Today you will get the best cheesecake from San Sebastian from the Basque country in the north of Spain. This tarta de queso is the same recipe as from the restaurant La Viña. It contains five ingredients: cream cheese, eggs, heavy cream, sugar, and a bit of flour. As the cake is baked at high heat (200-210 degrees Celsius), it has a caramelized (or burnt) surface and thus looks a lot like crème brûlée. Inside though it is extra creamy. As all ingredients only need to be mixed, it is pretty fool-proof and thus perfect for beginners. You may enjoy this cake plain or you can serve with some fruits and/or a fruit sauce. Below recipe is similar to the one from the restaurant, I only reduced the amount of sugar. Feel free to increase the amount if you wish to.
Today I am introducing vegan tiramisu with homemade ladyfingers. To me it almost tastes as good as the original. Since I am using vegan cream cheese (almond based) and vegan whipping cream (coconut-oil based), this vegan tiramisu is free of soy, cashew, or tofu. I find it extra delicious and perfect for any special occasion such as a birthday.
Today I am presenting a classic American carrot cake with cream cheese frosting to you. The only difference? I cut back on the sugar. Especially in the frosting. Because I do think that American recipes are sickly sweet, I will never forget my first cake I ate when I spent a year in Canada after highschool in Germany. I only tasted sugar, nothing else. I really love carrot cake, I love the moist texture, the crunch you get from the nuts, I love the creamy frosting with this carrot flavor, so good! I love it all – if you give me the chance to taste something beside sugar. I already made this cake about a year ago, but back then I barely got a piece, it was gone so quickly. So I decided to try again. With my favorite recipe. However, due to the Corona virus, I had to wait before flour was in stock again. But I patiently waited and got lucky. And then, bam, I made this wonderful carrot cake again!
Moist and delicious pumpkin layer cake with a buttercream that actually contains brown butter and cream cheese, that’s what I am introducing today. Reason for introducing this cake here ist two-fold. Reason #1 has to do with a German blog event I hosted. It had all to do with pumpkin recipes. For that reason I made these delicious pumpkin cookies with cream cheese frosting and also this vegan pumpkin pasta with only two ingredients.
Are you in for a pumpkin cookie with cream cheese frosting? Then I might have something for you. This is a cake-like pumpkin cookie that is very soft and has a not too sweet cream cheese frosting serving as a nice contrast. You may not think much about it, but here in Germany pumpkin is usually not served in sweet goods, you will find tons of savory recipes, but sweet ones not so much. I sometimes wonder why. There is a reason why pumpkin is very popular in North America in any baked goods, it has a sweet kind of flavor and carries a lot of fall flavor, makes sense to me. So let’s give these cookies a try!
I can’t believe I had forgotten about this apple pie with cream cheese pie crust! Sometimes you need to be reminded, in this instance it was my mom who actually baked the pie when I came for a visit for me to remember. I had sent her this recipe more than 15 years ago when I was fortunate enough to spent a year in Canada. This is an apple pie prepared with a cream cheese pie crust, so you will not need any egg or water. It basically has the cream cheese as the binder. Ironically, I had totally forgotten about this method of making pie crust, so I was very happy when she actually made this apple pie for my visit the other day. Continue Reading…
Do you also bake your own birthday cake? I definitely did this year. When I saw this delicious blueberry lemon cake on the blog Knusperstübchen (in German) I knew this was going to be my birthday cake. Especially since I hadn’t eaten any sweets in week. I wanted to indulge in this beauty. Obviously I had to tweak the recipe a bit. But when I finally digged into the first piece, there was silence. Silence for a full piece of cake, this is how good the cake was. This is a super moist blueberry lemon cake as it contains a lot of fresh blueberries. I also like the fact that so much lemon zest and lemon juice is used in both, the cake and also the cream.
Iced Coffee Cheesecake you don’t have to bake! That’s the star of today’s post. People have told me that it tastes a little like tiramisu, but it does not contain mascarpone or raw eggs, this truely is a cheesecake, combined with whipped cream and coffee you will have creamy deliciousness on your plate. I didn’t go for the traditional cookie or graham cracker crust, instead I decided for pumpernickel. Not sure if you have ever heard of it, this is extremely dark and moist bread from Germany. Obviously you can replace it, but the sweet rye bread does add a very nice touch to this cheesecake.
So as stated, the bottom layer is a mix up pumpernickel, butter and coffee, which serves as the crust. The second layer is a mix of cream cheese and whipped cream with coffee flavor, the thrid layer is the same plus melted chocolate, and the top layer is whipping cream combined with chocolate, dusted with some cocoa powder.
I think I have mentioned that Germans aren’t that much into cookies. Especially not in summer. But when I brought these Summer Lemon Cookies to work the other day, they were gone within minutes. Even I was a little surprised. Maybe it was because they are full of lemon flavor and you can definitely taste the cream cheese. Since they are rolled in sugar before baking, they have a nice crunchy touch, but are soft in the center. I don’t know. But what I do know is that these cookies are really easy to prepare and do NOT need to sit in the fridge to develop their flavor. You can whip them up in about 20 minutes from start to finish.
If you are more of a chocolate person, you may enjoy these Nutella Chocolate Chip Cookies.
Preheat oven to 180 degrees Celsius and line two baking sheets with parchment paper. Whisk the flour, baking soda, cornstarch and salt in a medium-size bowl. Set aside. Pour about 50 grams of regular sugar in a small container. Set aside. Cream the butter and cream cheese in a large bowl with a mixer for about two minutes, then add 100 grams of sugar and mix one more minute. Add the egg, lemon juice, lemon zest and vanilla extract. Add the dry ingredients to the wet ingredients and either mix on low or using a wooden spoon until combined. Roll balls of dough in the size of a walnut and roll in prepared sugar afterwards. Place on baking sheet lined with parchment paper. Cookies will flatten out slightly. Gently press down each cookie with the bottom part of a glass. Bake the cookies for 10 to 11 minutes, or until very lightly browned on the edges. Let cool on baking sheets for a few minutes before transferring to a cooling rack. Cookies can be kept in an air-tight container for a few days.
Summer Lemon Cookies
Preheat oven to 180 degrees Celsius and line two baking sheets with parchment paper.
Whisk the flour, baking soda, cornstarch and salt in a medium-size bowl. Set aside.
Pour about 50 grams of regular sugar in a small container. Set aside.
Cream the butter and cream cheese in a large bowl with a mixer for about two minutes, then add 100 grams of sugar and mix one more minute. Add the egg, lemon juice, lemon zest and vanilla extract. Add the dry ingredients to the wet ingredients and either mix on low or using a wooden spoon until combined.
Roll balls of dough in the size of a walnut and roll in prepared sugar afterwards. Place on baking sheet lined with parchment paper. Cookies will flatten out slightly. Gently press down each cookie with the bottom part of a glass. Bake the cookies for 10 to 11 minutes, or until very lightly browned on the edges. Let cool on baking sheets for a few minutes before transferring to a cooling rack.
Cookies can be kept in an air-tight container for a few days.
I am taking this cookie also to the link party Fiesta Friday.
So which cookie is your favorite in summer?
If there is a fruit I like to take pictures of, it is apricots! I am a huge fan of its color. The wall in our living room is in apricot color. Such a nice, warm color. So I am excited to present to you apricots turnover. They taste just the way they look: warm, juicy, summerish, and refreshing. I just love apricots. Funnily enough, the plain fruit is fine, but I usually prefer them baked paired with for example cream cheese.