These lightly sweet curd cheese cookies filled with fruit have become our cookie recipe of the year. They are absolutely delicious! Quick to make, wonderfully versatile and loved by children, they are the perfect homemade treat for any occasion. Ready for a fantastic
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
There are probably as many recipes for knedle as there are for pierogi! 😉 I make plum knedle using a curd cheese dough based on my Mum’s recipe, and before that, my Grandma’s. I have always made them “by eye”, but for the purpose of the blog I finally weighed
When someone suggested in the comments under my vanilla rhubarb cake that I should try a similar version with a cheesecake layer, I knew it would be a wonderful variation :). And here it is — a vanilla butter cake topped with creamy white cheese filling, juicy strawberries
Buchteln, or sweet yeast buns filled with fresh cheese, are wonderfully soft, buttery and generously dusted with icing sugar. This traditional recipe is said to have been brought to Vienna by Czech bakers, where the buns became known as Buchteln. Although they can
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
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
Who even came up with the idea of calling them “pierogi”? ;). Regardless of the name, they are absolutely delicious! Until I tried this recipe from Fetti, the lazy pierogi from traditional Polish milk bars seemed impossible to recreate at home (was choosing the right
Chocolate lime cheesecake is an absolutely spectacular cheesecake. The unusual combination of rich chocolate and fresh lime creates a dessert with a wonderfully light, creamy, and delicate texture. It’s the perfect summer dessert — one of those flavours that stays with
A truly special holiday cheesecake topped with pistachio mousse and crushed pistachios. To make the pistachio mousse, I used a jar of pistachio cream brought back from a sunny holiday in Italy — it had been waiting for a special occasion, although at first I thought
This time — a traditional Polish fluffy cheesecake, but with the addition of pumpkin purée and freshly grated orange zest. This fluffy pumpkin cheesecake is delicious, moist, and has a lovely subtle orange colour and flavour :). For an even deeper colour
Another beautiful pairing of blueberries and lemon today — a lemon cheesecake with blueberries and silky lemon curd. Although wild blueberries are naturally more aromatic than cultivated blueberries, lemon enhances and intensifies their flavour even further.
Cheesecake with raspberry sauce — doesn’t that sound irresistible? The raspberry swirl is baked into charming heart shapes, making this a perfect dessert for Valentine’s Day. This cheesecake is intentionally not too tall — made from a slightly smaller
A vanilla and orange cheesecake with a cranberry topping — delicious and beautifully festive, perfect for a Christmas table. Baked in a water bath to ensure a silky, smooth texture without cracks.
A beautifully soft and fluffy yeast cake, filled with curd cheese filling and juicy cranberries, shaped into an elegant braid. It smells incredible while baking, tastes even better, and simply melts in your mouth. If you prefer, you can swap the icing for a classic crumble
Another white chocolate cheesecake for the collection — because if not here, then where? ;). This time, I didn’t quite follow Yotam Ottolenghi’s original proportions and reduced the amount of white chocolate. Even for me, 600 g in one relatively small