I’m on a quest…. to find the perfect cheese cake. I love cheese cake – the only thing I’m never happy about is the base. So, therefore I’m on the quest to find the for me perfect base/topping – up to now not with much success. With this recipe, a passion fruit cheese cake from Technicolor Kitchen I found a delicious cheese mixture, but the base turned out to contain too much butter for my liking – but then maybe it was due to the cookies (and I’m still looking for the ‘right ones’).As you can see, I left it in too long, but this would be a minor thing to fix. I love my little cake forms (this one is 15cm/6″ in diameter, but I even have a 11.5cm/4.5″) and the tomato is only there for size comparison.As mentioned before, the cheese in combination with the passion fruit is heavenly and even the ‘over baking’ didn’t do the taste any harm.…. just have to find that perfect base….The recipe you’ll find here and I just sized it down to fit my cake form. It’s definitely a keeper!
I was looking for something which would use up my blueberries and ricotta and found these lovely and delicious looking muffins over @ Joanne’s blog. But what still gives me a headache is the conversion from imperial to metric measurements. I’m taking the volume method for all liquids and the weight method for all solids and see how I’m getting on. So for now this turned out beautiful. 🙂I halved the original measurements because I didn’t have enough blueberries in the first place, but I actually like it this way much better.I also replace the all-purpose flour partially with wholemeal flour. Blueberry Ricotta Muffins
Method: Combine all liquid ingredients in a separate bowl, set aside. In another bowl combine all dry ingredients, except for the blueberries. Add the liquids to the dry mixture and mix, but don’t over mix. Last add the blueberries and fill the mixture into a prepared muffin pan (either lightly oiled or with paper cases) and bake for 20-30 minutes at 170 Celsius (350 Fahrenheit) until light brown. Let cool and enjoy!