Goodbye cheesecake, hello cheesecake. The import hit from the USA, baked with cream cheese instead of quark, impresses with its creamy interior, crunchy cookie base, and incredible versatility. Everyone knows New York cheesecake, but what about a fruity lemon poppy seed cheesecake, an extra chocolatey triple chocolate variation, or a savory bacon cheesecake? Anna-Maria von Kentzinsky, an experienced blogger and USA fan, shares not only her favorite cheesecake recipes in this book but also reveals ultimate tips on how to make the most of your KitchenAid to prepare a wonderfully creamy cheesecake. Get ready to fall head over heels for this multifaceted temptation! KitchenAid stand mixers are iconic! This modernly designed new book series is aimed at hobby bakers with a passion for the kitchen.