Toffee Crunch Cheese Cake | Evening With Shireen | Chef Shireen Anwar - Masala TV

Toffee Crunch Cheese Cake | Evening With Shireen | Chef Shireen Anwar

Published 4 weeks ago  in Chefs, Cooking Shows, Evening with Shireen, Shireen Anwar
 

This is the best cheesecake you will ever make! This homemade toffee crunch cheesecake is so easy to make and the crunch covering the top is outrageous!

Watch this Masala TV video to learn how to make Best Toffee Crunch Cheese Cake,Garlic mushroom butter chicken and Classic Fish biryani. This show of Evening With Shireen with Chef Shireen Anwar aired on 20 September 2019.

 

Ingredients for base:

  • Sponge cake of 2 eggs

Ingredients for filling:

  • Curd cheese 8 ounces
  • Cream cheese 4 ounces
  • Eggs separated 2
  • Caster sugar 4 ounces
  • Gelatin dissolved in water 2 tbsp
  • Lemon juice 2 tbsp
  • Caramel essence ½ tsp
  • Fresh cream whipped 1 ½ cup
  • Chocolate crunchy chopped 2 cups

Ingredients to make praline:

  • Sugar 1 cup
  • Almonds ½ cup

Method for praline:
In a pan put sugar when it melts, add almonds, cook for 1 minute, pour on a well greased tray, cool, crush praline and keep aside.

Method for filling:
Separate eggs, cook egg yolks and 2 ounce sugar for 1 min on very low flame, add to it dissolved gelatin and keep aside, beat curd cheese, cream cheese with remaining caster sugar, add lemon juice, add yolk and gelatin mixture, beat egg whites till stiff adding in 2 ounce caster sugar, fold whipped cream into the cheese mixture, lastly fold in the egg whites with ½ cup of crushed praline, pour this mixture onto the sponge cake, chill until firm, remove spread with remaining praline, decorate with whipped cream.

Ingredients:

  • Tikka boti 1packet
  • Ingredients for coating
  • Flour 1 cup
  • Salt 1 tsp
  • Black pepper 1 ½ tsp
  • Chicken powder 1 tsp
  • Garlic powder 1 tsp
  • Oil for deep frying

Ingredients for gravy:

  • Butter 4 ounce
  • Flour 2 tbsp
  • Chopped garlic 1 tbsp
  • Onion chopped 1 cup
  • capsicum diced 1
  • Tomatoes tossed in oil and oven roasted 3 diced
  • Paprika 1 tsp
  • Chili powder ½ tsp
  • Crushed red pepper 1 tsp
  • Sweet chili sauce 2tbsp
  • Vinegar 2 tbsp
  • Soya sauce 1 tbsp
  • Chicken stock 3 cups
  • Cream 1 packet
  • Cheddar cheese ½ cup
  • Oregano leaves ½ tsp
  • Parsley finely chopped 2 tbsp
  • Mushrooms 8 sliced

Method :
Coat botis with the coating ingredients, fry until crisp

Method for gravy:
Heat butter, fry garlic, add onion, fry for 2 mins, fry mushrooms, add flour, add in roasted chopped vegetables, add all the spices, sauces and ketchup, add stock, cream, cheese, mix in fried chicken cubes, garnish with parsley, serve with rice.

Ingredients:

  • White pomfret 1 kg
  • Boiled rice in salt/spices½ kg
  • Coriander leaves ½ bunch grinded
  • Mint leaves 2 tbsp grinded
  • Green chilies garlic sauce 2 tbsp
  • Ginger garlic 1 tbsp
  • Brown onion grinded ½ cup
  • Chili powder 1 tsp
  • Dhania powder 1 ½ tsp
  • Turmeric ½ tsp
  • Cumin powder 1 tsp
  • Yogurt 1 cup
  • Tomato 2 chopperised
  • Coconut milk ½ cup

 

Method:

Wash fish well, give cuts, heat oil, add grinded green masala with all dry masala, tomatoes, add coconut milk, brown onion, fry well, add pomfret with ¼ cup water, cover and cook till fish done about 10 mins, remove fish and keep aside, add yogurt to masala, add boiled rice on top of masala, top with yellow color, leave it on dum for 15 mins, mix biryani, remove in a platter, top with cooked pomfret, serve immediately.