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Enjoy these indulgent treats, perfect for satisfying a sweet tooth or impressing guests
Children’s day 2024: Start with a luscious Strawberry Cheesecake made with a creamy blend of cheese, milk, and sour cream, baked to perfection, then topped with fresh strawberries and a glossy apricot glaze
These delightful dessert recipes bring together classic flavors with a modern twist. Start with a luscious Strawberry Cheesecake made with a creamy blend of cheese, milk, and sour cream, baked to perfection, then topped with fresh strawberries and a glossy apricot glaze. For chocolate lovers, the Warm Chocolate Cake combines rich semi-sweet chocolate with buttery goodness, served with vanilla ice cream. Finally, the Rainbow Chocolate Truffle Balls are bite-sized treats featuring creamy dark chocolate and orange zest, coated in colorful sprinkles. Enjoy these indulgent treats, perfect for satisfying a sweet tooth or impressing guests by Gopalasamy S, Speciality Chef, Mahindra Holidays & Resorts India Ltd.
Strawberry Cheesecake (for 3 cake molds)
Ingredients
- Cream cheese: 1 kg
- Egg whites: 4
- Egg yolks: 4
- Corn flour: 60 g
- Milk: 70 ml
- Sour cream: 200 g
- Heavy cream: 225 g
Method
- In a mixer with a paddle attachment, beat cream cheese, corn flour, and sugar until fluffy.
- Gradually add eggs and continue mixing, then add sour cream and heavy cream until smooth.
- Pour mixture into greased molds with a cookie crumb base.
- Bake in a water bath at 160°C for 1 hour. Cool, demold, and refrigerate.
- Garnish with strawberries and brush with apricot glaze.
Warm Chocolate Cake with Vanilla Ice Cream
Ingredients
- Semi-sweet chocolate: 400 g
- Butter: 8 pieces
- Fresh eggs: 160 g
- Sugar: 113 g
- Flour: 113 g
- Vanilla essence: 1 cup
Method
- Melt chocolate and butter together, ensuring the temperature doesn’t exceed 31°C.
- Whisk half the eggs and sugar; add flour and the remaining eggs.
- Combine egg mixture with melted chocolate. Pour 120 g of batter into each ramekin.
- Bake in a water bath at 160°C for 25–35 minutes.
- Serve hot with vanilla ice cream, garnished with powdered sugar or chocolate decorations.
Rainbow Chocolate Truffle Balls
Ingredients
- Dark chocolate: 500 g
- Heavy cream: 200 g
- Liquid glucose: 10 g
- Orange zest: 1 g
- Dark chocolate (melted): 100 g
- Rainbow sprinkles: 100 g
Method
- Heat the cream, pour over chopped chocolate, and mix until smooth.
- Strain and let the mixture set for 6 hours.
- Shape into 15 g balls, coat with melted chocolate, then roll in sprinkles.
- Plate and enjoy your vibrant homemade truffles!
