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I’ve made this cake five times in the last three weeks. I did a lot of research before settling on this recipe, which sort of picks and chooses ingredients and amounts from countless others. A few months ago I made a very thin baked cheesecake without ricotta, and with Arnott’s shortbread creams for the base. It turned out really tasty but I had my heart set on trying out a ricotta cheesecake. I wanted to top the cake with raspberries but the frozen ones I had were… ugly. I decided to smoothie those, and get some other picture pretty berries out for this one.
Continue reading “Baked ricotta cheesecake.”
I was really hesitant to make this because I thought wouldn’t like the taste of these flavours together. I remembered after seeing the recipe for it here that I’d previously enjoyed lemon white chocolate chip cookies and so I resolved to give this recipe a go once I’d gathered all the ingredients.
I liked the taste of this (so much that when my youngest brother, Alvi, refused his portion I was pleased because it meant that I could eat it). However, this was a lot richer than I’d anticipated. The chocolatey Oreo base was super sweet and the filling with it’s sugar and Milkybar incorporated into it… Mmm…
Continue reading “White chocolate lime cheesecake.”