Best dessert and baking recipes from TASTE Magazine

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35 minutes

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Pancakes with strawberries and cream

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Hot cross buns with cheese and preserves

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Cake recipes

Sparkling rosé cake

1 hour 25 minutes

Birthday cake

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Birthday cake

Pina colada cake

45-50 minutes

Cake recipes

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1 hour

Cake recipes

Deco dark chocolate

Berry recipes

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Meringue recipes

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1 hour

Ricotta cheesecake

Serves 12

Difficulty Easy

Prep Time 25 minutes, plus chilling time

Ingredients

1 kg ricotta
3 cups Low-fat plain cream cheese
black salt, to garnish

Method

Line a 20-cm springform cake tin with clingwrap, then add the ricotta and press it down to form a cake shape. Chill for 1 hour.

Place the cream cheese in a mixing bowl and mix with a hand mixer to soften.

Remove the ricotta cake from the tin by gripping the clingwrap and gently pulling it out of the cake tin. Place on a cake stand and peel away the clingwrap.

Evenly ice the top and sides of the cake with the cream cheese. Fill a piping bag with the remaining cream cheese and dot small amounts onto the cake before smearing gently with a palette knife.

Garnish with black salt before serving.

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Cinnamon pull-apart loaf

Pancakes with strawberries and cream

Hot cross buns with cheese and preserves

Sparkling rosé cake

Moist banana daiquiri cake

Pina colada cake

Gluten-free chocolate brandy-and-coke cake

Deco dark chocolate

Blueberry mojito rum baba

Berry meringue stack

Chocolate polka-dot balloon with gold dust

Ricotta cheesecake

Ricotta cheesecake

Ingredients

Method