Making life a little sweeter since 2012
These amazing Chocolate Cheesecake Christmas Trees are seriously too cute to eat! Well maybe not cause they taste at least as good as they look. Milk chocolate lined waffle cones with milk chocolate cheesecake filling and shredded coconut – a guaranteed winner for the holidays, and the perfect edible christmas table decoration. Those trees are also super easy and so fun to make, especially with kids. So put on that christmas music and get crafty!…
We all know how well rhubarb and vanilla go along, don’t we? So classic. I made this Vanilla Bean Polenta Cake with Rhubarb not too long ago and I just absolutely loved it. This time, I went for cheesecake. Instead of my usual graham cracker crust, I used vanilla wafers. Yep, vanilla wafers and butter topped with vanilla bean and rhubarb cheesecake! Let me tell you: DIVINE. The topping of this cake is so pretty I just can’t get over it, I lined very thin rhubarb slices and covered them with gelatine, which creates this beautiful watercolor effect and makes this cake very elegant looking. And, it is even gluten-free!
…
Summertime is cheesecake time. Shall I say no-bake cheesecake time! No hot oven, the fridge will do the work for you and you get to enjoy a cool sweet treat at anytime. It is so genius that I already made 3 no-bake cheesecakes in the last 6 weeks (more will be up on the blog soon!). One of them is this beautifully layered cherry pistachio cheesecake on top of a thick crust of graham crackers.
…
I am so excited about this exclusive recipe feature I produced for Pottery Barn! Not only am I so happy with the way the cake and the photos turned out but working with an amazing brand that I absolutely love is such an honor.
I decided to make a Spanish Ricotta Cheesecake with Toasted Meringue that is absolutely perfect for summer. Flavored with cinnamon, lemon and brandy, it is probably the cheesecake with the most interesting flavor I’ve ever tasted! The cheesecake is a twist on a traditional Spanish cheese cake recipe, Quesada Asturiana, from a northern region of Spain. Usually, the recipe calls for requeson, a Spanish goat cheese, but I replaced it with ricotta, which makes an absolute perfect substitute. Top it with toasted meringue and you get one of the most beautiful summer cakes for your next garden party!
…
Oh my, this is such a dense and creamy cheesecake! You only get this kind of richness when you bake your cheesecake New York style. I admit, it is quite a process and takes a little more time than a regular cheesecake, but it is definitely more than worth the time and effort. SO good! The coconut cream added to the filling gives this cake just the perfect hint of coconut without being overpowering. And the sweet and sour candied lemons and lemon syrup on top… don’t get me started! It’s the perfect flavor combination. Just dive in and enjoy!
…
For a while friends have been asking me for a good and easy (no bake) cheesecake recipe so here we go! It’s based on a recipe my mum used to make (on the very rare occasions she ever made a cake) and I tweaked it a little bit over the years.
…
my name is Melina, I’m a passionate cake baker/eater and food photographer born and raised in Germany... Read More…
