It’s been some time since last cheesecake, so cheesecake this week it will be. I love this recipe for a sublime balance of honey sweetness and lemon zestiness, which smoothly glides over the silky texture of cheesecake. A perfect ending to any meal. Or, for those like me, a meal of its own.
Well whad’ya know…surprise-surprise, it’s another cheesecake week. Strawberry is in season now, so time to make a good use of it. I generally prefer the taste of a baked cheesecake over a chilled one (and those who feel the same can also try out this recipe of White Choc mini-Cheesecakes), but this is somewhat another exception. Rich, flavourful, yet light and silky-tender with great berry-boost. Simply wonderful.
Cheesecake week! Taking a travel-free break at my kitchen with another all-time favourite classic. Zesty, dense, flavourful, smooth and totally delicious – New York Cheesecake needs no introduction.
I know I promised something entirely different this week, but then I thought that Halloween is a good excuse to make another cheesecake favourite. Lovely velvety texture and sweetness of pumpkin is spiced up by a “seasonal mix” of cinnamon, nutmeg, cloves and ginger. Enjoy!
I normally prefer cheesecakes without fruit, nuts or anything else that might disturb the smoothness of the cheesecake texture. This one here, however, is somewhat an exception. It is probably the richness of pecan nuts that helps them to blend in so well.
It’s been a while (a few weeks!) since last cheesecake, so now is the time to change this unfortunate state of events. This time let’s go for a rich and boozy cheesecake ‘for grown ups’.
I used to go crazy for fudge, but these days it has to be something more deliciously-sophisticated. This recipe presents a 3-layer delight (in every bite), with a cheesecake-inspired vanilla layer in the middle.
And so we have it….the best of two worlds. Overly-delicious moist chocolate brownies and delicate smooth cheesecake topping. In ONE bite.
Another all-time favourite, this recipe is good for making both individual mini-cheesecakes and a ‘full-size’ version. The creamy rich texture of the cake contrasts well with the sharpness of fresh berries.
For some unknown reason I had this recipe ready, with step-by-step pictures taken, but never published it here. Time to repair injustice and share another variation of the best dessert ever (cheesecake that is). The heat of ginger wonderfully sets-off the sweetness of the cheesecake. I’m dedicating this one to my sisters, both ginger-lovers.