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Raspberry cheesecake

Raspberry cheesecake

What you need:

Biscuits base:

  • 75 g of soft butter

  • 12 digistive bisquits

  • 50 grams brown sugar

Cheese cream:

  • 2 sheets of gelatine

  • 300 g of neutral cream cheese

  • 175 g sour cream, 18 per cent.

  • 1 vanilla pod, the grains only

  • 100 g of raspberry jam

  • 150 g of white chocolate


  • Fresh blueberries

How to make it:

Biscuits bottom: Melt butter. Blend the biscuits with brown sugar and add the melted butter. Put biscuits mixture in a  spring form which is stretched out overa sheet of baking paper. Press the dough evenly over the form. Bake the biscuit base for about 15 minutes at 175 degrees until it is golden. Let the base cool completely.

Cheese Cream: Put the gelatine in a bowl of cold water. Add cream cheese, sour cream and vanilla seeds in a bowl and whip the cream airy. Add the raspberry jam, and whisk in the cream. Melt the chocolate over a water bath and pour it into the cream while stirring. Melt the gelatine in a water bath, and add it into the cream under heavy whipping.

Building: Put the biscuit base on a cake stand. Put the springform top around the base. Cut a strip of wax paper and place it along the inner edges. Spread raspberry cream on the biscuit base. Smooth the surface. Cover the cake and let it chill to the cake has set - like the day after. Remove the cake from the springform. Garnish with fresh raspberry.

Blueberry cheesecake

Blueberry cheesecake

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