Last few days have been most
amazing. I was lost in the utter romance of beautiful happenings — walks along the
coast enjoying this fleetingly exquisite weather, reconnecting with friends
after far too long, hot chocolates and scrumptious faloodas, and most exciting
of all, receiving the best news of the year that I’m officially back to the
corporate world. Ha.
And since December began, it’s been early morning rush
and traffic jams, high heels, pink lipsticks, delicate blouses, meetings and
spreadsheets, and of course, the overwhelming excitement of new beginnings, and much to look forward to.
How the rest of the months
fluttered by, I have no idea, but we are into the end. The end before the
beginning. Of another fresh year. And the air is filled with the scent of festivity
and goodwill, and a feeling of beautiful happiness. And very soon, as the days gallop
into cozy nights, it’ll be time to raise the glasses and toast to new resolutions,
new hopes, and new adventures. Are you ready? I am. Oh yes. I. am.
So things have been terribly
sporadic around here lately, and (regrettably) posting may continue to be off
schedule for a while. I truly miss the connectivity and creativity this space
fosters. I’m hoping to strike a balance soon, and everything should be back to normal and I can continue with my weekly schedule. But, thank you for taking a moment to stop by, and most especially for all the lovely emails and comments.
Now, now, let’s talk cake. Cheesecake.
The easy and dangerous kind. Dangerous defined as super simple, and super scrumptious.
I was waiting to share this recipe
ever since I showed off a picture here and here. But then I got sidetracked
with work, work, and much more work.
This is the kind of dessert you’d
love having on your holiday table. Really. It has all the right colors of the
season, a creamy, smooth texture, is ready in about 15 minutes, tastes like
gourmet food, and oozes prettiness. In fact, it’s a little too pretty to eat.
Oh baby.
A heavenly combination of creamy
white mascarpone—mascarpone is a triple, cream-style, soft Italian
cheese—immersed in citrusy flavors, layered on a crispy, crumbly biscuit base,
and topped with tangy, saucy fresh berries. It’s the best kind of no-bake
cheesecake you’d ever make. Plus it’s eggless, requires no gelatin or china
grass, no setting time, and is served in individual clear drinking glasses that
can be customized to your guests. Absolutely easy, impressive, and very
moreish. The perfect dessert to dress up you holiday table.
The star attraction here is the mascarpone cheese—it’s like this soft and silky cream that literally
melts in your mouth. If you are new to mascarpone, be careful not to whip with
an electric mixer, or overbeat. The cheese tends to break up easily and turn
into a grainy mess—I learned the hard way! Use a spatula to mix in ingredients
into mascarpone—works beautifully, and the cheese ends up like whipped cream.
And then there is the berry sauce
(topping), which is really, really good. It’s quick and simple to prepare
and can be used as a topping for almost everything—waffle, pancake, muffin, ice
cream, yoghurt—you name it. It’s so awesomely delicious, it’s my favorite go to recipe to jazz
up desserts. I used a combination of blueberries and blackberries for the topping here,
and redcurrants for garnish. Feel free to improvise with whatever you have, or like. I did the sauce a little syrupy in this recipe, however feel free to add
more cornstarch to thicken to your preference.
So here’s to a holiday season lost
in love and beauty and beautiful dreams. I hope you are somewhere cozy,
surrounded by loved ones and laughter and pure magic. Lots of it.
Speedy Berry Cheesecake in a Glass
Ingredients
Yields 4
Prep: 15 min
For biscuit base
6 digestive biscuits
2 teaspoons brown sugar (optional)
large pinch cinnamon powder
35g butter, melted
For cream filling
250g tub mascarpone cheese
2 tablespoons double cream
4 tablespoons icing sugar
1 tablespoon lemon juice
zest of 1 lemon
½ teaspoon vanilla extract
½ teaspoon strawberry essence
For berry topping
150g fresh berries (I used
blueberry and blackberry)
1 teaspoon cornstarch (cornflour)
2 tablespoons lemon juice
2 tablespoons caster sugar
Directions
Combine all ingredients for
topping in a saucepan. Cook over medium heat for about 4 to 5 minutes until the
berries break down and release juice. Leave the berries whole, don’t mash them
up. If the sauce is too syrupy, add a little more cornstarch to thicken to your
taste. Remove from heat, and set aside to cool.
Meanwhile,
place the biscuits in a food processor and process to fine crumbs. Tip in
melted butter, ground cinnamon, and sugar, and pulse again to combine. Spoon
into four serving glasses, and press nicely to the base.
For filling, whip double cream
using an electric mixer until soft peaks form. Place mascarpone in a bowl and
fold in whipped cream, icing sugar, lemon juice and zest using a spatula until
smooth and combined. Be careful not to use an electric mixer—the cheese curdles
up easily.
Divide the mascarpone mixture between
glasses and smoothen the top, then spoon over the cooled berry topping. Serve
garnished with currants, if you like.
For best results, chill in the refrigerator,
wrapped in plastic, for about 2 hours or until cold, or up to 2 days ahead.
Wishing
you an impossibly beautiful holiday season and a most wonderful year-end. Stay
cozy and safe, and see you soon x
Impressive dessert,makes me drool..wish I could try this right away..
ReplyDeleteDecember brings in lots of hope and it is the much awaited month of the year. :) Hope you get back to schedule soon with blogging.. Love this no bake cheese cake.. It looks so heavenly..
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ReplyDeletelooks irresistible....love it..;)
ReplyDeletedelicious colourful dessert looks wonderful
ReplyDeleteMy sister has been asking me for a simple dessert like this one...just sent her this link - such a cute romantic dessert !! Totally my kind
ReplyDeleteAbsolutely gorgeous Nashi. Falling in love with your beautiful pictures :)
ReplyDeleteThose berries look so inviting! Beautiful!
ReplyDeleteLovely dessert.
ReplyDeleteso lovely pic and dessert..
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Luscious.
ReplyDeleteWOW! This is awesome! Love all your beautiful pictures and the dessert look so perfect :)
ReplyDeleteWhat lovely presentation! I hope I can make this for a dinner party & make it as well as u have.
ReplyDeleteThis is my first time visiting you're blog, and I can understand why you might be having a hard time posting as often as you like, because I can tell you put a ton of effort into your posts! I love the lighting shining onto that berry topping and the simplicity of such an elegant-looking dessert. Love the way you make the customized recipe card as well! I've never worked with marscapone before, but this certainly makes me want to - and I don't even like cheesecake usually! Amazing job. :)
ReplyDeleteThat's terribly sweet of you, Alexandra! Thanks so much for your loveliness :) And I'm no cheese person either, but cheesecakes are an exception ;)
DeleteDelicious! Thank you :))
ReplyDeleteVery beautiful pics and simple and delicious recipe!great one nash!
ReplyDeleteWow cute and lovely pics dear...and 15 mins is very less time for this divine looking dessert...
ReplyDeleteBreathtaking clicks and stunning cheesecake, elegant.
ReplyDeleteLove, Love, Love these photos! I have served banana cream pies in small mason jars before. It is a great way to make a big splash with your desserts and everyone likes to have their own little glass. No sharing here....
ReplyDeleteI really don't know how it's possible that the year is almost over, goodness this year has gone by in a flash. A beautiful dessert and elegantly presented.
ReplyDeleteStunning cheesecake with lovely colors. Nice name too! Loved ur clicks.
ReplyDeleteyum yum yummy!!
ReplyDeleteWhat a lovely photos ! Glad to see one of them in DMBLGiT January.
ReplyDeleteThanks for submitting and your photo has been uploaded in the gallery.
Just saw your entry in DMBLGiT(All the best!!)...lovely photos Nashi..makes me want that cheesecake...
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Thank you, you saved me today when I had to come up with a last minute dessert. Delicious!
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