u/FutureCurious1852

Pistachio mini cheesecakes for my friend's birthday.

(The amount of ingredients depends on how many mini cheesecakes you want to make, so I am writing here just some rough estimates)

The bottom:

- Biscuits with crushed pistachios

- Melted butter (so that the biscuits and pistachios will stick together a bit)

- Bake in cupcake forms for about 10 minutes (180° C)

The middle:

- Mascarpone mixed with another fresh cheese (but can be only mascarpone) (approx 500 g together, but depends on how many and how big forms you have)

- Whipped cream (small box), optional

- 1-2 eggs

- 50-100 g melted white chocolate.

- Sugar (depending on how much white chocolate you put in and how sweet you want it)

- Mix everything together, put it into the forms and bake (180° C) - depending on how high your filling is, it can take from about 15 to 40 minutes.

The top:

- Melt white chocolate and mix it with whipping cream (how much depends on the number of your mini cheesecakes). Heat it in a pan for a bit, then let it cool down.

- Once the mini cheesecakes have cooled down, pour the ganache on top and decorate it with some pistachios and flowers. :)

Cthulhu-inspired cake I made for one of our Arkham Horror game nights.

The top is made from homemade "marzipan" made from powdered milk and honey. The inside was just a regular chocolate cake.

Hiking with my two dogs to Monte Canin (on the borders of Italy and Slovenia).

The recipe (which I followed a bit loosely)...

The biscuit base

Crush the biscuits and mix them with melted butter. Press the mixture into a cake tin. If you want, you can bake the base on its own for 10–15 minutes.

• 60g Lotus biscuits + 60 g other biscuits
• 60g butter

Cheesecake filling

Mix the cheese, sugar, and flour. Gradually add and stir in the eggs. Finally, add the cream. Once everything is well combined, pour the mixture onto the biscuit base and bake in the oven at 180°C for 45–60 minutes.

• 500 g mascarpone or another fresh cheese
• 100 g sugar
• 1 tablespoon plain flour
• 2-3 eggs
• 60-80 g sour cream

Salted caramel topping

Slowly melt the sugar in a saucepan until it turns into caramel. Gradually add the butter and cream, stirring continuously. Finally, add the sea salt and simmer for 2–3 minutes. Pour the caramel into a bowl and leave it to cool. Once the cheesecake is baked and cooled, pour the caramel on top and decorate with pretzels, biscuits, and salted peanuts.

• 100g sugar
• 40g butter
• 80g whipping cream
• 1/2-1 teaspoon of sea salt
• pretzels, lotus biscuits and salted peanuts for decoration