Delicious Desserts: Strawberry Cheesecake Pancakes And Banoffee Pie

Delicious Strawberry Cheesecake Pancakes are made with fresh strawberries with a cheesecake base. Banoffee Pie is another mouth-watering sweet dish made with healthy bananas and, cream and toffee. A chef from Taj Krishna has shared these dessert recipes.

Strawberry Cheesecake Pancakes

Ingredients
For cheesecake blend:
Cream cheese  
Yoghurt  
Lime juice  
Egg   
Vanilla pod   
Sugar
Unsalted butter 
Dry ingredients:
All-purpose flour  
Salt 
Baking powder  
Baking soda
For strawberry syrup:
Strawberries 
Sugar
Lemon juice 
Vanilla 
Qty

230 gm
250 gm
1 tbsp
2 pieces
1 piece
30 gm
50 gm

250 gm
½ tsp
2 tsp
1 tsp

150 gm
50 gm
2 tbsp
1 tsp


Instructions:

  1. For strawberry syrup, combine strawberries, sugar, lemon juice, and vanilla in a medium saucepan and bring to a boil. Lower heat to a gentle simmer until the strawberries are soft and the syrup is thickened and reduced.
  2. For pancake, add ingredients of the cheesecake blend to a blender and blend until smooth.
  3. Take a large bowl and sift together the dry ingredients. Then pour the cheesecake blend mixture to the dry ingredients and whisk until it is combined. Do not overmix - there should be small lumps.
  4. Medium heat a lightly greased large non-stick skillet and pour pancakes by the 1/4th cup of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side.
  5. Top it up with fresh strawberry syrup.

Banoffee Pie

Banoffee Pie

Ingredients 
For the pie base:
Unsalted butter  
All-purpose flour  
Icing sugar  
Milk
For filling:
Condensed milk  
For caramel sauce:
Sugar  
Banana    
For pastry cream:
Corn-flour 
All-purpose flour 
Milk
Egg yolk
Sugar
Vanilla pod  
Qty

100 gm
150 gm
50 gm
50 ml

400 gm

100 gm
1 piece

8 gm
8 gm
100 ml
1 piece
25gm
1 piece


Instructions:

  1. For the pie, cream the icing sugar and butter until light and aerated, fold sieved flour, and gradually add milk while mixing and refrigerate to rest.
  2. Roll the dough, line it in a tart mould and dock it with a fork and blind bake in a preheated oven at 180°C for about 12 minutes until golden brown, and allow it to cool.
  3. For filling, add water to a pan and bring it to a boil. Wrap the condensed milk tin with aluminium wrap and place it in the boiling water. Allow simmering for about 2 hours.
  4. For pastry cream, add sugar and milk in a pan and allow it to boil. Separate egg yolk, add flour and cornflour, and whisk to avoid lumps.
  5. Add little boiled milk to the yolk and whisk to temper the mixture and then add vanilla. Now add the yolk mixture to the boiling milk and cook on a slow flame, whisking continuously until cooked and thick.
  6. Remove the mixture from heat and refrigerate.
  7. For assembling the pie, fill the baked pie base with the caramelised condensed milk, layer the pie with caramelized banana and top it up with pastry cream.
  8. Garnish with white chocolate flakes and serve cold.