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Welcome to XOTC. Get inspired for your everyday cooking and what relates to the obsession that is inside all of us, great food.

Cheesecake with strawberries drizzled with dry sherry and mint

Cheesecake with strawberries drizzled with dry sherry and mint

Biscuits bottom:

  • 150 g of soft butter

  • 24 digistive bisquits

  • 100 g of brown sugar

The cheese cream:

  • 2 sheets of gelatine

  • 400 g of neutral cream cheese

  • 250 g mascarpone

  • 1 vanilla pod, the grains only

  • 170 g of white chocolate


  • fresh strawberries

  • dry sherry

  • chopped fresh mint

Biscuits bottom: Melt the butter. Blend the biscuits with brown sugar, and add the melted butter. Make biscuits mixture in a spring form, which are fastened cookie sheet beyond the bottom. Press the dough evenly over the place. Behind the biscuit base of about 15 minutes at 175 degrees until it is golden. Let the base cool completely.

  • Cheese Cream:Place the gelatine in a bowl of cold water. Come cream cheese, sour cream and vanilla seeds in a bowl and whip the cream fluffy. Melt the chocolate over a water bath and pour in the cream while stirring. Melt the gelatine now a water bath, and put it into the cream under heavy whipping.

  • Construction:Put the biscuit base on a cake stand. Set around the edges around the base. Cut a strip of wax paper that you bring along around the edges. Spread the cream cheese onto the biscuit base. Smooth surface. Cover the cake and keep it chilled to the cake has set itself - like the day after. Liberate the cake from the springform and baking paper. Garnish with fresh strawberries, has turned over a little sherry and chopped mint.



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