Strawberry cheesecake

Plated Strawberry Cheesecake

This Strawberry Cheesecake features a creamy cheesecake on a graham cracker crust topped with fresh strawberry sauce.
It’s no secret that I love a silky smooth cheesecake. I’ve made several of them over the last two years. My most popular one being a luscious Nutella cheesecake and followed by that is my favorite triple chocolate cheesecake.
But today we’re celebrating my supremely creamy cheesecake and I’ve topped it off with a homemade fresh strawberry topping. You guys, this is one swoon-worthy dessert. I sent one to my husband’s new boss and got rave reviews.

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Swirled Blackberry Cheesecake

Swirled Blackberry Cheesecake Crust


PREHEAT oven to 350°F.
PREPARE a 9-inch spring form pan by brushing the inside with butter (or use a non-stick spring form pan).
STIR cookie crumbs and butter in a medium bowl using a fork.
PRESS crumb mixture into the bottom and up the sides of pan.
BAKE about 14 minutes or until firm.
REDUCE oven temperature to 300°F.
COOL crust completely while you make the filling.

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Mango Cake

Mango Cake

This mango cake is bursting with fresh mango flavor! It has surprisingly simple ingredients (ONLY 9 TOTAL!) but it is a show stopper – and truly tastes as good as it looks.
We’ve partnered with The National Mango Board to put a fresh spin on a favorite Ukrainian recipe. This mango cake is a close relative of our wildly popular strawberry cake.
The fresh sweet mangos really shine in this recipe. Serve this at your next party and you will get plenty of compliments!

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Swirled Blackberry Cheesecake

Swirled Raspberry Cheesecake

Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment.
To make the cheesecake base, put the biscuits in a plastic bag and crush with a rolling pin until it resembles fine crumbs but still has texture. Melt the butter in a small saucepan over a low heat. Add the biscuits and stir. Spoon into the base of the tin and press using the back of a spoon until level, then cover and chill in the refrigerator.
To make the filling, put the mascarpone and double cream into a bowl and whisk with an electric hand whisk until it is smooth and has very soft peaks. Stir in the vanilla.

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