Guys, today is a special day for me. Exactly two years ago I had a horrible bike accident. Including hemorrhage. It is a special day for me as I didn’t get any long-term damage. Yeah, it did take a while for me to recover, but I made it back with a clean health bill. And since this is a special day for me, I always make a special cake on this occasion. Last year I made this vegan Oreo cake and the previous year I made one gigantic cookie with the cookie monster on top. Needless to say that I am a huge cookie monster myself. Yes, all of these cakes are very decadent and rich, I am celebrating life and don’t want to hold back. Yes, this year’s cake is decadent as well. This rich and creamy chocolate cheesecake is anything but healthy. In total we have 400 grams of chocolate and 600 grams of heavy cream. I promise you, if you are a chocoholic like I am, you will love this cake. But be warned, you won’t manage to eat more than a small slice. For that reason I made it in a 20cm/8inch cake pan because you really don’t need a lot to satisfy your chocolate craving. And I am saying this as somebody who can eat chocolate all the time, regardless if it is summer or winter. I will never understand why some people say they don’t need chocolate in summer. I definitely do. If you are the same, this cake is for you.
I love spring! I love the fresh and vibrant colors, I love that you will find rhubarb and strawberries. Aren’t they just the best combination ever? If you are up for it, below I will show you a very German cheesecake with a delicious rhubarb and strawberry sauce. You wonder what makes a German cheesecake German? We love using quark. I believe you find that in Lidl ind Aldi nowadays also in places outside of Germany. Sour cream, cream cheese, quark, we love the combination of a lot of dairy products.
Creamy German Cheesecake with strawberries, that’s what you will get today. You may ask what German cheesecake is compared to American cheesecake? The main differences are that you use quark or curd cheese instead of only cream cheese and you have a pie crust to keep it all together and not your typical cookie crust. Do you want to give this cheesecake a try? The version you see below is the creamiest of them all. You can eat it plain or serve it, as I did, with a strwaberry topping. If you rather try some other, this is more traditional cream cheesecake with blueberries a no refined sugar, this one with apples and caramel, this one is the traditional Japanese, or a no-bake with limes. Continue Reading…
This blueberry cheesecake is almost a no-bake cake and does not contain any refined sugar. All its wonderful color and flavor comes from blueberries. I am sure you will love it as much as we did. It consists of an easy two-ingedient cookie base and a creamy blueberry mousse. The best of all, you can make it truly vegetarian, I give tips to make it with agar agar, which is a vegetarian jelling agent. Feel free to use gelatine, if you are more familiar with it, but I actually prefer agar agar.
I am also posting this recipe as I am hosting the blog event “Colorful Food.” I basically invite you to create a recipe in one of the seven rainbow colors: red, orange, yellow, green, blue, purple, and pink. If you would like to learn more, please check here. Today I am presenting, you guessed it, PURPLE! I first started with red strawberry pancakes, which were followed by cute little mango mini cakes for orange, lemon soufflé inside a lemon for yellow, a very green kiwi sheet cake, a spirulina and blackberry smoothie for blue (vegan!), aaaaaand, today this blueberry cheesecake for purple. As you can see, we are still missing pink, so be sure to check back!
Japanese cheesecake. I have always wanted to try it. Japanese cheesecake is a very delicate matter. It has to be handled as careful as raw eggs. It does contain a lot of eggs. Maybe that’s why it is as light as a feather. No, this is not your typical American cream cheese cake. It is closer to an angel’s food cake than anything else. It has cream cheese, yes, but the eggs help to create this very creamy and light texture.
We had so many limes at home. So what to do with them? Smoothies? Cocktails? I decided to go with a no-bake cheesecake. With lots of lime flavor. I am really proud because I invented this recipe. Normally I like to follow recipes. It is nice to simply follow instructions, one step at a time. It is very relaxing. At least for me baking is really relaxing. That’s why I am so proud that I invented this cake. A creamy cheesecake with a nice tangy lime flavor. Trust me, you will taste the lime.
I have to confess something, so far I have never worked with gelatine or a vegetable gelling agent. I know, it is crazy. Somehow I thought it was super complicated and I also felt that often the taste was weird or cakes looked unattractive. But I decided enough was enough and simply said, OK, let’s give it a try. I decided to try with this wonderful cake. I mean, wouldn’t you want to try a bite of this beauty?