Spoon on top of the cheesecake
Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth.Strawberry Cheese CakeIngredients:Graham cracker crumbs-- 1 cupUnsalted butter, at room temperature- 2 1/2 tablespoonsSugar- 1 1/2 tablespoons- plus 1 1/2 cups Cream cheese, softened-- 2 1/2 pounds Orange zested--1 1/2 teaspoonVanilla extract- -4 dropsAll-purpose flour- 3 tablespoonsEggs -5Egg yolks- 2Sour cream-1/2 cup1 Vanilla bean, seeds scraped from inside of pod and reservedBourbon-1 teaspoon Strawberry Sauce, recipe followsFresh strawberries--2 pintsSugar-1/2 cupWater--1 cupFinely grated lemon zest-1 teaspoonDirectionsPreheat oven to 375 degrees F.Boil water in a steamer and place the custard in the steamer, close the lid.Swirl the pan with tongs and keep aside.
Fill the Fusible laminated tape Suppliers roasting pan with enough hot water to come half way up the sides of the pan. Cut into wedges and top with strawberry sauce.These easy-to-make desserts are sure to earn you brownie points from your guests and the family alike. Once steam comes, simmer for 10-12 minutes and then switch off fire and leave it for another 5 minutes. When completely cooled, butter the sides of the pan. Caramel PuddingIngredients:Milk - 500 mlSugar- 1/2 cupEggs- 4Sugar for caramelizing- 3 tbspInstructions:Make the caramel first and prepare the pan. Wrap the pan in foil and place in a roasting pan.Open the lid and allow it to cool down to room temp. Put 3 tbsp sugar on the dish with which you are making the pudding. Pour mixture into prepared pan.Add batter in to the pressure cooker and close the lid without weight. Once it blends well add sugar, milk powder, all purpose flour, baking powder and cardamom powder.Note: you can use non-stick cooking pot so the sides will not get burned.
In-between (after 10 minutes) open the lid, then decorate with cashews and raisins.Transfer cake to a cooling rack and let cool completely.Lower oven temperature to 350 degrees F. Press onto bottom of spring form pan and bake until golden, about 8 minutes.Blend well to make a smooth batter.To make the custard; add eggs and sugar in a blender. Blend the cooked carrot with eggs.In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy. Stir in the ******sch or brandy and cook for 1 minute. Spoon on top of the cheesecake and serve-Sumaija Asghar.Keep the flame to lowest once it starts browning and once when the melted sugar reaches a nice dark amber color, switch off the fire.Cook the carrot with 1 cup of milk. The recipes are by Sumaija Asghar of Greens Ayurveda Malabari Carrot cakeIngredients:Carrots - 2Eggs - 3Milk powder - 5 tbspSugar- 4,5 tbspAll purpose flour (optional) - 1 tbspBaking powder - tspA pinch of cardamom powderGhee- 1 tspInstructions:PreparationPeel and cut the carrot into small pieces.Keep in fridge, preferably overnight. In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well.
Cook in low flame for 20 minutes or till the inserted tester comes out clean.let it cool down.Remove from the heat and let cool.Add the milk and again blend for a minute.Instructions:Butter the bottom of a 9-inch spring form pan. Refrigerate cake overnight before serving. Meanwhile, heat ghee in pressure cooker . Place it on the stove.Strawberry Sauce:Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Set aside to cool.Pour this into the prepared custard pan.Serve Chilled. Blend for a minute. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition.
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