“… Make outstanding food, offer it with genuinely warm service, and have fun doing it.” Johann Chang, Flour.
“The Casino Hotel is conducting a 3 hr Pastry/Cake Workshop for fund raising activities for an N.G.O called M.A.D Interested?”, a phone call that came one morning had me all ears… I perked up when I heard a pastry chef from Brunton Boatyard, a sister concern of the famed Casino Group of Hotels, would be demonstrating three cakes. So called up V. who was away and asked him in most imploring feminine tones if I could make it to Casino Hotel in Wellington Island. Agreed, he said, if my mom were to accompany me to the place, we have a baby arriving soon.
It turned out to be quite an interesting affair and loved the attitude of the whole show. Smiles everywhere, the young organisers of M.A.D made sure everyone was comfortable…they really showed a willingness to help and was up and about with their welcome smiles. That, and a very patient chef who was willing to explain matters over and over, going over each table. Chef Shinoj demonstrated a Baked White Chocolate Cheesecake, a Chocolate Decadent Cake and a Fruit pie, in keeping with the Christmas season. Sorry couldn’t get pix of the baked goods, they were served immediately after the demo. He also showed the participants how to properly ice a cake with fresh cream.
The lil girl tagged along with her grandmom, and freaked over the baked White Chocolate Cheesecake and the biscuity tart base, in particular.
Came home and baked the cake the other day and it did come out beautifully, thanks to a great recipe and the detailed explanation of the chef. It’s not a cottony Cheesecake like the Japanese Cheesecake, but has some amazing soft flavors and is quite delectable. The biscuit base complements it beautifully, in spite of having no egg in it. Made some cookies with the extra tart dough that was there and it was gone before I could count to ten. And you don’t bake it in a Bain-marie which means a lil less fuss.
Ingredients for the White Chocolate Cheesecake
Mascarpone Cheese or Cream Cheese– 500 gm
Eggs – 3
White Chocolate — 150 gm
Cornflour — 30 gm
Castor Sugar — 135 gm
For the tart base:
Flour – 200 gm
Butter – 100 gm
Icing Sugar – 100 gm
Water — a tsp or two
Lime zest – 1 gm (optional)
Procedure for the White Chocolate Cheesecake
For the tart base:
Mix the butter and icing sugar in a container till it becomes smooth.
Mix it with the flour and lemon zest. May add a lil water, a tsp at a time, if the dough is too stiff.
Roll out onto the tart pan over butter paper to the diameter of the tart pan or roll out the dough however you are comfortable with. Use light strokes so as to not toughen the dough.
Bake at 180 0 C for 12 mns.
For the filling:
Take a clean container and blend Mascarpone cheese and caster sugar till it becomes smooth.
Slowly add the eggs one at a time, so that it doesn’t curdle.
Mix the cornflour into it and add the melted white chocolate.
Put this mixture into the baked tart base and bake at 145 o C for 45 mns.
Allow it to cool.Serve at room temp.
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