YVESTOWN IN THE KITCHEN

Yvestown kitchen styleI have some gorgeous pages and a lovely weekend recipe for you today (yes all you peeps that are not giving up sugar – sob) from the beautiful book Yvestown in the Kitchen by Yvonne Eijkenduijn. I have been a regular snooper into the beautiful rooms at Yvonne’s home for years over on her Blog Yvestown and was very excited when I realised this new book included a peek into some of her friends kitchens, dining rooms and cupboards too. I think you’re going to love it! Yvestown the bookkitchen style Yvestown the bookFrom Yvonne’s serene pastel and white kitchen to a eclectic bohemian space and a rustic outdoor cooking space. With chapters on each of her friends cooking and dining spaces and recipes gathered from them too, the pages are filled with colourful inspiration and lots to get you inspired to rattle the pans and invite all your favourite people over! Pretty kitchen from Yvestown the bookThis dining space owned by Marianne and Harry, is so pretty, with delicate vintage details, splashes of pink and lots of plants. Keep reading for Yvonne’s recipe for something sweet to make this weekend.Yvestown the book Ginger Cheesecake From Yvestown in the Kitchen, by Yvonne Eijkenduijn

Ginger Cheesecake

Makes 1, 9-inch cake

Ingredients
For the base:
2 tablespoons unsalted butter
7 ounces ginger snaps

For the batter:
2 cups ricotta
½ cup cream cheese
3 egg yolks
⅔ cup superfine sugar
1 teaspoon vanilla extract
1 tablespoon ginger syrup
1 tablespoon stem ginger in syrup
1 tablespoon all-purpose wheat flour

For the garnish:
fresh raspberries

Preparation
Preheat the oven to 350°F. Grease a 9-inch spring form pan with butter and line with parchment paper, making sure the paper goes all the way to the edges.

Melt the butter in a small saucepan over low heat. Crumble the ginger snaps in a food processor. In a medium bowl, mix the cookie crumbs with the melted butter. Using the underside of a spoon, press the mixture evenly across the bottom of the spring form. Put in the fridge until the batter is ready.

Mix the ricotta and the cream cheese in a blender or food processor. Add the other ingredients one by one, mixing until combined. Scoop the mixture over the cake base and bake for 25 to 30 minutes. The cake is ready when the batter doesn’t move when you gently shake the form.

Let cool completely, and then sprinkle the raspberries on top of the cake.Yvestown the bookI think the rustic – open to the garden kitchen of Annemie and Jan really set my heart going, all the greenery surounding it and the pool just outside make this  adream space for me, imagine the parties?! I wonder who’s kitchen of them all (there are 13 to peek at) will be your kindred cooking space?Yvestown the bookImages and recipe text – From Yvestown in the Kitchen, by Yvonne Eijkenduijn all photographs © Yvonne Eijkenduijn

  • Silvia Crown

    This look plenty of details!! I like it!

  • becky hutner

    That is the CUTEST eclectic kitchen. It’s refreshing to see interiors online that actually look lived in!!

    http://picme.com