The art of desserts: the best cake recipes

Spoon the mixture into the bottom of the baking dish and spread evenly to form a crust.

Place the pan in the refrigerator while you prepare the filling.

Preparing the filling

In a large bowl, whisk together Philadelphia cheese and sugar until smooth.

Add the eggs, one by one, beating thoroughly after each addition.

Add raspberry puree, vanilla extract and cornstarch, continuing to whisk until all ingredients are combined.

Assembly and baking

Pour the filling onto the frozen crust.

Preheat the oven to 160° C.

Bake the cheesecake in the oven for 50—60 minutes or until the filling is set.

After baking, cool the cheesecake at room temperature, then refrigerate for a few hours or preferably overnight.

Decoration

Once cooled, top the cheesecake with fresh raspberries, chocolate chips and mint leaves for garnish.

Tiramisu cake

Tiramisu is a classic Italian dessert that consists of layers of creamy cream and coffee-soaked candies. This dessert is perfect for parties or cozy family dinners. Here is a detailed recipe on how to make tiramisu.

Ingredients:

500 g mascarpone
4 eggs
150 g sugar
1 teaspoon vanilla extract
1 1/2 cups strong coffee, chilled
1/2 cup amaretto (Italian liqueur)
24 savoiardi candies
cocoa for sprinkling

Instructions:

In a large bowl, whisk together the mascarpone, sugar and vanilla extract until smooth and creamy.

In another bowl, beat the eggs with a mixer until fluffy foam forms.

Gradually add the beaten eggs to the mascarpone cream, stirring gently until smooth.

Combine chilled coffee with amaretto in a shallow bowl.

At a time, dip 1—2 savoiardi candies in the coffee mixture and place them in a single layer on the bottom of a rectangular or round baking dish.

Apply half of the prepared mascarpone cream onto the layer of soaked candies.

Repeat this process with another layer of soaked candy canes and remaining mascarpone cream.

Sprinkle the tiramisu with a layer of cocoa.

Cover the mold with film and place in the refrigerator for several hours to allow the dessert to soak and harden.

Sprinkle the tiramisu with an additional layer of cocoa before serving.

Raffaello cake

Ingredients:

200 g shortbread cookies (any without filling will do)
100 g coconut flakes
400 g mascarpone
200 g condensed milk
200 ml cream (35% fat)
50 g butter
50 g white chocolate
50 g sugar
vanilla extract
coconut flakes and coconut petals for decoration

Preparation:

Grind the cookies in a blender until crumbly.

Add coconut flakes to cookie crumbs.

Melt the butter and add to the coconut cookie crumbs.

Stir until smooth.

Place the coconut cookie crumbs into a bottomed cake tin (20—22 cm in diameter) and press down.

Place the mold in the freezer.

In a bowl, mix mascarpone, condensed milk, vanilla extract.

Whip the cream until thick and add to the mascarpone.

Stir until smooth.

Remove the pan from the freezer and spoon the cream onto the cookies.