New York Cheese Cake, Cookie Truffles & Butterscotch Relish of Plum and Honey... Britannia Good Day Cookies Recipes

( The classic version of the New York style cheese cake with an exotic combination of a chewy butterscotch cookie base )

9 nos Good Day Classic Butter Scotch Relish Cookies
250 g cream butter
80 g castor sugar
50 ml cooking cream
3 nos egg
50 g corn starch
75 g butter , softened
1 teaspoon vanilla essence

Pre - heat the oven to 160 * C.

Crush biscuits in a plastic bag. Mix in the butter. Knead to form a light , crumbly dough.

Grease the bottom and sides of a 6 - inch round cake tin with butter , dust it with flour and line bottom with paper / parchment paper .

Spread the crumb mixture evenly all over. Press firmly till weighed down. Chill till further use.

In a bowl , mix the cream cheese , sugar , corn starch and whip it with a hand beater. Whip till smooth and fluffy.

Add the eggs , one at a time, till completely blended. Mix in the cream and the vanilla essence. Scrap the sides of the bowl and whip for a minute.

Pour it into the crumb- lined cake tin. Place in a tray filled with water (as the style of a double boiler ) into a pre - heated oven.

Bake at 160 * C for about 40 - 50 minutes , till a smooth pick / skewer inserted comes out clean. Let the cheese cake cool for 30 minutes.

As the cookies base is at the bottom , the cheese cake has to be de- moulded and turned upside down once more for the cookies base to be at the bottom once again.

Slice the cheesecake with a knife dipped in hot water. Serve warm or chilled.

( The addition of spices lends a soothing tastes on the palate - the chocolate truffles melt in your mouth , mingling with the buttery taste of the cookies )

9 nos Good Day Classic Choconut Ecstasy Cookies
300 g Industrial chocolate , any brand
125 ml warm milk
1/2 teaspoon cinnamon or star anise powder
100 g dark chocolate / cocoa powder

Crush the cookies into a coarsely powdered form .

Melt the chocolate in a microwave and add the warmed milk into it. Mix thoroughly and add the spice powder. Let it cool for 20 minutes . Fold in the crushed cookies crumbs and mix well to form into semi- solid dough. Let it set in the refrigerator for about 20 minutes , till firm in texture.

Either using small fruit scrapper or portion them into small even - sized portions with your hands, roll into small balls. Dust them with cocoa powder till they are evenly coated.

Serve immediately or can be stored in an airtight container , in a cool place , for three days.

200 g dark plum ( or any fruit , like strawberry , figs or pear )
100 g castor sugar
1 tablespoon honey
150 g whipped cream
9 nos Good Day Butterscotch Relish Cookies

Whip the cream over a chilled ice bath with the honey, till soft peaks are formed.

Please do not over whip as the cream might curdle. Set in the refrigerator for a minimum of 10 to 15 minutes.

Slice plums ( or any other fruit ) in a fan type pattern and keep aside.

Pipe a big rosette of the whipped cream on a cookie , placing the plum fan on it. Arrange the slices neatly , one after the other.

Pipe a smaller rosette on the plum fan and arrange another cookie on top.

Make at least 15 of them , and serve immediately.