How To Make Sour Cream At Home | Homemade Sour Cream Recipe

Sour Cream Recipe

 Sour cream is the fermented cream.This is a simple and inexpensive way of making sour cream at home.

Ingredients :

•  full cream milk - 1/4 cup
•  lemon juice - 1.5 tbs
•  heavy cream - 1 cup ( I used homemade heavy cream )

 Method

• in a clean glass bowl, combine milk and lemon juice
• mix well
• add in heavy cream and stir well
• keep it covered at room temperature for 24 hours
• the mix will look like separated
• stir well
• your easy homemade sour cream recipe ready to use
• you can store this up to 2 weeks in refrigerated

New York Cheesecake Recipe | American Cheesecake Recipe

New York Cheesecake

 Ingredients :

 For crust

• digestive biscuits - 100g
• butter - 60 ml/ 4tbs

  For cream cheese mix

• cream cheese - 300g (1.25 cups)
• sugar - 60 g ( 5 tbs )
• sour cream - 150 g (7 tbs )
• eggs - 2
• fresh cream - 100 ml
• corn flour - 15 g (1.5 tbs )
• lemon juice - 1 tbs
• vanilla essence - 1 tsp

 Method

  step 1 : prepare cake tin

• grease a 17 cm spring form pan, very well with butter
• wrap its bottom with aluminium foil
• this is to prevent leaking of water into the tin while giving water bath
• keep this aside

 step 2 : preheat oven

• preheat the oven at 150 degree Celsius

  step 3 : prepare crust

• crush the biscuits into a fine powder using a food processor, or bag and rolling pin
• add in the butter and mix well
• when you press it, it should hold the shape; add in more butter if needed
• press it evenly using the bottom of a glass

 step 4 : prepare cream cheese mixture

• into a large mixing bowl, add in the cream cheese (@ room temperature)
• add in the sugar
• beat well until creamy
• add in sour cream and mix well
• add in 2 eggs one at a time and beat well until incorporated
• add in the cream and mix well
• now add in corn flour and combine well
• finally add in lemon juice and vanilla essence and mix well

 step 5 : baking

• pour the cream cheese mixture over the prepared crust
• place the tin in a baking tray
• pour in boiling water into the tray carefully up to 1.5 cm height of cake tin
• place this in the preheated oven and bake at 150 degree Celsius for 1 hour

 step 6 : chilling

• after 1 hour, turn off the oven and keep the oven door slightly
• let the cheesecake to cool slowly in the oven for 1 hour
• remove the cheesecake from oven and water bath
• remove the foil and allow the cake to cool completely
• chill the cake in the refrigerator for overnight
• now cut the cake and serve

Jiggly Fluffy Japanese Cheesecake Recipe | Japanese Souffle Cheesecake Recipe

Japanese Cheesecake

Keys  for perfect Japanese souffle cheesecake is "meringue" and "oven temperature". After so many trials and errors, I present this cheesecake before you..

Ingredients

• eggs -4 (separate whites and yolks)
• cream cheese- 120g (1/2 cup)
• sugar - 80 g
• milk - 50 ml
• butter - 30 g (2 tbs)
• flour - 50 g (5 tbs)
• corn flour - 15 g (1.5 tbs)
• lemon 1 

Method

 step 1: prepare cake tin

• size of the pan 6 inch (16 cm) with 3 inch (8 cm)  height
• line the bottom with a parchment paper and keep aside

  step 2 : preheat oven

• preheat the oven at 130 degree Celsius 

 step 3 : prepare cream cheese mixture

• add 4 egg yolks into a bowl
•  add butter, cream cheese and milk into a sauce pan
• melt this on low flame
• pour this warm mixture  and 2 tbs sugar into the egg yolks and combine well
• sift in  flour and corn flour and mix well
• zest half of a large lemon into this
• mix well and keep aside

 step 4 : prepare meringue

• add 4 egg whites into a mixing bowl
• beat them until frothy
• add 1 tsp lemon juice
• add the remaining sugar
•  little by little and beat until it reach soft peak stage

 step 5 : mix together meringue and cream cheese mixture

• fold in 1/3 of meringue into the cream cheese mixture and mix in gently
• do not over mix
• once they are combined well add in another 1/3 of meringue
• mix in gently
• then add the remaining meringue and mix
• the batter will be light and airy

step 6 : baking

• pour the batter into prpared tin
• tap the tin 3 - 4 times
• place the tin in a larger dish
• pour hot water into the large digh upto 1.5 cm of cake tin
• bake on the lower rack of the preheated oven at 120 degree Celsius for 20 minutes
• then increase the temperature to 150 degree Celsius and bake for 40 minutes
• now reduce heat to 120 degree Celsius and bake for 30 minutes
• now turn off the oven and keep this in the oven for 10 minutes
• the temperature and timing may vary depending on oven
• remove from oven and let the cake cool for a few minutes
• then turn the cake onto your hand and remove the parchment paper carefully
• sprinkle the top with powdered sugar
• cut and serve the cake 

Easy Christmas Fruit Cake Recipe Without Alcohol | Simple Fruit Cake Recipe

Easy Christmas Fruit Cake

Ingredients

 for cake batter

• flour -200g (1+1/2 cup)
• baking powder - 1tsp
• salt - 1/4 tsp
• butter (softened) - 200g (1cup)
• eggs - 3
• brown sugar - 200g (1 +1/2 cup)
• vanilla essence - 1tsp

 fruit mix

• cashews chopped - 50g
• almonds chopped - 50g
• dates chopped - 100g
• cherry -100g
• raisins - 100g
• zest of an entire orange
• spices (1inch cinnamon, 2 cardamom, 2 cloves, 1 nutmeg) powdered

  Method

 step 1 : prepare cake tin

• butter an eight inch round pan
• dust with flour and remove the excess flour
• note that baking time varies depending on pan size; when you use small size pan , the baking time increases.

step 2 : prepare fruit mix

•   400g nuts and fruits are used for this recipe
• put them in a mixing bowl
• mix in the zest and spice powder
• you can use fruits and nuts of your choice; when the quantity of fruit mix increases, baking time also increases

   step 3 : prepare cake batter

• in a mixing bowl cream together butter and sugar until light and creamy
• beat in 3 eggs one at a time
• add in vanilla essence and mix well
• mix together flour, baking powder and salt; sift into the butter mixture in batches
• use a spatula for folding
• fold in gently; over mixing results in tough cake
• add in the fruit mix into the batter and combine well; note that do not overwork the batter
• transfer the batter into the cake tin; spread evenly; tap out any air bubbles trapped.

 step 4 : baking

• bake in a preheated oven at 165 degree for 11/2 hours or when a toothpick inserted at the centre of the cake came out clean
• if you bake this in high temperature, the outside will become brown and the inside will remain uncooked.
• after 40 minutes I covered the cake and then continued baking
• when it is done allow the cake to cool completely in the pan[it may take 4 hours]
• then cut it and serve!