Sweet bowl

'Valentine’s Day is celebrated with and for your loved ones! So I chose these two dishes, keeping my wife in mind. These dishes happen to be my favourite too.’ Bobby Retnakumar Geetha is executive chef of Asha's Restaurants. This Valentine's week Friday asked some of Dubai’s top chefs to create dishes that will feature on their Valentine’s menu

Prep 0 h : 0 m
Cook 0 h : 0 m
Serves
2

Ingredients

  • 1 gulab jamun, sliced into 3 pieces

    Vanilla ice cream, meringues, berries and slivers of almonds and pistachios, to serve

    New York cheesecake

    250g packet plain sweet biscuits

    125g butter, melted

    500g packets cream cheese, softened

    ¾ cup caster sugar

    ¾ cup sour cream

    1 tsp vanilla extract

    1 tsp finely grated lemon rind

    3 eggs


Method

  • To prepare the cheesecake, preheat oven to 160°C.

    Grease a 6cm-deep, 22cm round (base) spring-form cake pan.

    Process biscuits until mixture resemble fine breadcrumbs.

    Add butter.

    Process until combined.

    Press mixture over base and sides of a pan leaving a 2cm gap from top.

    Refrigerate for 30 mins.

    Process cream cheese, sugar, sour cream, vanilla and lemon rind until smooth.

    Add eggs, one at a time, processing until just combined.

    Pour into prepared pan.

    Bake for 50 mins or until just set and centre wobbles slightly.

    Allow to cool in oven for 2 hours, with door ajar.

    Refrigerate overnight.

    To assemble the dessert, place the cheesecake on a plate, top it with gulab jamun, then carefully place scoops of ice cream, berries, pieces of nuts.

    Also check out chef Bobby's Barrah kebab Valentine's recipe.