No-Recipe-Needed Dessert Tutorials

1. Basque Burnt Cheesecake

Cream cheese, a few high-quality farm-fresh eggs, heavy cream, and sugar—just mix them together. Sift the mixture into a mold to remove air bubbles. Bake at 180°C (356°F), both top and bottom heat, for 40-50 minutes. Done! It must be completely chilled before slicing. One bite, and you'll be floating on cloud nine... This is so good! It has an incredibly rich, cheesy aroma and melts instantly in your mouth. The key is that this method is just too simple and unbeatable.

2. New York Cheesecake

Crush digestive biscuits into crumbs, mix with an appropriate amount of melted butter, and press firmly into a cake mold to form the crust. Flavor cream cheese with sweetened condensed milk, then add heavy cream, a few high-quality eggs, and lemon juice. Tilt the mixer slightly to help remove air bubbles. The taste at this stage will be very close to the final product. This one is already chilled and has firmed up nicely. New York cheesecake is a bit denser than Basque. Bake at 160°C (320°F) for 50-60 minutes, then let it cool completely in the fridge before unmolding. This is the even more delicious, richer New York cheesecake. Serve with sugar-macerated strawberries. Paired with the biscuit base that adds great texture... and the subtle tang of lemon... I'd say this is the ultimate cheesecake experience. Cream cheese, eggs, sugar, and cream — just four ingredients nail this dessert.

3. Crème Brûlée

The custard mixture should have a certain thickness and must taste sweet. This one is just right. Trust me, dessert shops outside use even more sugar than I do. Bake in a water bath at 150°C (302°F) for about half an hour. It will set completely after chilling. When serving, sprinkle with sugar and torch it to create the caramelized top. How about that? Actually, this kind of French dessert is quite simple, right? Crème brûlée is my favorite dessert.

4. Rustic Apple Cake

Thinly slice apples directly (a mandoline works great). Add high-quality eggs, flour, cinnamon powder, sugar, and melted butter. Grease the pan or line it with parchment paper. This is a very simple, no-fuss dessert. Place it on the bottom rack of the oven and bake at 180°C (356°F) for 1 to 1.5 hours. Level-max Apple Cake, done! Oh my goodness... This is a cake bursting with rich apple fragrance and a wonderful cake texture, with bits of soft apple throughout. The key is that the method is extremely simple. If you're lazy and don't want to follow complicated recipes, you must try this apple cake.

5. Strawberry Mousse Cake

Granulated sugar, when blended, turns into powdered sugar (icing sugar), which is very useful in desserts. These are ladyfinger biscuits, essential for cheesecakes and tiramisu. Cut strawberries in half and line the sides of the mold like this. Whip softened cream cheese and heavy cream together, then fold into the previously whipped cream to make the mousse base. Dissolve a packet of gelatin powder in a small amount of warm milk and mix it into the strawberry mousse. Chill for several hours before unmolding. The presentation of this strawberry mousse cake is absolutely stunning. That rich cheesecake flavor paired with very fresh strawberries... This taste is just amazing.

6. Sunshine Lemon Tart

Again, use crushed digestive biscuits and butter for the base. Be patient when pressing it into the tart mold. We'll need some lemon juice. Mix it with sugar, then mix in egg yolks only. Cook this mixture over a double boiler (bain-marie), whisking constantly to make a lemon curd. Turn off the heat and whisk in cold butter in several batches. Add some grated lemon zest. Pour the finished lemon curd into the prepared tart shell and refrigerate for several hours. Sunshine Lemon Tart, done! The biggest difference between a lemon tart and a cheesecake is that the lemon tart is very, very tender. Because lemon is tart, it tastes completely non-greasy and is full of lemony fragrance. This is really, really delicious. It has a very, very refreshing feeling. Cheesecake is denser compared to it, while the lemon tart has a much lighter texture.

7. Panna Cotta (Italian Cream Pudding)

Simply dissolve powdered sugar and gelatin powder into warmed heavy cream — that's Panna Cotta. Chill for several hours. Serve with macerated strawberries on top. Panna Cotta is absolutely a superstar — a super delicious, super simple dessert. Wow, just look at that...

So, did you learn today's heart-thumping dessert tutorials?