Creamy, cheesy, juicy, buttery soft cake – describes cherry cheese cake the best!
Unlike the traditional cake, which requires time, effort and most importantly, lots of patience especially when frosting, this cake is quite simple and quick to bake!!!
If you are hosting a kids party and have no time to bake a full fledged cake, or, you have to bake some kid friendly dish for the kindergarten or any school event, here you go!!! This cake makes a perfect candidate, which I am sure would be liked by one and all!
Festive season – one has all the reasons to prepare sweets and savouries. Why not something different to make the celebrations more special? Why not the creamy Cherry Cheese Cake?
Well, the recipe below is here with a small twist! The powdered / crumbled butter biscuits at the base, has been replaced with the traditional Indian sweet – Soan Papdi!!! Yes, it forms a perfect base to this creamy cake. To top it all, this cake is totally eggless.
Basially, this cake has 3 parts – the rich creamy and eggless cheese filling in the center, the cherry glaze at the top and the soan papdi base.
During the festive season, I am sure every household has stocks of packets of sweets to gift, or perhaps received as gifts, and am sure, there has to be a box of Soan Papdi among them!!! Somehow, soan papdi makes for a most preferred sweet gift and more often than not, it simply keeps rotating between houses!!!
On one such occasion, we had received a box of Soan Papdi. Lot of other snacks and savouries came and went, but poor little box of soan papdi stayed put in one corner of the rack, waiting for some taker. Around the same time, I had to bake the cheese cake at home. Bingo!!! I decided that I will put soan papdi to full use! And so was the result.
Do you too have a box of Soan papdi at home and wondering what to do with it? Have you been thinking of a next possible opportunity to pass it over? I hope now I have addressed your dilemma.
Humour apart, here we go with the quick recipe for this mouth watering bake – Cherry Cheese Cake with Soan Papdi Base !
Wishing you all a very happy festival of lights – Deepavali !!!
Total Time: 65 minutes
Preparation Time: 20 minutes
Baking Time: 45 minutes
Ingredients:
Cream Cheese filling:
Full Fat cream: 200 ml
Quark / Sour Curd: 100 g (0.5 cup)
Vanilla Sugar: 1 packet (18 g)
Brown Sugar: 100 g (0.5 cup)
Butter: 50 g
Corn flour: 20 g
Cherry Glaze and topping:
Cherries: Few
Cherry extract: 300 g
Agar agar: 20 g
Water: 170 g(0.75 cup)
Sugar: 100 g(0.5 cup)
Base:
Soan Papdi: 10 (250 g packet)
(or) Butter Biscuits: 10 pieces
Method:
· Bring together all the ingredients under the cream cheese filling section and beat until creamy. Keep Aside
· Prepare cherry glaze
· Now is the right time to preheat the oven @ 160 Deg C
· Crumble soan papdi and transfer it as a base in the mould
· Now, pour the cream cheese filling over it and gently pat
· Place the fresh cherries on top of it. Refrigerate it for about 10 minutes
· Remove from the fridge and pour the cherry glaze over it
· Place the baking tray (the size of the tray that I used : l*b*h = 30*21*4.5) in the preheated oven and bake for 40 – 45 minutes at 160 deg C
· Remove from the oven and let it cool. Refrigerate before serving
Cherry Glaze:
· Divide water into 2 parts.
· Add agar agar in one part and let it settle
· In another part, add sugar and cherry extract. Heat until sugar dissolves. Cherry syrup is ready.
· Now add agar agar mixture to this and mix. Bring it to boil.
· Remove from heat and pour it over the cake
Your mouth watering cake is ready!
Note :
- In the above recipe, I have use soan papdi as the base. Tastes good! But if you dont have it at home, no worries, can be easily replaced by butter biscuits
- The above recipe calls for quark. But if you dont have one or find one in your nearby supermarket, you can easily replace it with cottage cheese
Cherry Cheese Cake Stories :
Just recently, we moved to a new apartment; one of the reasons which kept me away from blogging for a while. With lot of juggling around amidst the busy schedule, we made new friends. One of them was a very sweet lady from Turkey. It is she who shared this recipe with me. This is an eggless version of the same recipe with small modifications here and there.
Soan papdi came to my rescue (rather, should I say cherry cheese cake came to Soan papdi’s rescue!) in this case. I thoroughly enjoyed baking this cake, the main reason being its simplistic approach while baking.
My daughter and her friends loved the cake so much that it didn’t take long to reduce to a last small chunk! And then, it stayed on for a day or two (just that it kept reducing in size!!!)
Now, just when I was happy that I had utilized the soan papdi well, another box arrived!!! Phew! Only this time, my family knew exactly what was coming next!
I am not sure about others, but I do love soan papdi, especially the little moisty one and not the flaky one!!! By soan papdi, I am always reminded by the special soan papdi from “Konark” sweet meat shop that my dad brought. The ones found often in the super market racks these days are very dry and flaky in nature, which is something I personally dislike. Come festivities though, these are the most loved sweet boxes for gifting.
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