A premium feast for the palate: savor the chef’s brilliant creative cheesecake

🍓 Italian Strawberry Cream Cake 🇮🇹

Ingredients

Cake

1 1/2 cups medium gluten flour 🌾

1/3 cup caster sugar 🍚

1 1/2 tsp baking powder ✨

1/4 tsp salt 🧂

1/2 cup unsalted butter, diced when cold Please

1/3 cup heavy whipped cream 🥛

1 large egg 🥚

1 tsp vanilla extract 🌼

Fillings and garnishes

2 cups fresh strawberries, sliced 🍓

1/3 cup caster sugar (adjust for sweetness) 🍚

1 cup whipped cream or mascarpone cheese 🥛

1/2 cup strawberry jam 🍓

Preparation method

1. Prepare strawberries:

Mix strawberries with sugar in a bowl. Mix well and let rest for 15 minutes to allow the strawberry juice to fully release.

2. Prepare the cake batter:

Preheat oven to 375 ° F (190 °C).

Combine flour, sugar, baking powder and salt in a large bowl.

Add the cold butter pieces and stir with a cutter or hand to coarse breadcrumb.

In a separate bowl, whisk together the whipped cream, eggs, and vanilla extract. Pour the mixture into the dry ingredients and stir until well combined.

3. Bake the cake:

Divide the dough into 6 equal pieces, or use a cookie cutter. Place them on a baking sheet lined with wax paper.

Bake for 20-25 minutes until golden brown. Let cool.

4. Assemble the cake:

Cut the cake in half horizontally.

Spread the bottom half with a layer of whipped cream or mascarpone cheese.

Then add a proper amount of strawberries and strawberry juice.

Place the other half of the cake on top and drizzle with strawberry jam.

5. Garnish and serve:

Serve the cake on a blue and white plate for even more elegance. Add a little more strawberry jam if desired and garnish with a whole strawberry.

Approximate Nutritional Value (per serving):

Calories: 320 kcal

Protein: 5 grams

Carbohydrates: 45 g

Fat: 14 grams

Fiber: 2 grams

Sodium: 130 mg

Chocolate Marbled Cheesecake 🍫 🍰

Discover the dessert pleasures of a perfect combination of chocolate and cheese!

📝 Ingredients:

Bottom material

200 g crushed digestive biscuits

100 g melted butter

Cheese filling

400 g room temperature cream cheese

150 g sugar

200 ml whipped cream

3 eggs

1 tsp vanilla extract

Chocolate layer

200 g dark chocolate, melted

100 ml whipped cream

🔔 Manufacturing instructions:

Step 1: Prepare the base material

-Mix crushed biscuits with melted butter until smooth. Form a cake base by pressing the mixture into the bottom of a 23 cm diameter springform pan. Place it in the refrigerator to chill while preparing the filling.

Step 2: Make the cheese filling

-In a large bowl, beat cream cheese with sugar until smooth and creamy. Add the whipped cream and mix well.

-Add eggs one by one, stirring well after each addition. Add vanilla extract and stir until well combined.

Step 3: Stir the chocolate

-Divide the cheese mixture into two parts. Add melted dark chocolate to one serving and stir until well combined.

-Alternately pour a spoonful of cheese and chocolate mixture into the bottom layer of the biscuit to create a marbling effect. Gently stir with a knife or chopsticks.

Step 4: Bake

-Preheat the oven to 160 °C. Bake the cake for 50-60 minutes until the center is mostly set. The cake will set as it cools.

Step 5: Cool and Serve

-Allow the cake to cool to room temperature, then place it in the refrigerator for at least 4 hours, preferably overnight. Refrigerate and serve after demolding.

Preparation time: 30 minutes | Cooking time: 1 hour | Total time: 1 hour 30 minutes | Portions: 8

Enjoy your marbled chocolate cheesecake, an irresistible dessert that everyone will fall in love with. 🍫 🍰

Cream cheesecake with pineapple and a hint of coconut

Ingredients

1 cup melted butter

1 pack (225 g) room temperature cream cheese

2 cups sugar

3 large eggs

1 tsp vanilla extract

1 cup chopped pineapple (drained)

2 ½ cups medium-gluten flour

1 tsp baking powder

1 teaspoon baking soda

½ tsp salt

1 cup shredded coconut

½ cup milk

Preparation method

Preheat oven to 350 ° F (175 °C) and grease a 10-inch (25 cm) cake pan.

In a large bowl, whisk together the melted butter and cream cheese until smooth.

Add the sugar and beat until creamy. Add the eggs one by one, beating well after each addition. Stir in vanilla extract.

In a separate bowl, combine the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start with and end with dry ingredients.

Stir in chopped pineapple and shredded coconut.

Pour the batter into the pan and bake for 60-70 minutes until there is no problem inserting it through the middle with a toothpick.

Allow the cake to cool in the tin for 10 minutes, then unmold and place on a grid rack to cool completely.

Preparation Time: 15 minutes | Baking Time: 60-70 minutes | Total Time: 1 hour 15 minutes

Calories: 310 kcal per serving | Person: 12 servings