Did you know that you can proof dough in Instant Pot? In fact, let me tell you proving dough in instant pot is one of the easiest kitchen hacks that you could ever come across. Learn every minute detail of the same in this post.
Did you know that you can proof dough in Instant Pot? In fact, let me tell you proving dough in instant pot is one of the easiest kitchen hacks that you could ever come across. Learn every minute detail of the same in this post.
Take your favourite Instant Pot Cheesecake recipe to the next level by trying out this super simple way of making Instant Pot Marble Cheesecake this Thanksgiving and be rest assured to wow your guests.
Choosing the right cheesecake flavour or be it any other cake for that matter has always been a sort of debate in my own.
Hubby prefers good old classic vanilla cheesecake flavour and I am a die-hard fan of anything that screams CHOCOLATE – be it a rich moist chocolate cake, chocolate ice-cream or a dark chocolate cheesecake you name it and I am sold out.
So this time to satisfy the love for flavours I decided to make this Instant Pot Vanilla and Chocolate Cheesecake
Well in terms of taste it obviously tastes like a Vanilla Cheesecake or a Chocolate Cheesecake.
The only catch here is in terms of the look – the wow factor.
When you slice into the cheesecake you get this patterned look of white and dark cheesecake replicating a zebra’s skin tone and maybe that is why this is often referred to as a Zebra Cheesecake or Zebra Cake as well.
For today’s ripple cheesecake recipe I have used an Oreo Biscuit crumbs as the base for our crust. Simply pulse the biscuits in your food processor and to that add 3 tbsp of melted butter and pulse again until when pressed together it holds its shape.
Transfer it to the base of your 7 inch cheesecake push pan or springform pan. (You can spray it with cooking oil before pressing the crumbs down if you like)
So transfer the crumbs and using your fingers form a nice and even layer covering the base of the pan.
Since this is just a basic cheesecake recipe, you can even use good old graham crackers as the base, to bring a variation you can add cocoa powder to the crushed graham crackers or even toasted and powdered nuts of your choice to for additional texture.
Graham crackers with toasted hazelnuts would form a lovely base for your Cheesecake.
You would need the basic ingredients – Cream Cheese; of course ;), Sugar, Sour Cream and Eggs.
Melted Chocolate for the chocolate batter.
Always and always start with room temperature ingredients.
So beat the softened cream cheese until it is smooth and creamy.
Whipping continuously add in the sugar a little at a time until is all mixed up and dissolved.
Next in goes the sour cream. Again beat well. The cornflour and then the vanilla essence, mix that too.
And then add in the eggs one at a time.
The only thing to note here is that once you add the eggs, do not overbeat the batter or else you would end up incorporating lot of air into the batter which would eventually rise while cooking and sink back while cooling and you won’t get a nice even layer.
Rather you would end up with cracks or a sunken centre once the cheesecake cools.
Once the eggs are incorporated in the batter, divide the batter into 2 parts – approximately 400 gms each
In one part, add in the melted chocolate and beat again until homogenous.
Now comes the fun part.
So take your pan from the fridge and start pouring equal amount of the prepared cheesecake batter right at the centre.
What I mean is, I have used a ladle for measurement, scoop out the plain vanilla batter and add it in the centre of the pan. Using the other ladle scoop out the chocolate batter and add in the centre on top of your vanilla batter. Repeat the same way.
With each addition, you will observe that the batter spreads on its own and will reach the sides of the pan eventually on its own to give you the alternating layers of vanilla and chocolate.
Cover the top with an aluminium foil and also prepare a sling to carry the pan easily or you can also use the trivet that came along with the pot.
Before you put the pan in the pot, add 2 cups of water to the inner pot using the cup that came along with it. Place the trivet and with the help of the sling slide the cheesecake pan into the pot.
Cover with the lid, vent to sealing mode, choose the pressure cooker or manual button and set the timer to 40 mins. After 40 mins let it release naturally for 10 mins then do a quick release.
When you take the pan out the centre of the somewhat set cheesecake should still jiggle a bit. Allow it to cool at room temperature for 20 mins then place in the refrigerator to set completely for another 4 hours.
After that decorate the top as you like and then slice and enjoy.
When you make a cut on the cheesecake do not drag the knife, like we do regularly instead try to lift it up. That is because if you drag the knife you would end up mixing the beautiful marble effect that has been formed and won’t get that stunning layered look.
Here is a detailed recipe on How to make Instant Pot Marble Cheesecake
Alternating layers of chocolate and vanilla cheesecake layered in a way that not only makes a stunning show stopper dessert but also is a flavour combination that is loved by all.
Pulse together oreo crumbs and melted butter until it resembles wet sand-like texture that holds its shape when pressed between your palms.
And then transfer it to a 7-inch springform cake pan. But before that just spray the pan lightly with cooking oil.
Press down gently yet firmly and then let it sit in the refrigerator while you prepare the cheesecake batter.
Beat the softened cream cheese until it is smooth and creamy.
Beating or whipping continuously add in the sugar a little at a time until the sugar is mixed in and dissolved.
Next in goes the sour cream. Beat well. Scrape the bowl. Add the cornflour and vanilla essence. Beat well. Scrape the bowl.
Time to add the eggs 1 at a time. Make sure to mix it well before adding the second one. However, do not overbeat the batter at this stage as we do not want to incorporate air into the batter.
Once it is all mixed, divide the batter evenly between 2 bowls around 400 gms in each bowl. To one of the bowl add in the melted chocolate and mix well. So basically you have two batters now - one vanilla and other chocolate. Time to start marbling.
Take the pan from the refrigerator and using any standard cup start adding a dollop of vanilla cheesecake right at the centre of the pan. Using a similar size cup add a scoop of chocolate cheesecake batter right on top of your vanilla one. ( I used ladle as my measurement to add the scoop full of batter)
Repeat the alternating process of adding vanilla cheesecake batter and chocolate cheesecake batter right on top of each other at the centre until you reach the very end. Do not worry about spreading the batter as it will reach the ends of the pan on its own.
Line the base of the pan with aluminium foil also cover the top with foil and keep ready. You can also make a sling for dropping the pan easily into the instant pot if you prefer, find the procedure for the same from here.
Add 2 cups of water to the base of the instant pot using the cups that came along with the pot. Place the trivet inside.
Carefully place the prepared cheesecake pan on top of the trivet.
Close the lid. Valve to sealing. Choose pressure cook or manual and set the timer to 40 mins.
Once the timer goes off. Allow the pressure to release naturally for 10 mins and then do a QR. Take the pan out using the help of the sling.
The cheesecake should have a wiggly centre and fully set sides. Allow it to cool down at room temperature for about 20 mins or so and then let it set in the refrigerator for a minimum of 4 hours.
Decorate the cheesecake as you like then slice and enjoy.
The only cheesecake recipe you need this holiday season has to be – Instant Pot Marble Cheesecake.
Take your best New-York style-plain vanilla cheesecake to the next level by adding the marble effect. This holiday season wow your guests by making stunning vanilla and chocolate cheesecake.
Just one additional step and you have a beautiful show stopper dessert.
Pin this to your Instant Pot Desserts Board for later:
This Gajar Halwa made in an Instant Pot is an Indian Carrot Pudding and is the easiest dessert recipe you could ever come across!!!
Gloriously striking colour, with an enchanting aroma and delectable taste and flavour, these Gajar ka Halwa shots is a perfect go-to dessert for any occasion.
How to make Naan Bread at home like a PRO – the only 4 steps you need to know. This tandoori style flatbread is soft, light and fluffy with beautiful brown blisters just like those served in Indian restaurants. Once you crack the steps to make this easy homemade naan bread, there is no looking back.
Craving dessert for breakfast?
This easy Instant Pot Cinnamon Roll Cheesecake in a Jar is all you need!! Crunchy cinnamon biscuit base topped with delicious cheesecake batter and layered with cinnamon roll buns filling goodness, this mini cheesecake in a jar makes a perfect portion-controlled dessert treat.
Is it too early to think of Fall?
When I moved to New Zealand, it is only then I realised how much I love and enjoy summers.. the fresh produce and juicy fruits and the long hours of daylight is just a blessing..
But honestly, Fall is the time that I think everyone around the world enjoys the most… When the temperatures are just right – not too hot nor too cold.. The time when cuddling up with a bowl of your favourite warm soup in your favourite corner of the house.. pure bliss..
Since we are dessert fans here, let us talk about all the Fall favourites – Caramel, Apples, Pumpkin and Cinnamon… ahhh that smell from baking fresh Apple Crisp.. enjoying the cosy corner with Pumpkin Custard.. And you guessed it right lot more fall dessert ideas coming up on the blog so do keep an eye..
The unique thing about this Cinnamon Bun Cheesecake is that you get to have the taste of two desserts in one – Cinnamon Rolls plus Cheesecake. It is quite an interesting and simple cinnamon roll cheesecake recipe.
I have used our good old Digestive Biscuits as a base here.. Flavoured it up with cinnamon for the oomph factor.
You can, of course, use whatever you have handy. Graham Crackers are an all-time favourite base for any cheesecake.
One can also use some vanilla wafer biscuits as the base too.
Another interesting way of making this cinnamon roll bottom cheesecake is as it suggests using cinnamon rolls as the base.
Cheesecake with cinnamon roll crust sounds interesting right!!!
It is a standard recipe here made using – Creamcheese, sugar, eggs and lemon juice.
Yes, you read it right!! Lemon Juice in place of sour cream which means no extra trip to the grocery store to buy that one ingredient which most of us forget to buy.. hehe.. plus lemon is much cheaper than sour cream so that’s a win-win too..
What makes this cheesecake so unique is this Cinnamon bun or Cinnamon Roll Filling..
Again a standard recipe – Brown Sugar, Cinnamon and Butter. The only difference being the addition of Flour here.
Flour is an essential ingredient here because it doesn’t allow the butter to solidify when kept in the fridge during the chilling hours. And I promise there is absolutely no compromise in the taste with the addition of flour.
Well, now that I talked about all the advantages, I do have to mention one single disadvantage here or else it won’t be fair.. 😀
So the one thing that I believe most of you won’t like is the prep time to make individual jars.. Apart from layering the crust individually in each jar there is also an additional step here of adding the cinnamon roll filling in the centre..
Hmmm so it would definitely take some of your time to prepare these mini jars but it is totally worth it.. I absolutely love the layering effect in the jars.
Simply pulse together digestive biscuits or graham crackers until fine crumbs. Add in the cinnamon powder and melted butter and pulse to resemble wet sand-like texture which holds together when pressed in your palms.
Divide the crumbs evenly between 7 jars and press it to line the base.
Chill in the fridge for 15 mins.
Mix together brown sugar, cinnamon powder and flour until combined. Add the melted butter and mix until it is crumbly in texture. Set aside
If you feel that the texture is not crumbly but rather sticky then add 1-2 tbsp additional flour to make it crumbly in texture.
In a bowl, combine together eggs, lemon juice and vanilla essence. Set aside.
Using a hand mixer or stand mixer, cream the cream cheese until creamy. Add in the sugar and beat until the sugar is dissolved and combined with the cream cheese.
Add the egg mixture in two batches and combine until just mixed. Do not overbeat.
Add 2 tbsp of cheesecake batter. Add a layer of prepared cinnamon roll filling followed by 2 tbsp of cheesecake batter.
To the Instant Pot add 2 cups of water using the cup that came along with the pot. Place the trivet and arrange the jars on top of the trivet.
Close the lid. Vent to sealing position and set the timer to 4 mins using the Manual or Pressure Cook mode. Allow depressurizing naturally around 15 mins.
Take the jars out and let it sit at room temperature for around 20 mins and then chill in the fridge for 2-4 hours to set completely.
Crunchy cinnamon biscuit base topped with delicious smooth cheesecake batter and layered with cinnamon roll buns filling goodness this mini cheesecake in a jar makes a perfect portion-controlled dessert treat.
Pulse together the biscuit crumbs, cinnamon powder and melted butter until it resembles wet sand and holds its shape when pressed in the palms.
Divide the crumbs evenly between 7 mason jars and press it down until tight and firm.
Chill in the fridge until needed or 15 mins.
Combine together the flour, brown sugar and cinnamon powder.
Add the melted butter and mix until it forms crumbs. Set aside
In a bowl, mix together the eggs, lemon juice and vanilla essence. Set aside.
Onto a separate bowl using a stand mixer or hand mixer cream the softened cream cheese until creamy. Add the sugar and beat until sugar is dissolved and combined with the cream cheese.
Add the eggs in two stages and mix until it is just combined. Do not overbeat.
Pour 2 tbsp of cheesecake batter onto the mason jars.
Top it with a layer of cinnamon roll filling crumbs.
Pour another 2 tbsp of cheesecake batter on top so that the cinnamon roll filling is actually sandwiched between the cheesecake batter.
Loosely cover with the lid.
Add 2 cups of water to the instant pot using the cup that came along with it. Place the trivet and 5 jars. (Since my jars were tall I could not stack them one above the other but if you use 4 oz mason jars you can do 8 jars in one go).
Close the lid. Valve to sealing position. Using the manual or pressure cook button set the timer to 4 mins.
Allow to depressurize naturally and once the pin goes down take the jars out and place it at room temperature for 20 mins, then chill for further 2-4 hours until completely set.
Once set top it with some whipped cream or cream cheese frosting and dust some cinnamon powder on top.
This is one question that I was asked a number of times when I first shared the Instant Pot Mint Choco-chip Cheesecake so here is the answer for all of you.
I live in New Zealand and got it from a local store here.
These are available in Amazon under the brand name Quattro Stagioni.
I must say these are little expensive on Amazon so instead you can use any 4oz mason jars that is easily available elsewhere.
If you are dreaming about all things Fall then definitely consider this on the top..
Crunchy cinnamon biscuit base topped with delicious cheesecake batter and layered with cinnamon roll buns filling goodness this mini cheesecake in a jar makes a perfect portion-controlled dessert treat.
Made in mini jars these make delicious desserts treats or a perfect handmade gift for Thanksgiving and Christmas.
Talking about gifts you must also check the other festive flavour – PEPPERMINT CHEESECAKE in a jar that I had shared a few months back.
Follow my Instant Pot Desserts board for amazing ideas from all around the web.
I will see you soon with yet another recipe.
This Old Fashioned Indian Eggless Butterscotch Cake is one such flavour that would surely win hearts every time you make it for any special occasion.
If there is one flavour that every home-baker must know then this Butterscotch Cake would definitely be in that list..
The soft butterscotch cake base topped with a light and fluffy whipped cream adorned with homemade butterscotch sauce and bits of rich caramel nuts aka praline and frosted with the stabilized whipped cream has to be one stunning show stopper dessert you could ever make!!!
Well, I guess more than the recipe or the cake it is the memories that we associate with the food that makes it special.
Butterscotch as a flavour which I am sure most of you would agree is one of every Indian kid’s favourite.
The one thing that makes it special I assume would be the memory of enjoying a butterscotch bakery from the small bakeries that we used to have, growing up unlike the modern cafes serving a plethora of fancy desserts that are now available.
If you are an 80’s, 90’s or even 2000 Indian kid then you would surely agree with me right!!!
It is the sentiment, a flavour that kindles all the fond memories of going out for grocery shopping with your mom to the street vendors and then asking her to buy you either a black forest pastry, pineapple pastry or this Butterscotch Cake. Pure Nostalgia
Butterscotch Cake is simply a variation of basic vanilla cake. So all you have to do is take your favourite vanilla cake recipe and instead of using vanilla essence simply add butterscotch essence.
Some people also like to add butterscotch sauce to the cake batter you can do that too if you like, but somehow I feel the taste and smell all come from the essence itself.
So sift together the dry ingredients.
Beat the curd and sugar until homogenous. Add in the oil while stirring continuously. Then comes the milk and finally, flavour it with butterscotch essence.
Then simply fold the dry into wet ingredients alternating with some milk starting with dry and ending with dry.
Divide evenly between 3, 6 inch cake tins and bake in a preheated oven of 180°C for 30-35 mins.
Let it cool and then for the layering, we would go with the basic whipped cream frosting with sauce and praline as the add ons.
Now that brings us to the,
We would start by making the butterscotch sauce. I already have a detailed post that covers all the tips and tricks to make the perfect butterscotch sauce at home. You can check that too by clicking here.
Please refer that or for your convenience, I have also included them in the video recipe that you can check from the recipe card below
The same goes for making the praline. Have shared it multiple times so will skip it here. You can check for the same in the recipe card below or from my earlier post on Christmas Toffee Cookies, yes it is never too early to start thinking about Christmas.. haha..
Or you can also make it in a disc form to take your dessert to the next level as I did with this simple hearty Indian pudding.
I also have the easiest and best alternative for you guys if you are not in a mood to make any of this..
Simply use store bought Butterscotch Sauce and in place of praline make the Butterscotch Cake with butterscotch chips that are so easily available in all shops these days.
But trust me nothing like the cake that has everything made from scratch at home.
To make the whipped cream filling: In a bowl weight out the whipping cream, sugar, butterscotch sauce and essence. Whip until stiff peaks forms.
I have used my all time favourite Stabilized Whipped Cream Frosting here.
A TIP for you all is to take the cream cheese out of the fridge right before you are ready to make the frosting and then microwave it for 10 sec and proceed with the recipe that way you would get the perfect consistency of choice.
So start by beating the cream cheese until creamy. Whipping continuously add in the whipping cream followed by icing sugar and butterscotch essence.
Whip until stiff peaks form.
Now, this is my all time go to frosting but that doesn’t mean that you have to use the same one too. In my opinion, the Condensed Milk Buttercream Frosting flavoured with butterscotch sauce would taste great too.
So definitely go for it depending upon your preference.
Even if you get a flat top cake I would suggest you trim off the top portion to level it off.. This would help greatly to soak the cake well with sugar syrup so that the cake remains moist for 2 days. Ssshhh.. that’s a pro tip, don’t let anyone know 😉
So yeah start by trimming the top and soak with sugar syrup
Layer with whipped cream frosting, butterscotch sauce and praline or butterscotch chips. Continue the layering until you reach the top. And then using the same whipped cream frosting crumb coat the cake and let it sit in the fridge for 30 mins.
Finally using the stabilized whipped cream frost the cake until you get a nice clean edge.
And then decorate the cake as per your liking. I have given few options down below so do check that..
If you are a home baker or planning to start your venture soon then there are 4-6 cake recipes that you must know no matter what. Like this
And of course basic Vanilla Cake and Chocolate Cake. As you would definitely get repeat orders for all these flavours regularly.
Personally, I do not like to repeat my cake designs unless otherwise specifically asked by the client. So sharing a few simple ideas of decorating this cake to help you get started.
1. Butterscotch Drip Cake
One of the most common ways of decorating the cake is by allowing the sauce to drip on the sides from the top. You can refer to the fruit cake video for the same. And then simply pipe stars or flowers all around the edges on top of the cake.
You can also do a double dripping effect or reverse drip effect for a variation.
2. Praline to cover up:
I understand that as a beginner some of you might not be confident with getting that clean edges on the top and sides of your cake.
So to cover all the messed up frosting you can simply break the praline to small pieces to cover the sides like the way we make a sprinkle cake. That way all the mess would be covered up and no one would ever know.
3. Side or Centre Drip:
Off lately there is this trend of covering just half or 1/4th portion of the cake with butterscotch sauce and then allowing some to drip on the sides and placing clusters of praline or barks of praline in the centre as decoration.
You can also follow the same with centre drip that is just covering the centre portion of the cake with sauce and allowing some to drip on the sides.
4. Fault Line Cake:
This is the internet’s new found love. Everyone is going crazy after this trending style.
In the centre portion, you can place the praline barks or butterscotch chips and then cover with SMBC to get the fault line effect.
5. Using Chocolate Decorations:
This is by far the most common universal decoration. You can refer my video on 7 basic chocolate decorations every home baker must know to get some inspiration.
Also, can make honeycomb white chocolate (coloured in yellow) collar to cover around the sides of the cake.
So these were some of my tips and variations to make a perfect Eggless Butterscotch Cake.
And without any further ado let us jump onto the recipe:
This Ultimate eggless butterscotch cake has a soft base with moist and creamy whipped cream filling flavoured with butterscotch essence and topped with praline to give a crunchy texture that just melts your heart with every bite.
Measure out the prepared plain flour in a bowl. Take out 2 tbsp of the flour and then add 2 tbsp cornflour. This is the step to make your own homemade cake flour. (However you can also use 1.5 cups of cake flour directly without doing the additional step if you prefer)
Add in the baking powder, baking soda and salt and sift everything together. Mix using a whisk and set aside.
In a separate bowl, combine together the yogurt and sugar until homogenous. Whisking continuously add in the oil and milk and whisk until everything comes together. Finally add in the essence and give a final mix.
Transfer the dry ingredients in 2 batches and combine until a smooth batter is formed.
Divide evenly between 3 - 6 inch cake tins that has been buttered and floured and pre lined with parchment paper.
Bake in a preheated oven of 180°C for 30-40 mins or until a skewer inserted in the centre comes out clean.
Allow it to rest in the tin for 3 mins and then invert it into a cooling rack to cool completely.
Mix the sugar in the boiling water and stir to dissolve it completely. Let is cool in the refrigerator until ready to use.
Combine sugar and water in a saucepan. The sugar will start bubbling and melting away and will also start to caramalize which can be indicated by the change of colour that you can observe through.
Once the sugar syrup turns golden brown in colour take it off the flame, add in the chopped almonds give a quick stir and transfer to a cookie tray lined with aluminium foil. Spread it out immediately to form a thin layer and allow it to harden at room temperature.
Take all the ingredients mentioned under cream filling tab and whip until stiff peaks form.
Once the cake is cooled completely trim off the top layer to level it even though you have a flat top cake as this step helps the cake to absorb all the sugar syrup you would add and keeps the cake moist for 3 days.
Next soak the cake layer with the prepared sugar syrup especially the corners of the cake
Add in one third of the prepared whipped cream filling and spread it out evenly.
Top it with a swirl of butterscotch sauce
Crush the praline to bite size pieces reserving some for final decoration and top it over the sauce layer.
Repeat the cake layers until you reach the top. With the same leftover cream crumb coat the cake and let it chill in the fridge for 30 mins.
Take the cream cheese out of the fridge, weigh out the required amount, microwave for 10 sec and then proceed with the recipe.
Beat the cream cheese until smooth and creamy. Whipping continuously add the whipping cream until combined. Finally add the sugar and essence and whip until stiff peaks form
This Eggless Butterscotch Cake Indian style is one of the cake flavours that would just melt your mouth with every bite.
This Cake is
Light with soft crumbs
Stays moist for 3 days
Perfectly sweetened with unusual flavour
Crunchy bits of praline enhances the texture
I hope you enjoyed this easy recipe on how to make Butterscotch Cake.
One of the cake flavour that every home baker must know. The other flavours that I think one should master includes:
I will see you soon with the recipe for Black Forest Cake.
Pin this for later
There is sunshine in my kitchen today!!!
That bright luscious yellow.. silky and smooth.. sweet and sour – the only Lemon Curd recipe you need in your life. Because when life hands you lemons; do not make lemonade – instead make this Lemon Curd 😀
Also, find many tips and tricks to help you make the best Curd that you would ever have.
One more thing I am trying to cover as many details as possible. If I have left out anything please feel free to drop it in the comments section, I will try to update the post with the same.
It is basically a type of custard made using of course lemons, eggs, butter and sugar. Just basic ingredients combined to form a smooth base which can be used as a dessert spread or as a topping.
Find the numerous ways in which you can use this further in the post.
Ideally, it is neither but is used as an alternative to both.
Making lemon curd is fairly easy.
Yes, it takes a bit of technique here but with these few pointers that I am sharing it would be easy for you to get it right in the first attempt.
You have to start adding your butter cubes little at a time once the egg and sugar mixture is warm to touch.
How do you know that it is warm?
Simple!! Using clean hands, insert your pinky finger into the mixture and check if it is warm to touch.
That is a simple Finger Test which you can use to check and then start adding butter and cook until the mixture thickens.
I know this thing haunts a lot of you 😉 At least it did to me until I started using this simple trick 😀
So how do you know your lemon curd has thickened?
What I follow is, upon continuous whisking, at one point you will observe that the egg, sugar and juice mixture starts boiling.
So when you see the first boil, start counting 1 to 50 in your mind.
When you reach 50, take it off the flame, pass it through a sieve, cling wrap and let it sit in the refrigerator until thickened.
This one trick has always helped me. Do try it once and share your experience with me.
Yes definitely. In fact, that is one of the major and important points to note which is to chill it in the refrigerator which thickens it further.
When you are making the stove-top version, you need to whisk it continuously, keep a tab on your gas flame, do the finger test and also keep counting to get that perfect lemon curd which sometimes does not behave like you want to..
Lol.. I meant even after utmost care sometimes you will end up with scrambled eggs or sometimes the curd just won’t thicken.
This issue arises when the liquid measurement is off in the recipe.
To avoid this or to fix the issue all you need to do is add an extra egg yolk to your mixture and follow the remaining steps.
Yes by any reason if your lemon curd does not thicken then simply try adding an additional yolk to it. I have tried it personally.
Well, some of you might be thinking that is too much technical stuff going on there.. Not really once you understand the basic diametric you would never go wrong in creating and trying recipes that you like.
But if you wish it were simpler and you get perfect results each time, then my friend you need an INSTANT POT in your life.
By now you got a gist of things that you need to take care while making that perfect Lemon Curd.
What if I say you can make the best ever lemon curd with perfect results each time without having to worry about all the things that I just mentioned above.
Boom!! What!! seriously..
Yes and that’s the magic of our Instant Pot
This method is so simple that literally, anyone can make it. All you have to do is pulse all the ingredients together in a mixer or food processor and then add it to a jar and into your instant pot. That’s it.
If you ask my personal opinion, well I am not reverting to stove top version now that I have an Instant Pot. So until you lay your hands on IP follow the steps that I mentioned above to make perfect Lemon Curd on stove top too 😀
Coming to the next crucial point,
I understand a lot of you who follow me on my Youtube Channel, try to avoid baking with eggs so this section is just for you.
The key ingredient to make Eggless Lemon Curd is to make use of:
And my secret ingredient: TURMERIC
Yes, you read it right. Turmeric lends it that beautiful yellow colour without actually rendering its taste.
In fact, it is super easy to make the eggless version as compared to the usual ones that are made using eggs.
Find the exact procedure in the recipe card.
Now that you have made the most amazing Lemon Curd let me share few recipes which use lemon curd.
I had to start with this. Instant Pot Cheesecake is all the rage now!! So a lemon curd cheesecake would just be so cool.
I do not have the recipe for the same yet but you can take my basic instant pot cheesecake recipe and add some lemon curd to it instead of peppermint essence and try that if you like.
Yes, this is the recipe that I shot when I made the lemon curd, so lemon curd tartlets will surely make it to the blog.
This is a classic Kiwi and Australian dessert. This is sooooooooo good that I insist you have to try it at least once in your lifetime.
Click here for the recipe
Bake a simple or a regular cupcake by adding lemon zest to your usual cake batter. Fill it with lemon curd and top it with lemon frosting.
How to put lemon curd inside cupcakes?
I have the recipe for strawberry filled cupcakes you can follow that procedure but use lemon curd instead of strawberry compote.
Simply fold in lemon curd to softly whipped cream to get a delicious mousse for you to enjoy.
I know some of you are wondering, can lemon curd be mixed with whipped cream?
Oh yes absolutely.
Start by whipping your cream and sugar. Once you whip it to soft peaks stage add in the lemon curd and fold until it is combined. Chill overnight and you have the perfect mousse ready.
Out of all the above, this has to be my favourite.
And you won’t believe how easy and fun this is!!
All you have to do is buy some chocolate Easter eggs from the market.
Crack open the top portion, fill it with Instant Pot Yogurt and topped with this yummy curd. Voila!! You have the simplest and healthier dessert option for your Easter Table
It can be used in many other ways like simply top it on some yoghurt for an after-school snack idea, spread it over bread or scones like a jam, fill it in strawberries.
Lemon Curd fillings taste awesome when layered in a cake.
Other than these it can also be used as a filling for the macaron, panacotta etc.
Now let me address a few of the questions that I see popping up on Facebook all the time.
Meyer Lemons undoubtedly.
Now I know it is expensive and not available year round. In that case in the following recipe increase the amount of sugar to 3/4 cups to balance out the tartness of other lemon juice.
Yes, you can. But it won’t taste as good as the ones made using fresh ones.
So I would recommend you guys to take half and half. That is half fresh lemon juice and half bottled.
Also, add lemon zest to the curd to get that oomph factor.
Can you pipe lemon curd?
Yes, you can once thicken.
But of course, do now expect it to pipe like a cupcake frosting. Check out the lemon friands recipe and you will get an idea.
Haha.. Definitely make lemon and blueberry Trifle.. This tasted so heavenly.
Pretty basic recipe – Layers of soft and spongy eggless vanilla cake, softly whipped cream followed by instant pot lemon curd and blueberry compote is an explosion of flavours. The tart lemon curd and sweet blueberries are a perfect party or potluck dessert idea.
Check the video in the recipe card for a detailed step by step recipe on how to layer these.
Yes, it does freeze well. Cool it completely before transferring it to a freezer-safe container. This can be frozen and preserved for up to 6 months.
Yes since this freezes well, you can make it ahead of time and use as and when needed.
So now let us see how to make Lemon Curd at home:
Find all the tips and notes that you need to make the best lemon curd recipe. This homemade lemon curd recipe can be used to make many desserts like macarons, puff pastry, cheesecake, tartlets, mousse, frosting, pavlova, crepes, trifle, layering, filling and frosting buttercream cake.
Once the vent drops down. Take the jars or ramekins out. Add lemon zest on top and using a spoon just mix the lemon curd until smooth and lump free.
1. Please refer the above paragraphs to know the tips to make the perfect lemon curd.
2. This recipe yields a tart lemon curd unless you use Meyer lemons. If you cannot lay your hands on Meyer lemons and would prefer a sweeter lemon curd then just increase the quantity of sugar to 3/4 cups.
3. While making Instant Pot Lemon Curd when you blend the butter, sugar, lemon juice and eggs in a mixer or blender it may appear split or curdled. But do not panic, just proceed with the recipe and you will get it right.
This Lemon Curd recipe makes a really tart, smooth and silky fruit curd. It is advisable to use Meyer Lemons only. However, if you cannot find one then increase the quantity of sugar to 3/4 cup to balance the tartness of the juice.
Making in an Instant-Pot is really an easier and convenient method.
There are so many ways in which you can make use of this lemon curd. Let me know which one is your favourite.
Pin this to you Instant Pot Board
I will see you soon with yet another one
Stained Glass Cookies – a beautiful edible ornament to make your Christmas tree decoration special.
That pale shortbread textured sugar cookie adorned with the sparkling shiny candy with all the Christmas themed shapes; Candy and Cookie all in one!! Christmas cannot get better than this. Don’t you agree?
Stained Glass Cookies is THE ANSWER to the only question you might be having now at this time of the year – how to make holiday cookies?
If you are searching for the perfect holiday cookie exchange recipe then your search ends here with this easy stained glass cookies. How adorable do they look!!!
I do agree that it is little time consuming to make these Christmas cookies with stained glass effect but it is not Christmas until you spend time switching on the Christmas songs, dust of flour all around you, the joy of rolling the cookie dough and shaping them using old-fashioned Christmas cookie cutters with the exciting eyes of the little helpers staring at you as if you are the BEST baker they have.
All these little joys are totally worth it right!!
And these cookies make such beautiful stained glass Christmas ornaments and I totally love to have edible decorations on my tree; being a Mom now I enjoy the excitement of kids when they visit my home to find so many goodies to eat.
One of the best holiday cookie recipes that you can actually recreate has to be this stained glass cookie recipe. Wondering how do you make stained glass cookies?
Even though it is a simple sugar cookie recipe you will have to take those little efforts or additional two steps to make it into a stained glass cookie.
Basically, you follow your favourite sugar cookie recipe or use my recipe mentioned in the cards below (this sugar cookie doesn’t spread at all 😉 ) which does not require the chilling time also. All you have to do is make your dough, roll and cut using a bigger size cookie cutter.
Then using a smaller version of the same cookie cutter, cut out the centre portion. Fill it with crushed jolly rancher candies and bake until lightly golden. And that is your easy peasy jolly rancher stained glass cookie.
And how do you make stained glass effect?
All you have to do is separate the jolly rancher candies into a set of similar colours.
Add it to your food processor and grind until crumbs or you can also transfer them to ziplock bags and crush using a rolling pin similar to the way shown in the video.
Under the heat of the oven, these candies melt and form a thin layer which resembles a stained glass giving the desired effect.
We had made the windows of Gingerbread House (while I was studying the bakery course) using this method may be that is the reason this is also known as window cookies recipe.
If you have ever thought how to make stained glass window cookies – then now you know how!!!
But how to hang stained glass cookies onto your Christmas tree?
That’s the fun part, I must tell you. So right before you put your cookie tray to bake, using a wooden skewer just pinch out a hole on top of your cookie.
Once baked and cooled completely, pass a simple thread through the hole and tie it to create a loop.
Now you can hang this using that loop.
And I adore how these stained glass cookie ornaments glisten on my Christmas tree!!
Stained glass cookies with jolly ranchers give me that Christmas holiday vibe – That picture-perfect morning with English Breakfast, with my family sitting on the bar stool on my kitchen counter table and me serving them Toast with Eggs Benedict..
That oozing yolk with creamy hollandaise sauce is a perfect holiday breakfast recipe.
Followed by unboxing Christmas presents below the Christmas tree adorned with candies and stained glass Christmas decorations, spiral cookies (recipe coming up next) and spending the rest of the day watching a movie and relaxing as much as I can as the following day have to get ready for massive Boxing Day Sales shopping.
To be honest I have never celebrated Christmas before here in India but after moving to NZ each and every festival or occasion is so close to me.
Since it is Christmas and with the holiday vibes going on you can make these cookies in different ways like stained glass gingerbread cookies, stained glass Christmas star like I have done today, stained glass shortbread cookies, stained glass snowflake cookies, stained glass flowers or star window cookies.
So let us see how to make stained glass sugar cookies
Make your Christmas tree decorations special with these beautiful edible ornaments - Easy Stained Glass Cookies recipe. Crumbly and tender sugar cookies with candy in the middle is just perfect for Christmas.
Using a paddle attachment, beat together chilled cubed butter and sugar until combined and the sugar is dissolved. Say about 3-4 mins.
Meanwhile in a separate bowl, mix together flour, cornflour and salt. Set aside.
Once the butter and sugar are mixed together, add in a tbsp of water and vanilla paste. Mix until combined.
Add the dry ingredients in batches of 3 and mix until combined.
Finally, add in the remaining tbsp of water and bring everything into a dough.
Divide the dough into two, flatten it out cling wrap and store one half in the fridge for up to a week or in the freezer for 3 months. Instead of freezing it for later use you can definitely roll it too if you are wanting to make all the cookies in one day itself.
With the remaining half, roll the dough into an even thickness. Cut out the desired cookie shape using cookie cutters.
Using the smaller size of the same cookie cutter cut out the middle portion of the cookie to reveal a cavity in the centre of our cookie.
Place the cookie dough on to your baking tray and let it sit in the refrigerator till the time you work on your candies.
Separate the candies as per the colour. Once divided, place each set of colour into a food processor and blend till coarsely ground or alternatively put them in a ziplock bag and crush using a rolling pin until coarse. Transfer each colour into a separate bowl.
Take the baking tray out from the refrigerator, add the crushed candies in the centre without overfilling.
And straight away place it in a preheated oven of 180°C for 8 to 14 mins until pale in colour with pale golden edges.
Allow to cool it in the tray itself until the candy hardens.
Then transfer to a wire rack and cool completely.
Do not overfill the cavities with candies as too much candies would bubble up and spread all over; at the same time do not underfill or else the candy would spread thinly and you would not be able to hold it.
Can I use any other candies other than Jolly Rancher?
Yes, definitely use another brand that is locally available.
How to store these Stained Glass Cookies?
Store in an air tight contained for up to 3 days. The sugar cookie stays good for more than 2 weeks but because of the candy in the centre it softens up a bit.
If you are super ambitious or you have kids who loves to assist you in holiday baking then you can take this stained glass holiday cookies to the next level by making stained glass cookies with sprinkles inside.
For today I just made these Stained Glass Cookies or stained glass biscuits for christmas tree decorations. Loved that little spark in my kiddo’s eyes.
I will see you soon in my next one
Apple Crisp Recipe – warm and soft baked apples topped with crispy crumbly topping; flavoured with cinnamon screams Fall in every bite!!! The only delicious apple crisp recipe you need this season..
Apple Crisp Recipe is one of those classic American desserts that you might find being made in every American household by their grandmothers and mothers; just like how Gulab Jamun is made in every Indian household since ages.
Honestly, I had never heard this dessert back in India not a common dessert there. But the world is so small that many a time you tend to adapt and acknowledge the beauty of other cuisines from all around the world.
Be it the silky smooth pannacotta from Italy, the amazingly moist Tres-Leches Cake from Mexico (videshi version of Rasmalai Cake) or this classic Apple Crisp Recipe from America – I am naturally pulled towards deserts of all kinds.
I am sure some of you are not familiar with this old-fashioned apple crisp recipe. So for those of you wondering WHAT IS APPLE CRISP? let me tell you it is a pretty basic dessert made using cooking apples.
Basically, juicy tart apples are coated with sugar and cinnamon, cooked until soft, layered with crispy crumbly topping and baked to golden.
Served warm with chilled ice-cream on top.
Imagine yourself sitting with your family watching your favourite show on Netflix on a cold Christmas or holiday evening with a warm bowl of baked apples that are soft yet having a bite perfectly sweetened and flavoured with cinnamon topped with a crumbly crispy topping adding a beautiful texture and a caramel flavoured cheesecake ice-cream or a plain vanilla ice-cream.
That’s an explosion of flavour bomb in your mouth.
I absolutely love the idea of warm dessert in this cold evening. And that is why choco lava cake is also my all-time favourite during this time of the year.
And you know what is the best part of this easy Apple Crisp recipe – It can be made ahead of time and kept, can be made for single or two serving or for a crowd. Perfect for your next fall or Thanksgiving party.
Bonus – your house would smell so heavenly you won’t need any candles to brighten the mood of the evening. 😉
You guys might have noticed that I am talking a lot about the crispy crumbly topping.. Gosh I just can’t get over it.. It is so full of texture.. Ok sush, stop diverting and concentrate.. damn meee..
So what was I saying, ya the crumbly topping!!
What is that crumb topping? How do you make a crumb topping? And How do you make crumb topping for apple crisp specifically? OR How do you make the crumble for apple crumble?
Firstly do not get confused with the terms apple crisp and apple crumble. Both of it means the same. Just that this recipe is popularly known as Apple Crisp in the US but in Aussie and NZ it is commonly known as Apple Crumble.
But it is NOT the same as an apple cobbler or an apple pie. Cobblers usually have a biscuit-like topping. And a pie will have a flaky pastry crust.
So both of them means the same and if you notice me swatching the use of the two here and there never mind.
A basic crumble topping is just flour, sugar and butter rubbed together to resemble sand-like texture. Upon baking the butter and flour crisps up adding a crispy texture whereas the sugar lends it the required sweetness.
To make the easy apple crisp topping we have just added additional cinnamon powder because apples, cinnamon and Fall are a match made in heaven. Don’t you agree?
In this recipe, I have shared a different variation of making the crumble topping as compared to the one that we used while making the Apple Crumble Cake recipe.
By sharing both the methods I just wanted you guys to opt to whichever way you are comfortable with. Texture and Taste-wise there is absolutely no difference. 🙂
What kind of apples do you use for Apple Crisp recipe?
Since we would be cooking the apples first and then baking it, you really need a variety that would retain its shape throughout.
I have used the Granny Smith variety here because they’re so firm and they hold up well for baking without turning to mush.
So if you are wondering What kind of apples make the best apple crisp – Granny Smith Apples is your go to. However, you can also try Empire or Honey Crisp… or mix all three. Totally up to you.
Also to peel or not to peel apples is again totally up to you.
Now is the time when you might be having an abundant stock of apples growing in your gardens or you might have handpicked them or you just happen to see fresh in the market; this is the perfect way to use them all up.
Because the Apple Crisp Recipe calls for a lot of apples; yes it might seem a lot while chopping them into even sizes but trust me they would wilt a little while cooking them down. So you definitely need a lot, to begin with.
Today I am sharing with you all the ultimate apple crisp without oats.
But generally, you will find easy apple crisp with oats or to say apple crumble with oats. Adding oats would definitely add an additional texture.
I am sometimes like this horse with the blind shutter on. While I was learning bakery in school here, we had been taught the crumble topping without oats so that is what I am following till now.
However, if you like oats you can definitely make this apple crisp with quick oats or apple crisp recipe with cooking oats or apple crisp with old-fashioned oats. The oatmeal crumb topping for apple crisp would definitely lend its own unique taste.
I think I have already talked enough for now, let us see How do you make easy apple crisp now and then I will share few tips on how you can make it ahead of time for parties, how to store them, Can you freeze apple crisp? etc.
How to make homemade apple crisp?
The ultimate combination of baked apples and the crispy crumble topping with a punch of cinnamon - this Best Apple Crisp Recipe screams Fall in every bite.
Start by preparing the crumble topping. In a bowl, combine together flour, sugar, salt and cinnamon.
Melt the butter in a cast iron pan and once melted add it to the flour mixture. Using a fork just mix everything together and keep aside.
For the apples: Start by chopping them into even thickness. Add it to the same pan in which you had melted the butter.
Top with everything else - sugar, cornstarch, cinnamon, cardamom, salt and lemon juice. Mix well and put it over med-low heat.
Combine everything until it thickens a bit around 5-6 mins. You still want the apples to retain their shape.
Top with the prepared crumble topping generously and put it in a preheated oven of 180°C for 20-25 mins until the crumble crisps up and turns golden brown.
Serve warm with ice-cream or whipped cream
1. You need not worry about melting down the butter and then mixing. You can also follow the method that I have mentioned in the Apple Crumble Cake recipe and choose whichever way you find it easy.
2. Do not have an iron skillet. No worries you can make it in any pan. Just transfer the apples to a bake safe bigger size ramekin, top it with crumble topping and bake.
Are you thinking How to serve Apple Crisp?
You can enjoy it warm or cold. But trust me it tastes heavenly when warm. I assure you this would be the best apple crisp you’ll ever have.
I like to take out a generous amount of it into a bowl and also like to add some caramel flavoured ice-cream on top. However, you can also choose to have plain vanilla ice-cream with some caramel sauce (I have a super easy recipe for homemade caramel sauce with all tips and tricks) drizzled on top. That would taste heavenly too.
Or simply go for a simple whipped cream topping.
Can you freeze apple crumble?
Follow the easy apple crisp recipe. Once done let it cool completely, then cover it with a double layer of aluminium foil.
You can then freeze this up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F oven for 20-25 minutes alert…l heated through.
For a single serving you can also choose to microwave it for 30-40 sec. Microwave apple crisp tastes so fresh and warm.
Just an alert.. I find that frozen apple crisp or refrigerated apple crisp are not as crispy as the fresh ones.
How do you store apple crumble?
To store, let cool to room temperature, gently place a paper towel on top of the crisp to absorb condensation. Cover tightly with foil, plastic wrap, or a lid.
Follow the reheating steps mentioned above to enjoy it warm.
How do you make this Apple Crisp Recipe ahead of time for a party or for a crowd?
You follow the exact steps mentioned in the recipe to make the crumble topping and making apple crisp.
However, you do not combine the two.
Instead make your crumble topping; add it to a zip lock bag and store in refrigerator.
Prepare your apples and once it cools completely transfer it to a bigger size ramekin and place that in the refrigerator too.
Just 30 mins prior to serving, add the crumble topping on top of the apples in the ramekin place in the preheated oven of 180°C for 20-25 mins until crisp and serve warm 🙂
I will see you soon in my next one.
Apple Crumb Cake is an easy apple cake with fresh apples, warm winter spices, topped with cinnamon streusel.
The best and simple apple crisp cake that you can make and relish this season!!!
Apple Crumb Cake – Imagine a warm, soft, juicy and moist apple cake with crunchy crumbly topping and black coffee with your favourite book in hands and the cosy corner of your house cuddled up in a warm blanket.
Oh my gosh, that’s my kind of perfect winter afternoon.
Come winters and warm desserts with seasonal fruits is always a hit. Be it some pumpkin spice desserts like this Pumpkin Custard or a warm apple spice cake or a classic Indian Payasam it is kind of a ritual in every household is what I believe.
This moist spiced apple cake is one of the traditional Dutch cakes. I have learned this from the bakery course that I took up last year and hence can without doubt claim that it is a tried and tested Dutch Apple crumble cake that is also available locally in all the bakeries across New Zealand.
Apples and Cinnamon are a match made in heaven. This cinnamon Apple Crumb Cake is a classic combination of the two in terms of flavour and texture. But How do you make Apple Crumb Cake?
It is a pretty usual cake batter which involves the creaming together of butter and sugar, followed by eggs and dry ingredients. What makes it stand out is the addition of fresh grated apples and yoghurt. Yes, that is the secret behind this moist fresh apple streusel cake.
There is one more secret actually it is the creaming process which makes this cake super soft. If you are interested in learning the science behind this then definitely check out my chocolate chip cookies post where you will learn the importance of why to cream the butter and sugar until light and fluffy stage.
You might be thinking so what this is just a basic Dutch Apple Cake. What is the fuss all about. What makes this cake different.
It is that amazing crumb cake topping that makes it stand out.
How do you make a crumb topping? How to make crumb cake?
The basic ingredients for a crumb topping are simple – butter, flour and sugar. When you rub the butter into flour you get this amazing sand like texture which when baked turns crispy and crunchy.
And this, when topped on a cake, becomes your crumb topping.
This basic crumb can be taken up a notch by adding some flavourings to it like cinnamon to make an apple cinnamon crumb cake or cardamom to make a cardamom crumble. I used the cardamom crumble while plating up this elegant Master Chef style dessert – Malai sandwich and kesar mousse.
The combination of the cinnamon crumble with grated apple cake makes the best cinnamon apple crumble recipe.
Can you make apple crumble with eating apples?
I would not recommend. As while making the apple crumble you need that tanginess from apples to balance out the butter. However, if you do not find the cooking apples like Granny Smith variety then use the regular apples but you would have to balance it out with some lemon juice.
Definitely, these Apple Crumb Cake are on the denser side because of the grated apples.
But it is a really soft cake, all thanks to our creaming method.
Also a super moist cake due to the addition of yoghurt.
Top the cake with some caramel sauce to make your own dutch apple cake with caramel sauce or you can also call it a dutch apple cake with caramel glaze.
No mood for caramel sauce then you can also top it with some vanilla syrup which you can make by combining powdered sugar, milk and vanilla.
If you would like to try some variation on this simple apple crumble cake then add some coffee extract to the batter to make an apple cinnamon coffee cake or add both caramel and coffee to make caramel apple coffee cake.
Add some pecans to make an apple pecan cake that would give some nutty flavour to the cake.
Keep it simple or jazz it up with flavours, either way, you would be satisfied having the best apple crumb cake.
Let us see how to make Apple Crumb Cake:
Get your families talking this holidays with this simple, best and easy Apple Crumb Cake. The Greek Yogurt and Granny Smith make this Dutch Apple Cake recipe so moist and the brown sugar and cinnamon from the cake and crumb topping are perfect for Fall
Start by making the apple crumble topping - Add all the ingredients mentioned under the crumble topping and rub the butter into the flour mixture until it resembles a crumb. Keep aside
Cream the butter, caster sugar, brown sugar and vanilla together until light and soft almost white in colour (around 15 mins) using the paddle attachment. Do scrape the bowl every now and then for even creaming.
Add eggs one at a time scraping between each addition until combined.
Fold in half the sieved flour, ground almond, baking powder, baking soda and cinnamon.
Add the yoghurt.
Fold in the grated apple into the butter mixture.
Fold in the remaining half of the flour mixture and deposit in the prepared cake tin - 9 inches.
Sprinkle the top with the crumble mixture and bake in a preheated oven of 180°C for 55 to 60 mins
Forget making Apple Crumb Cake with cake mix because making it from scratch is so easy.
1. Keep your butter on your countertop 1 hour before starting with the recipe. It is important to use softened butter in this Apple Crumb Cake recipe because only then you will be able to cream it together with sugar until light, airy and fluffy
2. Yoghurt adds a nice moisture to the cake.
3. While adding your second egg also add a tbsp of sieved dry flour along with it this would make sure that the batter does not curdle.
4. Another tip if you are starting with cold butter or if your mixture takes long enough to cream the using a blowtorch every now and then you can speed up the creaming process. Just don’t light it long enough at one single point instead move around the exterior of mixing bowl to soften the butter within.
Instagram me. Would love to follow you and your posts.
I will see you soon with yet another one.
Cooking was never my forte. That was until I got married. Necessity brings in the best from you and that is how I fell for the art of cooking and baking. Baker by Profession and Mom by Day come join me Sushma in unleashing the experience of pastry making, desserts and baked goodies here in this small space - SpicesNFlavors.com Read More…