No-Bake Lime Cheesecake

If you are like me and miss summertime right now, this no-bake cheesecake is a great dessert to bring a little sunshine on your plate. The oatmeal cookie crust tastes especially good and is a great base for the very fresh and creamy tasting quark-mascarpone cream.

Raspberry Quark-Cream Cake

This cake is wonderful for every raspberry lover. Beautiful raspberries lay on a light quark-cream on top of a soft almond flavored cake. Unfortunately the raspberry season was very short here this year, but this cake would also taste great with blackberries or blueberries. Make sure to reserve enough time for cooling.

Rhubarb Cheesecake Muffins

Spring came quite late this year in Germany; our garden was still covered in snow six weeks ago, and I was worried when we would finally get to see the first rhubarb. Once the snow was gone, everything started growing in a hurry. My beloved rhubarb grew very nicely, and after a few weeks I was already able to harvest some for my baking.

Rhubarb is a very good ingredient for making cheesecakes since it makes them less sweet. I posted a recipe for a rhubarb cheesecake with a nice buttery crust before. This time I have decided to make them in muffin forms. The recipe is super quick and easy to make. They are not very sweet, so you might want to add more sugar to it if you want your cheesecake a little sweeter.

Blackberry Ricotta Cheesecake

I haven't made cheesecake in a while, so it was about time. I didn't want to make a plain one, but one with a fruit topping. Since summer is coming to an end, the choices for fresh fruit are getting smaller. Luckily we still had some blackberries in the garden. We picked enough of them to pile them up high on the cake, drizzled with some maple syrup.

The cheesecake batter uses a combination of ricotta, yoghurt, as well as some quark. It's really creamy, but not as heavy as when made with cream cheese. I think it would also look very pretty with raspberries, but I guess this has to wait until next year.

White Chocolate Coconut Cheesecakes with Passionfruit Glaze

We had beautiful Easter weather today and a lovely day spend with my family. My niece was hunting for Easter eggs outside as we had a beautiful brunch with quiche, my brioche bunnies, colored eggs, carrot muffins and much more. This was followed by a long walk in the blooming forest and a lovely advocaat-chocolate cake from my aunt in the afternoon. As this wouldn't already have been enough we then had an amazing dinner with beef tenderloin, fresh spring carrots and potato gratin. So, we are very happily stuffed right now.

I still wanted to show you these mini-cheesecakes I made two days ago. They are flavored with coconut and have a beautiful passion fruit glaze. When I look at them they just scream sunshine.

If you cannot find quark you should really try to make some yourself. It's really easy and also tastes very good. You can put it on top of baked potatoes or even spread it on your sandwich, and of course make all kinds of German cheesecakes with it. Meeta has a great and simple recipe on her blog which I used often, when I was still living in Canada.

I wish you all a very Happy Easter and hope you found lots of chocolate eggs!

Rhubarb Cheesecake

Rhubarb season in Germany is slowly coming to an end, so I had to take advantage of our garden supply and bake one last rhubarb cake for the season. This rhubarb cheesecake has a very nice tartness to it and a lovely buttery crust. If you can't find rhubarb anymore the cake works also very well with sour cherries.

Poppy Seed Cheesecake with Rhubarb Topping

First of all I have to apologize for the long absence from my blog. I was moving back to Germany, which took a lot of time and organizing. So not so much time for baking, photographing and blogging.

I was happy to see that there was a lot of rhubarb ready to be picked in the garden. Rhubarb is one of my favourite ingredient for fruity desserts. I added some strawberries to the topping, as those two are always a great combo.

The cheesecake filling is made made from a mix of quark (which is a German type of fresh cheese, usually used in German cheesecakes) and cream cheese. You can easily make quark yourself, when not available where you are. Meeta posted a great recipe a while back, and I used it many times when I lived in Canada.