Chef Anamika Sony, an ex-banker, and a passionate cake designer qualified twice for the MasterChef India final screening round. She is the founder of Queen of Cakeland, an eggless designer cake shop in Bangalore, India. This is a venture she started independently to fulfil her passion for baking and creating innovative yet healthy desserts. Her cakes are baked to perfection with organic ingredients and zero harmful chemicals. She is also a passionate food blogger and instructor who has trained several students in the last few years. Chef Anamika believes in the miracle of millets and uses them to create wonderful desserts and pastries. 


Bajra (Iron Pearl Millet) flour 100gm
Butter 50gm
Icing sugar/Brown sugar 50gm
1 tbps Milk powder
1/2 tbsp Vanilla essence
Pinch of salt
Baking powder 1/8 tsp
Crushed dry fruits 2 tbsp (Cashew/Almond/Pista)
Cinnamon powder – a pinch
2 tsp milk
Tart Mould (Cup cake mould)

Chocolate Cheesecake
Hung curd 100gm
White compound chocolate 100gm
Vanilla essence 1/2 tbsp.
Lemon – optional (if you want it sour)
Any fruit flavor (Crush/Marmalade/real fruit puree)  50gm
(Real fruit cut pieces)
Roasted Bajra (Iron Pearl Millet) 


Shell Preparation
Mix the butter & sugar till it softens. Add vanilla essence, milk powder, salt, baking powder, milk and bajra flour. Knead it well and make a cookie dough. Divide the dough in 4 equal parts. Spread the butter on the inner layer of the mould. Place the dough ball into the tart mould and press gently around the sides of the mould. Make sure there is no trapped air (air pockets). Bake the cups in preheated OTG oven at 180°0 C. Bake it for around 20mins (till the dough dries and is baked like a cookie shell. Pull it out from the OTG and let it cool down for some time. Carefully remove the shells.

Chocolate Cheesecake filling
Leave the curd in a strainer for 5 hours and wait for the water to leave. Blend this hung curd for 3-4 mins. Add melted chocolate and blend for 2-3 minutes Add Vanilla essence and lemon zest with fruit puree or crush. Fold it into hung curd mixture. Spread it over the crust or the bottom layer. Pour it into mould and freeze it.