I recently picked up the cookbook "At Home with Magnolia" by Allysa Torey. Allysa is the woman who founded the Magnolia Bakery in New York - I place I very much enjoyed visiting on my last trip over, however I have to be honest and say that I bought this cookbook purely for the photo's of her home in upstate New York, not the recipes. Her rural Victorian home and garden is my dream home!

When I finally took notice of the actual recipes inside, I was surprised to find quite a few that I'd be interested to cook (especially as I'm not a huge fan of the American style of cooking), including this.....

Apricot Cream Cheese Tart with Gingersnap Pecan Crust!

What captured my attention with this recipe was that it is what American's call an "icebox dessert". No cooking required. Even the crust goes into the freezer instead of being baked.

Perfect for this muggy weather we're experiencing in Melbourne at the moment.

And if I needed any other excuse to make this - it's my mum's birthday this weekend, so after a leisury lunch at Hellenic Republic with my mum and aunty, we trundled back to my place for some tea, coffee and a BIG slice...

I loved it!

It was a true cheesecake - Rich, creamy and a little tart all at the same time.

I couldn't really taste the gingersnaps in the base, although it was still lovely and crunchy with that buttery/nutty texture that I love.

Thanks Allysa! Not only do you live in my dream home and make a living doing something I would love to do one day (cooking), you can also create a beautiful cookbook. Don't know whether to love or hate you?