Rose Cheesecake Squares (No Bake)

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No-bake cheesecakes are a world of their own, so quick, fuss-free, make-ahead, endlessly adaptable and eggless to boot! The eggless aspect of it lends well to a lot of Indian-flavored desserts, something my sister experiments a lot with. She had once made individual no-bake cheesecakes in these clear dessert cups for a party, and they were very well received!

My love for rose and all flavors floral is well-documented on this site, so when this fruity and floral decaffeinated Blood Orange tea showed up in my Simple Loose Leaf tea box, this chilled, no-bake Rose Cheesecake seemed like a really good idea. The mild, tangy and creamy cheesecake lets the fruit and floral flavors shine, the buttery crust provides a good contrast for the sharp and bright flavors, and the coolness of the cake makes it perfect for the upcoming warm weather, where the last thing you want to do is turn on the oven!

The crust is a simple, no-bake one with Nilla wafers (or you can use graham crackers or any neutral, buttery cracker), butter and a pinch of salt. The filling is softened, whipped cream cheese, with whipped cream for extra lift, and flavored with citrus zest (I used lemon, but orange or blood orange would be even better) and rose water/extract. Assembled in the fridge for 4-6 hours, or ideally overnight, this cheesecake is ready to go in all its glory for your teatime and dessert needs – no water baths, collapsed fillings, soggy crusts.

Shall we?

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Lavender and Lemon Scones

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I bake scones and biscuits quite often, and all year round. Scones make beautiful centerpieces for breakfasts, brunches and tea parties, easy to make ahead, freeze and bake just when needed, ready to shine on their own or play second fiddle to fancy jams and spreads just the same. Their southern, savory cousin, the biscuit, is equally praise worthy, brilliant with scrambled eggs and crumbled bacon, or humble supporters of winter stew, studded with bits of goat cheese.

None of these recipes are written on the blog, and in an attempt to remedy that, here we have some Lavender and Lemon Cream Scones with a Lavender and Lemon glaze! These scones are also an answer to another question – what would go really well with the oh-so-divine Blue Lady Grey tea in my next Simple Loose Leaf box! For the past few weeks, I paired 4 of their select black teas with 4 new recipes. We are on to the next box, so watch this space for more tea pairings!

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A guide to achieving Black Forest Cake bliss

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I feel like I owe this blog a step-by-step guide to bake and assemble a Black Forest Cake, especially since all I’ve shared so far on the subject is a bunch of excuses. I do make this cake every year, sometimes twice or thrice a year, and this time around I decided to do it right i.e. with pictures and detailed notes! Without further ado, here goes.

The 6-inch double layered Black Forest cake is a good size for small parties (like our party of 2). It makes tall, impressive slices, comes together quickly and is easy to decorate too. To make a 9-inch double layered cake, simply double the recipe.

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Raw Mango and Avocado Salad

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I almost didn’t write this post. I was planning to just cop out and post a few pictures on Instagram about this truly simple yet delicious salad and be done with it (terribly long week!), but there is so much to be said about the star ingredients of this salad – I decided to properly introduce them to ya’ll.

This salad features the seasonal Raw Mango (technically it’s “Unripe Mango”, although it sounds far less glamorous), known as “Kairi” in India and is on the farm stands a lot longer than its more celebrated incarnation, the Mango (riper, sweet version). Sure, the Mango is eaten many different ways (mostly as dessert) but the Raw (Unripe) Mango is extremely versatile and used in a lot of savory preparations in India. More on the subject to come your way on this blog, as we make our way through summer.

In North America, Raw Mangoes are available in regular grocery stores periodically in the spring and summer. I picked some up at the Indian grocery store few weeks ago to snack on (cut into thin wedges, with some salt and red chilli powder sprinkled on top), and figured that their tartness would pair really well with the richness of avocados! When picking these, be sure to choose Mangoes that are slightly pale green and softer to the touch (the harder ones can be bitter sometimes).

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Black Forest Cake (Schwarzwälder Kirschtorte)

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Considering the fact that I have promised my husband that I’ll be making the traditional Black Forest Cake for his birthday every year, I guess I’ll get plenty of opportunities to do a long post about this in the years to come. Given the specific parameters of this week, I’m going to have to stick with the short format.

What parameters, you ask? I baked this cake in a very rushed manner, in a cluttered kitchen full of dinner prep and in-progress dish cleaning, and in highly sub-optimal lighting conditions (not one decent picture). I assembled and frosted the cake in various stages spread over several hours, in between late evening meetings and a hundred other things to cross off my “this needs to be done yesterday” list.

Before you start thinking that all I make is excuses, let’s talk about cake! Variations of the traditional German “Black Forest Cake” (or “Schwarzwälder Kirschtorte” in its native German tongue) are available in some format all over the world, really. It’s quite unlikely that you’ve never heard about it, wherever you are! It’s basically a type of German Chocolate Torte: sturdy chocolate sponge cake soaked in Kirsch (Cherry-infused Brandy) and chopped pitted cherries, stacked one over the other with Kirsch-infused whipped cream in between and all around. It is then covered in an avalanche of bittersweet chocolate shards and topped with whole, pitted cherries for garnish (and a “forest” appearance). The cake isn’t named after the German “Black Forest” mountains themselves, but after the Cherry liquor made from the dark, tart cherries found in the region, which lends itself beautifully to the cream and chocolate combination.

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