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Boy, have I been waiting to make this cheesecake. It has featured on the top of my bookmarks bar for many months now- though I love it so, I don't often make cheesecake, but I thought that it would be appropriate to make for National Cheesecake Day I find that the caramel isn't too difficult to make, but if you don't fancy it, you could top the cheesecake with shop-bought caramel, or one from another recipe. I considered using a different recipe, but the buttery richness of this one works so well. I also found that, despite my expectations of it firming up upon cooling, this caramel remained smooth and fluid and didn't really require reheating in the microwave oven. White Chocolate Caramel Cheesecake Ingredients: For the Crust: 180g digestives 7tbsp unsalted butter ½ tsp salt For the Filling: 225g white chocolate, chopped 120ml double cream 340g white chocolate, chopped into little chunks 3 x 225g packs of cream cheese 250g granulated sugar (1 1/4 cup) 5 eggs, beaten 1t

Mango Mousse Cake Ingredients: For the Rolls 4 eggs, 4 tablespoons flour, 3 tablespoons sugar, 1 teaspoon vanilla, ½ teaspoon lemon zest. Instructions: Beat egg whites with sugar until stiff. Add egg yolks, vanilla, lemon zest, mix gently, add flour. Bake in 28×38 cm. pan with parchment paper 10-15 min. While still warm, roll it with wet kitchen towel. Let it cool. Unroll, spared few tablespoons of apricot preserve. Roll into a small roulade, 2 cm thick. Cut, and continue rolling and cutting until you get 3 rolls. Freeze the rolls so you will be able to slice them evenly. Cut marmalade rolls each about 5 mm thick. Line the sides and the bottom of the 9 inch cake pan with slices. Brush them with syrup made with 2 tablespoons sugar, 1 tablespoon water, 1lemon juice, 1 teaspoon vanilla. 450 gr. mango, 75 gr. sugar, 2 tablespoons lemon juice, 3 1/2 teaspoons gelatin, 500 ml. heavy cream. Instructions: Puree the mango flesh with the sugar and lemon juice. Strain to remove fiber from mango.

I made these bars a couple of weeks ago and they were the absolute best. They will replace the bars I buy from the store. I shared with friends and family and they all loved them. I did cut down the sugar by about a 1/4 cup which doesn’t affect the consistency at all. I cut them and wrapped individually in foil and labelled. Put them in an airtight container and stored in the fridge. The last one was just as fresh as the first one. It also stopped me from eating them all at once.. Recipe >> No-Bake Oatmeal Peanut Butter Bars @ simplygloria.com

Not only is this our best cheesecake—a rich, creamy, cherry-topped showstopper—it's also one of the easiest to make! Best Cheesecake Ingredients: 1-3/4 cups  graham cracker crumbs 1/3 cup  butter, melted 1-1/4 cups  sugar, divided 3 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup  BREAKSTONE'S or KNUDSEN Sour Cream 2 tsp.  vanilla 3 eggs 1 can  (21 oz.) cherry pie filling Directions: HEAT oven to 350°F. MIX graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan. BEAT cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. BAKE 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. TOP with pie filling before serving.

I am not really a dessert type of girl, BUT there are two cakes that I can eat all day. Yes, butter pound cake is one of them. This recipe will deliver a rich and moist cake. I am sure your taste buds will thank you. I am sure you will leave your approval stamp on this recipe! Old School Butter Pound Cake Ingredients: 1 1/2 c cake flour 1 1/2 c all purpose flour 3 stick butter, unsalted (softened at room temp) 8 oz cream cheese, room temperature 3 1/4 c sugar 1 1/2 tsp vanilla extract 1 1/2 tsp almond extract 1 tsp salt 6 large eggs Directions: Beat butter and cream cheese with a mixer on medium speed until mixture comes together. Add sugar and extracts; beat until light and fluffy. Reduce speed to low. Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used. Transfer to a buttered, oiled and floured, 10-cup shaped pan such as bundt pan. Place in cold oven. Heat oven to 325 degrees. Bake until an inserted tester comes out clean about 1 1/2

Darkest Chocolate Cake with Red Wine Glaze Yield: 10 servings Ingredients: Cake:     1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan     1/3 cup all-purpose flour, plus more for pan     8 ounces bittersweet chocolate (at least 70% cacao), chopped     1 cup sugar     4 large eggs     3/4 teaspoons kosher salt Glaze and assembly:     8 ounces bittersweet chocolate (at least 70% cacao), finely chopped     1/4 cup (1/2 stick) unsalted butter, cut into small pieces     1/2 teaspoon kosher salt     1/2 cup powdered sugar     1/2 cup red wine (such as Pinot Noir) Special equipment:     A 9" springform pan Directions:   For cake: Preheat oven to 325°F. Lightly butter and flour pan. Heat chocolate, sugar, and 1 cup butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is almost completely melted, about 3 minutes; remove from heat and continue to stir until chocolate is completely melted. Let cool comp