The summer months afford a little more time for experimenting in the kitchen. And when the intended outcome is sweet treats like a blueberry-cheesecake bagel, flourless orange cake, and decadent french toast, there's inspiration for staying the course.

Try these three recipes at home.

1. Blueberry-cheesecake bagel

This multicoloured wonder from Melbourne's Manchester Press looks much more garish than it tastes. “It’s actually all-natural colouring with no artificial dyes,” says cafe manager Lee Skyrme. “We wanted something sweet but nothing with tonnes of sugar. Natural is the way to go.”

Here’s how to make a version at home.

Blueberry-cheesecake bagel
Makes one bagel.

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1 bagel, sliced in half and toasted (a blueberry or sweet bagel is best, but plain will work too)
75g PHILADELPHIA cream cheese (room temperature)
75g fresh blueberries
1 tsp lemon juice
Zest of half a lemon
2 tsp icing sugar

Combine all filling ingredients in a bowl and mix thoroughly. Spread mixture evenly onto your toasted bagel.

2. Flourless Orange Cake

“This was the first cake I ever made,” says Sarah McWilliam, owner of Meet Gerard in Sydney’s Alexandria. McWilliam's creation combines whole oranges, almond meal and flour, and topped with an icing made from rose water and PHILADELPHIA cream cheese.

“It’s stupidly moist and dense, but in a good way,” says McWilliam, adding it’s relatively easy to make at home; a mixer is only needed for the icing component.

Meet Gerard’s Flourless Orange Cake
Makes 12 individual cakes

For cake:
750g oranges, whole and unpeeled
280g almond meal
310g caster sugar
5 eggs
2 tsp baking powder

For icing:
125g unsalted butter, softened
125g icing sugar
250g PHILADELPHIA cream cheese
1 tbsp rose water
6 dried Turkish figs
100g candied orange peel
20g edible rose petals
12 candied almonds

For cake
Boil the oranges whole for 3–4 hours or until soft. Strain water and allow oranges to cool, then blend oranges until smooth. Combine with almond meal, caster sugar, eggs and baking powder. Spoon mixture into muffin tins and bake at 165°C for 25–28 mins.

For icing
Beat butter until pale, then add icing sugar, PHILADELPHIA cream cheese and rose water. Whip mixture with paddle attachment until smooth. Using a small knife, cover the top of each cake with icing. Garnish with figs, candied peel, rose petals and candied almonds.

3. French toast with white-chocolate mousse and lemon curd

A mousse made with PHILADELPHIA cream cheese, white chocolate, double-cream, icing sugar and vanilla bean, served with lemon curd and raspberry jam on a crumbed brioche loaf. Covered in fresh berries and meringue. For lunch. Is it as good as it sounds?

Jennifer Jones, marketing manager of Melbourne's Seven Seeds, the evil-genius cafe offering the limited-edition creation, says yes: “It tastes like a dream.”

For those who want to recreate the dish at home, Jones says go for it. “It might look a bit complicated, but if you break it down into parts anyone can pull it off.”

French toast with white-chocolate mousse and lemon curd
Serves 4–6.

Brioche loaf
Lemon curd
Raspberry jam
Fresh berries
White-chocolate-cream-cheese mousse
Crushed ginger-snap biscuits
Egg mix

Ingredients for white-chocolate-cream-cheese-mousse recipe:
420ml double cream
500g PHILADELPHIA cream cheese
240g white chocolate
120g icing sugar
1 vanilla bean

Heat white chocolate in a bain-marie (or double boiler) then add 120g warm cream and mix together until smooth. In a blender combine PHILADELPHIA cream cheese, icing sugar and seeds from the vanilla bean. Mix until smooth and creamy. Whip 300g cream using balloon whisk of Kitchen Aid. Mix the melted-chocolate mixture and cream-cheese mixture. Then fold in whipped-cream mixture.

Ingredients for egg-mix recipe:
500ml full-cream milk
5 eggs
1 tsp vanilla essence
¼ cup icing sugar

Whisk all ingredients together and put to one side.

Cut brioche loaf into 1.5cm slices. Sandwich ¼ cup of the lemon curd between 2 slices. Dip sandwich into egg mix. Cook in pan with butter until the outside is nicely browned. Slice diagonally and place on the serving plate. Drizzle the brioche with raspberry jam.

Add crumble and place a big spoon of the white-chocolate-cream-cheese mousse on top. Top with meringues and fresh berries.

This article is presented in partnership with PHILADELPHIA Spreadable Cream Cheese. Featuring the signature smooth creamy texture of PHILADELPHIA cream cheese, we've worked with some of our favourite cafes to design this limited edition lunch menu item.

PHILADELPHIA cream cheese is a trade mark of Mondelez International Group used under License