The combination of sweet white chocolate and tart rhubarb is simply wonderful. Neither flavour overpowers the other, resulting in a cheesecake that is beautifully balanced rather than overly sweet. It has a rich, creamy texture and plenty of delicious rhubarb
This Basque mango cheesecake was created almost immediately after my Basque Pumpkin Cheesecake. The colour was just as beautiful, and I simply had to test the recipe with mango purée. The result is… absolutely incredible. Rich, creamy
Rocher Cheesecake (no-bake) is a continuation of the delicious line of desserts and bakes inspired by these famous pralines. The cheesecake is simple to make, quick to prepare and contains no gelatine. It looks elegant and festive, presenting
Realistic? I think I managed to capture the look of an entire tray of fried eggs ;). I am sure that Fried Egg Cake will create a surprise effect on many an Easter table. At the same time, it is not difficult to make – it is a no-bake cheesecake with jelly on a delicate cake base.
Delicate mini cheesecakes infused with matcha green tea, lightly flavoured with lemon and topped with mascarpone cream and raspberries. They can be prepared a day ahead, including the cream topping, and stored in the refrigerator without losing
A wonderful cheesecake swirled with roasted strawberry purée and packed with fruit. The strawberries are roasted beforehand to remove excess moisture, which means there’s no need to thicken them with extra starch. The resulting purée is naturally thick, intensely
A creamy, velvety chestnut cheesecake made with sweetened chestnut purée and served with maple syrup. It sits on a biscuit base, which is also a great way to use up leftover festive spiced biscuits. A wonderful combination of flavours and a delicate chestnut
I celebrated the first day of spring with this raspberry millet cheesecake. Desserts made with millet are every bit as delicious as traditional ones, and if you’re a fan of millet pudding, you’re already lost… Finished with a chocolate sauce and set on a coconut biscuit base
Anyone who cannot imagine Christmas without the warm aroma of cinnamon should seriously consider this recipe! Exclusive to My Baking Addiction, this is a Zimtsterne Cinnamon Cheesecake. Its name comes from the traditional German cinnamon star biscuits
Forced rhubarb, with its beautiful pink stalks, appears in shops as early as January, long before rhubarb starts growing in garden patches. In the UK, the largest rhubarb-growing region is Yorkshire, where forced rhubarb is famously grown in darkness and harvested by
A wonderful rhubarb cheesecake with a crumbly topping, baked on a buttery shortcrust base and infused with notes of cinnamon, nuts and orange. The rhubarb fits perfectly into this combination, adding a refreshing tartness that balances the rich cheesecake filling beautifully.
This cheesecake is not overly sweet, with delicate notes of ginger and cinnamon. It is dense, rich and substantial, much like a traditional Polish baked cheesecake, while remaining pleasantly moist. The pieces of rhubarb running through the filling add a refreshing tartness
A festive Basque cheesecake made with Lotus Biscoff spread and biscuits. Just like every great Basque cheesecake, it is intensely creamy with a beautifully burnt top, but this version also brings sweet spiced flavours and subtle caramel notes. I know many of you
Half key lime pie, half cheesecake. This lime cheesecake with meringue is essentially inspired by the famous American key lime pie you may already know from the blog, but with the addition of Philadelphia-style cream cheese, making the dessert even
The best nut cheesecake I have ever tasted — and ever baked. A beautiful three-layer cheesecake with a biscuit base, a rich nut filling and finally a creamy cheesecake layer on top. The nut layer is especially delicious and could honestly stand on its own, but
A delicate cheesecake with fruit and jelly — light, airy and incredibly delicious. This version is made with homogenised cheese. From time to time you ask whether this type of cheese can be used in baked cheesecakes, and I usually would not recommend it; here,
The popular and much-loved Polish “cushion cake” is essentially a cheesecake baked into a chocolate sponge. A cheesecake lattice is piped over the top of the chocolate batter, and as the cake rises during baking, it creates the characteristic little “cushions” on the surface.
A double pistachio cheesecake — with a pistachio cheesecake filling and a delicious pistachio glaze. This cheesecake is wonderfully creamy, smooth and luscious in texture. The finishing touch is the pistachio topping made with natural 100% pistachio paste. An irresistible