This Crème Brûlée Cheesecake combines the creaminess and richness of a traditional cheesecake with the crunchy caramelized sweetness of creme brûlée. This decadent dessert features a buttery graham cracker crust, a rich cheesecake filling with vanilla bean speckles, and a layer of crunchy caramelized sugar on top.
This coconutty, gluten-free treat is one both kids and adults will love.
So fluffy and easy to make.
These lemon-scented mini cakes are traditional for breakfast in Spain, but also make a wonderful snack or light dessert. They are easy to make and this will quickly become a go-to recipe!
Recipe video above. This is the iconic Burnt Basque Cheesecake, in all its rustic perfection with the signature golden "burnt" surface that tastes like caramel, and light-as-air creamy vanilla cheesecake inside. Stunningly luscious yet light, and not that sweet at all!The surface becomes golden by baking at a higher temp than classic baked cheesecakes - 160C/320F vs 220°C/425°F for Basque. This recipe is not a basic "dump and beat" recipe, but the result is better. Texture is fluffier, as it should be, with no thick band of dry overcooked cheesecake (notorious problem!). Use a handheld electric beater or stand mixer with the paddle attachment. See Note 5 about speeds.
Nadiya's all-American traybake is made with peanut butter and jam. Serve with an extra dollop of jam, some Greek-style yoghurt and fresh raspberries on the side. You will need a brownie tin about 18x23cm/7x9in.
Made using the traditional method with store cupboard ingredients, this vanilla fudge recipe would make a great gift
Can someone say Iced Vovo?
This no-bake cheesecake cake filling is the best! It comes together in minutes and is incredibly creamy and decadent!!
Maritozzi are delicious brioche buns filled with fresh cream often enjoyed in Rome for breakfast!
Milk pudding is super rich and soft; one bite and it melts into your mouth. You can also swap for coconut milk if you want a lactose-free alternative. Give this easy and delicious dessert a try, and I promise you will love it!
I came across this simple Japanese Cotton cheesecake by ochikeron some time back. The recipe was so simple that you only need 3 ingredient. Since this is a small cake, I decided to make 2 cakes with 2 flavors (White Chocolate & Dark Chocolate). Let start baking it! White Chocolate & Dark Chocolate Cotton Cheesecake...Yum Will AGEE prefer this White Chocolate Japanese Cotton Cheesecake? Or AGEE prefer this Dark Chocolate Japanese Cotton cheesecake? Japanese Cotton Cheesecake Adapt recipe from Ochikeron -For better understanding, do view the video. (For 6 inches non removal cake tin) Things needed:- 125g of cream cheese (Soften cut into cubes) 120g of white chocolate chips/bar 3 large cold eggs Steps **Preheat the oven till 170C Place your white chocolate on a big stainless steel bowl and melt your white chocolate chips under hot water (Double boiling method). Add in the Cream cheese into the melted white chocolate mixture and mix well till it is well combined. Separate the egg yolks & egg whites. Add in the 3 egg yolks into the batter and mix well. Set aside and prepare the Meringue. On a clean bowl, add in your 3 eggs whites and use a electric whisk and beat till firm peak form. Look at picture 9, I had tested that the meringue is ready as when I do the turn over test. (Try at your own risk) Add in 1/3 of the meringue into the batter and fold in slowly using a spatula till it is well combined. Add in 1/2 of the meringue into the batter and fold in slowly using a spatula till it is well combined. Lastly add in the remaining meringue into the batter and fold in till it is well combined. I prefer to use a whisk to fold in. Individual preference. Pour the batter into the cake tin. (Remember to lay the baking sheet for the cake tin.) Place the cake tin into a baking tray, pour in some hot water onto the baking tray and put into the oven. This is water bath baking to prepare the cheesecake from cracking. Bake the cake for 15mins under 170C then reduce the temperature to 160C to bake for another 15mins. Lastly, off the power but continue to let it bake inside the oven for another 15mins. Once baking is done, transfer the baking tin on a wire rack and let it cool down completely. Sprinkle some icing sugar (optional) onto the cake and it is ready to serve! TAGlicious's Note ** For Dark chocolate version, steps are the same. Just replace the amt of white chocolate to dark chocolate. ** If you are using a removable tin, do remember to use aluminium foil to wrap your cake tin to avoid water sip into your tin during water bath baking. ** I chilled the cheesecake overnight before serving as we prefer to serve the cheesecake cold. White chocolate Japanese Cotton Cheesecake is the winner! Verdict: we can't really taste the cheese in Dark chocolate cheesecake, it taste more more like a chocolate cake. . Hope you like my sharing today! Do give it a try. TAGlicious Ciao~ Do like and join me at my Facebook page Taglicious
Turn lemons into a beautiful garnish for cakes, cupcakes, tarts, and more with these easy to make Candied Lemon Slices!
Our methods for making baked goods may have changed over the years, but vintage recipes still make some of the best treats imaginable.
I don't know about you, but making desserts are my weak spot. It's not that I don't want to, I just get overwhelmed with all of the inspiring ideas and never end up making something amazing like I should. That's not going to happen anymore after putting together this awesome list of 15 Desserts To Win
Karpatka, one of the most popular Polish cakes, has two layers of choux pastry sandwiched with a decadent vanilla cream filling. A dusting of powdered sugar on top helps the rustic pâte à choux resemble the snow-capped Carpathian Mountains in Poland.
Ah… now the third one for the 3 back-to-back Biscoff recipe series – the others being Cookie Butter Cake and Shrikand… This was not tough to choose and I had to keep it for the last. 😉 This Biscoff Cheesecake Tiramisu is a revelation to the say the least! I was on a […]
Crispy pie crust cannoli shells filled with tangy lemon curd, marshmallow fluff, and whipped topping.
Known in France as “Flan Coco”, this famous Coconut Flan hails from the French Antilles. With the exotic flavors of coconut milk, shredded coconut and vanilla, this recipe may be a stretch from wha…
Learn how to make the classic rich coffee chocolate cake from scratch. Enjoy the authentic taste with the incredible aroma!
Caramel Dulce de Leche made from Sweetened Condensed Milk. Ah oh so easy way to make either a dulce de leche sauce or a more thick set caramel with so many delicious uses.
Have a little delicious twist in your regular Custard Pastry Cream and make this Coconut Custard Pastry Cream instead. The process is the same with a slight change in one of the major ingredients. …
My easy Caramel Slice recipe really is the BEST Caramel Slice recipe you will ever try! Both regular and Thermomix instructions also included.
This vegan lemon curd recipe is the perfect blend of sweet, tart, lemony and creamy! It takes just a few minutes to make and the result is the perfect filling or topping for your favorite baked goods. Of course, you can eat it straight out of the container with a spoon too, I won't judge!
"It's a jelly" If you're Canadian I'm pretty sure it's the law that you know which movie that comes from. Strange Brew (1983). You kn...
This biscoff icebox cake is an easy 4 ingredient biscoff cake made with layers of biscoff cookies and cream. It's an easy and delicious icebox cake!
When a croissant meets a muffin amazing things happen!
Introducing the famous 100 Cookie Recipe made with just 4 ingredients... butter, caster sugar, condensed milk and self-raising flour! This freezer-friendly cookie dough can be flavoured with any add-ins you like!
Ladyfinger Lemon Torte Recipe
Japanese Cheesecake,also known as Japanese Souffle cheesecake or Japanese Cotton Cheesecake, is so soft, cottony, airy, and fluffy cheesecake that melts in your mouth.
Oma's vanilla sauce recipe is an easy one to make when you're needing that something special to go along with your dessert. Classic!
Learn how to make homemade Custard Cream (Pastry Cream) with my step-by-step recipe. Smooth and velvety, it‘s a luxurious filling for both Western-style desserts and popular Japanese street snacks like Nama Donuts, Crispy Taiyaki, and Imagawayaki (Obanyaki).
