This recipe describes how to make a Crunchie bar cheesecake with a nutty base, a rich filling made of egg whites, cream cheese, lemon zest, and lemon juice, topped with chopped and crushed Cadbury Crunchie bars.

The text discusses a summer recipe for a Scandinavian ice cream cake called islagkage, focusing on using berries like strawberries and elderflower flavors.

The recipe describes how to make a Choc Chip Cheesecake Pie with a tahini and vanilla flavored pastry.

This recipe details how to make a delicious double lemon cake with a streusel topping that serves 12 people.

This text describes a recipe for a Pesach brownie cheesecake that is highly recommended and has been enjoyed at a photoshoot.

This recipe for a zesty orange and hazelnut tart involves making a curd with orange zest and juice, creating a base, and caramelizing oranges as a topping.

This recipe outlines how to make a vibrant and seasonal Orange Tarte Tatin with just four main ingredients.

Nina Safar offers a playful twist on traditional Purim hamantaschen by creating a recipe for vegan Pop-Tart hamantaschen.