October 25, 2014


60 g butter
60 g caster sugar
120 g biscuits, crushed

2 ripe bananas
juice and finely grated zest of 1/2 lemon
120 g caster sugar
250 g cream cheese
2 eggs, separated
150 g sour cream
12 g powdered gelatin
5 tbsp water

50 g caster sugar
1 banana

1. Grease a 21 cm spring form cake tin.
2. For the base, melt the butter and sugar, add it to the biscuits. Spread evenly over the base of the tin and press down firmly. Chill for 30 min.
3. Puree the bananas together with lemon zest, juice and half of the sugar.
4. Beat the cheese, the egg yolks and the sour cream, making sure there are no lumps.
5. Soften the gelatin in iced water. Heat up the 5 tbsp of water and dissolve the gelatin. Allow to cool for 10 min before adding to the mix.
6. Next, whisk the egg whites until stiff the whisk in the remaining sugar. Fold the egg whites lightly but thoroughly into the mixture and the spoon into the tin. Shake gently to level the surface.
7. Chill for 3-4h.
8. To make the banana decoration, sprinkle half of the sugar into a pan and heat until it begins to dissolve. When golden, place the slices of banana onto the sugar and then sprinkle the other half of the sugar on top. Turn over after 2 min once the banana slices are golden. When both sides are golden, put the slices onto a baking paper and space them out evenly so they cool and don’t stick together. Once cool, arrange on the cake.


P.S. Hey, my dear friends.. I know I have been absent this summer, but there were so many good things to do outside the house.. like sun bathing, and learning to kite board. :) anyhow, i have been baking all summer, mostly bundt cakes or muffins as they are easy to take with to anyplace you are spending your day with friends. :) so, the recipes will be coming up soon, I promise.. But let’s talk about this wonderful creamy cheesecake.. I made this one a while ago, for a student of mine and i must tell you, it was amazingly bananish and yummy and it is so easy to make.. so try!

Enjoy, k.

recipe from “World’s Best Cakes” by Roger Pizey



May 26, 2014


150 g gingerbread, crushed
40 g almond flour
120 g melted butter

3 tsp. gelatine
3 tbsp. cold water
250 g cream cheese
375 g ricotta
75 g powdered sugar
2 tbsp. orange zest
2 tbsp. Grand Marnier
1 tbsp. fresh lemon juice
250 ml sweet cream

orange for decoration

1. Mix the gingerbread, almonds and butter. Press the mixture into a cake tin with loose base. Leave for an hour in a fridge.
2. Make the cheesecake: soak the gelatine in the water and on a low heat dissolve.
3. Mix together cream cheese, ricotta and orange zest into smooth cream, add liqueur, lemon juice and gelatine. Mix well.  
4. Whip the cream and fold into the cheese cream mixture.
5. Pour the mixture into the cake tin and place into the fridge for 6 hours.
6. Decorate with wedges of orange just before serving.


P.S.  Who can resist a nice creamy cheese cake.. and this one has a bit of a kick from the gingerbread crust on the bottom..

Enjoy, k.

recipe from “Kūkas” by M. Neri


200 g shortbread cookies, crumbled
1 tbsp. almond oil

750 g low-fat cottage cheese
250 g low-fat cream cheese
100 g sugar
120 g low-fat sour cream
4 lightly whipped eggs
2 tbsp. plain flour
1/2 tsp. salt

300 g fresh or frozen mixed berries
2 tbsp. sugar

1. Make the base: preheat the oven to 170 degrees C. Slightly grease 23 cm cake tin with loose base.

2. Mix the cookies with oil, press the mixture in the pan to make the base. Bake for 15 min till lightly brown. Leave to cool down while making the filling.

3. Make the filling: whip the cottage cheese with the cream cheese for 5 min, then add sugar, sour cream, eggs, flour, vanilla and salt. Whip till smooth.

4. Fill the mixture into the tin. Bake for an hour. Then switch off the oven, open the oven door a bit and leave the cake inside for an hour to cool down slowly.

5. Remove from the oven and cool completely before putting into a fridge for at least 6 hours.

6. Make the topping: put the berries and sugar into a pan and quickly heat up for 10-15 min till syrup comes out and thickens. Cools down and leave in the fridge for 2 hours.

7. Before serving, remove the cake from the tin, top with the berry sauce.


P. S. Hey, everybody! I know I have been absent for a while as I had to sort out some personal things, but I am back to give you some nice ideas for your sweet tooth. This cake has quite low level of sugar, which can be reduced even more if you like so this cake is good also for those who are following some diets.. The berry sauce gives nice sweet finish to the smooth creamy cake.. To be honest this was our Christmas Cake and it was perfect end to a very rich meal..

Enjoy, k.

recipe from “Deserti” by Karla Bardi


FOR THE CRUST:yogurt-cheesecake-800x1065
180 g shortcake biscuits, crushed to crumbs
80 g  unsalted butter, melted

525 g  goat cheese, softened
200 g cream cheese, softened
85 g superfine sugar
200 g (nonfat) Greek yogurt
3 eggs
1 1/2 teaspoons vanilla extract

honey for garnish

1. Preheat oven to 180 degrees Celsius.
2. In a mixing bowl, combine crumbs and butter and stir until fully incorporated.
3. Line a 20 cm cake pan with parchment paper and very lightly grease pan.  Add crust mixture and press evenly into the bottom of the pan. Set aside.
4. Place goat cheese, cream cheese and sugar into a mixing bowl and beat with an electric mixer until well combined .
5. Scrape down sides of bowl an add yogurt until just combined. With motor running add eggs, one at a time, until fully incorporated. Stir in vanilla and beat until no lumps remain.
6. Pour filling over crust and smooth top (filling should reach the top of the pan).
7. Carefully place mixture into a roasting pan and place in the oven. Carefully pour warm/hot water into the side of the roasting pan until the water reaches halfway up the side of the cake pan.
8. Bake cheesecake for 45 to 55 minutes or until center is still slightly wobbly.
9. Remove from oven and water bath and allow cheesecake to cool for 10 to 15 minutes. Run a knife along the edge of the pan to ensure cheesecake doesn’t stick to sides when removing from pan.
10.  Allow cheesecake to cool for an hour. Place cheesecake in the refrigerator and allow to chill for at least 6 hours.
11. Once cheesecake has completely chilled, run a knife along the edge again.
12. Drizzle the top with honey, slice and serve.


P.S. A bit of a celebration this time.. it is my 100th post.. so a special cake for special event. :) So this is the cheesecake I bragged about on FB.. it was so delicious and soft and lovely and the honey gave it a perfect finishing sweetness that goes so well with goat cheese.. I saw this recipe a while ago and i was saving it for some special dinner and it came during these past Christmas holidays.. anyhow.. make it.. it is perfect..

Enjoy, k.

recipe from http://www.spoonforkbacon.com


November 10, 2013


200 g plain flour
100 g sugar
1 tbsp. finely grated lemon zest
60 g melted butter
1 egg
1 tbsp. water

500 g cream cheese
200 g sugar
125 ml honey
2 tbsp. corn starch
1 tbsp. finely grated lemon zest
1 tbsp. finely grated lime zest
2 tsp. lemon essence
3 eggs
250 ml sour cream

250 ml lemon jam
1 tbsp. fresh lime juice

1. Preheat the oven to 200 degrees C. Prepare 25 cm cake tin.
2. In a bowl, Mix flour, sugar, and lemon zest. Add butter and egg that had been mixed with water. Work the dough till it forms crumble. Put the crumble into the tin, press to the bottom. Bake 10-15 min. Leave aside to cool down a bit.
3. Lower the oven temperature to 180 degrees C.
4. Make the cake: whip the cream cheese, sugar, honey, starch, lemon essence, and zests, and vanilla into smooth cream. Mix in the eggs one by one. Fold in the sour cream. Top the base with the cream.
5. Bake for 50-60 min till set. Let it cool down in the tin. Leave in the fridge for 6 hours.
6. Heat up the jam and juice, brush it over the cake and leave for one more hour in the fridge.


P. S. It was nice and curdy.. Did not manage to get the lemon jam but it was very lemony anyway..

Enjoy, K.

recipe from “Kūkas” by M. Neri


150 g shortcake biscuits, crushed to crumbs
85 g butter, melted

1 kg cream cheese
50 g sugar
4 eggs
300 g white chocolate
1 tsp. grated lemon zest

1. Preheat the oven to 150 degrees C. Prepare 23 cm cake tin with loose base.
2. Mix the biscuits with butter and even out to make the base. Place into the fridge.
3. Whip the cream cheese with sugar till smooth, add eggs and vanilla. Mix well.
4. Melt the chocolate in hot water bath. Let it cool down for few minutes, then add to the cream. Add the lemon zest.
5. Bake for 90 min till the top is firm. Switch off the oven but leave the cake inside for 1-2 hours. After that keep in the fridge for 2 hours.



P. S. This is the ultimate cheese cake for me.. seriously delicious and seems so light, even if it is not.. As you can see I improved it with some more cream cheese on top that I whipped with some icing sugar and of course the seasonal berries..

SAMSUNGP. P. S. Same cake, different dress.. :) Did this one for my friend.. I think it came out quite decent. :)

Enjoy, k.

recipe from “Kūkas” by M. Neri


FOR THE CAKE008 copy
100 g flour
50 g corn starch
1 tsp. baking powder
3 eggs, separated
100 g sugar
1 tbsp. grated lemon zest
1/4 tsp. salt

500 g ricotta
60 ml + 2 tbsp. peach or cherry brandy
1 tbsp. grated lemon zest
3 tbsp. fresh lemon juice
100 g sugar
250 ml heavy whipping cream
500 g peeled, sliced peaches

1. Preheat the oven to 180 degrees C. Line and grease a tin (23 cm).

2. Mix flour and corn starch, and baking powder. Whip up egg yolks with sugar in light cream. Add flour mix, lemon zest. Whip egg whites and salt until stiff, fold them into the dough.

3. Pour the dough into the tins. Bake for 30-40 min, till golden brown and firm. Let it rest for 10 min in the tin, then place on a wire rack, remove the paper and let it cool for an hour.

4. Prepare the peaches: slice them, sprinkle with 60 ml of brandy and leave for 30 min.

5. Make the ricotta cream:  put the ricotta through a sieve. Whip it with sugar, rest of the brandy, lemon juice and zest.

6. Cut each cake into two. Sprinkle the sponge with the peach juice. Ice the layer with ricotta cream, top it with peaches, put another layer, ricotta cream on the top, decorate with peaches.

7. Let it rest for 2 hours in the fridge before serving.
100_0681aP.S. Well, I just need to say that be sure you let it soak well, otherwise the sponge is quite dry, but the cream is so yummmy!

Enjoy, K.

recipe from “Kūkas” by M. Neri