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A rich and elegant chocolate cheesecake with a delicate shortcrust pastry base, silky chocolate-cream cheese filling, and a distinctive espresso-coffee liqueur sauce. This sophisticated dessert balances the intensity of chocolate with the subtle bitterness of coffee, creating a complex flavor profile suitable for elegant entertaining.
A two-stage dish. First, thin crepes (much thinner than a pancake - almost see-through) cooked one side only on a buttered pan, stacked under a clean cloth. Then a filling of farmer cheese (or ricotta drained well) mashed with egg yolk, sugar, vanilla and a little lemon zest. A heaping tablespoon of filling on the cooked side of each crepe, folded into a tight envelope, and fried briefly in butter on both sides until golden. Served warm with cold sour cream and a spoon of red-berry compote.
Brioche-style dough: bread flour, yeast, milk, eggs, butter, sugar, salt. Kneads 10 min till elastic; rises 1 ½ hours. Chocolate filling: dark chocolate + butter melted with cocoa, sugar, cinnamon, cools to spreadable. Dough divides in half; each rolls to a rectangle 40 × 25 cm; filling spreads to edges; rolls up tight; cuts lengthways down the middle; the two halves twist around each other (the iconic babka braid). Lifts into a buttered loaf tin; rises for 45 min; bakes for 35 min at 180°C. Sugar syrup brushes over hot.
A rich enriched dough is mixed and kneaded; first rise overnight in the fridge for the best flavour and easier handling. The next day, the cold dough rolls into a wide rectangle; chocolate filling spreads thick to the edges; rolls into a tight log. The log is sliced lengthwise, twisted into a braid (cut sides facing up to expose the chocolate), tucked into a loaf tin and proofed. Bakes; brushes with sugar syrup hot from the oven.
A graham-cracker base is pressed into a 23 cm springform tin and pre-baked for 10 minutes. Filling: cream cheese is softened to room temperature (cold cream cheese gives lumpy batter), then beaten with sugar, eggs one at a time, sour cream, vanilla and lemon. The tin is wrapped in foil so the water bath doesn't seep in. Baked at 160°C in a water bath for 60-75 minutes until the edges are set but the centre wobbles a 7 cm circle. Cooled in the oven with the door cracked for 1 hour (avoids cracks). Chilled overnight. Served chilled.
This orange cheesecake tart combines a shortcrust pastry case with a creamy, citrus-infused cheese filling. It is best served chilled and finished with warm marmalade and candied orange peel for a bright, elegant dessert.
Rugelach dough: equal weights butter and cream cheese, beaten together, with flour and salt, like a cream-cheese shortcrust. Chills for 2 hours. Filling (chocolate version): cocoa, sugar, butter, sometimes chopped chocolate. Dough divides into 4 portions; each rolls into a circle 28 cm across; spreads with filling; cuts into 8 triangular wedges like a pizza. Each wedge rolls up from the wide edge toward the point. Brushes with egg wash; dusts with sugar. Bakes for 22 minutes at 180°C.