A Serious Hobby

On cheesecake

My mom was a baker and a part-time farmer. She loved her cows 🤍. And if you bring baking and dairy together, you land into a very specific, slightly consuming current obsession I have with cheesecake.

Here are the recipes I’m currently playing with and recommend.

Recipes I’m playing with

Recipe 1

Burnt Basque Pistachio Cheesecake

Crustless, deeply caramelized on top, molten in the center — made the traditional Basque burnt method with pistachio, finished with a warm chocolate ganache poured over once chilled.

See the recipe

Recipe 2

Rose & Raspberry Cheesecake

(in honor of my mom, Rose 🌹)

A fragrant, floral cheesecake perfumed with rose water on a buttery biscuit crust — finished with a raspberry compote drizzle.

See the recipe

Recipe 3

No-Bake Biscoff Cheesecake

A no-bake cheesecake with a crushed Biscoff cookie crust and a rich Biscoff cream filling, finished with a warm Biscoff drizzle.

See the recipe

Recipe 4

Nairobi Chai Cheesecake

(from Basque, to New York, to Japan and now Nairobi 🇰🇪)

A layered cheesecake with a chai masala-spiced digestive biscuit crust and a rich cream cheese filling, finished with a tangy passion fruit compote — baked low and slow.

See the recipe

Lots

cheesecakes baked

go-to recipes

possible invention

Yum, now show me the music