Yum-yum. Yes, another cheesecake. No, there can never be too much of those. This week enjoy a delightful glacé combination of tangy pineapple and spicy-sweet ginger, wrapped in a silky-smooth cheesecake “body”. Something to heat up your afternoon tea with. 🙂
Cookies and tarts are probably as far as my dough “tolerance” go (although every now and then it’s nice to have something that is “heavier” in the flour department). I’ll stay on a lighter side of dough for now. Topped with Ferrero Rochers, this week’s delightful dessert combines bittersweetness of chocolate with a zesty orange twist. Perfect with afternoon tea or morning coffee alike.
Cranberries are not necessarily the first thing that comes to mind when one plans to bake a cheesecake. Surprisingly, together with white chocolate they make an unforgettable sweet-and-sour balance of tastes and textures that is…well..perfect!
South America has a lot to offer for sure, but for me it will always start where it should – with an “A” for “Alfajores”. I’m not a huge coconut fan, so instead of going for a traditional variation with shredded coconut, I just dusted my alfajores with icing sugar. I also “cheated” with dulce de leche by simply boiling a can of condensed milk for 4 hours as we used to do in our childhood. To say I’m happy with how those turned out would be a huge understatement. Enjoy!
Moist, Xmas’y spicy, with a tender velvety texture. I am generally not a big fan of pears in desserts, but this one is somewhat an exception. If fresh pears are not available, canned will do just fine. To my taste this cake is better without the frosting, but the first time I try something new I generally make it “by the book”. See if you join “with” or “without” fanclub. Enjoy!
There’s something truly Italian about this cake, probably the combination of marsala, ricotta and grated chocolate. Initially I was somewhat sceptical about prunes, but the end result is perfect in every possible sense. Enjoy!
Oreo Cookies and Cheesecake. And a bit of cream. And a bit of chocolate. A match made in heaven. A universal perfection. A soothing indulgence. Enough talking, me thinks. Tea time!
December is nearly here, which means strawberries are soon to run my personal dessert scene. For now, raspberries rule my kitchen world as I’m making a proper use of my final raspberry “catch” this year. Light, moist and oh-so-wonderful, those Petit Fours are a true teatime delight. Enjoy!
A while ago I made Cherry Ripe Chocolate Cheesecake – a wonderful chocolate cheesecake enriched with delightful Cherry Ripe Bars, an absolute tea-time hit. Now since I’ve been on a “Mud Cake” run for a few months (check out some amazing varieties here and here), I believe the time has come for a Cherry Ripe Mud Cake, a potential winner in this sweet marathon. Enjoy!
Another superb idea to utilise lemon curd leftovers that have been sitting in my fridge since Lemon Curd Cheesecake took the stage some weeks ago. For those who happen not to have any leftovers of the sort, lemon curd can be made from scratch (see Lemon Curd Cheesecake recipe earlier in my blog). For a lazy option, use ready-made off-the-shelf varieties.
Aaaanyway, this week’s delightful Citrus Cake strikes a perfect balance between zestiness and sweetness and is ideal for those who prefer something ‘less sweet’. Enjoy!