Blueberry swirl cheesecake makes a perfect dessert. It’s an easy cheesecake to make, 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 feel summer in basically any season ;).
A show-stopping blackcurrant (or redcurrant, if you prefer) swirl cheesecake that is really easy to make. Looks and tastes delicious! The cheesecake texture is complemented by a vibrant blackcurrant filling. You can easily use frozen blackcurrants in this recipe
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 gets 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 cheesecakes, 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 this blondies, especially since a cake made with white chocolate should
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 very similar to a Japanese cheesecake, but pancakes are, of course, much faster to make ;-). They are like small, soft cheese clouds. I served them with sour cream