Best Toffee Crunch Cheese Cake Ever | Evening With Shireen | Masala TV Show | Shireen Anwar

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This is the best cheesecake you will ever made! This homemade toffee crunch cheesecake is so easy to make and the crunch covering the top is outrageous!

Watch this Masala TV video to learn how to make Best Toffee Crunch Cheese Cake,Garlic mushroom butter chicken and Classic Fish biryani. This show of Evening With Shireen with Chef Shireen Anwar aired on 20 September 2019.

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Toffee crunch cheesecake:

Ingredients for base

Sponge cake of 2 eggs

Ingredients for filling

Curd cheese 8 ounces
Cream cheese 4 ounces
Eggs separated 2
Caster sugar 4 ounces
Gelatin dissolved in water 2 tbsp
Lemon juice 2 tbsp
Caramel essence ½ tsp
Fresh cream whipped 1 ½ cup
Chocolate crunchy chopped 2 cups
Ingredients to make praline
Sugar 1 cup
Almonds ½ cup
Method for praline
In a pan put sugar when it melts, add almonds, cook for 1 minute, pour on a well greased tray, cool, crush praline and keep aside.
Method for filling
Separate eggs, cook egg yolks and 2 ounce sugar for 1 min on very low flame, add to it dissolved gelatin and keep aside, beat curd cheese, cream cheese with remaining caster sugar, add lemon juice, add yolk and gelatin mixture, beat egg whites till stiff adding in 2 ounce caster sugar, fold whipped cream into the cheese mixture, lastly fold in the egg whites with ½ cup of crushed praline, pour this mixture onto the sponge cake, chill until firm, remove spread with remaining praline, decorate with whipped cream.

Garlic mushroom butter chicken:

Tikka boti 1packet
Ingredients for coating
Flour 1 cup
Salt 1 tsp
Black pepper 1 ½ tsp
Chicken powder 1 tsp
Garlic powder 1 tsp
Oil for deep frying
Ingredients for gravy
Butter 4 ounce
Flour 2 tbsp
Chopped garlic 1 tbsp
Onion chopped 1 cup
capsicum diced 1
Tomatoes tossed in oil and oven roasted 3 diced
Paprika 1 tsp
Chili powder ½ tsp
Crushed red pepper 1 tsp
Sweet chili sauce 2tbsp
Vinegar 2 tbsp
Soya sauce 1 tbsp
Chicken stock 3 cups
Cream 1 packet
Cheddar cheese ½ cup
Oregano leaves ½ tsp
Parsley finely chopped 2 tbsp
Mushrooms 8 sliced
Coat botis with the coating ingredients, fry until crisp
Method for gravy
Heat butter, fry garlic, add onion, fry for 2 mins, fry mushrooms, add flour, add in roasted chopped vegetables, add all the spices, sauces and ketchup, add stock, cream, cheese, mix in fried chicken cubes, garnish with parsley, serve with rice.

Classic Fish biryani:


White pomfret 1 kg
Boiled rice in salt/spices½ kg
Coriander leaves ½ bunch grinded
Mint leaves 2 tbsp grinded
Green chilies garlic sauce 2 tbsp
Ginger garlic 1 tbsp
Brown onion grinded ½ cup
Chili powder 1 tsp
Dhania powder 1 ½ tsp
Turmeric ½ tsp
Cumin powder 1 tsp
Yogurt 1 cup
Tomato 2 chopperised
Coconut milk ½ cup


Wash fish well, give cuts, heat oil, add grinded green masala with all dry masala, tomatoes, add coconut milk, brown onion, fry well, add pomfret with ¼ cup water, cover and cook till fish done about 10 mins, remove fish and keep aside, add yogurt to masala, add boiled rice on top of masala, top with yellow color, leave it on dum for 15 mins, mix biryani, remove in a platter, top with cooked pomfret, serve immediately.


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