Caramel & Macadamia Ricotta Cheesecake

This was the 2nd ricotta cheesecake I've baked, I found the recipe from Keiko's blog (Nordljus).

In her original post, Keiko mentioned she's not a big fan of baked cheesecakes as she finds them quite heavy.

I agree, most of them are quite heavy but its simplicity is all that matters to me.

My 1st ricotta cheesecake was light, smooth & refreshingly fruity.

You can find that I've tried to accompany the cheesecakes with syrups or fruit compote to make it light & refreshing, the results always over my expectations.

I think this cheesecake was quite heavy by itself, but it goes really well with the caramel macadamia nuts.

I love the nuts, I think it'd be a great snack just by itself.

Pomme d'Eve

I didn't plan to make this cake as I was planning to make a cheesecake.

However, when I scanned through the recipes I have, I decided to make this because I like the name Pomme d'Eve, meaning Eve's apple.

Beside, apple is my all time favourite.

The idea came from a famous Japanese patissier, Hidemi Sugino.

I haven't got a chance to try any of his desserts since he only has shops in Japan.

But it looks so good not to try this recipe out even though it's not his original recipe.

He's written a book called Le Goût Authentique Retrouvé, I didn't get hold of his book but I'm sure it's a great book.

I've seen several desserts made from his book from Evan's Kitchen Ramblings & Nordljus.

New Year & Chocolate

Happy New Year.

After the christmas & new year break, I tried to settle things down & got back to my study.

It's always hard to do after a long break so this is the time to have rich & comforting desserts.

A piece of good quality dark chocolate always works for me.

However, this chocolate mascarpone cheesecake is much better, smooth, rich & bitterly sweet.

I called it a killer, it's absolutely a chocoholic killer!

Just a small piece, it'll take you to the heaven.

Be warned, it's rich & heavy so only serve with a tiny piece.