White Chocolate Orange Cheesecake

Ingredients White Chocolate Orange Cheesecake:
Biscuit crumbs 1 packet
Melted butter 4 tbsp

For Filling:
Orange juice 1 cup
Gelatin powder 2 tbsp
Chopped white chocolate 300 gm
Cream cheese 14 oz
Caster sugar 1/3 cup
Cream 1 cup
Orange zest 2 tbsp
Orange slices to decorate
Grated white chocolate to decorate

Method:
Mix the melted butter with crushed biscuits. 
Press on the base of a 9-inch springform tin and let set in freezer. 

To make the filling:
Soak gelatin in orange juice or milk. 
Gently heat till dissolved but do not let boil. 
Set aside. 
Beat cream cheese and add in sugar, then mix in the dissolved gelatin. 
Melt the white chocolate and add in when little cool. 
Fold in the zest and cream. 
Mix all well. 
Pour over base and let set. 
Once set decorate with orange slices and grated chocolate and serve.

White Chocolate Orange Cheesecake by Zarnak Sidhwa

Coffee Cheesecake

Ingredients for Coffee Cheesecake:
Biscuit crumbs 1 packet
Melted butter 4 tbsp
Coffee 4 tbsp
Cream cheese 24 oz
White sugar 1 cup
Eggs 2
Flour 4 tbsp
Semisweet chocolate 1 oz

Method:
Mix the melted butter into the crumbs. 
Moisten with 2 tablespoons of the coffee liqueur. 
Press into an 8- or 9-inch spring-form pan. 
In a bowl, mix cream cheese, and sugar until very smooth. 
Add 2 tablespoons coffee, and mix. 
Add the eggs and the flour; mix SLOWLY until just smooth. 
If the cheesecake batter is too thick, add a little cream. 
Do not over mix at this point. 
Pour batter into crust. 
Bake at 180 degrees C for 40 to 45 minutes, or until just set. 
Open oven door, and turn off the heat. 
Leave cake to cool in oven for 20 minutes. 
Remove from oven, and let it finish cooling. 
Refrigerate for at least 3 hours, or overnight. 
Right before serving, grate the semi-sweet chocolate over top.

Red Cherry Cheesecake

Ingredients for Cherry Cheesecake:
Biscuit crumbs 1-1/4 cups
Butter (softened) 1/4 cup
Sugar 1/4 cup

Filling:
Cream cheese 8 oz
Caster sugar 1 cup
Milk ¼ cup
Gelatin 2 tbsp
Vanilla essence 1 tsp
Cream 2 cups
Cherry pie filling 1 can
Whipped cream to pipe 1 cup

Method:

Mix together biscuit crumbs, butter and sugar in a bowl until well incorporated and crumbly. 
Press into a 6”spring form tin. 
Freeze base till butter is set. 
Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. 
Add cream into cream cheese mixture until smooth. 
Soak gelatin in a pan of milk and let gently heat but do not allow to boil. 
Cool and add in the mixture. 
Pour mixture onto prepared crust.
Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Decorate sides with cream and spread the cherry pie filling over the top, and refrigerate until serving.

Red Cherry Cheesecake by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Blueberry Cheesecake

Ingredients For Blueberry Cheese Cake:

For Base:
Crushed tea time biscuits (Marie or digestive) 2 cups
Melted butter  3 tbsp

For Filling:
Kiri cheese 5-6 cubes
Cream cheese  2 cups
Gelatin 2 tbsp
Milk 1/4 cup
Caster sugar 3/4 cups
Vanilla essence 1 tsp
Cream  2 cups
Purple food color  a few drops (can put 1/4 tsp but not more)

For Topping:
Blueberry pie filling 1 cup
Whipped cream  1 cup

Method:
Mix melted butter with crushed biscuits and spread on the base of a 9" spring form tin press down well and freeze till set.
Then beat cream cheese, kiri cubes and caster sugar.
Add in essence and purple food colour if using.
Soak 2Tbsp gelatin in 1/4th cup milk and when bubbly heat gently till dissolved but do not let it boil.
Let cool slightly and then add in the cream cheese mixture.
Fold in well. 
Lastly fold in cream and pour over base and let set in freezer for 1 hour then put in the fridge for 4-6hrs to prevent crystallization.
Before serving decorate with whipped cream along the sides and put the blueberry pie filling in the centre over the top.

Blueberry Cheesecake by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Oreo cheesecakes

Ingredients For Oreo Cheesecakes:
Oreos 42
Cream cheese 32 ounces
Granulated sugar 1 cup
Vanilla extract 1 tsp
Large eggs 4
Sour cream 1 cup
Salt a pinch

Method:
Coarsely chop 12 oreo cookies and keep the remaining whole.
Preheat oven to 275 degree. Line standard muffin pans with liners.
Place 1 whole cookie in the bottom of each liner.
Beat cream cheese at medium speed using an electric mixer.
Gradually add the sugar, beating until combined.
Beat in vanilla.
Drizzle in egg a bit at a time.
Beat in sour cream and salt.
Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top.
Bake, rotating pan halfway through until filling is set, about 22 minutes.
Transfer to wire racks to cool completely.
Refrigerate at least 4 hours ( or up to overnight).
Remove from tins just before serving.
Best served really cold!.
You can garnish with fresh whipped cream and crumbled oreos if desired.

Oreo Cheesecakes by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle

Rocky Road Cheese Cake

Ingredients For Rocky Road Cheese Cake:
Dark chocolate  3 oz
Softened cream cheese  16 oz
Sugar  1/3 cup
Milk  1/4 cup
Cream  2 cups
Miniature marshmallows  3/4 cup
Roasted peanuts
Gelatin

Base:
Chocolate biscuits with cream (Oreos) 2 cups
Melted butter  3 tbsp

Method:
For making base 
Add chocolate, biscuits crush in melted butter and place it in fridge.

For Filling:
Heat the milk, add gelatin mix it well and leave it to cool.
Then melt the chocolate and beat it.
Then add cream cheese and sugar mix it.
Now add gelatin mix it and marshmallow, peanuts and chopped chocolate.
Then biscuits crush leave it for 4 to 5 hours in fridge.
Make it cool then serve.

Rocky Road Cheese Cake by Zarnak Sidhwa

Baked Cheese Cake (Original New York Style)

Ingredients for Baked Cheese Cake:

For Crust:

Plain biscuits crumbs 1-1/2 cups
Ground cinnamon 1/4 tsp
Melted butter 1/3 cup
Ground walnuts 1/2 cup

For Filling:
Cream cheese 600 gm
Sugar 1-1/3 cups
Eggs 5
Cream 16 ounces
Lemon juice 1 tbsp
Flour 1/4 cup
Vanilla essence 2 tsp

METHOD:

For Crust: Combine the plain biscuit crumbs, ground walnuts and cinnamon in a bowl. Mix in melted butter.
Press the crumb into a greased 9 inch spring form tin.
Press the crumb mixture into the bottom of the pan and about 2/3 the way up the side.
Put the crust in your freezer until the filling is done.

For filling: Beat the cream cheese until light and fluffy.
Add the sugar a little at a time and continue beating until creamy.
Add one egg at a time and beat after each egg.
Add flour, vanilla and lemon juice, mix well.
Add the cream and beat well.
Pour cream cheese mixture into the spring form pan.
Bake at 180 degrees in a preheated for one hour and 15 minutes.
When time is up, turn oven off, leave in oven for one hour.
Remove from oven and let cool then refrigerate overnight.

Baked Cheese Cake (Original New York Style) by Zarnak Sidhwa

Velvet Cheesecake

Ingredients for Velvet Cheesecake:
For the base:
1 ½ packet of dark chocolate biscuits, crushed
2 oz butter, melted

Filling: 
450gm cream cheese
¾ cup caster sugar
6 tbsp condensed milk
1 tsp vanilla essence
4 tbsp cocoa powder, sifted
2 tbsp gelatin
¼ cup milk
2 cups cream

Method:
For the base:
Mix 1 ½ packet of crushed dark chocolate biscuits and 2 oz melted butter. 
Press into a greased 9” spring form tin. 
Freeze. 

To make the filling:
Beat 450gm cream cheese with ¾ cup caster sugar. 
Add in 6 tbsp condensed milk, 1 tsp vanilla essence and 4 tbsp sifted cocoa. 
Dissolve 2 tbsp gelatin in milk and add to the cheese mixture. 
Lastly fold in the cream and pour over base. 
Chill until set. 
Decorate with cream and chocolate.

Velvet Cheese Cake by Zarnak Sidhwa