Caramel Cheesecake Ice Cream

Hey Zebras,

I declare this day officially Ice Cream Friday! The weekend is coming and that’s a good reason to celebrate, right? In addition, I had to finally test the ice cream maker add-on for my KitchenAid 🙂

No matter what you are celebrating – this ice cream recipe will be the making of any party! Ice cream, cheesecake, caramel – I mean, how do you top that? Maybe with a large dose of spring sunshine, but as we can never rely on that, let’s get on with this lovely recipe.


Caramel cheesecake ice cream

for about 1 litre of ice-cream

  • 2 large eggs
  • 150g sugar
  • 200ml cream
  • 300g cream cheese
  • 50g crumbled biscuits (eg ladyfingers)
  • 125g caramel cream (eg from San Ignacio)


Prepare your ice cream maker according to the manufacturer information.

Beat the eggs in a large bowl for 1-2 minutes until they are creamy. Gradually add the sugar and beat for about another minute. In a second bowl, mix the cream cheese until creamy, then stir in the cream. Combine both bowls and stir until everything has mixed well. Leave to chill for 1-2 hours in the refrigerator.

Pour into the ice cream maker and freeze for 30-45 minutes, depending on the machine. Add half of the ice cream to a freezer-safe container. Spread half of the caramel cream and biscuit crumbs on the ice and mix lightly with a fork. Add the remaining ice cream on it, cover it with caramel and biscuits and store in the freezer until ready to serve.


Whether serving alone or together with a warm chocolate cake – this is a world class dessert and insanely delicious!



xx Kristin



Zebra Cheesecake [Happy Birthday, Fräulein Zebra]

Hello my lovlies!

Guess who’s back? Thanks to Mr Zebra all recipes will be available in English again – yay!

I know I’m repeating myself… but seriously: time is moving quickly! The new year has just happened and I am still getting used to it being 2016 and not 2015. Maybe you know the feeling when you are writing down the date January 201… ummm… 6? Every year is the same! By the time I finally remember that it’s 2016 it will already be Spring.

Do you know another sign that time is moving quickly? It’s Fräulein Zebra’s birthday again! Unbelievable, isn’t it? It’s been a whole 2 years since I started my humble blog and the time has flown by. 12 months ago we had a big party for our 1st birthday, but this year we are going to keep in low key. However, there’s still going to be cake! And, of course, it’s fine if you drop me a line with a little birthday message  🙂




Oh well, back to the cake. It has everything a proper birthday cake needs. Except candles – Zebra forgot to get them. Oh well, doesn’t matter, we are still going to party like it’s 201… ummm… and we are going to do that with a red smoothie striped Zebra-themed cheesecake! That’s a mouthful.



Zebra Cheesecake

for a 18cm Springform pan

  • 65g sugar
  • 65g butter
  • 1 egg
  • 65g flour
  • 1 TL baking powder
  • vanilla


  • 6 leaves of gelatin
  • 100ml unsweetened condensed milk
  • 75g sugar
  • 150g yoghurt
  • 300g cream cheese


  • 250ml red grape juice
  • 200ml red Smoothie
  • 35g corn starch


Preheat the oven to 160 degrees (Gas mark 3) and line a little spring form pan with baking paper.

For the base, mix butter and sugar until it’s fluffy. Then add the egg and beat it until creamy. Mix the flour, baking powder and vanilla and add it to the mix. Pour this batter into the spring form pan and bake for 20 – 25 minutes. Remove from the oven and leave it to cool down at room temperature.

For the cheese filling soak gelatin leaves in cold water. Heat up condensed milk and sugar in a little pan and bring it to a simmer. Once it’s simmering remove it from the heat. Grab the gelatin from the cold water and squeeze any excess liquid out before adding it to the hot mixture. While the pan is still off the heat, stir the gelatin in until it completely dissolves. Add the yogurt and then set aside.

In a mixing bowl beat the cream cheese until smooth and then slowly add the condensed milk/yogurt mixture until it is combined.

To make the fruit filling, mix grape juice and smoothie. Take 4-5 table spoons of the liquid and mix it with the starch until there are no more lumps. Bring the rest of the liquid to boil before whisking in the starch mixture until it thickens. Then remove from heat.

Put a cake ring around the cheesecake base. Starting in the middle of the cake, add roughly 2 tablespoons of the cream cheese mixture and then the same amount of fruit mixture on top of it. Repeat this process until both mixtures have been completely used up. Put the cake in the fridge for at least 5 hours (but preferably overnight) to set. Remove the cake ring and serve.



I received the beautiful custom wine glasses from Personello and created an easy table setting with them. I added food colouring to water (you can use whichever colour you like!) and poured it into the wine glasses before adding awesome floating candles. Easy yet beautiful, especially when the water begins to shimmer as the candles are lit. Of course the wine glasses also work perfectly for drinking wine J One last advantage is that you will never confuse your glass with someone else’s!

Now I hope we are going to have a nice Zebra party and stay tuned because there may be some exciting news coming to this page soon.

See you, stay sweet & HAPPY BAKING!

xx Kristin


Marbled Carrot Cheesecake


Oh well.. last week sucked. If I could, I would just erase all my memory of it and pretend it never happened.

But I guess you can’t only have fantastic days and I makes you value the good times even more. And it also helps a lot when you have THE cure for those days when you’re in a really bad mood.

Those of you who know me well are probably aware of the fact, that there are 2 kinds of cake that I would almost kill for: Carrot Cake and Cheesecake! Love, love, loooooove them! And the combination of both is like heaven on earth.. at least for me!


Curious? Ok, here we go:

Marbled Carrot Cheesecake

12-14 servings

  • 230g cream cheese (at room temperature)
  • 110g sugar
  • 2 tbsp flour
  • 2 eggs
  • 1 tsp vanilla extract
  • 120g sour cream
  • 150g flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 120ml oil
  • 60g applesauce
  • 100g sugar
  • 50g brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 180g grated carrots
  • 60g cream cheese (at room temperature)
  • 1 tbsp softened butter
  • 100g powdered sugar
  • 75g sour cream
  • 1/2 TL vanilla extract


Preheat oven to 350°F and butter a 9-inch (26cm) springform pan.

Batter 1: Mix sugar and flour in a medium sized bowl. Add cream cheese and stirr until well combined. Mix in eggs one at a time. Add vanilla extract and sour cream. Tap bowl forcefully against counter for a couple of times to release  air pockets. Set aside.

Batter 2: Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg. In another bowl combine oil, applesauce, sugar, brown sugar, eggs and vanilla extract and mix on low speed for about a minute. Add dry ingredients and mix until combined, then stir in carrots until evenly distributed.

Pour about half of the carrot cake batter into the baking pan and smooth it out. Spoon one third of the cheesecake mixture onto it. Carefully pour the rest of the carrot batter over it, then top it with the rest of the cheesecake mix. [No need for swirling!]

Bake for 60-65 Minutes – cover with tinfoil after 40 minutes. Let cake cool for one hour, then place it in the fridge and leave it there overnight (or at least for 6 hours!).

For the topping: Combine cream cheese and butter. Add the left over ingredients and whip it for about 5 minutes. Spread on the cake. Let it set in the fridge for 30 minutes, then slice and serve!


Recipe adapted from Cooking Classy.


Om nom nom. It really is THAT tasty! I love it. There’s nothing more to say.

Did you little sherlocks notice that there are not only irises as decoration but also on my plates? I found them hidden and burried in my mother’s cupboard. I love those little gems you just stumble upon – either at home or at the fleamarket. My mum has no clue where all that stuff comes from but I’m glad she didn’t throw it away.



Do you like irises? And cheesecake? Aaaaaand carrot cake?

Have a gorgeous week and don’t let anything get you down!



xo Kristin

Mini Caramel Cheesecakes [bite-sized deliciousness]

I am addicted.


I know, I know. This is horrible news to you and I should really try to get away from this stuff. But I can’t. It’s just NOT possible. I always get back to this creamy, sugary, honey golden treat.

During my New Year’s Trip to Ireland [Photos will be soon online here] we discovered a gorgeous, cute and fantastic gay café in Dublin where we also had our Dinner on New Year’s Eve. Besides the super tasty main course they had the most amazing cakes for desert! The cake I had was epic!! When our host Al said the magic words “.. and we also have a Caramel Cheesecake topped with Pecans and Chocolate” I had an instant smile on my face – I knew this would be a great night! And I was right! The cake was even better than I imagined it and left me with a round belly and a satisfied grin.

Ever since that evening I can’t forget about the lovely combination of cheesecake and caramel. So when fellow Bloggerette Clara from tastesherrif announced the theme for her monthly baking event [ CHEESECAKE! ] it only took me seconds to decide what I would try to bake.


And so the search began. None of the recipes I found online really convinced me, but after some little changes here and there I am happy to present you the final result! But be careful – if you’re addicted to caramel or cheesecake you might not want to read more and eventually increase your addiction.

Mini Caramel Cheesecakes

makes about 20 mini cakes

  • 340g unsalted cream cheese
  • 60g sugar
  • 60g whipping cream
  • 1 egg
  • 60g caramel sauce
  • 90g whole wheat cookies (e.g. graham crackers)
  • 2 tbsp. softened butter
  • And some extra tbsp. caramel sauce for the topping

I used a mini muffin tray made of silicone, so I could easily remove the cheesecakes. If you only have metal trays you should probably line them with paper muffin cups!
Preheat oven to 350° F.

Crush crackers in a small bowl, add butter and mix with fork. Put the mix into mini muffin trays (about 2 teaspoons per muffin). Flatten with a little glass or a bottle cap.
Add cream cheese, sugar, whipping cream, egg and caramel to a bigger bowl and beat until mixed. Pour mix evenly in the muffin pan.
Bake for 15-17 minutes. [Pro-Tip: If you want to make sure the cheesecake won’t crack, place the muffin tray in a hot water bath while baking!] Let it cool down for at least an hour before removing the cheesecakes from the pan.
Drizzle with caramel and serve.

All done!


Bite-sized (or maybe two bites) deliciousness is waiting to be eaten by you and maybe some of your lucky friends!

Do you love caramel as much as I do? Or is there something else that is your weak spot?

Have a lovely week and HAPPY BAKING!

xo Kristin