are used in jams and cordials, served warm in a sauce with ice-cream or cold with cheese. But even on their home turf, cloudberries are something of an enigma. 'They are not like anything else,’ Ahlstedt says. 'Cloud­berries are exclusive, a delicacy.’

 

This is mainly because they are so difficult to get hold of. Primarily found in the Arctic Circle, Arctic cloudberries like inhospitable, boggy land (they are also known as bog berries) and in Sweden grow in the remote fir and silver birch forests of the north, as well as in the mountains of Lapland. Although the plant can withstand temperatures of -40C, the white flowers, which bloom around June, are sensitive to cold and prone to being zapped if temperatures fall below -1C, which they often do in Sweden in the late spring. And when they do ripen, picking Arctic cloudberries is arduous, and not just because of the damp bogs and ferocious mosquitos: the berries do not grow in clumps on bushes but individually, on small stems. In late July they appear, like momentary orange litter, on the forest floor. By early August, the season is over.

 

And yet the demand for Arctic cloudberries is huge. 'The big change was about 15 years ago, when wild berries became interesting for health-food enthusiasts because of their antioxidants,’ says Ahlstedt, who exports wild blueberries to Japan and claims to have a client in Denmark who is staving off a serious illness by eating 6kg of organic Arctic cloudberries (rich in vitamin C) a month. Arctic cloudberries are very rare, and therefore very expensive: €10 a kilo (blueberries are €3 a kilo), organic ones even more so. 'The landowner has to point out areas he hasn’t sprayed with fertiliser,’ Ahlstedt explains, adding that fertilisers are often used to boost the life­cycle of fir trees used for timber.

 

Olle Svensson handles about 200 tons of organic Arctic cloudberries a year (Tillmans buys 10 tons to make into jam). But it could sell far more than it is possible to pick. 'The challenge is to get our hands on enough product,’ Ahlstedt says. The same is true of blue­berries, of course, but blueberries can be cultivated commercially. 'They are bigger, but taste of mush,’ he says. Arctic cloudberries, on the other hand, cannot be grown commercially. 'There are so many conditions that have to be there to give berries, so we are depending on nature. If it’s not growing, it’s not growing. We cannot change that."

 

Tillmans products are available direct from swedishjuice.com (07957-252390), also from Selfridges and the Organic Delivery Company ( 020-7739 8181 ; organicdelivery.co.uk)

 

Olive Bistro, the latest addition to A D Singh’s chain of Olives, is located in Gurgaon’s budding Cyber Hub. It is located on the first floor, placed strategically in front of the Cyber Hub auditorium. It just felt delightful in walking into its Outdoor seating. The picket white fences, the garden feel type of seating made way to a feeling of mushiness and warmth. I have always been a fan of alfresco dining. Be it the warmth of the sun on a wintery afternoon or a breezy sultry evening, the ambience does make a difference for me! So this place, in the heart (almost) of Gurgaon definitely bowled me over.

 

The staff were friendly, courteous and polite and took extreme care to reach out when needed. Well informed about the dishes and were giving ample suggestions when asked for.

 

We were there for the Sunday brunch and that is one lavish spread. There are multiple options for Appetizers and drinks with ample vegetarian selects. The course started off with The Olive special Caesar salad which is a must try, a mezze platter of Pita n Nachos with dips of hummus, babaghanoush, tashi and drinks. The mock tail that I had ordered “Litchi tornado” tasted artificial and nothing like Litchi, but the “Mojito” was perfect. Rest of the cocktails tasted good but the Red wine Sangria was the best of the lot for me.

 

The others included Potato & Jalapeno poppers (one that was immensely loved by all), batter coated pickled vegetables which gave out a hint of tanginess to the fried vegetables, crumb fried fish (being a fish lover, I really liked it), cottage cheese sliders and chicken sliders. The Cottage cheese and Chicken sliders came with portion of twos and the chicken burger was one of the best we have had in quite a while, crunchy patty with lettuce, onion and tomato. We also ordered for the Eggs Benedict with spinach – and this one took the prize, subtle with sautéed spinach, tasty and exactly the way Eggs Benedict should be made.

 

Done with the starters we decided on to try out on few of the items on the mains menu. Ordered for “Grilled Lemon Mustard Basa”, “Herbs roast chicken”, “BBQ pork Spare ribs” and “Garlic & Dill marinated Grilled prawns” along with one helping (read big) of Penne in white sauce with grilled chicken. The one word to describe each dish should be “amazing”. Every dish was cooked to perfection and just as beautifully served, with accompaniments of Mashed Potato and buttered vegetables, mushy peas, pesto and sundried tomatoes. The contrasting flavours were an absolute delight.

 

Dessert platter consisted of Flourless Chocolate torte, Lemon Tart, Blueberry Cheesecake, Banana moist cake and Waffles with Maple syrup. Waffles were fresh, warm and crispy as needed and tasted yummy with maple syrup. The lemon tart was bursting with a bitter, sweet, tangy flavor all at one go when taken a bite into.

 

It was a very nice experience, well who wouldn’t love good food with an amazing ambience. Will be definitely, making a visit here again. All in all the place is a must go!

Homemade Natural Fruit Pizza with Frosting and Berries

Olive Bistro, the latest addition to A D Singh’s chain of Olives, is located in Gurgaon’s budding Cyber Hub. It is located on the first floor, placed strategically in front of the Cyber Hub auditorium. It just felt delightful in walking into its Outdoor seating. The picket white fences, the garden feel type of seating made way to a feeling of mushiness and warmth. I have always been a fan of alfresco dining. Be it the warmth of the sun on a wintery afternoon or a breezy sultry evening, the ambience does make a difference for me! So this place, in the heart (almost) of Gurgaon definitely bowled me over.

 

The staff were friendly, courteous and polite and took extreme care to reach out when needed. Well informed about the dishes and were giving ample suggestions when asked for.

 

We were there for the Sunday brunch and that is one lavish spread. There are multiple options for Appetizers and drinks with ample vegetarian selects. The course started off with The Olive special Caesar salad which is a must try, a mezze platter of Pita n Nachos with dips of hummus, babaghanoush, tashi and drinks. The mock tail that I had ordered “Litchi tornado” tasted artificial and nothing like Litchi, but the “Mojito” was perfect. Rest of the cocktails tasted good but the Red wine Sangria was the best of the lot for me.

 

The others included Potato & Jalapeno poppers (one that was immensely loved by all), batter coated pickled vegetables which gave out a hint of tanginess to the fried vegetables, crumb fried fish (being a fish lover, I really liked it), cottage cheese sliders and chicken sliders. The Cottage cheese and Chicken sliders came with portion of twos and the chicken burger was one of the best we have had in quite a while, crunchy patty with lettuce, onion and tomato. We also ordered for the Eggs Benedict with spinach – and this one took the prize, subtle with sautéed spinach, tasty and exactly the way Eggs Benedict should be made.

 

Done with the starters we decided on to try out on few of the items on the mains menu. Ordered for “Grilled Lemon Mustard Basa”, “Herbs roast chicken”, “BBQ pork Spare ribs” and “Garlic & Dill marinated Grilled prawns” along with one helping (read big) of Penne in white sauce with grilled chicken. The one word to describe each dish should be “amazing”. Every dish was cooked to perfection and just as beautifully served, with accompaniments of Mashed Potato and buttered vegetables, mushy peas, pesto and sundried tomatoes. The contrasting flavours were an absolute delight.

 

Dessert platter consisted of Flourless Chocolate torte, Lemon Tart, Blueberry Cheesecake, Banana moist cake and Waffles with Maple syrup. Waffles were fresh, warm and crispy as needed and tasted yummy with maple syrup. The lemon tart was bursting with a bitter, sweet, tangy flavor all at one go when taken a bite into.

 

It was a very nice experience, well who wouldn’t love good food with an amazing ambience. Will be definitely, making a visit here again. All in all the place is a must go!

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