6X6 CAKE RECIPES

Steps:

• Preheat the oven to 350 degrees.
• Prepare Crumb Crust by mixing the graham cracker crumbs, 2 T. granulated sugar and 3 T. unsalted butter. Press firmly into bottom and 3/4 way up the sides of a 6-inch springform pan. Bake in the preheated 350 degree oven for 6 minutes.
• In a large mixing bowl, beat together the cream cheese and sugar until smooth and light.
• Beat in the egg, vanilla and cornstarch, only until thoroughly mixed. Stir in the sour cream until mixture is well blended. Pour the mixture into the prepared crust and bake in a preheated 350 degree oven for 35 minutes. Allow the cheesecake to cool in the oven with the door propped slightly open for three hours.
• Chill. Top with strawberries before serving.

Steps:

• Sieve thrice the WWF, baking powder and salt. Mix in the almond flour and set aside.
• Melt the butter. In a large bowl add the butter and sugar and whisk together. Whisk in the eggs. Add the vanilla and jamun slices and mix gently.
• Add in the flour etc and mix gently until all the dry flour is incorporated.
• Preheat the oven to 180 deg c.
• Pour the batter into a 6x6 square Aluminum tin which is greased with butter and lined with parchment paper.
• Top the batter with the almond topping and sugar. Place the whole Jamuns on the surface.
• Bake at 180 deg c for 30 minutes or until a knife inserted into the cake comes out clean.
• Invert and place on a cooling rack.
• After cooling completely, the cake should be refrigerated in an air tight box. It is advisable to consume this within a couple of days because of the fresh fruit.  Make sure to discard the seeds while eating.