Blueberry swirl cheesecake makes a perfect dessert. It’s an easy cheesecake, with a biscuit crust, curd cheese filling, and a pretty swirled top made from blueberry puree. Although this cheesecake is typically a summer dessert, thanks to the frozen blueberries you can
A show-stopping blackcurrant (or redcurrant, if you prefer) swirl cheesecake that is easy to make. It looks and tastes delicious! A vibrant blackcurrant filling complements the cheesecake texture. You can easily use frozen blackcurrants in this recipe to enjoy this blackcurrant
Velvety, firm and smooth, classic London cheesecake by Nigella Lawson. Extra rich (3 eggs and 3 yolks are added into the cheesecake batter) with a soured cream topping. Baked in a water bath for cheesecake perfection.
Light and creamy blueberry cheesecake and a nice delicious summer dessert. Its vibrant and amazing colour comes from the wild blueberries. Nestled on top of a crumbly biscuit base and topped with vanilla soured cream reminds me of ‘London Cheesecake’
A light and creamy coconut cheesecake, with a tart raspberry topping and a biscuit base. The coconut cheesecake batter is delicious and is served with raspberry jelly (or fruit filling) on top. It tastes of summer!
A sweet combination of blondie cake (similar to brownies however fluffier and made with white chocolate) with cheesecake and sour rhubarb. Anyone with a sweet tooth will be a fan of these blondies, especially since a cake made with white chocolate
Any season is the perfect time to bake a fluffy cheesecake. This time, a cheesecake with lots of milk powder. This recipe will remind you a lot of a previous cheesecake on the blog, ‘as fluffy as a cloud’ cheesecake. It is just as delicate and… very fluffy!
Soft and tasty muffins made from courgette and stuffed with a cream cheese (or curd cheese). It’s such a good combination of flavours! With a slight hint of cinnamon and finished off with a sugar crunch on top. The muffins are very moist and stay fresh for
Delicate curd cheese pancakes. They get their fluffiness from the beaten egg whites. The taste is similar to a Japanese cheesecake, but pancakes are much faster to make ;). They are like small and soft cheese clouds. I served them with sour cream and fruit sauce. They are so