Recipes 4 comments on Night in the Kitchen Part II – Lemon Baked Cheesecake

Night in the Kitchen Part II – Lemon Baked Cheesecake

Remember that night we cooked for my parents and their friends? The one where we served the fresh crab tartare as a starter? I promised a second recipe right out of that awesome dinner, and here it is: Lemon baked cheesecake. If you’re faithful to this blog and honor me with unconditional love, you might remember my baked cheesecake recipe. The one I compare with the moist one from f.r.i.e.n.d.s. over which Rachel and Chandler fight. Well I’ve been giving it a different twist. I ditched the raspberries and added lemon zest and juice instead! It is absolutely divine. Not that I like to brag, but it’s something you must taste if we get to meet one day 🙂 Continue Reading “Night in the Kitchen Part II – Lemon Baked Cheesecake”

Recipes 2 comments on *Because It’s Too Delicious*

*Because It’s Too Delicious*

I have always wanted to make a nice and savory cheesecake, but have never found the quite perfect recipe. One that tastes exactly like I imagined the cheesecake in the “Friends” series (Season 7, Episode 11) tastes. If you’re a fan, it’s the one that is accidentally delivered to Chandler and that he fights over with Rachel.
But a few days ago, on a rainy day I found it. This cake is the definition of creamy. It’s not exactly what I would call a classic cheesecake but it’s very close, and it combines all the perfect things, like warmth, freshness, smoothness, and the fact that it melts in your mouth.

So here’s how to make it.

What you’ll need:

– 250 grams of Mascarpone
– 250 grams of Ricotta
– 3 Eggs
– 250 grams of Biscuits (I chose “Petit Beurre de LU”, but you can choose Digestives or even Lotus)
– 120 grams of butter, melted
– 110 grams of Sugar
– A bit of powder sugar (just to sugar-coat it at the end)
– 150 grams of Raspberries

How to make it:

1) In a bowl, crush the biscuits. Then add the melted butter on top

2) Spread the mixture onto the mold that is going to enter the oven and press it to make it the cake’s base. Place it in the fridge for at least 25 minutes

3) Meanwhile, in another bowl, beat the Mascarpone, Ricotta and Sugar until smooth

4) Add the eggs to the mixture, one by one, mixing between each egg

5) Take the cake’s base out of the fridge and spread all of the raspberries on top

6) Add the cheese mixture to it, and place it in the oven for at least 40 minutes – depending on your oven – or until a crust is formed and visible

7) Sprinkle some powdered sugar on top

Then enjoy fighting over it!