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. 🙂
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!
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!
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!
I wanted to make something with mascarpone as I had some leftovers in my fridge, and came across this wonderful spongy and moist Lemon Cake with Lemon Mascarpone Cream. My taste buds voted – this dessert is an absolute winner: zestingly refreshing, mildly sweet and buttery rich.
Another cheesecake this week! I personally favour baked (over chilled) cheesecakes in general, but this one is rather an exception. Simple, light, wonderful and refreshing, with a divine raspberry twist. Just perfect on a hot summer day.
Switching culinary geographies by going to England with this week’s rich and flavourful dessert. A double chocolate twist raises this delectable treat to a new height of gustatory delight. Simply delish!