Do you like blue cheese? Do you like cheesecake? Then, this cake is definitely for you blue cheese lover!Blue cheese & acacia honey is a good combination. Also, blue cheese & raisins make a good combination too. So, I put all these in this cake!Lemon juice & white rum make the blue cheese smell a little bit milder and tastier!Next day, the taste becomes even richer! Enjoy with special toppings!#sweetcheeses

Hello cake lovers🌹 all of us more or less know cheese cake . Obviously it is cake made with cheese. But burnt cheese cake is something special. Once I made this cake and when I shared it with a friend, she told me, oh noooo, Rozina did you burn your cheese cake?? I said no and yes.She said what you mean? This cheese cake is intentionally burnt I said. But still she was looking at me in a way that I am joking with her.Anyway, the burnt cheesecake originated in the Basque region in Spain. It is baked at a high heat for about an hour to provide a burnt exterior. This cake has a creamy, sweet and custardy inside with burnt outside. It is a crust less cake.Making this cake is very very easy, taste delicious and perhaps looks ugly and will crack. i But the point is this burnt cheese cake is just DELICIOUS.#cake#chese_cake#burnt_cheese_cake#dessert

I know that this burnt cheesecake from the Basque region of France and Spain has taken the social media by storm. I also know for a fact that Basque Cake or Gâteau Basque is less popular as compared to this cheesecake. With that being said, I definitely will make Gâteau Basque in the near distant future. For now, let's talk about this wonderful cheesecake.To be honest, I am not fan of cheesecake. No-baked versions, jiggly Japanese types or even the finest NY-style cheesecakes can't work their magic on me. This is because I only have my eyes on this cheesecake. Unlike all the mentioned previously, this is a crustless, rustically beautiful cheesecake. I don't call it burnt tho, but rather, I called it browned. I still don't get why is it called burnt tho. Anyway, it is literally like eating browned cheese with a soft and creamy texture. You know when you walked into a pizzeria and the browned cheese just hit you? That's the same aroma when this cake is baking in your oven. It is kinda like Parisian Flan in comparison.

An Easter treat for the whole family and so easy to make as its bake-free (L)

The peaches this year are incredible so to use some of the extras we picked I put them in a cheesecake. This cheesecake is quick to put together, the hard part is waiting for it to cook and cool, then chill for the very best flavor and texture. It's creamy and has a great peach flavor!

I tried various quantities and made this into a soft NY style cheesecake.Please remember to bake this cake over hot water. Recipe by ko-ko

With all the excitement around the World Cup soccer I decided to make a Brasil inspired cheesecake for my special dinner invitees: a great girlfriend and her new Brasilian love who is here on holidays for a few weeks. Combining dark notes of coffee with fresh ginger, lime and grated coconut turned out to be a delicious hit!

I used to love this particular pastry shop's Camembert cheesecake and I really wanted to recreate it at home. After many trials, I perfected the recipe.Be careful when you handle the microwaved Camembert. It'll be runny, so watch out for burns.When you add the eggs and cream, the temperature of the filling will drop and the cheese may harden. If you warm the eggs and cream beforehand, it'll be easier to handle. After adding the Camembert, you will have lumps in the filling. Pour the filling through a sieve at the end for a smooth filling. I put a tea strainer in a bigger miso strainer for a smoother result. It might take time, but you will have a very tasty cheesecake in the end. Recipe by Tsukonindesumasu

I learned this recipe from my mother-in- law.Since I got this recipe, I do not buy cheesecake, but make it myself. My friends and family love it!When mixing in the blender, cut the cheese into small pieces to mix in.I use "Philadelphia" cream cheese.I recommend resting the cake for a night in the fridge. It's more tasty the next day. For 18 cm [7.1 in] round cake tin. Recipe by Banyangarden

This is one of my favourite recipes I have developed and changed it over the space of about 2 years but I always enjoy it.

I am a huge cheesecake lover, so when I learned how to make this very simple receipe I have never ran out. My family, partner and friends all love it and on occassions I'm asked to make it for parties. Hope you'll enjoy just as much as me.

This is my first no-bake cheesecake! The recipe is simple and easy and the final product turns out delish and sweet. Perfect for summer desserts and special occasions! Feel free to make your own crust -- I was just in a time crunch :)