Chocolate Chip Cookies Cheesecake

chocolate chip cookie cheesecake

Did I already told you that I’m maybe the biggest fan of every kind of Cheesecake in the world? If not, now you know. Baked, cold, with quark or with Philadelphia cheese…just come to mama 😀 I guess I like it so much because is not as sweet as other kind of cakes. My dad use to make it every once in a while at his restaurant and there is when I started falling in love with this kind of cake.

I always use to make it cold with butter biscuits and red berries on the top, but my flat-mate and best friend David had birthday and he is allergic to berries. I had to think about an alternative. He loves chocolate, so I made a variation with cookies and chocolate, It’s amazing how good chocolate fits to this kind of cake. At his birthday party I got a lot of positive feedback and compliments about it so I thought…maybe is also blog material.

If you are as crazy about cheesecake as me… there you go! here is the recipe:

Ingredients for a 28cm cake tin

  • 600 gr Philadelphia cream cheese
  • 600 gr whipped cream
  • 300 ml milk
  • 9 gelatine leafs
  • 6 egg yolks
  • 100 gr sugar
  • 500 gr chocolate chip cookies
  • 60 gr butter
  • 150 gr plain dark chocolate couverture


First of all smash the cookies until you get kind of a cookie flour, I do this putting the cookies inside of a plastic bag (or two) and then smashing them with a meat hammer or the bottom of a glass. Melt the butter and mix it with the previously smashed cookies. When mixed, distribute the dough at the bottom of the tin evenly to make the base of the cake.

For the cream cheese filling soak the gelatine in water. Mix the milk and the sugar in a saucepan and put it to cook over medium heat. Take 3 Tbs of the mixture and whisk in the egg yolks. Pour the egg yolk mixture into the milk slowly stirring constantly until the mixture thickens a bit. Add the previously soaked gelatine (without the water). Strain the mixture and let it cool down.

Add the cream cheese to the milk and egg mixture until creamy. Beat the whipped cream until stiff. Add the cream to the whipped cream slowly with a spatula making movements from the bottom to the top to keep it fluffy. Melt the chocolate and mix it with approximately a glass of the filling mixture.

Pour the white filling mixture over the cookie base into the cake tin. Decorate as you wish with the chocolate filling mixture.

Chill for at least 8 hours before eating. This cake freezes well.

chocolate chip cookie cheesecake

chocolate chip cookie cheesecake






SpritzgebĂ€ck – German Piped Biscuits


This post may be coming a little late, but well, better late than never 😉

While I was at my parents house in Spain, over the holidays, I wanted to do something nice for them since every time I’m there they do everything for me, it’s like being in a Hotel just, 1 million times better. It was the first time in my life that I baked biscuits and if you ask me, it went really well 😀

I chose this kind of german piped butter based biscuits, first because I like butter biscuits and second, they are easier to make, since you don’t have to knead and roll out the dough for cutting out a shape.


Ingredients for arround 60 biscuits 

  • 320 gr flour
  • 2 L eggs or 120 gr eggs
  • 250 gr butter
  • 120 gr confectioners’ sugar
  • 2 vanilla pods
  • 1 tsp baking powder
  • 1 pinch of salt


Heat up your oven at 180ÂșC.

In a bowl, first combine the soft butter, confectioners’ sugar and the vanilla pulp to a fluffy mixture.

In another bowl, mix the flour with the baking powder and the salt.

Break the eggs into another bowl and just mix them roughly. Pour them step by step, and not all at once, into the Buttery mixture and keep on stirring with the whisk or with your hand mixer on a slow number.

Add the flour mix and mix it to a smooth pastry, don’t over mix it!

Grab a piping bag, place a nr. 10 star nozzle into it and fill your bag with the pastry. Put a baking paper over your baking tray. Squirt the dough into different shapes onto the tray (I, C, S, that’s up to you!), don’t forget to keep some space between them.

Place them in the oven for aprox. 10 minutes. When done, let them cool down.

You can decorate them with some dark molten chocolate just by dipping the ends into it, I didn’t have the time but that would make them just perfect 🙂

Now, enjoy!


My cousin said they were the BEST biscuits he’d EVER tried, I hope you like them too 😉

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Cheese Mousse With Pears


After a kinda chaotic month I have again something to show you. This time I have no big story to tell you about this dessert, just that I found this recipe in a Home Decoration magazine at my mum’s and thought that could be worthy of a post 😉

Since my favourite dessert EVER is cheesecake, everything that is cheesecake-like this recipe caught my eye like in seconds. It has a very soft taste and preparation time it’s around 35 minutes wich makes it perfect as a dessert for a dinner party at home.

Ingredients for 4 portions

For the pears

  • 2 pears
  • 120 gr sugar
  • 1 lime
  • a cinnamon stick

For the base

  • 40 gr biscuits
  • 20 gr butter

For the mousse

  • 200 gr quark cheese
  • 2 gelatine leafs
  • 60 gr sugar
  • 1 lime
  • 200 ml whipped cream


Soak the gelatine in water. Drain and cook with the lime juice and sugar for some minutes. Mix with the quark cheese. Whip the cream and mix carefully with the rest. Pour the mixture into 4 moulds and freeze for 3 hours.

Peel and dice the pears. Cook t 6 minutes with 200 ml water, sugar, cinnamon stick, lime peel and juice.

Crush the biscuits and mix with softened butter. Use 3 TBs of the biscuit mix as base, remove the mousse from its mould and put it on the base. Decorate each mousse with the pear compote. Serve cold.

*You can also do a toffee sauce as decoration. Cook 100 gr of sugar stirring till brown. Add 100 ml of cream and stir till incorporated. Pour over the mousse and serve.



Hope you liked it!

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Onion Soup


After a couple of weeks of hard work, here I am again. When I got rid of all my work stress I realized that I’ve catched a pretty big cold. So…what do I do when I need to get well soon? I cook me a very warm soup. Onion soup is even more perfect for the task, because onions help a lot with the congestion. That’s what I’ll be eating for the next few days, hoping to get well very soon 🙂


Ingredients for 4 servings

  • 4 large yellow onions, sliced thin
  • 50 gr butter
  • “Baguette” bread, sliced and toasted brown (approx. 16 slices, 4 each serving)
  • 1 “Maggi Cube” – bouillon cube or stock cube
  • 2 liters water
  • 4 eggs
  • 120 gr (30 gr slice each) cheese, like Manchego, Havarti or GruyĂšre
  • oregano


In a large pot melt butter and add the thin sliced onions over medium high heat. Stir and cook onions for about 15 minutes or until really soft and tender. Add the stock cube, smash it and mix it with the onions, add 1/2 liter water and stir breaking up any browned bits on the bottom of pan. Pour in the rest of the water and bring to a boil, then reduce heat and let simmer for 10 – 15 minutes.
Meanwhile turn your oven on to grill and prepare oven safe bowl. Ladle the soup into bowls, break an egg inside the soup, divide the toasted baguette slices (4 or 5 each) among the bowls, top each bowl with cheese. Carefully place in oven and grill until cheese is melted and bubbly.
Be careful when serving, the bowls would be very hot, warn your guests about this too! 😉


Read you soon!


Fondant au Chocolat – French Chocolate Cake


Do you know those days were you just get up craving some sugar? on sunday I had one of those, and I didn’t have anything at home that could help me with those cravings, so I decided I would make me something 😀 Pinterest was in my case not that helpful, because the more I looked the more the cravings grew. So I just looked inside of my very poor sunday fridge and my sad pantry, and then it came to me! Chocolate cake!!!!!!

Hope you enjoy it as much as I did and still do 😛


Ingredients for 6 servings (20 cm Ø cake tin)

  • 140 gr chocolate
  • 100 gr butter
  • 100 gr caster sugar
  • 40 gr flour
  • 2 eggs


In a pan, break the chocolate into pieces and add 3 tablespoons of water, put it all to melt over medium heat in a water bath.

Meanwhile, in a bowl, work with a wooden spoon the softened butter, add the powdered sugar, and continue stirring until the mixture becomes light and smooth. Add the eggs one at a time, alternating with flour. Stir the dough and work well between each egg and each contribution of flour until fully incorporated into the dough.

Add the melted chocolate into the mixture, and mix well till you have a homogeneous dough. Butter your cake tin pour the batter inside and bake it in the oven, preheated to 150 ° C, for 25 to 30 minutes.

Serve cold. (If you are able to wait…)

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Carrot Flavoured Butter

krÀuterbutter 009 Kopie

The first time I ate home-made flavoured butter was at my boyfriend’s mum. I’m a big fan of olive oil but I fell in love with this one. It’s very smooth and you don’t need much more than a slice of bread to make it work. Now for the holidays is maybe a good starter to put on the table while food gets ready. Also good to have for a BBQ or brunch.

You can play a lot with this recipe, try other ingredients or textures and tell me how it worked out 😉


  • 250 gr butter
  • 2 carrots
  • 1 red onion
  • 70 gr tomato paste
  • 3 garlic cloves
  • fresh parsley
  • salt and pepper


Take the butter out of the fridge for an hour to soften.

Chop the carrots and the onion in dices. Mix with the butter, tomato paste and  garlic cloves using a hand blender in a bowl till everything is well mixed and minced. Add parsley, salt and pepper to taste and mix again, now with a spoon, no need of using the blender anymore.

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krÀuterbutter 011

You can store it in the fridge for 3 days or freeze it. I did a lot of it so I had some for the fridge and some for freezing for another occasion. Tip the flavoured butter onto a square of baking parchment or cling film, roll it around the butter to form a sausage shape, then twist the ends to seal.

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Chocolate Truffles


I was around 12 the first time I made this recipe. One of my grandmother’s friends used to make them and she always gave me some as a gift, since she knew I was crazy about them. I loved them so much that she decided I should learn to do them myself.


  • 500 gr bittersweet chocolate
  • 150 gr unsalted butter
  • 4 egg yolks
  • Dark chocolate vermicelli for
  • A dash of Brandy, i used Osborne


Melt the chocolate, I always do it in the microwave, it’s easier and cleaner (remember to use the defrost option, we don’t want to burn anything). When melted add the butter (in little pieces) one piece at a time and stir slowly until fully incorporated. Add now the egg yolks and brandy, stir again. When the mixture is done, cover the bowl with a plastic wrap and chill for 3 hours.

Shape the chocolate garnache into balls using a spoon. Shape does not need to be perfect 😉

Place the truffles in a shallow tray with the chocolate vermicelli and coat each truffle with them.

Let them chill again for 1hour and done!

Easy peasy, not?