Baklava Cheesecake
For the Baklava Layers: 27 (9”x14”) phyllo sheets 10 tbsp melted butter 1/4 cup granulated sugar For the Pistachio Layers: 1 1/2 cup chopped pistachio 4 tbsp melted butter 6 tbsp powdered sugar For the Cheesecake: 16oz/455g cream cheese (room temperature) 8oz/226g mascarpone (room temperature) 1/2 cup/110g heavy whipping cream 3/4 cup/150g granulated sugar 3 medium eggs 2 tbsp/21g all-purpose flour 1 tbsp/10g cornstarch For the Syrup: 3/4 cup water 3/4 cup sugar 1 small slice of lemon
Pineapple Carrot Cake with Cream Cheese Frosting - The Food Charlatan.
Pineapple Carrot Cake with Cream Cheese Frosting - The Food Charlatan. This irresistible carrot cake is covered with a thick layer of cream cheese maple pecan frosting! Crushed pineapple and oil instead of butter make it super moist. I don't mess around when it comes to cake--go moist or go home is my motto! I love how it stays tender for days. You can even freeze the frosted cake for later. It's a great dessert for spring time, Easter, Mother's Day, or whenever the carrot cake craving calls!
Chocolate Guinness Stout Cake with Chocolate Ganache | The Domestic Rebel
This Chocolate Guinness Stout Cake with Chocolate Ganache is one of the BEST cakes I've EVER made! Moist, fluffy, tender cake with a rich, complex and deep chocolate flavor thanks to the stout beer. The ganache glaze sets it over the top! Easy to make and even easier to eat! This cake is a real crowd-pleaser!
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