As I mentioned yesterday, two cheesecakes made, two recipes posted :)
Once again it turned out that we eat with our eyes first. I think I wouldn’t have decided to make this cake but for some amazing pictures I came across one day :) Only later did it turn out that the taste is as amazing as the pictures! But all in all, pictures were first, weren’t they? :)
And where did I find these pictures? Oh, I found them on Małgosia’s blog called Smaki Alzacji. I need to admit that some other recipes had already caught my eye… so in the nearest future I hope to check them out too :)
And well, I wouldn’t be myself if I didn’t make something with Drunk Prune in the title of the recipe :) I just love this combination. whether we’re talking about cakes, ice-cream, desserts or any anything :)
Here I wouldn’t say that prunes dominate the taste of the cheesecake but they can be really felt both in the taste as well as in the consistency :)
Rum not so much… What a pity, right? ;P
Anyway, higly recommended for Drunk Prunes fans!
And one more thing, I changed the proportions a bit as well as the temperature of baking… But it’s more connected with my own preferences of baking. That’s all :)
To the kitchen! :)
Short but reeealy intense need to make some cheesecakes! That is why, two cheese-recipes coming up :)
Seriously though, there were several things that made me prepare this cheesecake… Firstly, never have I made mascarpone cheesecake sooo… high time :) Secondly, never have I made no baking cheesecake soooo… high time? :) Thirdly, the moment I saw the recipe and the photo presenting this cake, I knew it would be impossible to refrain oneself from making it, not to mention eating it! And finally, all the ingredients were patiently waiting in my kitchen to use them in a reasonable and… yummy way :) Coincidence? Doubtful :)
Oh, and above all, this cake was made to convince an Anti-Cheesecake Lady to cheesecakes in general! Was it successful? I guess it was :)
Toffi Cheesecake is quite creamy and very sweet :)
One piece of it will satisfy your belly for sure :)
If you have a really sweet tooth, this cake is certainly for you!
It’s been a week or more now since I started eating peanut butter regularly. By saying regularly I mean… everyday ;)
Sometimes I’m trying to pretend that it’s only an addition to some wafers… But sometimes this pretending is pointless – I just eat it straight from the jar… My jeans started protesting.
Because of my new eating habit, I realised I forgot to post one of the recipes based on peanut butter.
I’m doing it right now… getting down to some new recipes :)
I don’t even want to think how long this recipe has waited to be posted… Shame on me…
Two possible ways of reading the name of the recipe.
You know my attitude to baking… Thus, Passion in the title :)
And more literal meaning – Passion Fruit as one of the basic ingredients of this cheesecake.
And here we have it :)
Passion Fruit is one of my favourite fruit. You had a chance to read a bit more about it while I was posting other recipes.
Currently, I’m trying to be patient to see it again on the shop shelves… It’s been so long. Too long, for sure :)I managed to squirrel some passion fruit curd away, though. I thought it was high time to make a use of it :)
I remember some time ago I made a cheesecake with lemon curd on top. I also remember people’s reactions to it – everyone was saying it was so tasty! (By the way, it turned out I still hadn’t posted it on Sarenka… Jesus, what’s going on with me?!)
Cheesecake with Passion has a really subtle taste. It’s not too sweet, thanks to quite sour top.
One of the most exotic baking on Sarenka :)
Check it out!
It looked so tempting and classy in the pictures… And the combination of coconut and chocolate seemed so perfect… And… Well, everything was for making this cheesecake :)
Indeed, everyone was saying that it was a real taste bingo :) Uff, what a relief ;)
I think that this is the mousse that does the trick. It is so delicate and delicious.
As you can see, my longing for cheesecakes has been growing stronger… So maybe… another one is the nearest future..? :)
Long time and… finally, cheesecake :)
With some warming up ingredients, out of which cinnamon is the winner.
Peanuts match the cheesecake in a perfect way. Actually, I dare to say they stole people’s hearts more than the cake itself ;P
Well, this cheesecake:
is express to make.
has a unique taste.
Why not to make it right now? :)
Do search till you find.
Cause I did :)
Not so long ago I discovered Dominika’s blog. Dominika has become quite popular thanks to our Polish Masterchef edition. I think I was a big fan of her since the very beginning of the programme. Cheerful, open-minded, deprived of jealousy, helpful… How not to like her? :) And her Kulinarne Bezdroża (which I would dare to translate to Unbeaten Culinary Track… but still, do forgive me if this translation is inadequate :)) Sooo, her blog… Well, it fully defines and complements her :)
That is why, I wanted to bake something from her recipes so so so much! But to my surprise, it turned out that Dominika keeps on searching for inspiration too! All the time! She is still hungry for cooking challenges! While looking through her recipes, I stumbled across Gotuje bo lubi (Cooks cause she likes it) and I fell in love with one of the cheesecakes immediately :) So as for now, I had to cheat on Dominika a bit ;)
This cheesecake is soft, wet, not sweet at all :)
The combination of tastes is so surprising! Positively so, I mean :)
Just do not turn away from using black currant jam. Just no :)
Here you can find the original recipe.
My version is a bit altered and adjusted to a smaller form :)
It’s really worth trying :)
All went wrong, all went wrong… And in the end, this “all” turned out to be prefectly right :)
This cheesecake was a total rebel from the very beginning. No matter what I did, it was somehow telling me “Bake bake, I’ll still turn out to be a mistake”.
Sooo, it collapsed, cracked, glazing died… Shall I continue? :)
There was a moment it really tried to be the meanest cake of all… Burdened with a baking curse or what? ;)
Well, here I am to declare – it may be one of the ugliest cheesecakes on Sarenka but… one of the most delicious too! I couldn’t be more serious.
Have a bite and your taste buds will encounter the flavour of hazelnuts at first… just to turn to this creamy nutella cheesiness in a second… Yummy, just yummy!
As I mentioned before, chocolate glaze died… that’s why here it is for you, the sauté version :)
Simplicity is the answer to everything, as usual :)
Oh, I was supposed to make this brownies long long time ago… Actually, last year :)
But as they say, happens :)
This year I couldn’t say no to it…
I just love all cheesecakes, I just love all brownies, I just love… all raspberries ;)
Flawless combination it is.
PS. This recipe is taken from Moje Wypieki but having read some of the comments and suggestions, I decided to introduce small aterations :)
PS2. While writing these words, brownies is still in the oven… And do believe me, the smell is way-out! Oh my!
The relationship of mint and chocolate is something I’m totally NOT fond of… To cut the story short, I usually try to avoid that kind of combination. But. Ha, there is always a but :)
Seems that it’s all about time we need to understand some things ;)
I made this cake just of out curiosity because it was so hard for me to imagine that some mint leaves can make such a difference in the taste of the cake… I just couldn’t believe in all these oohs and achs over “the mintness” of the cheesecake. I thought it was a clear exaggeration and… Oh my, I was soooo wrong!
To my surprise, it is refreshing and cooling. These two words describe the cake in the best possible way.
Mint chimes with the milk-chocolate glazing as well as with the chocolate bottom.
Additionally, when it comes to this cheesecake, apart from the taste, you can also appreciate the beauty of it :) It’s so greeeeeeeeeenish :) Well, my version is more pastelmint but it’s only because I used less mint that the original recipe suggests :) And still, you can see some greenish shadows ;)
So, for those who are in love with mint… and for those who are not, too ;)