Open and limitless

Perhaps the best thing in life is being open to the world. Open to trying new things and able to adapt and create new experiences. Perhaps the essence of fun is creativity because it allows us to always come up with new things, new ways and new experiences.

If we were to repeat the same old thing over and over and over, without any change, we eventually get bored. A little bit of creativity and change allows us to keep our interest alive through all that is new and also to keep our appreciation for the old. Going between old and new and allowing ourselves to experience both is perhaps the only way to keep things alive while continue to evolve.

Another great thing is options. If you have noticed, on this website, I always give you multiple options. From options within a recipe in the form of variations or choices, and even options from other people’s recipes through the videos I am sharing with you. My way is certainly not the only way, nor is yours or theirs, there is always a multitude of ways, and the best thing about our world today, especially with all of this online stuff, is that we have access to so much info and connected to so many people, that our choices are really limitless. Back in the years when I first started blogging, there was not this much information available. Believe it or not, in the 10 years (give or take) that I have been blogging, things have changed so fast and the available information had expanded so much over a very short period of time. In the early years, the basics are not covered, and as such it was important to me to cover them for you as I had always aimed to share useful information and to teach you ways that were to help you regardless of the stage of skill you are at. Now that a lot of this is covered, I want to share with you ways to get creative and keep on giving you endless options, because in the end, it is not only about sharing a specific recipe, but rather teaching methods and sharing ideas that help you find your own space to allow your own creativity to shine.

This recipe here is a great example of that. The fact that it is a basic recipe on which you can build endless flavour options, endless toppings, endless additions to the crust… makes it one that upon which you can build your own. Keeping true with the spirit of options, openness and sharing, this recipe is a no-bake recipe, yet if you wish to serve a baked cheesecake then you can watch the video below for a beautiful baked cheesecake with sour cream topping, or you can check my recipe for my New York Baked Cheesecake on this link.

For this cheesecake, you can make any fruit wafers you desire, you can go for a mix or stick with a type like citrus fruits for instance. You just have to decide what flavours, colours and look to go for. Also you can go for dried fruits instead of wafers. You can even incorporate the dried fruits inside the filling (chopped finely) and keep the wafers to indicate the flavours…

Allow those creative juices to flow.



Serves: 12

For the crust

  • 100g cookies crushed
  • 50g butter

For the filling

  • 10g gelatin sheets
  • 250g mascarpone cheese
  • 1 tsp cinnamon powder
  • 1 tsp vanilla syrup (recipe on this link)
  • 200g yoghurt
  • 90g caster sugar
  • 200g heavy cream

powdered cinnamon for garnish

cinnamon sticks for garnish

dehydrated fruit wafers (recipe on this link)

A day in advance, make your fruit wafers following the recipe on the link above.


On the day,

Crush the cookies and mix them with the melted butter to create the crust.

Lightly grease your springform tin and line with baking paper. Press the crust firmly at the bottom of your tin then refrigerate until ready to use.


Make the filling

Soak the gelatin sheets in water.

In a saucepan, mix together the heavy cream and sugar over medium heat and stir a couple of times, add the softened gelatin sheets and continue to stir with the mixture until the sugar is dissolved. Set aside.

In a bowl, mix together the cream cheese and yogurt well to incorporate. Add the cinnamon powder and vanilla syrup and mix well.

Add the heavy cream mixture to the cheese mixture in two batches, mixing well after each edition. Then pour the mixture over the pressed crust in the tin.

Refrigerate for 4 hours.

Sprinkle the top with powdered cinnamon and place your fruit wafers and cinnamon sticks over the centre.


Serve cold.

You may also like…