Mom taught me baking cakes. I loved how she made elaborate preparations days before the actual day of baking. The regular ovens which are available at the US and which my friends tell me about are not that common in India. My mom never ever had one and I don’t think Sumi and I will have it soon. Hence it is difficult to follow the traditional recipes. Mom used to do lots of trial and errors before she found the right combination to bake. I have baked around 12 cakes so far by myself. But only 2 after marriage. Sumi is not comfortable with cakes so it is up to me to initiate them. Since we are so much into the diet, I decided to try my hand at a cheese cake today evening.

Now there were few restrictions (or limitations if you want) that I had to deal with. First, I had never ever prepared a cheese cake before. Second, we have a microwave oven so I could only use its Convection Mode so all specifics with respect to a baking tin etc. which happens in regular ovens will not work here. Third, I would not be able to use many ingredients like crumbled cookies etc. as per Sumi, due to the diet. She only allowed very less variety of ingredients. So with all these restrictions in place, I set about baking my cake.

As you can see, the cake is slightly granular. It should have been more smooth but we didnt have a blender to get the completely smooth whisk. I kept on whisking for so long that my hands started paining LOL

Ingredients

• 250gm Ricotta Cheese
• 125gm Mascarpone  Cheese
• 2 eggs
• 10 sachet of Sugar Free (or as per your taste. Remember mine was low carb so I tried with as less sugar I could)
• 10 drops of Essence of Vanilla
• 20gm Butter
• 3-4 Chocolate pieces

Method

Take the Ricotta and Mascarpone cheeses and mix it well together whisking them slowly.

Add the eggs one by one while whisking slowly. Mix well.

Now add the butter and mix it well.

Start whisking a bit faster and keep adding the sugar and the essence of vanilla to it.

Finally add the chocolate pieces by grinding them.

Mix the batter carefully to get a smooth consistency.

Preheat the microwave oven (convection mode) to 220 degree Celsius. Now in a microwave safe utensil (I used a microwave safe glass tray), add the batter, level it carefully and bake it in the oven for 30-40 mins.

Let the cake stand in the oven for around 10 mins inside the oven. Now take it out and let it cool and then chill for minimum 1 hour.

You can garnish the cake with icing sugar or plain sugar-free.