Eggless Ricotta Cheesecake

I’ve been searching for some eggless cake recipes for my Mother-in-law’s birthday. Since she doesn’t eat eggs, I thought it would be a good idea to make her a special homemade cake. I wanted some simple recipe that doesn’t use any egg substitutes or special ingredients that are hard to find. While not having much luck or time with finding one that I would like to make, an image of a very beautiful cake popped in my head. I remember seeing a cake recipe in ‘Great Vegetarian Dishes’ by Kurma Dasa but never really thought of making it. Since the occasion calls for it, I thought I’ll give it a try and see how it turns out.

It is a basic cheesecake with Ricotta Cheese addition which makes the cake little crumbly but still tastes pretty rich. Topping it up with whipped cream and fresh fruits makes it extra special. I made crust using Graham crackers instead of following the recipe and also made glaze to go on top of the fruits. I’ve also changed the ratio of ingredients used in the filling. This is mainly because original recipe was in Grams and when I convert it into Ounces; I was not able to get exact measurements in standard supermarket packages. Since I didn’t want to buy extra ingredients or have any leftovers, I decided to tweak it a bit. It did turn out quite beautiful and tasty.  I do have to admit though that I’m really not crazy about Cheesecakes but Birthday Girl seemed to love it.

Eggless Ricotta Cheesecake

Makes: one 9 inch Cheesecake
Preparation Time: 30 minutes
Baking Time: 1 hour 15 minutes or more
Chilling Time: 24 hours

Ingredients:

Crust	Filling
1 1/2 cups Graham Cracker Crumbs 1/4 cup Butter - Melted Topping 2/3 cup Heavy Whipping Cream 1 tablespoon Granulated White Sugar 1 teaspoon Pure Vanilla Essence Fresh Fruits of your choice Fruit Glaze (optional) – recipe follows	16 ounces Cream Cheese – room temperature 15 ounces Ricotta Cheese 1 1/3 cups Granulated White Sugar 1 Lemon Zest 1/3 cup freshly squeezed Lemon Juice 1 tablespoon Corn Flour 1 1/3 cup Heavy Whipping Cream 1 1/2 teaspoons Pure Vanilla Essence

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Spray with oil or butter a 9 inch round springform pan and keep aside.

Crust

1. In a bowl, combine Graham cracker crumbs, butter and mix with a fork or hand until well combined.
2. Spread the crumbs evenly over the prepared pan and press it well to form a crust. Keep this refrigerated while preparing filling.

Filling

1. Place all filling ingredients in a large bowl and beat until light and fluffy without over mixing it.
2. Pour this over the prepared pan with crust.
3. Bake in the middle rack of the preheated oven for about 1 hour 15 minutes or until lightly golden brown on top. (It took me about 1 hour 40 minutes)The cake is done when the entire surface is golden brown.
4. Remove from oven and let the pan cool over wire rack. Once completely cool, cover with plastic wrap and refrigerate for 20 to 24 hours before serving.

Topping

1. Place heavy whipping cream along with sugar & vanilla essence in a well chilled large bowl and beat with whisk attachment until soft peak forms. Add more sugar if desired and continue beating just until stiff peak forms. Use this right away.
2. Run a thin knife alongside the pan of chilled cheesecake before releasing the spring. Top it up with whipped cream, fresh fruits and brush the fruits with glaze, if desired.

Fruit Glaze – recipe adapted from bakingproject.com
Ingredients:
1 tablespoon Light Brown Sugar
3 tablespoons Light Corn Syrup
1 tablespoon Water

Directions:
Mix all ingredients in a small sauce pan and heat over medium heat for few minutes stirring frequently until slightly thicken. Remove from heat and let it cool completely.

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Bibimbap

Bibimbap is one of my favorite Korean dishes (I know, I have too many favorites :) ). In Korean restaurants, it is usually served in a stone pot/bowl where the rice at the bottom sticks to the stone and creates a crunchy layer. Since I don’t have a stone bowl at home, I usually prepare it just in a regular bowl. As much as I like the crunchy part, for some reason, I think that the homemade Bibimbap tastes much better than the restaurant one. I think one of the reasons the homemade one tastes so good is because I’ve found a really good recipe here. I like to add lots of hot pepper paste, mix it really well and eat.

Bibimbap

Serves: 4
Preparation Time:  30 minutes
Cooking Time: 20 minutes

Ingredients:
1 batch Spinach Side Dish (recipe here)
1 batch Soybean Sprouts Side Dish (recipe here)
1 medium Zucchini – cut into matchstick size pieces (about 10 ounces)
1 medium Carrot – cut into matchstick size pieces (about 5 ounces)
10 Shitake Mushrooms – thinly sliced (if using dried, soak in warm water for 15 minutes until soft)
14 ounces Ground Meat (I used ground Turkey)
4 Eggs
4 cups Cooked Rice
Korean Hot Pepper Paste (Gochujang) – to taste

Prepared ingredients in a platter

Seasoning:
A pinch of Salt
5 teaspoons Oil
6 1/2 teaspoons Soy Sauce (adjust to taste)
2 1/2 teaspoons Sugar
1 1/2 teaspoons Sesame Oil + plus more for serving
4 cloves Garlic – crushed or finely chopped
Freshly ground Black Pepper – to taste

Directions:

1. In a large platter, place prepared Spinach and Soybean Sprouts.
2. In a bowl, place Zucchini and sprinkle a pinch of salt. Mix well and keep for about 5 minutes. Squeeze out water and keep aside.
3. Heat a large skillet over high heat. Once hot, add 1 tsp of oil and sauté Zucchini for few minutes until translucent and transfer to the platter.
4. In the same skillet, add 1 tsp of oil and sauté Carrots for about 30 seconds and transfer to the platter.
5. In the same skillet, add 2 tsp of oil and sauté Mushrooms for few minutes until lightly browned. Add 2 tsp soy sauce, 1 tsp sugar and cook for further minute. Add 1/2 tsp of sesame oil, stir well and transfer to the platter.
6. In the same skillet, add 1 tsp of oil, add Ground Meat and cook until lightly browned stirring frequently. Add 4 cloves garlic, 4 ½ tsp soy sauce, 1 ½ tsp sugar, 1 tsp sesame oil & black pepper to taste and continue cooking for further minute. Transfer this to the platter.
7. Cook the eggs sunny side up and keep aside.

How to Serve:

1. Place rice in a large bowl and top it up with prepared meat and vegetables attractively.  Place egg in the center and serve with sesame oil and hot pepper paste on the side.
2. Before eating, add few drizzle of sesame oil to the bowl along with desired amount of hot pepper paste. Mix really well with a spoon for few minutes and eat.

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Spinach Side Dish (Sigeumchi Namul)

This is another one of my favorite Korean side dishes. It is so simple to prepare yet quite tasty. Recipe adapted from Maangchi.com.

Spinach Side Dish (Sigeumchi Namul)

Serves: 4 (as a Side Dish)
Preparation Time:  5 minutes
Cooking Time: 10 minutes

Ingredients:
1 bunch Fresh Spinach (about 1 pound) – cut off the roots
1 teaspoon Salt
2 cloves Garlic – crushed or finely chopped
1 Green Onion – thinly sliced
1 tablespoon Soy Sauce
1/2 tablespoon Sesame Oil
1/2 tablespoon Toasted Sesame Seeds for garnish

Directions:

1. Bring a pot of water to a boil and add 1 teaspoon of Salt. Add spinach and blanch just until wilted for about 30 seconds.
2. Drain and rinse under cold water a few times, removing any grit or dead leaves along the way. Squeeze out excess water and cut into about 2 inch pieces.
3. Add remaining ingredients except sesame seeds and mix it well by hand.
4. Transfer to a serving plate and garnish with toasted sesame seeds to serve.

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Soybean Sprout Side Dish

One of the reasons I like eating in Korean restaurants is the variety of side dishes they serve with the meal. I used to prepare 5 to 6 side dishes at a time whenever we do Galbi but haven’t prepared that many dishes at a time for a while now. This is one side dish that is easy to prepare and can also be used as an ingredient for Bibimbap. Recipe adapted from Maangchi’s website.

Soybean Sprout Side Dish

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 15 to 20 minutes

Ingredients:
1 pound Soybean Sprouts – rinsed and drained
1 teaspoon Salt
2 cloves Garlic – crushed or finely chopped
2 Green Onions – thinly sliced
1 tablespoon Soy Sauce
1/2 teaspoon Sugar
1/2 tablespoon Sesame Oil
1 teaspoon Korean Hot Pepper Flakes (optional)

Directions:

1. Place soybean sprouts, salt and 1 cup water in a pot. Cover and bring it to a boil over high heat.
2. Reduce heat to medium and cook covered for 15 to 20 minutes until tender.
3. Drain and transfer to a bowl and keep aside for few minutes to cool down a little.
4. Add remaining ingredients, mix well and serve.

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Curry Udon

Whenever I cook Japanese Curry, I like to serve it with flavored rice for one meal and use the leftovers to make the soup and serve with Udon. I love soups and this is one of my favorite ways to eat Udon. Udon is a thick noodle, mainly made of flour and has a chewy texture which sets it apart from other types of noodles. I usually buy the frozen kind so that I have it handy whenever I need them.

For the soup base, I usually like to make Kombu Dashi (Kelp Stock) and add curry and bring it to a boil but if I’m out of Kelp then I would just use water to make the soup.

Curry Udon

Serves: 1
Preparation Time: 20 minutes
Cooking Time: 15 minutes

Ingredients:
1 – 3 inch piece of Kombu (Dried Kelp) – wiped clean with damp cloth
1 1/2 cups Water
1 1/2 cups prepared Curry (recipe here)
Salt to taste (optional)
1 serving of Udon – cooked per package instructions
1 Green Onion – thinly sliced or shredded

Directions:

1. In a pot, place Kombu and water and let sit for about 15 minutes.
2. Bring water to a boil and just before boiling, remove Kombu and discard.
3. Add Curry to the water, stir and bring it to a boil. Add salt if desired.
4. In a bowl, place Udon and pour the soup over. Garnish with green onions and serve hot.

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Japanese Curry with Chicken

Japanese Curry is quite different from the Indian Curries. It is quite mild compared to Indian Curries but I like both of them. It does taste better when cooked with beef but when you’re short with time, chicken is a good option. It is quick and easy to prepare as I’m using the readymade curry spice cubes (Java Curry Sauce Mix). I usually like to serve this with Curry flavored rice (recipe here) wrapped in an omelet and pour the curry sauce over the egg wrapped rice.

Japanese Curry with Chicken

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 30 minutes

Ingredients:
14 ounces Boneless Skinless Chicken Breast – cut into bite size pieces
Black Pepper to taste
1/2 tablespoon Oil
1 large clove Garlic – finely chopped
1/2 box of Japanese Curry Sauce Mix (about 4 ounces)
1/2 large Onion – cut into 1/2 inch cubes
2 medium Potatoes – cut into 1/2 inch cubes
1 large Carrot – cut into 1/2 inch cubes
1/2 Sweet Apple or Asian Pear – peeled and grated
1 to 1 1/2 tablespoons Honey (adjust to taste)

Directions:

1. In a bowl, combine chicken pieces with black pepper and keep aside.
2. Heat oil in a pot over high heat and once hot, add garlic and sauté for few seconds.
3. Add chicken and sauté for few minutes until lightly browned. Add about 1 tablespoon worth of Curry Sauce Mix to the pot and stir till dissolved.
4. Add onion, potatoes, & carrots and continue cooking for further minute.
5. Add 2 cups of water, cover the pot and bring it to a boil.
6. Once it comes to a boil, reduce heat to low and let it simmer covered for about 10 minutes or until vegetables are tender.
7. Add the remaining Curry Sauce Mix and stir well until it is all dissolved.
8. Add apple and honey and let simmer over low heat for about 8 minutes until the sauce has thicken and chicken & vegetables are cooked through.
9. Serve hot with steamed rice or curry flavored rice.

Note:

• To make wrapped omelet, use about 2 large eggs per omelet, season with salt & pepper and 1 teaspoon of milk or cream. Cook just until the egg is set but little wet. Fill rice in middle of omelet, wrap and serve with prepared curry sauce.
• If I’m making Curry Flavored Rice the same day, I keep one cube of Curry Sauce Mix for the rice and use the remaining for Curry Sauce. 

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Curry Flavored Rice

This is a simple rice dish that I usually prepare when I cook Japanese Curry (recipe here). It is easy to prepare and taste particularly good when wrapped in an omelet.

Curry Flavored Rice

Serves: 2 to 4
Preparation Time: 5 minutes
Cooking Time: 25 minutes

Ingredients:
1 tablespoon Butter or Oil
1 large Shallot – finely chopped
1 large clove Garlic – finely chopped
1 cup Rice – rinsed and drained (I use Basmati Rice)
1 cube of Japanese Curry Sauce Mix
2 cups Water or Stock
A small pinch of Salt

Directions:

1. Heat a pot over high heat and add butter. Once melted, add shallot & garlic and sauté for few minutes until lightly golden in color.
2. Add rice and sauté for about a minute. Add salt, Curry Sauce Mix and stir till dissolved by adding little water if required.
3. Add water and bring it to a boil. Reduce heat to very low, cover pot with a tight lid and cook undisturbed for 20 minutes.
4. Fluff up the rice with a fork, remove from heat and serve.

Note:

• If using stock, you might not need to add salt.
• To make wrapped omelet, use about 2 large eggs per omelet, season with salt & pepper and 1 teaspoon of milk or cream. Cook just until the egg is set but little wet. Fill rice in middle of omelet, wrap and serve with prepared curry sauce.

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Fried Beef (Ame Pyot Kyaw)

This is the type of fried beef we grew up eating. It is similar to the Crispy Fried Chicken I've posted in the past where you boil or cook the meat first before frying. It is quite simple to prepare but since it needs to be cooked until beef is very tender, it will take longer time to cook than chicken. I usually use pressure cooker for preparing this. You can adjust the crispiness of the meat during the frying process. The longer you fry the crispier but little harder it will get. Some people like to fry just for few minutes until golden brown so that it is soft and tender. I personally like it quite crispy and almost ‘Jerky’ like so I fry for longer time, which also makes the meat darker in color. Back home, after deep frying the beef, we like to keep the meat in the oil that was used for deep frying and served it that way but I usually drained the oil after frying.

This can be served with Dal, Achin Hin or Eli Palat along with steamed rice.

Fried Beef

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 40 to 45 minutes

Ingredients:
2 pounds Beef (I used Beef Stew Meat) – cut into 2 x 1 inch pieces
2 tablespoons Ginger – grated or finely chopped
2 tablespoons Garlic – crushed or finely chopped
4 tablespoons White Vinegar
3/4 teaspoon Turmeric Powder
Salt to taste
Oil for frying

Directions:

1. In a pressure cooker pot, combine beef with ginger, garlic, vinegar, turmeric powder, salt and 1/4 cup of water.
2. Pressure cook over low heat for 3 whistles or 3 to 4 minutes after cooker starts steaming, turn off heat and keep aside.
3. Once pressure is released, open the pot and if there is any water left, cook over high heat until all water has been evaporated.
4. Deep fry the beef over medium heat until desired crispiness.
5. Serve hot or at room temperature.

Note: If cooking without pressure cooker, fill enough water to barely cover the beef and cook covered over low heat until beef is tender for about 1 hour. Once tender, open lid and cook over high heat to let water evaporate.

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