We've combined two classic British summertime favourites into one seriously indulgent dessert. This fresh and creamy Eton mess cheesecake is the perfect pudding to impress your friends and family with this weekend
Negroni cheesecake, anyone?
Instead of a biscuit base, this Greek-style cheesecake is made with crisp filo pastry. It’s topped with a dollop of creamy feta, honey and orange blossom mix as well as sesame snaps and rose petals. It’s a beautiful dessert you can make-ahead of a dinner party. Lisa Faulkner’s Greek custard tart is similar to this recipe, made with filo pastry and a sweet lemon syrup. Another crowdpleaser worth trying.
Hazelnut goma dofu is a variation of traditional Japanese sesame tofu Goma Dofu, offering a rich, nutty flavour and a smooth, creamy texture. This dish combines the wholesome goodness of hazelnuts with the delicate, silky consistency of goma dofu, creating an irresistible fusion that makes a wonderful dessert.
A pudding that deserves a grand entrance. The caramelised oranges, vanilla filling and mascarpone icing make this cheesecake very worthy of its spun sugar crown. Browse more showstopper Christmas desserts.
With a crunchy nutty base and flaky filo sides, this pistachio and rose cheesecake from Nadiya's Simple Spices on BBC2 is creamy and sweet; a show-stopping dessert.
Flavorful Gypsy schnitzel with onions, garlic, peppers, and herbs in a tomato and cream based delicious sauce your whole family will love.
Sweet yet slightly bitter, boozy and decadently rich, this espresso martini cheesecake makes a showstopping dessert that will blow your guests away
Jane's Patisserie's easy, crumble-topped cheesecake is the ultimate celebration of the time-honoured combination of rhubarb and ginger. You can use fresh rhubarb when it's in season or tinned.
This show-stopping rhubarb and lemon cheesecake recipe looks, and tastes, absolutely gorgeous.
For a special occasion, give our basic Lemon Cheesecake an exotic flavour with rosewater and chopped up Turkish delight.
Adapted from The New York Times Notes: Plan ahead! This takes time to make and bake and chill — it must chill for at least 4 hours, preferably overnight, before serving. You'll need a 10-inch springform pan for this recipe. Ricotta: You must use whole milk ricotta here. Low-fat will leave the cheesecake with a gritty texture. Calabro brand, sold at Whole Foods, is nice. If you are serving this the same day you are making it, bake it first thing in the morning. As noted above, this can be made a day in advance. Bring to room temperature briefly before serving. Fresh ricotta versus not: Fresh is best. My mother always uses fresh, but keep in mind you will need three pounds, which can get pricey. Most recently I made two using standard grocery store ricotta, and I still thought it was completely delicious, but several commenters have not had success with non-fresh ricotta, so I am advising to use fresh ricotta only here. Cooking times will vary dramatically depending on your oven, the pan you are using for the water bath and what type of fresh ricotta you are using. Start checking at 1 hour and 15 minutes. The cookie crust is more of a cookie dusting than a crust — it melts into the cheesecake making it almost undetectable. It's a subtle touch, but still really nice. Use whatever cookie you like, but I highly recommend the Jules Destrooper butter waffles if you can find them. This is what my mother always uses and what I use now, too. They are made of all good things — flour, butter, sugar, eggs, vanilla, salt, baking soda — and they are delicious to boot. You also could skip the cookie coating all together for simplicity. If you have a Thermapen (highly recommend!), use it to test the temp of the cheesecake, and remove it when it reads 150-155ºF. I have never done this, but the next time I make this, I'm tempted to skip the water bath, and bake the cake on a rimmed sheet pan at 350ºF for about an hour — I've seen a number of recipes that skip the water bath without issue.
James Martin's New York raspberry cheesecake is real taste sensation, a perfect dinner-party make-ahead choice
With just a few superstar ingredients, you can have an amazing low carb version of the classic rice pudding. Bam! Nearly immediate gratification for the holidays.
This baked yogurt cheesecake is made with rich ingredients, but the lack of a base means it’s actually a lot lighter than many other recipes. Gill Meller uses his own seville orange and fennel seed marmalade, but you could of course use any good-quality bitter marmalade you like.
The white chocolate is only a delicate presence here and, moreover, it helps the cheesecake set in the fridge overnight to a perfect, tenderly firm consistency. While I love this pale, plain and unadorned, it can be beautifully partyfied by a sprinkling of chopped pistachios and a jewel-bright scattering of pomegranate seeds.
A simple baked cheesecake is one my favourite desserts. It can sit in the fridge and be enjoyed over the course of a week, and that ultimate slice is the best slice of all. But sometimes I feel short-changed by the base. It’s nice enough, but often I want something more. So here I’ve baked a cheesecake without any base at all, and instead topped it with honey salted caramel and a chocolaty tiffin mixture. It’s essentially a flipped-over version of the classic, but in my opinion all the best cakes are a little back to front!
This Baked Lemon Cheesecake is sweet, tangy & beautifully creamy. Topped with thick layer of homemade lemon curd, it's irresistible! Lemon dessert perfection!
One of the simplest recipes in my book.
There is no doubt about it, anything with chestnuts in it, even if they come vacuum-packed or canned and are perennially available, is so right for this time of year. The chestnuts are present, in the form of a gritty, grainy sweetened purée: some to add to the biscuit base; some to fold through the plain cheesecake filling before baking; and yet more — well, it is Christmas — to drip in a thick syrup over the cake when served. And yet, you know, the chestnuttiness is not blaring: there is something undeniably festive about this, but not in a full-on, party hat kind of a way. As with all cheesecakes, you need to bake this the day before you want to serve it. For US cup measures, use the toggle at the top of the ingredients list.
These delicious rhubarb, raspberry and lemon puddings can be served warm or chilled. A versatile recipe that is sure to please a crowd.
This authentic creamy dessert will add a taste of New York to any dining table. Our American-style baked cheesecake recipe makes an easy family dessert.
This passionfruit cheesecake can be served as one big cake or a little mini cheesecakes for a party. Make ahead and refrigerate cheesecakes until ready to serve. Recipe uses KitchenAid blender.
Tapioka-Pudding, Mango-Kulfi, Kokospudding, asiatisches Dessert
When I was 10 years old, I went through a weird cheesecake…
The creamy Polish cheesecake also known as Sernik is our favorite dessert! This recipe for sernik is very simple to make, wich makes it perfect for family cooking.
An easy throw-together dessert that forms a crust, custard and topping while in the oven. Easy.
Migliaccio is a rustic ricotta and semolina cheesecake that hails from the Italian city of Naples. Made with aromatic notes of vanilla and orange, it is the perfect treat for the chilly months that…
Amarula cheesecake is a South African style no-bake cheesecake using unique Amarula liqueur from the marula tree. It carries creamy notes of vanilla and caramel.
It takes a bit of shamelessness to describe one’s recipe as perfect, but I would think this particular Non-Bake Amarula Cheesecake recipe is pretty much foolproof on every single level, hones…
I sliced it the next day and was impressed. The biscuit base was slightly more golden cooked that the Pasticceria Papa one but that could be easily fixed by less baking. The filling was beautifully smooth and I think the key was the excellent ricotta and the fact that it was beaten until very smooth. It wasn't too sweet just like the Pasticceria Papa one too and tasted like a pretty good imitation of it.
When it comes to desserts, cheesecake is the cream of the crop. Everyone has their favourite kind, from the gorgeously burnished Basque cheesecake to the classic New York variety, with raspberries or fresh fruit on top. A baked cheesecake will...
Cheesecakes aren’t usually considered a healthy dessert, but this Greek baked yogurt version is lower in calories and fat than most others.
Deze advocaat tiramisu is een heerlijke twist op de klassieke tiramisu. Je maakt ‘m met cantuccini koekjes, koffie, advocaat, mascarpone, eieren en witte chocolade.
For recipe: www.cinnamonspiceandeverythingnice.com/2011/08/ottolenghi...
Galaktoboureko is a Classic Greek pie that is made with a semolina custard and wrapped in flaky, buttery, crisp phyllo. These rolls are the individual version and might be better than the original dessert. They are baked to a golden perfection and then drenched in an aromatic syrup.
Looking like cheesecake, the delicious Pascha Wielkanocna is a nutty and dry fruit-filled Easter dessert symbolizing Christ's resurrection!
