Mango Cheesecake <img alt="" src="http://images.mid-day.com/2013/dec/MANGO-CHEESE-CAKE.jpg" style="width: 500px; height: 351px;" /> Ingredients 100 gm Chilled salted butter 175 gm Digestive biscuits 175 gm Castor sugar 850 gm Full cream yoghurt 400 gm Cottage cheese 400 gm Mango pulp 1 tsp Vanilla extract 20 ml Water 15 gm Fruit gelatin Method Place the yoghurt in a muslin cloth to drain off excess moisture. Tie the cloth in the fridge itself. To make the crust, place the biscuits in a sealed plastic bag and roll over until it becomes a powder. Once ready, mix the powder with the butter in a large bowl until well mixed. Remove the mixture and press it evenly into the base of an 8-inch deep round pan, which is bottom removable, and chill for 30 minutes. Soak the fruit gelatin in chilled water for later use, until it becomes soft. Heat the mango pulp in a double boiler; do not allow boiling or overheating. Process the cottage cheese and the hung curd in a blender until it becomes smooth. Transfer it to a mixing bowl. Mix the warm mango pulp with the fruit gelatin while stirring. Gradually add the mixture of the yoghurt and cheese, then stir in the sugar and vanilla extract and beat well with a wire whisk until well-blended. Pour the mixture over the set crust and chill for 4-5 hours. -- Recipe: Chef Sandeep Kadam, Flagsu00a0 White chocolate and Hazelnut Torte <img alt="" src="http://images.mid-day.com/2013/dec/white-chocolate-cake.jpg" style="width: 500px; height: 489px;" /> Ingredients 300 gm Whipped cream 300 gm White chocolate (morde) 100 gm Hazelnut paste 100 gm French biscuit 150 gm Dark chocolate (morde) 40 gm Coco powder Method Take a mixing bowl, add white chocolate ganache, hazelnut paste and whipped cream. Take a cake board and place the 8-inch ring mould on it. For layering, make a mixture of melted dark chocolate and french biscuit. Put the mixture down into the ring mould. Then add the mousse. Repeat the same thing again once. Keep it in the refrigerator for 2 hours to set. Then cut into triangular sizes. It is ready to serve. For plating, take an oval platter, put the caramel sauce on the plate, then place the torte, sprinkle some coco powder and chopped hazelnut on top of it. For garnish, put one dark chocolate curl and a sprig of mint - Recipe: Chef Jamsheed Bhot, brand chef, Western cuisine, Mezzuna u00a0 Ingredients For the Cream Cheese mix 600 gm Cream cheese 750 gm Fresh cream 4 Eggs 325 gm sugar 200 gm Corn flour 10 ml Vanilla essence Zest of two lemons <img alt="" src="http://images.mid-day.com/2013/dec/green-cake.jpg" style="width: 500px; height: 511px;" /> For the Oreo Cookie Base 10 pieces Oreo cookies 150 gm Butter For the Green Tomato Compote 150 gm Green tomatoes 50 gm Sugar 1 piece Cinnamon stick 3 gm Gelatin Juice of half a lemon (optional) For the Basil Caviar 1 cup Water 1/2 cup Sugar 1 cup Sweet Thai basil 2 gm Sodium alginate For the Calcium lactate bath 2 cups Bottled water 3 grams Calcium lactate Method Making basil syrup: Prepare a sugar syrup with 1 cup water and 1/2 cup sugar. When it starts to simmer, take off heat and add sweet basil. Stir. Pour syrup into blender and puree until smooth. Strain into bowl and add sodium alginate. Whisk for 1 minute, until thick.u00a0Making calcium lactate bath: In a bowl, add water and calcium lactate. Whisk.u00a0Making caviar: Suck basil syrup into syringe and squeeze small balls into calcium bath. Let them soak for no more than 1 minute. Scoop out using slotted spoon and rinse in bowl of water. Making the Cheese Cake: Crush the cookies with a rolling pin and mix with the softened butter. Line a 1 lb cake ring with aluminum foil and tightly arrange the crumbled cookies at the bottom of the prepared ring. Bake at 180&deg;C for 5 minutes. Meanwhile, cream together the cream cheese and sugar till light and fluffy. Slowly add the eggs and mix. Fold in the fresh cream. Sprinkle over the corn flour and lemon zest and mix gently. Bake on a double boiler at 160&deg;C for 45 minutes. Allow cooling at room temperature for 1 hour. Now, roughly chop the green tomatoes and stew with sugar and cinnamon stick over a gentle heat for about 20 minutes. Cool and strain the juice of the tomatoes. As the acidity of the tomatoes may vary, you may need to add a little lemon juice to pep up the tartness. Bloom the gelatin and add to the cooled green tomato coulis. Pour this atop the cooled cheesecake and then chill it in the refrigerator for a few hours. To portion out the cheesecake, use a stretched piece of thin thread / string instead of the knife. -- Recipe: Chef Japvir Vohra, DoubleTree, Hiltonu00a0

With Christmas around the corner, all one can think of is delectable cakes in scrumptious flavours. The Guide lists three cake recipes for those who wish to satiate their sweet cravings with their own creations

It's a cakewalk

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It's a cakewalk

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