Girl in Florence aka Georgette Jupe

I started this blog as a writing outlet for me to share what it is I adore about the beautiful city of Florence and Italy also sharing travel tips and stories along the way. Now 'Girl in Florence' includes advice for Florence, artisan features, interviews with locals, tips for life in Italy and travel posts from all over Europe. I'd love to think of myself as a fearless badass but If I am keeping it 100% real on this blog a quote that I sort of live by is"I haven't failed. I've just found 10,000 ways that won't work." I hope you enjoy this journey with me.

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Chocolate cheesecake recipe by Jessica



Some people choose the people they live with at random, but when I was looking for someone to share my little peice of heaven in the oltrarno, I asked a very important question – Do you like to cook. Not only did I get a yes, but a ‘I love to bake’ which is a skill that I myself, have yet to master. Needless to say you can guess who won the roomie spot! As a tribute to her, I want to share an awesome recipe that she made this past halloween for a little festa we had at our house. Thank you Jessica!

Chocolate Cheesecake (Halloween style) by Jessica Marantelli


500g choc ripple biscuits, crushed (you can’t buy these in Italy- instead use latte biscuits and 100g of melted dark chocolate) (as for the biscuits- put them in a food processor or just put them in a doubled zip lock bag and run a rolling pin over them).
185g unsalted butter, melted


1kg cream cheese, softened
1 1/2 cups caster sugar (This is very fine white sugar but not zucchero di velo. In Italy I either grind my white sugar or run in through a sieve to try to make it finer).
1/4 cup lemon juice ( I prefer lime juice)
1 1/2 cups thickened cream


Step 1
Make Crust: Combine biscuit, butter and chocolate in a bowl (Mixture should cling together). Press mixture over base and 6cm up side of a 6.5cm-deep, 25cm round springform pan. Cover. Refrigerate.

Step 2
Make Ganache: Place chocolate and cream in a heavy bottom saucepan and slowly melt until smooth, stirring with a metal spoon halfway through cooking. Reserve 2 tablespoons ganache for decorating. Spread remaining ganache over base and side of crust. Cover. Refrigerate.

Step 3
Make Filling: Using an electric mixer, beat cream cheese on medium speed for 3 minutes or until fluffy. Reduce speed to low. Gradually beat in sugar until combined. Increase speed to medium-high. Beat for 3 minutes or until very fluffy. Add lemon juice. Beat until combined. Whisk cream until medium-stiff peaks form. Fold in whipped cream gently until combined but not flat. Spoon filling into prepared crust, spreading evenly.

Step 4
Heat remaining ganache on a low heat or in the microwave on high for 10 seconds or until ganache is smooth, but still thick. Transfer to a snap-lock bag. Snip 1mm off 1 corner. Starting from the centre of the cheesecake, pipe a spiral over the top of the mixture, spacing lines about 1.5cm apart. Run the tip of a small knife, curving slightly, from the centre of the spiral to the outside edge. Wipe the knife clean. Repeat every 2cm to 3cm to form a spider web.

Step 5
Cover, being careful not to touch the top of the cheesecake. Freeze for 4 hours or leave in fridge overnight, if time permits. Remove cheesecake from pan. Decorate with spiders. Serve.

You better believe we ate every last bite! We highly recommend hiding this cake from your guests so that you can later attack at various hours in the night when you think no one notices 😉 


Georgette Jupe is a 'Tuscan Texan' digital social media marketing maven based in Florence, Italy. When she's not at her day job as social media manager and content editor at ITALY Magazine, she's creating social strategies for international clients and providing travel, foodie & life tips via her blog 'Girl in Florence'. Hobbies include plenty of reading, hiking, beagle cuddles, the hunt for the 'perfect' Moscow mule and laughs with the girls.

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About Me

About Me

Hi There!

Ciao, I'm a curious American "Tuscan Texan" who calls Florence, Italy home for the past 11 years. I am the editor at Italy Magazine and I also work as an established digital social media marketing strategist (5+ years) as well as a freelance writer. My bylines have appeared in Lonely Planet, Luxos Magazine, and International Living. This blog is my way to share what life is like living and working abroad, as well as provide up-to-date true advice on traveling and living in Italy, weekend trips around Europe, and a monthly roundup of interesting events. I'm married to a wonderful Frenchman and we have a Florentine beagle who rules the household. Keep in touch with our adventures with your favorite glass of franciacorta or espresso!


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