Souvla to sushi.

🫐 No-bake lemon blueberry cheesecake made with Maria for International Cheesecake Day Thick fluffy filling, Just @arlacyprus cream cheese and Arla fresh cream doing the work. Comment ‘ARLA’ and we’ll send you the full recipe by @mycakesbakes Thank you @veni_cook_and_dine_equipment for the kitchen, equipment and props used in the video #arlacyprus

A popular spot in old Paphos, right on Poseidonos Avenue, Cera definitely exceeded our expectations! From the amazing pizza and garlic bread to the most creative savoury cheesecake with feta mousse and roasted tomatoes, every dish impressed us. It’s easy to see why this place is so popular, it truly deserves the hype!

Made Biscoff Basque 🍰 RECIPE👇🏼but I advise you to measure everything or it wont turn out well, after the 4th attempt you'll become a pro! • 430g cream cheese, room temperature • 120g caster sugar • 3 large eggs, room temp (approx 150g of eggs without shell) • 270g heavy cream/thickened cream (35% min fat content) • 20g cake flour • 1 tsp vanilla extract • 1 tsp lemon juice Making it Line 6” circle cake tin with 2 layers of baking paper and trimmed to have an overhanging amount of 1.5″-2″. Beat sugar and cream cheese together on medium until smooth and you can’t feel the sugar granules any longer. Scrape the bowl. Add eggs one at a time and beat on medium until smooth. Scrape the bowl again to ensure that nothing sticks to the sides for even mixing. Add the vanilla and lemon juice and beat until just mixed. In a seperate bowl, mix flour and 1/4 of the cream and mix until smooth. Add another 1/4 more cream, mix, and then add the rest and mix until smooth. (Adding the flour a small amount at the time allows you to mix out any lumps that may form by creating a paste at the start.) Slowly pour the cream/flour mixture into the cheese mixture whilst the mixer is beating on low until mixed through. Increase speed to medium and mix for 15 seconds just to ensure it’s all combined. Preheat your oven on convection mode at 240C for at least 30mins and bake at 240C for 30-35mins until top is dark amber and almost charred at parts but the middles still has a wobble to them when you give the pan a jiggle. Let cool in the tin fully on a wire rack at room temperature to allow the cheesecake to set. Mine takes at least 3-4hrs to fully cool. Remove from the baking tin and enjoy at room temperature. For a less “gooey” center, place into the fridge after cooled to allow it to chill and set and serve cold. Biscoff spread topping Just buy a jar of biscoff spread from your supermarket, take 3-4 large spoonfuls and put in a bowl and microwave for 10-15 seconds. Spread over cake after it cools down for about an hour. Decorate with crushed biscoff biscuits and a whole biscuit on top. DM for orders 😅🤭 #biscoffcheesecake #biscoffcake #biscoffbasque #sansebastiancheesecake #🍰

@holycow.neocanteen It was for my own good 😅 This Peanut Butter Salted Caramel Cheesecake is to die for #cake #saltedcaramel #cheesecake #peanutbutter #killmenow #🍰 #cypruseats