Strawberry Cheesecake

A no bake, cold set cheesecake layered with a classic biscuit crumb and topped with fresh cut strawberries.


  • Marie biscuits – 100gms
  • Unsalted Butter – 100gms
  • Cream Cheese – 200gms
  • Cream – 200gms
  • Condensed Milk – 200gms
  • Gelatin/Agar Agar – 2tbsp
  • Fresh Strawberries – 500gms
  • Sugar Syrup – 3tbsp


  • Melt the unsalted butter in a microwave safe bowl.
  • Blend the biscuits into a fine powder
  • Mix the biscuit and butter together until a mixture forms
  • Place in a springform tin and press to form a smooth layer.
  • Bloom the gelatin using 4 tbsp cold water.
  • In a large saucepan add cream cheese, cream and condensed milk together.
  • Simmer the mixture until a smooth mix is formed.
  • Add the bloomed gelatin(if using agar agar add now without blooming).
  • Let the gelatin melt
  • Pour the mixture over the biscuit layer.
  • Chill in the fridge for 4-6 hrs
  • Slice the strawberries and start arranging into a flower shape.
  • Brush with sugar syrup to get a shine
  • Slice and Serve cold.

Previous Recipe

Chewy Double Chocolate Chip Cookies


Most tested Recipe

Banana Walnut Cake

Chewy Double Chocolate Chip Cookies

Warm cookies are delicious and a comfort food. These cookies are delicious, chewy, chocolatey and loaded with chcolate chunks.


  • ½ cup salted butter, softened
  • ½ cup caster sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup flour
  • ½ tsp baking soda
  • 1 tbsp cornflour (optional)
  • ¼ cup cocoa powder
  • 1 tbsp water + 1 tsp coffee powder
  • 1/2 cup Dark chocolate chunks


  • Preheat the oven to 180°C.
  • In a bowl cream together butter and both the sugars together until fluffy, light and pale.
  • Add in the egg, vanilla and mix well.
  • Fold in the flour, cornflour, baking powder and cocoa powder together until a dough forms
  • Add in the coffee mixture and fold in the chocolate chunks
  • Refrigerate the dough for 30 minutes atleast upto 2 hrs
  • Roll the dough into balls and place on the baking rack
  • Bake the cookies at 10-15 minutes until the edges are crispy
  • Allow to cool as they’re very soft when immediately baked.
  • Sere warm with milk or tean and coffee.

See previous recipe

Pita Bread with Hummus and Tomato Relish

Most Poular Recipe

Lemon and Mango Meringue Pie

Banana Walnut Cake

Banana Cake is a delicious cake full to the brim with banana’s and walnut. It is healthy and delicious at the same time. Walnuts add a crunch to the cake and also add a different texture.

This recipe yields a 500gms cake or six muffins.


  • Banana mashed – 02no
  • Flour – 1cup
  • Castor Sugar – 3/4 cup
  • Baking Powder – 1tsp
  • Oil -3/4 cup
  • Milk -1/4 cup
  • Eggs – 02no
  • Walnuts chopped -1/4 cup


  • Preheat the oven to 180°C.
  • In a large bowl sift together flour & baking powder together.
  • In a seprate bowl whisk together oil and sugar till smooth.
  • Add the Eggs, mashed banana & milk into the oil and sugar mix till shiny.
  • Fold in the strained flour and baking powder mix into the wet ingredients.
  • Add milk and mix till the batter is smoooth
  • Fold in chopped walnut until combined.
  • Pour into a lined baking tray or into muffin liner
  • Bake at 180
  • Preheat the oven to 180°C.
  • In a large bowl sift together flour & baking powder together.
  • In a seprate bowl whisk together oil and sugar till smooth.
  • Add the Eggs, mashed banana & milk into the oil and sugar mix till shiny.
  • Fold in the strained flour and baking powder mix into the wet ingredients.
  • Add milk and mix till the batter is smoooth
  • Fold in chopped walnut until combined.
  • Pour into a lined baking tray or into muffin liner
  • Bake at 180°C for 30 minutes or until the toothpick comes out clean.
  • Serve warm with tea or coffee.

Healthy Sticky Toffee Pudding

Sticky toffee pudding is a classic winter dish warm, comforting and cozy. However, it can be really high in sugar, fats and calories. Indibaker brings to you a healthy version of your favourite sticky toffee pudding. This recipe allows you to enjoy the pudding with a hint of indulgence in the salted toffee sauce.

This recipe yields a 300gms cake or three individual serving size.


Date pudding

  1. 120ml strong brewed coffee
  2. 125gms pitted dates
  3. 50gms clarified butter(ghee)
  4. 75gms jaggery
  5. 1 tbsp soaked chia seeds
  6. zest of 1 orange
  7. 65gms flour
  8. 1tsp baking powder
  9. 1/2 tsp baking soda
  10. 25gms walnut

Toffee Sauce

  • 1/2 cup sugar
  • 1/2 cup cream
  • 1/4 milk
  • 1 tsp salt


Date Pudding

  • Preheat the oven to 180°C.
  • In a large bowl heat coffee and dates together for 10 minutes.
  • Blend the mixture using a hand-blender into a smooth paste
  • Using a microwave safe bowl melt the jaggery and clarified butter together until melted
  • Pour the melthed ghee and jaggery into the date and coffee mixture.
  • Add the chai seeds, oraange zest, flour, baking powder and baking soda.
  • Mix to form a batter.
  • Fold in the chopped walnuts until combined.
  • Pour it into the pan and bake for 30 minutes.

Toffee Sauce

  • In a saucepan add the sugar and allow to caramelize on low heat.
  • Once it turns to a light amber colour add the cream and milk.
  • Allow the cystalized sugar to remelt.
  • Add the salt and bring to a simmer.

Pour the toffee sauce over the date pudding and enjoy.

Lemon and Mango Meringue Pie

A lemon meringue pie is a classic dessert for the summers. specially for those who love tartness in their desserts. mango adds a tropical flavor as well as a level of sweetness.

the toasty meringue adds a smoky flavor also has a recall value as the meringue is usually toasted in front of the guest.


The Pastry

  • flour – 100gms
  • butter – 50gms
  • water – 2tbsp


  • egg yolks – 3no
  • lemon juice – 1/4 cup
  • mango puree – 3tbsp
  • sugar – 1/4 cup
  • corn flour – 2tbsp
  • butter – 2tbsp


  • Egg whites -3no
  • sugar – 2.5tbsp


  1. In a small bowl mix together flour, butter and water until a smooth dough.
  2. wrap the dough in cling film and chill for an hour.
  3. in a saucepan, whisk together lemon juice, sugar , egg yolks, mango puree and corn flour together
  4. Heat the mixture over low heat until thick. it should coat the back of your spoon and if you run your finger through the back of the spoon the line should stay
  5. Mix in the butter in the lemon mixture and allow to cool.
  6. Roll out the down into 1/4 inch thick sheet
  7. Line the pie pan with oil and put in the pie dough.
  8. Bake in an 180°C for an hour
  9. Once the pie crust is baked allow it to cool for about 30 minutes
  10. While the pie crust is cooling whisk together egg whites and sugar until stiff peaks form
  11. Pour in the lemon mango filling in the pie crust.
  12. Pipe on the meringue and torch with a blow torch.

Apple Crumble Pie

Apple pie knows no seasons and that is exactly why I don’t wait around for Fall every year to enjoy it. I wanted to share something a little different that still embodies everything I love about traditional apple pie. Today’s apple crumble pie:

Has a buttery, flaky crust.

Has a rich apple filling that’s juicy, compact, sweet, and cinnamon-spiced.

Is topped with a brown-sugary, buttery, toasty walnut crumble.

Is the perfect spot for vanilla ice cream.


The pastry

  • Flour -100gms
  • Butter- 50gms
  • Water- 2tbsp


  • Apples – 04no
  • Cinnamon – 1tsp
  • Lemon Juice – 1tbsp
  • Breakfast Sugar – 1tbsp


  • Butter(melted) – 75gms
  • Flour – 95gms
  • Brown Sugar- 95gms
  • Walnuts(chopped) – 95gms
  • Cinnamon – 1tsp


  1. In a small bowl mix together flour, butter and water until a smooth dough.
  2. wrap the dough in cling film and chill for an hour.
  3. Meanwhile, Mix together thinly sliced apples, cinnamon, sugar and lemon together.
  4. roll out the down into 1/4 inch thick sheet
  5. Line the pie pan with oil and put in the pie dough
  6. Fill the apple pie filling in the pie.
  7. In a bowl mix together butter, flour, brown sugar walnut and cinnamon.
  8. Mix together until a homogenous mixture forms
  9. Top te filled pie with the crumble.
  10. Bake in an 180°C for an hour
  11. Slice and serve with Vanilla ice-cream and caramel sauce.

Lemon Curd Pavlova

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It has a crisp crust and soft, light inside, usually topped with fruit and whipped cream, Mine being topped with lemon curd, meringue shards, crumb and whipped cream.

This a recipe inspired by the chef Nigella Lawson but given a few touches


  • Pavalova
  1. 4 egg whites
  2. 240gms castor sugar
  3. 1tsp vinegar
  4. 2 tsp vanilla
  5. 1 zest of lemon
  • Meringue Shards
  1. 2 egg whites
  2. 90gms sugar
  • Lemon Curd
  1. 4 egg yolks
  2. 134gms sugar
  3. 1 Tablespoon lemon zest 
  4. 80ml(1/3 cup) fresh lemon juice
  5. 1/8 teaspoon salt
  6. 86g(6 tbsp.) unsalted butter, softened to room temperature
  • Lemon Crumb
  1. 90gms flour
  2. 40gms sugar
  3. 05gms lemon juice
  4. 30gms cold butter cubed
  • Extra Ingredients
  1. Whipped Cream
  2. Mint
  3. Blueberries/Raspberries


Heat your oven to 180 degree Celsius

  1. Pavlova:- In a bowl add 4 egg whites, lemon zest and vinegar together beat until soft peaks, slowly add in the sugar beating till a hard peak. using a spoon dollop the meringue mixture onto a lined baking tray leaving a small dip in the center for the filling.
  2. Meringue Shards:- In a bowl add 2 egg whites and beat until soft peaks add in the sugar slowly until hard peak smooth onto a lined baking tray in a thin layer.
  3. Bake the pavlova and meringue shards at 90 degree reducing the oven temperature after closing the door of the oven. Bake the meringue shards for 45 minutes and meringues for 90 minutes until the outside is crispy.
  4. Lemon Curd:- Oven a double boiler heat together the egg yolk, sugar, lemon zest and juice until a thick custard like consistency, slowly add in the butter until melted. Remove off heat and cover with food safe plastic, touching the custard so a skin doesn’t form. Allow to cool.
  5. Lemon Crumb:- In a small bowl mix together flour, sugar, lemon juice and butter and mix with hands until a breadcrumb like texture forms. Bake in the oven at 180 till a golden brown color approx. 15-20 minutes.


  • Place the crumb in the center of the plate
  • Place the baked and cooled pavlova on top of the crumb
  • Add about 3-4 tbsps. of lemon curd in the center dip
  • Top with blueberries whipped cream, meringue shards and fresh mint.

Chocolate Macrons

The classic Chocolate Macarons

A Chocolate Macarons is a delicate meringue-based cookie sandwich made primarily from egg whites, almond flour, and sugar. The outside is crisp but inside they’re more moist and chewy.

It has the goodness of almond, protein of egg whites and flavor of chocolate.

They are usually filled with ganache but they can be filled from anything to buttercream, mousse, meringue or your favourite filling.



  • 50 grams (50 g) almond flour
  • 114 grams (114 g) powdered sugar
  • 7 grams (7 g) cocoa powder
  • 57 grams (57 g) egg whites aged overnight in the fridge and brought to room temperature
  • 1/8 teaspoon (1/8 tsp) cream of tartar
  • 28 grams (28 g) granulated sugar
  • 1/2 teaspoon (1/2 tsp) vanilla extract
  • 1 pinch salt

Chocolate Ganache

  • 2 ounces heavy cream
  • 2.5 ounces chocolate semisweet, milk or dark
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt


For The Chocolate Macarons

  • Preheat oven to 320ºF and line a 1/2 baking sheet with the macaron template and parchment paper
  • Sift together the powdered sugar, cocoa powder, salt, and almond flour, twice if not blended.
  • Pulse the mixture in a food processor 8-10 times to make the almond flour mixture even finer and texture and to blend the ingredients together.
  • Whip the egg whites on low to frothy consistency and slowly add the sugar in thirds.
  • Once the egg whites turn white and you can see some lines forming in the surface from the whisk, add cream of tartar, whipping on medium until soft glossy peaks form.
  • Add the vanilla to the meringue during the soft peak stage. 
  • Then continue whipping on medium-high until you get stiff peaks that start gathering and bunching on the inside of the whisk.
  • Add 1/3 of your almond mixture to the meringue. Fold your spatula under the batter and around the edges and then cut through the center until the almond flour is mixed in. Continue with the rest of the almond flour and folding until homogenous. (see video)
  • Gently press the spatula on top of the batter while you turn the bowl to take out some fo the air from the meringue.
  • Continue folding around the outside edge until the batter forms a ribbon and moves like lava.
  • Your meringue is ready when it forms a ribbon off the spatula and the batter that settles almost dissolves all the way back into the rest of the batter but still leave a bit of a line. 
  • Place parchment paper onto your sheet pan. Pipe small rounds about 1″ in diameter. Use a template if needed
  • Drop the pan onto the table 5-6 times from about 5″ above the table to release bubbles. Use a toothpick to remove big pockets of air trapped under the surface. Use a very small amount of water on your fingertip to smooth any rough spots.
  • Allow to dry, uncovered until a crust forms on the surface.
  • About 30 minutes – 2 hours or until a dry film develops over the surface of the cookie. For humid areas put a space heater nearby to help dry the cookies faster.
  • Bake at 320ºF for about 14-15 minutes or until lightly browned.
  • If not quite brown baked, bake for an additional 1 minute. Cooled cookies should pull away from the parchment paper without sticking. If they do stick, they were not baked enough.
  • Let cool fully before removing from the parchment and filling with ganache.

For the ganache

  • Place all the ingredients into a heatproof bowl and microwave for one minute. Let sit for 5 minutes then whisk until smooth.
  • Heat for another 15 seconds if not fully melted. Place into the fridge for 20 minutes then whisk until smooth. It should be the texture of peanut butter.

This is a classic homemade chocolate macaron with a buttercream frosting in the center

Chocolate Macarons

Chocolate Cake

This was my first ever recipe … turned out into a disaster that first time …..but with practice and many more trials it is one of my best liked cakes. today Each ingredient is important and plays a special role in making the the recipe.


Flour provides the structure in baked goods. Wheat flour contains proteins that interact with each other when mixed with water, forming gluten. It is this elastic gluten framework which stretches to contain the expanding leavening gases during rising. The protein content of a flour affects the strength of a dough.


It has many functions in food other than providing sweetness. In small amounts,
added sugar helps yeast begin producing gas for raising yeast dough. Sugar in large amounts slows yeast fermentation; in a very sweet dough the rising time is longer. Sugar tenderizes dough and batter products and may help the baked product to brown. Moisture is retained better in sweetened breads than in unsweetened breads. It is the sugar in cookie dough that causes spreading to occur during baking.

Baking Powder

It contains baking soda and cream of tartar, the right amount of acid to react with it. Batters made with double acting baking powder rise twice; once when dry and moist ingredients are mixed together, and again when the product is baked.


Oil is used in some muffins, breads and cake recipes. Oil pastry is mealy rather than flaky. Substitutes used by many are butter or margarine. If oil is used in place of a solid fat for cake recipes, the texture will be heavier unless the sugar and egg quantities are increased.


Eggs serve many functions in baked goods. They add flavor and color, contribute to structure, incorporate air when beaten, provide liquid, fat, and protein, and emulsify fat with liquid ingredients. Reducing or omitting egg yolks can result in less tenderness. Reducing or omitting egg whites can result in less volume. Cakes made without the emulsifying action from the egg yolk may not have a uniform flavor and texture.


Milk contributes water and valuable nutrients to baked goods. It helps browning to occur and adds flavor. When making yeast dough, milk should be scalded and cooled before adding to other ingredients. This is done to improve the quality of the dough and the volume of the bread.

Cocoa Powder

It provides the flavor and the color to the cake.

Chocolate Cake Recipe


  1. Flour – 1 cup
  2. Baking Powder – 1tsp
  3. Cocoa Powder – 2 tbsp
  4. Castor sugar – 3/4 cup
  5. Vegetable oil – 3/4 cup
  6. Milk – 1/4 cup
  7. Eggs – 02 no


  1. Sift together flour, baking powder and cocoa powder together into a bowl.
  2. Whip together sugar and oil until light and fluffy.
  3. Fold in the dry ingredients into the sugar-oil mixture slowly
  4. Add in eggs one by one until all incorporated and smooth.
  5. Add in the milk and mix till a smooth batter is formed.
  6. Pour into a lined 6 inch baking pan.
  7. Bake at 180 C for 30 minutes.
  8. Check using a toothpick, bake for a few more minutes if not clean.