Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos
You are here: Home / Recipes / Baking (sweet) / White chocolate cheesecake with rhubarb

White chocolate cheesecake with rhubarb

by Jeanne Horak on August 14, 2013 26 Comments in Baking (sweet), Dessert, Fruit, Recipes

Rhubarb Cheesecake © J Horak-Druiff 2013

 

There are some dishes that most people, even those who do not consider themselves particularly gifted in the kitchen, are happy to make.  Things like pasta; a stir fry; sausages and mash; or a grilled cheese sandwich.  Then there are those dishes that people feel slightly nervous about cooking – often unfairly so – because they perceive them to be tricky.  In this category I would place things like omelettes; poached eggs; yeast breads, pickles and jams; shortcrust pastry; artichokes; risotto; and whole fish. And then there are the things that most home cooks would classify as “best left to the experts” – sauces that split (hollandaise, bearnaise); home-made croissants (or puff pastry); soufflés; galantines (de-boned meat that’s stuffed, poached, coated with savoury jelly and served cold); macarons; croquembouche; and cassoulet (mainly for its long ingredient list and lengthy prep).   Do you have any cooking phobias – and if so, what are they?

 

RhubarbCheesecake3 © J Horak-Druiff 2013

 

I would guess that cheesecake falls squarely in the middle category.  There is nothing technically difficult about it, but somehow it is perceived to be more difficult to make than it really is,. and certainly more difficult than any old ordinary cake.  If you doubt me, put down two home-made cakes in front of your friend and point out that one is a New-York style baked cheesecake and watch their reactions! I guess that part of the problem with cheesecakes is that they do not work like traditional cakes – instead of batter and and icing they consist of a crushed biscuit base and then a batter than contains no flour or leavening, and behaves totally differently to any other cake when baked. But in reality, the cheesecake is no harder than other cakes to get right, provided you have the right equipment and pay attention to some simple rules. It’s also, in some ways, a very forgiving cake in terms of ingredients – almost any soft cheese can be used, from ricotta to Philadelphia cream cheese, to mascarpone, to Neufchatel cheese; and sour cream can easily be substituted for yoghurt for added creaminess. It’s also great for those eating gluten-free – provided you use gluten-free cookies for the base, no flour is necessary for the rest of the cake.

 

Rhubarb © J Horak-Druiff 2013

 

To those of you who have not yet popped your cheesecake cherry, I say this:  why not??  It’s really not that difficult and your friends will love you forever.  Trust me. And to help you along, here are my top 5 tips for the perfect baked cheesecake:

1. Bake in a springform pan.  It may well be possible to bake cheesecakes in something else, but I wouldn’t bother trying. It also helps if your springform pan is leak- proof as the batter is pretty runny and invariably seeps through any cracks in the initial stages of cooking.  Mine isn’t actually leak-proof, but I remedy that by placing the springform on a baking sheet to catch any leaks as I bake.

2.  Grease for peace.  Even though my springform pan is allegedly of the non-stick variety, I still enthusiastically grease the sides of the pan before pouring in the batter.  The issue is that the cake will shrink as it cools and if your sides are not properly greased you will find that as the cheesecake cools, it will stick to the sides and pull apart in the middle, forming deep crevasses. Not pretty.  It also helps, as soon as the cake comes out of the oven, to run a palette knife between the sides of the cake and the pan to loosen it.

3.  Beat it, just beat it. I adore cheesecake, but when something goes wrong with the texture and it turns out to be grainy or lumpy rather than thick and smooth, my stomach churns a little. The way to get around this is to beat very thoroughly BEFORE you add the eggs, so as to make sure that there are absolutely no lumps in the cream cheese.  Once you add the eggs, beat just enough to fully mix in each egg.  Do not overbeat at this stage as this will trap air in the batter which will manifest itself as cracks in the cake.

4.  Never mind the cracks.  Fact:  most cheesecakes will show some cracks on top as they  bake.  It’s no big deal and as the cake cools and the surface sinks a little, most small cracks will disappear of their own accord.  Also, if you decorate your cake as in my recipe below, the top of the cake is decorated and nobody will ever know what lies beneath.  But if you are paranoid about cracks, you can try a recipe with a little flour or cornstarch in it as this prevents cracking; or bake your cheesecake in a waterbath which will ensure that the cake cooks more evenly throughout.

5.  Be patient.  The biggest mistake you can make with a cheesecake is to be in a rush – I was for my first cheesecake and ended up serving a cake that was warm and runny in the centre…  Firstly, the only way to bake them is low and slow – an hour at 150C in the case of the recipe below.   When you turn the oven off, there will still be a wobbly bit in the middle of your cheesecake – this is normal as the cake continues to set as it cools.  When the recipe says “switch off oven and allow to cool for another hour in the oven” they are not kidding.  Do not be tempted to take shortcuts! Also, I find that even after leaving the oven the cake really does need 6  hours (preferable overnight) to cool and set properly.

 

RhubarbCheesecake2 © J Horak-Druiff 2013

 

This recipe is a slightly adapted version of a raspberry & white chocolate cheesecake that I made years ago and is interesting in that there is fruit baked into the cake itself, not only on top as is usually the case. The rhubarb, sadly, was not our own (ours will only be ready to harvest next summer) but was once again part of the bounty from the surplus table at the allotments – an unexpected bonus of allotment ownership!  This was a particularly gorgeous batch – not only red on the outside but red all the way through.  Calling all rhubarb experts – is this because it was forced, or is it a function of the variety of rhubarb?  I would LOVE to plant some like this! But even if your rhubarb is red, cooking it tends to discolour it to a greenish mush, so I poached mine for the topping in brightly coloured cranberry juice, which worked perfectly. The verdict?  It’s a show-stopper of a dessert – make it while you can still find rhubarb!

 

RhubarbCheesecakeFinal © J Horak-Druiff 2013

 

Can’t get enough of cheesecakes?  Here are some more blogger cheesecake recipes to try:

  • Ginger cheesecake from Spittoon Extra
  • No-bake lemon & speculoos quark cheesecake in a glass from Maison Cupcake
  • Blueberry & chocolate crumb cheesecake from Coffee & Vanilla
  • Lime & raspberry cheesecake from Greedy Gourmet

5.0 from 3 reviews
White chocolate cheesecake with rhubarb
 
Print
Prep time
45 mins
Cook time
1 hour
Total time
1 hour 45 mins
 
This baked cheesecake recipe is creamy, delicious, and as close to foolproof as you can get. It's also easy to vary it by using other fruits in stead of rhubarb - so get creative!
Author: Jeanne Horak-Druiff
Recipe type: Baking
Cuisine: American
Serves: 8
Ingredients
  • FOR THE BASE:
  • 50g butter
  • 225g ginger snap biscuits, very finely crushed
  • FOR THE FILLING:
  • 275g mascarpone
  • 175g fromage frais (or substitute half-half Philadelphia cream cheese and Greek yoghurt)
  • 2 eggs, beaten
  • 45ml caster sugar
  • 250g white chocolate
  • 200g fresh rhubarb stems, chopped into 1cm thick lengths
  • 1 Tablespoon (heaped) caster sugar
  • FOR THE TOPPING
  • 30g fresh rhubarb stems, chopped into 1cm thick lengths
  • 2 Tbsp sweetened cranberry juice drink
  • 115g mascarpone
  • 75g fromage frais (or half-half Philadelphia cream cheese and Greek yoghurt)
  • white chocolate curls
Instructions
  1. Preheat the oven to 150C. Melt the butter in the microwave until liquid, then stir in the crushed biscuits. Mix well and press the mixture evenly and firmly into the base of a 23cm springform cake tin. Grease the sides of the tin with butter and refrigerate until needed.
  2. For the filling, beat together the mascarpone and fromage frais (or cream cheese-yoghurt mix), then beat in caster sugar until the mizture is completely smooth. Add the eggs one by one, mixing just enough to fully incorporate each egg.
  3. Break the white chocolate into small pieces and place in a heatproof bowl set over a pot of simmering water (or melt in a glass measuring jug in the microwave). Stir occasionally to check for lumps and remove from the heat when chocolate has melted completely.
  4. While the chocolate melts, toss the chopped rhubarb in the caster sugar.
  5. Stir the melted chocolate into the mascarpone mixture, then carefully fold in the chopped rhubarb.
  6. Pour the filling into the springform cake tin and spread it evenly. Place the springform on a baking sheet with raised edges to catch any filling seepage.
  7. Bake for about 1 hour or until just set - there should still be a wobbly bit in the middle if you gently shake the pan - this is normal.
  8. Switch off oven, but leave the cheesecake where it is and allow to cool for at least another 45 minutes to an hour.
  9. In the meanwhile, make the rhubarb topping. In a small saucepan, heat the remaining rhubarb together with the cranberry juice drink. Simmer until the rhubarb is just beginning to soften but can still hold its shape. Remove the rhubarb pieces gently with a slotted spoon and chill until needed. Discard the liquid.
  10. When the cake has cooled a little in the oven, run a palette knife around the edges, then transfer to a cool, draught free area to cool completely. I usually refrigerate mine overnight as well.
  11. When ready to serve, release the springform tin and lift the cheesecake onto a plate. Mix the remaining mascarpone and fromage frais (or cream cheese/yoghurt mix) in a bowl and spread carefully over the top of the cheesecake. Decorate with the poached rhubarb and extra white chocolate curls (which you can easily make with a vegetable peeler) and serve.
Wordpress Recipe Plugin by EasyRecipe
3.2.1255

 

More deliciousness for you!

  • Raspberry and white chocolate cheesecakeRaspberry and white chocolate cheesecake
  • Blackberry cheesecake in a glassBlackberry cheesecake in a glass
  • Gingery baked nectarinesGingery baked nectarines
  • Cranberry pistachio Bircher muesli – a Pret-a-Manger fakeawayCranberry pistachio Bircher muesli – a Pret-a-Manger fakeaway

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« The 2013 Henley Festival with BMW
Saturday Snapshots #260 »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Krista says

    August 15, 2013 at 3:40 am

    This sounds so fantastic!! I just bought rhubarb yesterday and am pondering how to use it. This would be splendid once I can eat dairy again. 🙂 I think a food phobia would be barbecuing. Seriously. I’ve never done it and it totally intimidates me. 🙂

    Reply
    • Jeanne says

      August 21, 2013 at 11:51 am

      Ooops – yes, this is *not* a cake for those avoiding dairy ;o) Rhubarb is so versatile – I make the most of it while the season lasts, and next year I am so excited that we will be growing out own! And nooo – you can’t live in Oz and have a BBQ phobia :o) I will have to have a serious word with Bear to rectify this situation 😉

      Reply
  2. Ishay says

    August 15, 2013 at 5:02 pm

    Those classic sauces, the hollandaise and such are not so easy, especially since I don’t make ’em regularly. As for mayo, if I do, I swear by Ms Child’s ‘save it from disaster’ method. Baked cheese cake I have not tried – yours looks glorious! Grease for peace is my new fave phrase of the day x

    Reply
    • Jeanne says

      August 21, 2013 at 11:52 am

      LOL – grease for peace indeed! 🙂 I never make splitty sauces as I don’t want to screw up and waste good ingredients… If I had a Thermomix it would be a different story! Dreamy dreams… And go for it, do pop your cheesecake cherry ;o)

      Reply
  3. Rosa says

    August 15, 2013 at 6:47 pm

    Heavenly! That cheesecake is ever so tempting and this flavor combination is just amazing.

    Cheers,

    Rosa

    Reply
    • Jeanne says

      August 21, 2013 at 11:52 am

      Oh Rosa, it is! I think it would work well in muffins too… And I don’t even like white chocolate!

      Reply
  4. Sylvie @ Gourmande in the Kitchen says

    August 15, 2013 at 8:00 pm

    I’m crazy for rhubarb but it’s been hard to find any that looks anywhere near as good as yours so I’ve sadly been going rhubarbless this year.

    Reply
    • Jeanne says

      August 21, 2013 at 11:53 am

      I know, right?? The supermarket rhubarb never looks like this. I was in RAPTURES when I found this on the allotment surplus table. Next year we are growing our own and I want to experiment with forcing it to make it redder 🙂

      Reply
  5. Kit says

    August 15, 2013 at 8:42 pm

    I don’t know why I’ve never made a baked cheesecake before, not phobia, maybe just never getting around to it, but I must try this recipe. The pink rhubarb looks lovely.
    I suggested a ricotta cheesecake for my son’s school Italian dinner, which we’re just back from now (and was prepared to help him find a recipe and bake it with him) but the girls on his team took over the cooking duties and ended up going with a regular no-bake cheesecake (and just calling it Italian!)

    Reply
    • Jeanne says

      August 21, 2013 at 11:54 am

      LOL – true – so many dishes, so little time. Rhubarb is now one of the things I would miss if I moved back to S Africa… How cool that your son’s school had an Italian dinner – the closes we came was the Latin Club’s Roman dinner once a year 😉

      Reply
  6. Jamie says

    August 16, 2013 at 1:40 pm

    It looks luscious! I have wanted to make a cheesecake for years (I am partial to ricotta more than cream cheese) but, yeah, kinda scary. Never quite understood what was scary about it but maybe the calorie count? I think baking fruit into the cheesecake is brilliant as it breaks up and balances out the creamy-cheesey texture.

    I love yeast baking, making soufflés and have mastered macarons. Though I now adore making puff pastry, croissants still scare me. Fish is my phobia, but I am happily married to a man who is fearless in front of a fish. Ditto pickling and jamming…

    Reply
    • Jeanne says

      August 21, 2013 at 12:27 pm

      Hah – yes, I suspect the calorie count is terrifying… but then who’s counting? ;o) The cheese in the cake itself is definitely inspired and something that makes the richness less overwhelming. And how funny that neither fish nor jam-making worries me, but soufflés and macarons terrify me!

      Reply
  7. Simone says

    August 17, 2013 at 9:26 am

    I can still vividly remember my very first cheesecake and how that kind of went wrong… Delicious yes, pretty? Not so much… But since I’ve made quite a few and totally love them! This particular combination sounds perfect!

    Reply
    • Jeanne says

      August 21, 2013 at 12:31 pm

      LOL – I know, me too! I totally ignored the “allow to cool completely” before removing from oven instruction… and it dissolved in a puddle when I sliced it to serve! But now I think I have the knack 😉

      Reply
  8. Colleen says

    August 19, 2013 at 9:21 pm

    What a beautiful cheesecake combo. Love the sound of this. Cant wait for summer to come so I can bake cheecake again. I don’t enjoy them in the winter 😉 I would say bread (with yeast) is possibly the one thing that I do avoid but mainly because I have aching wrists and don’t knead too well….

    Reply
    • Jeanne says

      August 21, 2013 at 12:33 pm

      Now why does it not surprise me that my BlogMamma and I dislike the same think – baking yeast bread LOL! You would LOVE this cheesecake combo… although I think I could have cheesecake at any time of the year!

      Reply
  9. goodtasty.co.uk says

    August 24, 2013 at 9:31 am

    Rhubarb is one of my food phobias, if cooked well it is amazing, cooked badly it turns my stomach from the second it touches my teeth! However, this recipe looks so amazing that I am tempted to give rhubarb another try!

    Reply
    • Jeanne says

      August 30, 2013 at 5:06 pm

      So glad to year you like the recipe! I know what you mean – when rhubarb is cooked to an unappealing mush, it’s no good to man or beast. Give this recipe a go – it really is delicious 🙂

      Reply
  10. Jeff @ Cheeseburger says

    August 29, 2013 at 2:56 am

    You make it sound doable for people like me who belong to the “who do not consider themselves particularly gifted in the kitchen” category.

    Reply
    • Jeanne says

      August 30, 2013 at 5:07 pm

      It really is not so hard – the hardest part is not losing your nerve when you are told to turn off the oven when the cheesecake still looks wobbly in the centre 😉

      Reply
  11. Andrew says

    August 29, 2013 at 8:50 pm

    You really are not helping with my calorie counting….

    Reply
    • Jeanne says

      August 30, 2013 at 5:08 pm

      Since when do you count calories?! You realise this could put our friendship in danger, right?! 😉

      Reply
  12. Adam says

    September 3, 2013 at 10:07 pm

    Cooking phobias have long been a part of my cooking life, I still find making bernaise a worrying experience, but less worrying than the first time I tried to make it. The kitchen was a mess, egg yolks everywhere, part scrambled eggs thrown into the sink with abandon, and my less than pleased self cursing the very invention of egg based sauces. But as with anything, you learn until you get it right. I can’t count the times I ruined poached eggs until I mastered it.

    Reply
  13. tami says

    October 11, 2013 at 8:56 am

    Every time you mention the allotment I get jealous. How I wish we had something so wonderful at community level. We have just planted some herbs and can’t wait to start eating from our garden 🙂 xx

    Reply
  14. Julie McPherson says

    May 13, 2017 at 6:21 pm

    Just gorgeous, the poached rhubarb on top really gives this cheesecake the wow factor. Commenting as BritMums Baking Round-up Editor.

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Get my latest recipes delivered by e-mail!

Search over 500 recipes

Recently on Cooksister

  • Perfect broccoli and Stilton soup [keto, low carb, GF]
  • Masalchi by Atul Kochhar – Indian street food in Wembley
  • Barbecued salmon with blood oranges and capers
  • Roasted Brussels sprouts with feta, pomegranate and pine nuts [GF, V]
  • Love Yourself healthy meal delivery [Review]
  • Antillean
  • Festive roast lamb with pomegranate glaze
  • Rustic blood orange and pistachio galettes

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Nigella's Bakewell slices & the Big Bakewell Taste-off
Oxtail and red wine potjie
My big, fat South African potato bake
Cranberry pistachio Bircher muesli - a Pret-a-Manger fakeaway
Beef, broccoli and udon noodle stir fry from "The Japanese Larder" by Luiz Hara

Featured on

Also available on

The wonderful Museum of the Moon installation - a The wonderful Museum of the Moon installation - a 7 metre diameter scale model of the moon suspended in the Painted Hall at the  @oldroyalnavalcollege in Greenwich this week, by @lukejerramartist. A surreal and fabulous sight!
Do you enjoy free art installations? Then you need Do you enjoy free art installations? Then you need to get down to @canarywharflondon between now and Saturday 28 Jan to catch the free Winter Lights 2023 event, back for the seventh year.

My favourites include @lukejerramartist ‘s Floating Earth; Tom Lambert’s Out of the Dark; Fluorescent Firs; Toroid by This is Loop; and the surreal and mesmerising Anima by MEATS - a tunnel filled with hundreds of thin optical fibre lights that change colour and move in the breeze 😍 

Have you been to Winter Lights? What was your favourite?
“When we look down at the Earth from space, we s “When we look down at the Earth from space, we see this amazing, indescribably beautiful planet. It looks like a living, breathing organism. But it also, at the same time, looks extremely fragile.” - International Space Station astronaut Ron Garamond

To experience the “overview effect” (a phenomenon experienced by astronauts viewing the earth from space), head down to Canary Wharf in the London docklands this week where you can see @lukejerramartist ‘s beautiful Floating Earth installation as part of the Winter Lights event. 

This giant 10m diameter installation is created using high resolution NASA images to create a floating scale model of the Earth, lit from within so that it glows from its current home on the Middle Dock, surrounded by the headquarters of international banking and finance corporations.

The artist hopes that viewed in this context, the installation will make visitors and the bankers working in surrounding buildings question how their money in savings and pensions is invested, and whether investments can be greener.

Aside from being a thought provoking piece, it is also mesmerising and surreally beautiful, so make sure you visit the free Winter Lights event before ends on Saturday 28 Jan.
Happy lunar new year! [Invited] To celebrate the Happy lunar new year! 

[Invited] To celebrate the arrival of the Year of the Rabbit, why not head over to @mamachensdumplings currently doing a residence at the @thegantrylondon in #stratford where you can feast on prawn & chive dumplings; pork, Chinese cabbage and shiitake mushroom dumplings; pork & prawn wontons with Mama Chen’s chilli oil; vegetable dumplings; smacked cucumber salad; and spicy noodles coated in garlic and Szechuan pepper oil.

And afterwards, make sure you head up to the @unionsocialoc bar for a cocktail - I loved the Moreish Fashion with bourbon, PX sherry, chestnuts and mandarin orange bitters!
Got leftover Stilton (or any blue cheese) from Chr Got leftover Stilton (or any blue cheese) from Christmas? Turn it into this super simple and super indulgent broccoli and Stilton soup! So easy to make and soooo delicious to eat - and it is low carb and GF. What more could you want?! Click the link in my bio for the full recipe. What’s your favourite soup?
CELEBRATE. So the fireworks are over, the champag CELEBRATE.

So the fireworks are over, the champagne is finished and the leftovers are all eaten. We are one week into 2023 and I have had some time to think about what my intent is for the year. 

In 2022 my brother had a life saving kidney transplant. Since the operation, he has had a Peanuts cartoon as his WhatsApp profile pic, where Charlie Brown and Snoopy are sitting on a pier talking. Charlie says “Some day, we all die Snoopy.” And Snoopy replies: “Yes - but every other day, we will live.”

Waking up in the morning is a gift, every day, and it is so easy to forget this. The last few years have been difficult for so many people and the coming year promises its own challenges. But every day that we don’t die is a day to live, to celebrate life in some small way.

So my intention in 2023 is to celebrate. Celebrate our achievements however small. Celebrate our friends and family. Celebrate small things. Celebrate life.

Did you make any resolutions or goals for 2023? I would love to hear them in the comments! Wishing you all the very best for 2023 🥂
Happy new year, everyone! Here are some scenes fro Happy new year, everyone! Here are some scenes from last night with friends in Deptford. My deconstructed avocado ritz; @twinkleparkstephen ‘s bobitie; Giles’ Ottolenghi tomato salad; and Jean’s clementine trifle - and the London night sky ablaze with fireworks!  How did you spend your evening? 🥂🎇🎆
Merry Christmas to all those celebrating - I hope Merry Christmas to all those celebrating - I hope your day was merry and bright, filled with family, friends and love 🎄🥂. Mine was spent alone at home - my choice and the result of a combination of Covid (not mine!) and rail strikes 🤦‍♀️ but very relaxing and indulgent!
Looking for a stylish and easy Christmas starter y Looking for a stylish and easy Christmas starter you can make ahead? Look no further than my individual smoked salmon terrine! Hot smoked salmon, cream cheese and chives wrapped in cold smoked salmon in a ramekin. Still one of the most popular Christmas recipes in my blog, it looks cheffy but is soooo simple to make - and will save you time and effort on the day! Get the recipe by clicking on the link in my bio.

How is your Christmas meal prep going? Are you entertaining at home or going to friends or family? 🎄🥂🎄🥂🎄
Load More... Follow me on Instagram

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

Cooksister

The South African Food and Wine Blog Directory

The South African Food and Wine Blog Directory

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Bowls of broccoli and Stilton soup
Salmon with blood oranges dill and capers
Brussels sprouts with feta and pomegranate
Roast lamb with pomegranate glaze
Blood orange & pistachio galettes
Cauliflower topped steak with melted cheese
Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2023 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2023 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT