This is a South African dessert, which is slightly spongy and sticky in texture. They are usually served hot with cream sauce or custard or cold with ice cream. I have made a regular custard.#nonindian

This cake is very good with vanilla ice cream while still warm... Could be served warm or cold maybe even room temperature. :hungry

Mamami's "Easy!! Refreshingly Nice Apple Compote" is delicious, so I decided to make a tart using compote.Because you bake it three times, the tart crust is crispy. The custard cream has a light sweetness, so please increase the sugar if you like. Recipe by Akito mama

I gave my usual ice cream an elegant touch.I like genoise, so I combined it with some fruit in season and made a cake-style ice cream.I use a whole small cup of Haagen Dazs ice cream, but you can also pack the ice cream into a circular mold and make them in smaller sizes to make them look more elegant. In that case, you don't need to spread the whipped cream at an angle.After determining the sizes of the parts to fit the mold, then all you have to do enjoy assembling the parts. Recipe by Konatamago

Better served with ice cream or a sour cream like the cupuaçu one! A delicious dessert straight from Amazônia!

this is a favourite south African dish. really delish with rice and pompadoms

you must try this,it is so good.try with ice cream or custard.

The surface of a soufflé cheesecake often cracks when you bake them. The cake will be fluffy if you make the cake with a stiff meringue, but the cracking becomes worse... The surface cracks even if you adjust the oven temperature precisely if you just let up for one second. I wanted to somehow easily give the cake a nice surface without cracking and spent a lot of time thinking about the right method. Then I remembered the process of spreading butter and sugar on the baking paper when making soufflé cheesecakes eaten hot. I tried method and succeeded making the cake perfectly without any cracks! I was able to create a soufflé cheesecake, which I am proud of, which I can bring with me anywhere as a gift.The problem when making soufflé cheesecake using lots of cream cheese is the cracks on the surface of the cake. This is because the surface of the cake is already baked, but the meringue in the batter tries to rise, so the surface of the cake cracks like a volcano. Spreading butter and powdered sugar on the paper lined inside the cake mold will allow the cake to rise evenly, and this will prevent most cracking on the surface. This is a trick you apply to the cake mold, so you could try using it for any other cheese cake recipes.I wrote up on these cracks in my journal online. Try checking it out if you come across any problems. Recipe by Kototama

This cake is super easy, moist, fluffy, and is simply fantastic as is, or with coffee and / or vanilla ice cream!#mycookbook

When I used a recipe that bakes the crust and almond cream/filling at the same time, the crust and almond cream turned out undercooked, so I came up with a recipe where the crust is baked "blind" in advance.Don't cut the apples too thinly. The petal shape will be three dimensional and look nicer if the apples have a certain thickness.The sauteed apples will shrink considerably once they are cooled. Please be careful not to overcook them in step 13. Recipe by mocchi4141

Delicious served warm or cold with a dollop of vanilla ice cream....or on its own.

I wanted to make an easy-to-remember recipe with whatever I found in my refrigerator.Mix from the firm ingredients. Don't beat the meringue too stiff. As the cheesecake will be baked in a water bath, if you're baking it in a springform pan, cover the bottom with a sheet of aluminum foil or lay the pan on an aluminium tray. You could add some gratings of lemon zest for fragrance. Recipe by Puu-tan