Welcome to a culinary adventure where East meets West in a harmonious blend of flavors and textures. Today, we’re crafting a dessert that promises to be the centerpiece of any ... Read more
These Churro Cheesecake Cookies are the perfect blend of crispy churros and creamy cheesecake filling. Indulge in these delightful cookies that are sure to satisfy your sweet cravings! Ingredients: For the Dough: 1 cup unsalted ... READ MORE
Celebrate Australia Day with this creamy, zesty, luscious cheesecake!
Super creamy cheesecake made from ground pistachios.
Get your torches ready!
This light and lemony Zucchini and Ricotta Cheesecake is a sensational savoury alternative to the traditional crustless quiche. With a lovely firm creamy texture and fragrant combination of low fat ricotta cheese, Parmesan cheese, eggs, shallots, garlic, dill and lemon zest, this savoury dish is also flattering to the waistline with only 200 calories per serving. Feel free to play around with the ingredients using anything from chopped olives, sun-dried tomatoes, chopped spinach, corn kernels or assorted fresh herbs or any variety of tangy cheeses. Ricotta mixed with parmesan, shallots, garlic, dill, lemon and eggs Ricotta mixture with grated zucchini added One of the keys to the success of this dish is to make sure that the zucchini is coarsely shredded and well drained before being added to the herbed ricotta mixture, ensuring that the cheesecake retains its lovely firm texture. Simply pour into a springform pan and bake for about an hour, this rich and satisfying Zucchini and Ricotta Cheesecake is absolutely delicious served either warm or cold — an easy and tasty low fat meal perfect for anytime of the week. The Zucchini Ricotta Cheesecake in a springform pan, ready to be baked Zucchini Ricotta Savoury Cheesecake Serves 8 2 cups zucchini, unpeeled and coarsely grated 1 tsp fine grain sea salt 2 1/2 cups ricotta cheese 1/2 cup freshly shredded Parmesan cheese 2 shallots, chopped 2 cloves garlic, chopped 1/3 cup fresh dill, chopped zest of one lemon 3 large eggs, well beaten 1/2 cup goat cheese, crumbled drizzle of olive oil Preheat oven to 325°F degrees, and place the racks the middle. Butter or oil a 7-inch springform pan. In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Then thoroughly squeeze out as much moisture as you can. Set aside. In a medium size bowl, combine the ricotta cheese, Parmesan cheese, shallots, garlic, dill and lemon zest. Stir in the eggs and continue mixing until well combined. Stir in the shredded zucchini. Fill the springform pan with the ricotta mixture and place on a baking sheet. Place in the oven and bake for an hour. If there's any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off. Sprinkle with the goat cheese and return to the oven for another 30-40 minutes, or until the goat cheese is melted and the cake is golden brown. If the cake is baked and set, but the top isn't quite golden, place it under the broiler for just a minute or two to getmore colour on top. Remove from the oven and let cool five minutes, then release the cake from its pan. Serve warm or at room temperature drizzled with a bit of olive oil and a few sprigs of dill.
You’ll be looking for excuses to throw a party.
cuisine, pâtisserie, recettes, boulange, pains, viennoiseries, façonnage, vegan, végétarien, sans lactose, sans gluten, noël, ramadan, aïd
We’ve rounded up 20 of the most magnificently delicious mango dessert recipes to help you add a little touch of fruity sweetness to your day.
Gluten free Toblerone cheesecake recipe - no-bake and super simple to make! This recipe is the ultimate crowd-pleaser and tastes AMAZING.
The product(s) featured in this post was provided free of cost to me. Please note that, as always, any personal opinions reflected in this post are my own and have not been influenced by the
O godzinie 15:10 wyjęłam ciasto z piekarnika. Godzinę i 10 minut później nie było już po nim śladu. Sernik jest super lekki… prawie jak pianka. Nawet i bardziej puszysty od ptasiego mleczka. …
I made a cheesecake with vegan limoncello cream! I created a vegan cheesecake and on this page I'm sharing the recipe of my vegan limoncello cheesecake.
One of the simplest recipes in my book.
Blood oranges are doing the rounds on the food blogs at the moment and I couldn’t resist showcasing them too, their just so beautiful with their crimson flesh. They arrive in our shops during the coldest months bringing with
La cheesecake basca è un dolce strepitoso, tanto che nel 2021 il New York Times lo aveva incluso nei suoi food trend. Si tratta di una cheesecake cotta senza guscio caratterizzata da una superficie "bruciata" che contrasta con un ripieno morbido e cremoso. Una ricetta facile da fare che richiede pochi ingredienti e ha conquistato tutto il mondo.
It’s not just for movie night any more.
Ein einfaches und unvergessliches Rezept in nur wenigen Schritten.
Vegan plant-based recipes for an eco-friendly and mindful lifestyle!
Falastin, Sami Tamimi’s new cookbook, celebrates the beauty and diversity of Palestinian cuisine.
For ’90s kids only.
Zapraszam dzisiaj na urocze, zakręcone w spiralę ciasto idealne do herbaty pitej w większym gronie. Wyglądem przypomina mi ścięty pień drzewa, ale może to tylko moje skojarzenia ;) Ciasto jest mięciutkie, niezbyt słodkie, z odrobiną cynamonowego nadzienia. Przypomina w smaku biszkopt, ale jest jeszcze łatwiejsze do upieczenia i równie łatwo daje się zwijać. Z podanych składników otrzymacie mini-ciasto, które będzie miało w przybliżeniu około 20 cm średnicy :) To w sam raz, żeby rozprawić się z nim "za jednym posiedzeniem" - lepiej nie zostawiać go na następne dni, bo zacznie wysychać. Jako fanka wszelkich słodyczy w zakręconym kształcie, nie mogłam oprzeć się pokusie i musiałam upiec ;) Składniki: Ciasto: 3 duże jajka 3/4 szklanki cukru 1 szklanka mąki pszennej (bezglutenowcy: 1/2 szkl. mąki kukurydzianej, 1/2 szkl. mąki ziemniaczanej) 1/4 łyżeczki sody 1/3 szklanki wody 1 i 1/2 łyżeczki ekstraktu z wanilii (lub tyle samo cukru z wanilią zamiast części białego cukru) Nadzienie: 1 szklanka (ok. 230 g) twarogu sernikowego - musi być dosyć gęsty 1/2 szklanki cukru 1 łyżka cynamonu 1 duże jajko Lukier (zrezygnowałam): 1 szklanka cukru pudru 4-5 łyżek mleka 1 i 1/2 łyżeczki ekstraktu z wanilii Blachę o wymiarach ok. 38 cm x 26 cm wyłożyć papierem do pieczenia, natłuścić (ja tego nie robiłam). W misce zmiksować wszystkie składniki nadzienia na jednolitą masę. Wyłożyć na blachę i rozsmarować równomiernie. Włożyć do lodówki. W małej misce wymieszać mąkę i sodę. W dużej misce ubijać na wysokich obrotach jajka, do uzyskania puszystej masy (ok. 2 minuty). Miksować przez kolejne 2 minuty, dodając stopniowo cukier. Na niskich obrotach miksera wmieszać mąkę z sodą, jedynie do połączenia składników. Dodać wodę i ekstrakt waniliowy, miksując do połączenia. Ciasto wylać delikatnie na warstwę schłodzonego sera i rozsmarować, do jego równego pokrycia. Włożyć do piekarnika nagrzanego do 190 ºC i piec przez ok. 20 minut (do zarumienienia). Po upieczeniu, natychmiast wyjąć ciasto z piekarnika, odwrócić na drugą stronę i delikatnie zdjąć papier do pieczenia, ciągnąc za jego róg. Mając serową warstwę na wierzchu, pokroić ciasto wzdłuż dłuższego boku na 5 pasków tej samej szerokości (najlepiej sprawdzi się ostry nożyk do pizzy). Pierwszy pasek zwinąć w spiralę, kolejny zwinąć wokół niego itd, do utworzenia dużego ślimaka (ciasto należy zwijać koniecznie na ciepło!). Pozostawić do wystygnięcia. Przygotować lukier. Wszystkie jego składniki wymieszać w naczyniu i zmiksować, do uzyskania gęstej polewy. Udekorować ciasto. Smacznego! Źródło przepisu: http://www.heatovento350.com/
Cheesecake for breakfast anyone? These are so simple to make for weekend guests or on special days. For this recipe you will need a 12-hole muffin tray.
Slimming World's banoffee pie is a guilt-free dessert using toffee yogurt and fresh bananas, You'll just love it if you're on the Slimming World diet plan.
Een gezondere Chocolade en Pindakaas Cheesecake zonder gluten en lactose stond al een lange tijd op mijn wensenlijst.Dit recept is een blijvertje!
Nareszcie mamy jakąś namiastkę dobrej pogody w Irlandii, więc wszystkim nam dopisują humory :) Co prawda trudno to jeszcze nazwać prawdziwym latem, ale jest w miarę ciepło, a deszcze trochę odpuści…
Broodpudding met kokosmelk: een topidee!
Deze heerlijke geitenkaas cheesecake is zowel hartig als zoet. Geweldig als dessert (met een glaasje Muscat erbij) na een etentje!
Decadent treats to start the new year.
Gluten-free chocolate cheesecake (Original version from Everyday Delicious) Gluten free cheesecake I’m happy to say that this is as scrumptious as any cheesecake I’ve made. It’s rich (which is why the creamy layer isn’t too thick) so don’t go nuts on the slice sizes. The filling uses good old Whittaker’s chocolate (yes, its dairy-free if it’s 50% cocoa or over), coconut cream and dairy-free cream cheese – which is available at most health food shops (I got mine from Harvest Wholefoods). IMPORTANT NOTES If you’re OK with dairy – I recommend you use normal cream cheese, and replace the coconut cream with 1 cup of normal cream, whipped to soft peaks. You can leave out the egg whites, as the cream will give enough aeration. You can also use any chocolate you like. Double the filling ingredients if you want a stunningly big high cheesecake. You can still leave the egg white out if you are egg-intolerant – it’s just there to make the filling lighter. If you can’t find dairy-free cream cheese, try pureeing two large ripe avocados and using instead of/or as well as the cream cheese. Ingredients Base 1 1/2 cups cashew nuts (salted, raw or roasted) 3/4 cup dessicated coconut 1/3 cup coconut oil – OR – 50g butter, softened 1/3 cup brown sugar 1 tbsp lemon zest 1 1/4 cups ground almonds (almond meal) Filling 250g good-quality eating chocolate – 50% cocoa or higher (Whittakers 50% cocoa and upwards is dairy-free) 400g coconut cream Look for a brand which doesn’t contain stabiliser – Ayam or Faritrade are two options) 1 x 250g tub dairy-free cream cheese (or just use normal cream cheese if you are allowed dairy) 2 free- range egg whites Topping 3-4 punnets fresh strawberries (or if they aren’t in season, any other berries or fruit you like – or frozen berries) 1/4 cup berry jam mixed with 2 tbsp water (optional) Method Either the night before, or a couple of hours before, put the tin of coconut cream in the fridge. This will help separate the coconut cream from the coconut water. Line the bottom of a 23-25cm diameter springform tin with baking paper. (It will come out higher in a smaller tin). In a food processor, process all the crumb ingredients to a fine crumb. (Tip: I find tipping the processor up on it’s side a little so it’s on an angle helps it all mix up better and not stick up the sides). Press the crumb into the bottom of the tin in an even layer, fairly firmly. Pop in the fridge. Melt the chocolate in a heatproof bowl sitting over a pot of simmering water (not touching the water), until just melted, stirring every now and then. Remove the bowl from the heat and let sit for 20 minutes until it’s slightly warm but not hot. Take the tin of coconut cream out of the fridge. Tip it over, open it, then pour out the watery liquid at the top, leaving the firm cream behind – this is what you will use. Beat together the cream cheese and coconut cream until well combined with no lumps. You may need to let the mixture warm up a bit if there are some stubborn lumps. Using a spatula, fold in the chocolate mixture a third at a time, scraping the sides with a spatula as you go. Lastly, if using, add the egg whites to a clean bowl. Wash the beaters, then beat the egg whites until soft peaks firm. Immediately fold 1/4 cup of the egg white through the chocolate mixture to aerate it, then fold the rest of it through until well combined. Scrape the mixture on top of the base and smooth out the top with the back of a hot spoon until smooth. Refrigerate for at least 2 hours to set. Warm the outside of the tin with a hot cloth, then undo the spring and gently move to a serving plate. Decorate with loads of fresh berries. PS – Here’s the cream cheese I found:
Pinkies up, ladies!
These crispy apple dumplings with miso caramel dip will take your new fall dessert recipes to the next level! This Asian fusion fall dumpling recipe will satisfy all of your warm apple spice cravings in delicious bite-sized portions.
Für diese Käse-Zitronen-Torte New Yorker Art verwendet Lisa Fabry, Autorin des Buches Himmlich vegane Desserts, veganen Frischkäse und Seidentofu.
Have you ventured into the realm of raw food yet? It might sound like a scary place, but if you take a closer look, you’ll find lasagna made out of zucchini, “cheese” made out of nuts and cold soup galore. It can be a delicious adventure, especially on the sweeter side of things. Raw desserts are a completely guilt-free treat. Not only are most of them gluten- and dairy-free, but they’re packed with fresh ingredients. So if you’re feeling inspired by all that beautiful produce that’s popping up at your local farmers market, check out these 29 amazing recipes and prepare to be blown away.
The perfect combination of salty + sweet makes this no bake Toblerone salted caramel cheesecake a total winner of a dessert!
