Usually I am used to writing long posts when some occassion is on. Like that day that is today… It is our wedding anniversary #16. Sometimes, in midst of this hectic life, I can’t believe that we have been with each other for all these years. When you are as different as chalk and cheese, getting along without any hiccups becomes a daily challenge that needs to be maintained. With the current situation, it has been even more difficult. We have been hardly seeing each other for a long time when life was the normal self, but once the slowdown and lockdown has been in place, we are seeing each other more often and sometimes it isn’t a very interesting experience. I am no one to be very mushy and cheesy when it comes to talking about HD. As much as he is an awesome human beings, his negative side is something I sometimes can’t accept and tolerate. It is then you remind yourself that you are not a perfect being either. With my flaring temper, sometimes I justify the way he behaves with me. So then isn’t marriage a give and take?
There are times when I think it is all over or I am done with him. Once that whole flame douses, I think to myself whether he was thinking the same. 😀 Can’t say, isn’t it? Frustrations can be both ways around. Having said that, he has given some of the best times in my life. Two beautiful girls, a protected life, a freedom to explore myself as much as I can without too many restrictions… We are two different individuals just giving each other space. Usually, we never interfere into each other’s matters, and at times, I think that is what has kept us going. I always feel that when you get married, whether for love or otherwise, it is a matter of keeping each other’s individuality and working on mutual grounds. It is what keeps marriages sustainable and long lasting, and something that our parents have also shown us… 🙂
There were a few in my draft that I thought could be apt to post today, however I though that this was the most apt, since it was the latest bake that was totally loved and cleaned up in very little time. I have folks at home who really love cheesecake. I am not a cheesecake lover as such, but can enjoy a small slice. I always feel it is a heavy dessert, but then if you have folks who like it, then why not? I have already tried some baked cheesecakes before and I prefer them over the no-bake ones. Of course, no bake version don’t take as much time as the baked ones take. It needs almost a day of baking and setting, to finally eat it, but then each spoonful is such a bliss that you would always prefer it over the non-baked ones. 🙂 Here are some already on the blog:
DDL Baked Cheesecake – this was absolute killer! Do try it if you have a group to feed 😀
Mini Chocolate Mousse Cheesecake – just for two of you to share! Apt for today’s time… hehe…
All the above ones have eggs in it, so I have been wanting to try an eggless one since long. I landed up on Shivesh’s blog, which had different eggless versions of cheesecake to choose from. I loved this recipe, since it is very simple and had ingredients right off your pantry. I kept the cheesecake simple but topped it with a caramely chocolate ganache, which was… I am lost of words! I clicked the picture when the ganache was still warm and I didn’t want to miss the sunlight. Hehe… But as it cooled, it tasted even more catastrophic – that dangerous! I really wished I had made a bigger cheesecake, since we felt we hadn’t got enough to eat. If you want to make it an even more interesting cheesecake, you could try making the base off Oreo cookies or even Lotus cookies. 😉 Off to this simple recipe…
Eggless Baked Cheesecake with Chocolate Caramel Ganache
- FOR THE BASE:
- 150 gm digestive biscuits
- 1/4 cup butter melted
- FOR CAKE:
- 2 x 180 gm pack of Philadelphia cheese
- 1/2 cup whipping cream
- 1/2 cup condensed milk
- 2 tsp vanilla extract
- 1 tbsp corn flour
- FOR TOPPING:
- 1/4 cup sugar
- 2 tbsp water
- 20 gm butter
- 100 gm chocolate
- 125 gm cream
- Crush the digestives and toss in the butter. Press down on an 8 inch springfoam pan. Leave in the fridge till the filling is prepared.
- Preheat oven to 160 degrees. Keep a big pan with boiling water ready.
- Whip the cream till stiff. In another bowl, add the remaining ingredients and whip till combined. Fold in the whipping cream. Pour on top of the biscuit base.
- Slowly put into the pan with water. Put into the oven and bake for one hour.
- Take out and remove the pan. Allow to cool to room temperature.
- Chill at least for two hours till set.
- Meanwhile, prepare the topping by putting sugar and water into a pan.
- Keep swirling till sugar caramelizes and becomes an amber shade.
- Drop in the butter. It will splutter, so stay away. Once the butter is incorporated, add the cream. Keep till warm and switch off.
- Add the chocolate over the hot mixture and leave undistubed for a couple of minutes. Fold with a spatula till all melted. Allow it to cool completely.
- Spread on top of the set cake. You may allow the ganache to set or serve immediately.
On a different note, I miss making larger desserts. Most of the Fridays, I have my cousins for lunch, at least one of them every week and it is on them I experiment the larger quantity desserts. With the lockdown, it has been more than four weeks since I have had them over. With the near future not going to look different, I am wondering how it would be for Ramadan without anybody visiting us for Iftar or even going over to see whatever little of the family I have here. I guess that thought is mutual. I believe in the power of collective prayer… InShaAllah, Allah doesn’t turn away from the dua of sincere hearts… Let us keep trying harder, while we take all precautions to keep ourselves and our families safe…