Cheese Cake & Recipes

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Cheesecakes Recipe

Preheat oven to 300 degrees F (150 degrees C) and place oven rack in the center of the oven. Line 12 muffin cups with paper liners. (Can also use silicone baking cups.)

For Crust: In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press a heaping tablespoon of crumbs onto the bottoms of the 12 muffin cups. Cover and refrigerate while you make the filling.

For Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until creamy and smooth. Add the sugar and salt and beat until combined. Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated. Add the vanilla extract, lemon zest, and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups. 

Bake for about 18 – 22 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight).

To serve, gently peel off the paper liners and place on your serving plate. Serve with strawberry or raspberry sauce, fresh berries, or drizzle with melted chocolate. These cheesecakes can be covered and stored in the refrigerator for several days.


1 cup (100 grams) graham wafer crumbs or crushed digestive biscuits

1 tablespoon (15 grams) granulated white sugar

4 – 5 tablespoons (55-65 grams) butter, melted


2 – 8 ounce (454 grams) packages of full fat cream cheese, room temperature

2/3 cup (130 grams) granulated white sugar

1/8 teaspoon salt

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon grated lemon zest

1/2 cup (120 ml) sour cream, room temperature

Makes 12 individual cheesecakes


American and Indian collection.



  1 Gal 


16 each Ancho Chilies 

8 each Chipotle Peppers

1/3 TBS Cround Cinnamon 

3 Each Whole Cloves 

¼ C Black Peppercorns 

1 1/3 Tbs Cumin Seeds 

1 1/3 tbs Coriander Seeds 

1 1/3 tbs Annatto Seeds 

1 1/3 tbs Ground Smoked Paprika 

1 tbs Cilantro 

1 1/3 tbs Thyme Leaves

4 each Bay Leaves 

1 1/3 tbs Kosher Salt 

1 C Sherry Vinegar 

1 C Roasted Garlic Puree 

2/3 gal Canola Oil   


Stem, Seed and rehydrate the anchos and chipotles separately in warm water, drain, place in a bowl of food processor 

Toast spices and bay leaves together in a dry skillet, grind, add spice mixture to the food processor with the remaining ingredients, except the oil and blend until smooth. This should yield about 1/3 gallon adobo paste. Add the oil and mix well to emulsify 

Aloo Jeera 


  5 Portions 


1 kg Peeled & diced Potato 

3 gms Chopped garlic 

5 gms Turmeric Powder 

15 gms Cumin Seeds 

20 gms Oil/Ghee

30 gms Chopped Onions 

5 gms Chopped Coriander Leaves 

5 gms Green Chilly Chopped 

Apt slat 


Boil Potato with water, turmeric powder & salt 

Strain & let it cool

Seeds, garlic 

Onion, greens chilies 

Toss the potato in the above tempering 

Season & garnish with coriander leaves

Balinese Spice Paste 


  Full- 2 Cups 


4 to 6 Shallots, Quartered 

6 Cloves Garlic, peeled and cut in half 

6 Candienuts or macadamia nuts 

3 to 6 Thai chilies or jalapeno chilies (depend on tolerance to heat)

3 to 4 stalks Lemongrass trimmed and finely chopped or 4 strips lemon zest  

1 ½ tbsp. Fresh ginger, coarsely chopped 

1 ½ tbsp. fresh galangal coarsely chopped or use more ginger 

1 tbsp fresh turmeric or ½ tsp ground turmeric

1 tsp shrimp paste or 2 anchovy filled or 1tbsp fish sauce 

1 tbsp light brown sugar

2 tsp coarse salt (kosher or sea)

2 tsp Coriander, Ground 

1 tsp fresh ground Black Pepper 

2 tbsp fresh lime juice 

1/3 cup vegetable oil


If you have a large mortar and pestle, place the shallots, garlic, candienuts, chilies, lemongrass, ginger, galangal 9if using) turmeric, shrimp paste, brown sugar, salt, coriander and pepper in the mortar and pound to a smooth paste with the pestle. Work in the lime juice. Or puree the ingredients thought he pepper in a food processor, scraping the work bowl several times with a spatula. All the lime juice at the end 

Heat a wok or skillet over high heat to smoking. Reduce the heat to medium and swirl in the oil. Add the spice paste and fry until fragrant and shiny and the oil strats to separate out. Cool to room temperature use right away or transfer to a jar, cover and refrigerate, the paste will keep for several months

Beurre Blanc Sauce 


  Yields ½ gl (64 oz) 


8 oz Julianne Shallots 

.05 oz Fresh Thyme 

3 ea Bay Leaves 

16 oz White Wine 

.5 oz White Peppercorn 

.05 oz Fresh Tarragon

3.5 lb Whole Butter 

Tt salt and pepper 

1 gt Fish Stick (if for seafood) or Chicken stock (if for poultry)  


On a medium size pot add shallots, bay leaves, thyme, tarragon, peppercorn 

Add white wine, reduction to 1/3, followed by fish or chicken stock bring to a simmer point and reduce to 1/3

Gradually add whole butter, strained to finish




Chindi also knows ad okra or lady finer 

Tomatoes cubed 


Green Chillies 

Garam Masla

Ginger-garlic paste 

Red Chili Powder 


Chopped coriander leaves

Salt to taste 

Bay Leaves 




Dice the onions 

Dice the tomatoes

Chop the chilies and coriander

Slice Bhindi(okra)in large pieces

Heat the oil in pan and add the bhindi pieces. Shallow fry them 

Keep the fried bhindi aside 

4. Heat 3 spoons of oil in a pan. Add the bay leaves and cloves 

After a minute add onions and fry them until lights brown 

Add the chopped green chili pieces 

Add the ginger-garlic paste and fry for one minute 

Add graham masala and fry for 2 minutes

Add tomatoes pieces, red chili powder and salt, cover the pan and cook for a few minute until tomatoes become soft. Stir carefully if needed to avoid the mixture from sticking to the pan 

Add fried okra and mix slowly. Keep on heat for two more minutes and then remove the pan 

Sprinkle some more garam masla and amchur

Garnish with coriander leaves

Blackened Fish Tacos with Cabbage Slaw, Tomato Radish Salsa and Guajuillo Aioli



Blackened Spices 


2 tbsp. Paprika 

2 tbsp. Garlic Powder 

2 tsp Onion Powder 

1 tbsp. Cayenne 

2 tsp. Zahtar 

1 tbsp. Cumin 

Radish Tomato Salsa Guajuillo Aiolo 

Ingredients Amounts 

Tomatoes 3 tbsp. Sour Cream 

Cucumbers (skins only) 1/3 Cup Mayo

Radish 3 tbsp. Sanbal

Chives 3 tbsp. Guajuillo Sauce 

Jalapeno ½ Lime and Juice

Red Onion 1 tbsp. Chives 

Lime Juice 1 tbsp. Chopped Garlic 

Honey, EVO  



¼ Cup Rice Vinegar 

2 tbsp. Sugar 

2 tbsp. Canola Oil 

Red/ Green Cabbage Shredded fine

Cilantro/ Micro greens

Bourbon Glaze Sauce 


  Yields 1.5 gl 


1lb Brunoise Carrots 

1 lb Brunoise Shallot

1lb Mushrooms (white) 

1 gl Bourbon

2 gl Veal Reeducation

1 oz whole Unsalted butter

1oz fresh thyme 

.5oz Whole Peppercorn

5 ea Bay leaves 


On a hot skillet all vegetables and herbs and peppercorn till brownish

Add bourbon and deglazed to 1/3 followed by veal reduction

Skimmed from time to time till reeducation to 1/3 then strained with a  fine china cup 

Add whole butter gradually to finish


Butter Chicken Masala


  30 Lbs 


30Lbs Chicken Leg Boneless

1 oz Butter/Ghee

5 Pods Cardamom

4 pods Cloves 

½ Pkt Deggi Mirch 

15 lbs Onions Chopped 

15 Lbs Tomatoes Chopped 

2 tsp Ginger Garlic Paste 

1 tsp Cardamom Powder

¼ tsp Fenugreek Powder 

2 cup Cashewnut Paste 

½ quart Cream 

1 tsp Cardamom Powder 

2 Ladle Tomato Paste 

¼ Tsp Fenugreek powder 


1 quart Yoghurt 

2 tbsp Ginger Garlic Paste 

2 each Lemon Juice 

2 tbsp Oil 

1 tsp Fenugreek powder 

½ pkt Deggi Mirch 

1 tbsp Cumin Powder 

Tt salt 


Heat oil in a pan, add whole Cardamom & cloves to crackle

Add onions & sauté till golden brown

Add ginger garlic paste, half packet degi mirch & tomato chopped

Marinate the chicken with the marination & Keep with the marination & Keep it for 30 Minutes 

Preheat the oven at 340 deg & Cook the chicken for 17 Minutes 

Add the roasted Chicken, cashew paste & tomato Paste to the above sauce

Cook it for another 15 minutes, finish with ½ quart cream ½ packet butter, cardamom powder a& Fenugreek powder

Butter Chicken 




tbsp Peanut Oil

                                              Shallot, Finely Shopped 

¼ White Onions, chopped 

2 Tbsp Butter

1 tsp Lemon Juice

1 tbsp Ginger Garlic Paste 

1 tsp Garam Masala 

1 tsp Chili Powder 

1 tsp Cumin, Ground 

Bay Leaf 

¼ Cup Plain Yogurt 

1 Cup Half and Half 

1 cup Tomato Puree 

¼ tsp Cayenne Pepper or to taste 

1 pinch salt ^pepper

1 tbsp Peanut Oil

1 lb Boneless skinless chicken thighs, cut into bite-size pieces

1 tsp garam Masala 

1 pinch Cayenne Pepper 

1 tbsp Cornstarch

¼ cup water


Heat 1 tbsp. oil in a large sauce pan over medium high heat. Sauté shallot and onion until sift and translucent 

Stir in butte, lemon juice, ginger, garlic pate, 1 tsp. garam masala, chili powder, cumin and bay leaf. 

Cook stirring for 1 min. 

Add tomato sauce and cook for 2 minutes, stirring frequently 

Stir in half and half and yogurt. Reduce heat to low and simmer for 10 minutes stirring frequently. Season with salt and pepper

Remove from heat and set aside 

Heat 2 tbsp. oil in large skillet over medium heat. Cook chicken until lightly browned, about 10 min. reduce heat and season with 1 tsp. garam masala and cayenne

Stir in a few spoonful’s of sauce, and simmer until liquid has reduced and chicken is no longer pink. Stir 

Mix together cornstarch and water then stir into the sauce. Cook for 5-10 Minues or until thickened

Caramelized Figs with Mascarpone 

Mousse and Balsamic reduction




1 kg Mascarpone 

500g Soft Whipped Cream 

250g Sugar 

8 each Bloomed Gelatin 


Melt Mascarpone cheese with sugar 

Add bloomed gelatin 

Fold in whipped cream 

Mold in desire size and shape 

Balsamic Reduction 

Add sugar to taste and reduce to desired consistency 

Caramelized Figs 

3 Figs Per Plate:

Quarter the figs starting from the stem without cutting them all the way to the end

Sprinkle figs with sugar and caramelize them with a  torche