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Dulce de Leche Cheesecake Cups

10 Apr

Dulce de leche is incredible, and I’m so happy I found a place that sells it for cheap-er! I can already see myself putting it in my next batch of brownies, or on pancakes. Rich, sweet, smooth, caramel love.

These cupcakes are crazy good. I kind of just through a bunch of ingredients into the food processor and it turned out alright. There are some things I would change with the recipe, and I recommend you follow them below!

Hope you’re all having a fantastic day!

Dulce de Leche Cheesecake Cups

  •  2 x 8 oz cream cheese
  • 1/4 cup silken tofu
  • 1/4 cup flour
  • 3 eggs
  • 2 tsp vanilla extract
  • juice of two lemons (balances out the rich flavours)
  • 1/2 cup coconut sap (or honey, agave, or sugar)
  • 1 tsp cinnamon
  • 1/4 cup + 1/2 cup dulce de leche

Directions:

In a food processor, blend all ingredients except for the dulce de leche. Scrape down sides and blend until thoroughly incorporated and slightly liquidy.

Preheat oven to 350 and grease a standard 12-cup muffin tin.

Swirl in 1/4 cup of dulce de leche into cream cheese mixture, and pour into cupcake tin. Bake for 20 minutes. Cover with tinfoil if tops brown quickly. Let cool in oven for 15 minutes, then on counter for 15 minutes. Finally, cool in fridge for up to two hours. When fully chilled, spread last 1/2 cup of dulce de leche over the tops as icing!

Happy baking!

xxx

Microwave Cheesecake

25 Mar

What have we here?

I think I just did something incredible today. Perhaps it has been done before, but I don’t really care. For me, it felt like inventing the toaster. Or something a bit more awesome, but I think you get the point.

After making mug cakes for the past couple weeks, and making the lemon bars with the cheesecake layer, I thought, “Why don’t I combine them and make microwave cheesecake?”

Yes my friends, I made microwaved cheesecake. Creamy, rich, sweet, and chocolate filled cheesecake in a perfect one-bowl serving. It may not look too appetizing, but what the hell does after being microwaved. The key to this recipe is to cook your cheesecake in short, 30 second bursts so as to avoid exploding the cake everywhere. You can swirl in jam, peanut butter, and nutella, or sprinkle it with chocolate chips (what I did), coconut, or even graham cracker crumbs for a more authentic dessert. The options are endless!

Please try this! I swear you wont regret it. Well, maybe you will when you become addicted and try and eat it for every meal a day. The portion is quite large but is actually quite low calorie considering how much you get. depending on the type of cream cheese you use, the whole bowl is about 520 calories. It is also packed with protein, so I won’t pass judgement if you eat this for breakfast. I did!

My favourite food!

Microwave Cheesecake

  • 4 oz cream cheese, room temperature
  • 1 large egg
  • 1 packed tbsp brown sugar (using a sugar substitute will decrease the calorie content by 50 calories!)
  • a pinch of salt (only a little bit!)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp lemon juice (just to brighten to cream cheese flavour!)
  • add-ins: 3 tbsp chocolate chips

Directions:

Beat cream cheese and sugar for 1 minute, until fluffy. Add in egg, salt, vanilla, lemon, and cinnamon and beat for another minute. Pour mixture into a medium-small sized bowl and swirl in whatever toppings you like. Microwave for 30 seconds, and check mixture. Repeat this step 4 or 5 times until desired consistency. Top will be a light golden colour, with small bubbles, and the center should be slightly jiggly. Cool in fridge for an hour or more and nom!

Happy microwaving!

xx.

Spring has Sprung with Luscious Lemon Bars

22 Mar

Spring is such a tease. Honestly. Vancouver will clear it’s rainy skies for about an hour or so, to let the sun shine and warm the  earth, only to continue to raining after. It is almost warm when that big ol’ sun is out! I am about to lose it with all this cloudy, miserable, mucky rain stuff. My mood is not the best these days, with last minute assignments, lab exams, and a return from that dang cold, and the rain is not helping. I just want to lie on the beach in the hot sun, with waves splashing around me, and no work or worries…like my family, who are all in Hawaii right now. Ya. I cry.

It's like a big sun...here to brighten your day

These bars are superb! Like, over the top good. I usually only eat chocolate, but I am now allowing fruit to enter my realm of desserts because of this. These bars, which I turned into a cake/pie/tart, are very rich and creamy, with a luscious hit lemon. They are tart, but balanced with the sugary graham crumb crust and smooth cream cheese texture. I have never made lemon curd, but oh man am I glad I did because it tops these bars/tart/pie/cake off perfectly. This dessert screams spring to me, and for now, this will have to tied me over.

diggin' in

This would make a perfect desert for easter, or for an early spring birthday. It is still quite rich, so it would be a nice alternative for the non-chocolate lover in your life. I adapted the lemon curd from Mommie Cooks. The rest of the recipe is my own.

Luscious Lemon Bars

 Crust

  • 1/2- 3/4 cup graham cracker crumbs
  • 2 tbsp brown sugar
  • 1/2 cup melted butter
  • rind from one lemon
Cream Cheese Layer
  • 12 oz cream cheese, softened
  • 1/3 cup whipping cream
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup granulated sugar
  • juice of one lemon
Lemon Curd Layer
  • 4 eggs
  • 1 cup granulated sugar
  • juice of 3 large lemons
  • 3 tbsp butter
Directions:
Heat oven to 350 degrees. Either grease a square 11×11 baking pan or a 9 inch spring foam pan, depending on whether you want to make bars or slices. 
In a medium bowl, mix together graham cracker crumbs, sugar, and lemon rind. Add butter and thoroughly mix in until all crumbs are moist. Press crumbs into the bottom of your pan of choice, creating an even layer to the edges. Bake crust for 8 minutes, then remove and cool.

In a large bowl, beat cream cheese for a few minutes until very soft. Slowly add in whipping cream and beat until  fluffy. Incorporate sugar. Add eggs, one at a time, then add lemon juice and vanilla. Beat for several minutes longer until texture is smooth and pourable. Pour mixture on to cooled crust, spread evenly, and bake for 30 minutes until edges are golden and middle is still jiggly.

Turn off oven and keep oven door open. This helps prevent any cracking from the shock of changing temperatures.  After ten minutes, transfer cheesecake to counter and cool for thirty minutes, and an hour or two more in the fridge.

While cheesecake cools, make lemon curd. Whisk together the lemon, eggs, and sugar. Heat over a double boiler and keep whisking the lemon mixture. Once the mixture takes on a consistency below pudding. Remove curd from heat and add butter in tablespoon chunks. Pour mixture through a sieve into a medium bowl. The sieve will catch any lemon bits. Place curd in fridge and cool for an hour.

When curd and cheesecake and cooled, pour curd on top of cheesecake layer. Smooth evenly. Garnish with whipping cream or confections sugar.

Lemon curd just blankets the cheeseckae!

Slice and enjoy!

xx.

 

 

Maple Caramel Cheesecake with Chocolate Ganache

28 Feb

Dear Cold,

I don’t know what your deal is. I try and try to kick you out, but you don’t leave! Don’t you understand that I’m done with “us”? I want to move on!

Sincerely,

Hannah

…had to get that off my chest. I haven’t been able to work out in 2 weeks because of this cold. 2 weeks! I think it’s time to visit the Doc.

In other news, I made this cheesecake and it was lovely! Like suuuuuper decadent. I’m happy with the results considering how badly I winged it. The flavour combo is quite odd, I know, but it works.

Rich and fluffy

I ran out of graham cracker crumbs, and didn’t know how to replace them. That’s when my roomie Jess walked by and tossed out “how about an oatmeal crust…” GENIUS. I then debated about how to flavour it….key lime? Caramel? Maple? Chocolate? I decided on the maple-caramel combo and it was great! I did a caramel swirl, which you cant see because of the chocolate ganache, but it was quite pretty.

super moist

To tell you the truth, I preferred the cake without the chocolate. I know, I know, how can chocolate make something less delicious. But I found it to be a tad overwhelming to the other flavours. Other tasters said the chocolate was great, so just do what you think would taste best for you!

Maple Caramel Cheesecake with Chocolate Ganache

*Note: The maple flavour is quite subtle in this cake. If you want to increase the flavour, add another 1/2 cup of maple syrup and leave out the sugar.*

Crust

  • 1 cup graham cracker crumbs
  • 1 cup rolled oats
  • 3 tbsp brown sugar
  • 1 cup butter
  • 1/2 cup coconut oil
Filling
  • 3 1/2 x 8 oz packages cream cheese, room temperature
  • 1/2 cup sugar
  • 1/2 cup maple syrup
  • 1 tsp cinnamon
  • 3 eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup caramel sauce
Ganche
  • 250 g semisweet chocolate
  • 1/2 cup heavy cream
Directions:
in a bowl, mix graham crumbs, oats, sugar, butter, and coconut oil. Push evenly into the bottom of a 10 inch springfoam fan. Set aside.
Preheat oven to 350 degrees F.In a large bowl, beat cream cheese and sugar until fluffy. Incorporate eggs, and beat until a smooth, custardy texture forms. Add vanilla, maple syrup,  and cinnamon until combined. Pour mixture into crust and swirl in caramel sauce. Bake for 75-85 minutes until top is brown and cake is still jiggly. Let cake sit in oven, with oven door open, for fifteen minutes (so as to not shock cheesecake and let it sink/crack, etc.). Then remove cake and let cool for half an hour on counter top, and at least 3 hours (best if overnight) in fridge.Before serving, make ganache. Heat cream until just boiling, then remove and pour over chocolate, in a small-medium bowl. Let chocolate melt, then whisk until mixture becomes smooth and glossy. Cool in fridge or freezer until desired thickness. Pour gently over cheesecake.Happy baking!


xox.

Chocolate Stuffed Raspberry Red Velvet Cupcakes with Cream Cheese Icing

13 Feb

Happy Valentine’s Day!

These are the first red-velvet-anything I’ve ever made and they turned out well! I ran out of red food dye and resorted to using raspberry and strawberry jam in the batter. I was happy with the colour it made, but even more happy with the flavour it provided. I usually HATE fruit in my chocolate…especially cherries *shiver*.

Jam and chocolate filled

I also decided last minute to stuff the cupcakes with chocolate chips the moment they came out of the oven. I’m so happy I did because they melted immediately and created a nice filling. I altered the recipe form BrownEyedBaker.

Dey so Cuuuute!

Chocolate Stuffed Raspberry Red Velvet Cupcakes with Cream Cheese Icing

Cake:

  • 4 tbsp butter, room temperature
  • 3/4 cup sugar
  • 1 egg
  • 2 1/2 tbsp coca powder
  • 1 1/2 tbsp red food colouring (or beet juice!)
  • 2 1/2 tbsp Strawberry/Raspberry jam
  • 1/2 tbsp vanilla extract
  • 1/2 cup butter milk (use normal milk with lemon juice—>cheaper)
  • 1 cup plus 2 tbsp flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 tsp lemon juice (or distilled vinegar)
  • 3/4 cup semisweet chocolate chips
Frosting:
  • 4 oz butter, room temperature
  • 4 oz cream cheese, room temperature
  • 2 1/2 cup confectioner’s sugar
  • 2 tbsp vanilla extract

Directions: 

Preheat oven to 350 degrees F. Grease a muffin tin.

Beat butter and sugar until fluffy. Add in egg and beat well.

In a separate bowl, mix together cocoa powder, jam, food colouring, and vanilla. Incorporate mixture into batter, and beat well until food colouring is dispersed evenly.

Pink is so hot right now...

Slowly add in half the buttermilk, followed by half the flour. Add the remaining buttermilk and then the remaining flour and mix thoroughly.

Add salt, baking soda, and lemon juice and mix until batter is smooth. Pour batter into greased cupcake tin and bake for 18-20 minutes, until a toothpick comes out clean. Cool on rack for 10 minutes, while you cut out little holes in each cup cake. Pull out enough cake so that you can stuff in 8 chocolate chips (or as many as you want!). When finished, cool in fridge.

While cupcakes cool, make frosting.

Beat cream cheese and butter until fluffy, then slowly add in vanilla and sugar. Keep frosting in fridge until ready to use.

Cut the corner of a ziploc bag and pour frosting inside. Pipe cupcakes, and decorate with sprinkles.

Xox.

For my roommates....y'all my Valentine's

Have a lovely day with your favourite people! Eat lotsa chocolate and spread the love!

Happy Baking!

xox

Lemon Raspberry Cheesecake

27 Jan

This was the first cheesecake I’ve ever made.

I don’t count cheesecake bars, or cheesecake brownies, or whatever. I mean the real deal.
And it was great! Not hard at all, I’m pretty stoked!

I took the recipe from SugarPlum, but changed it a bit. I used lemon in the cheesecake batter, rather than making a lemon curd to swirl into it. I would have rather used the lemon curd, but alas I didn’t have the ingredients 😦 .

Raspberry love

If anything, I found that the cake wasn’t deep enough. Does that make sense? I felt that my slices could have been taller and more handsome. Maybe i’ll increase the amount of batter by a little next time. Hm….

Lemon Raspberry Cheesecake 

 

Crust

  • 1/2 cup gingersnap cookies, crushed into crumbs
  • 1/4 cup melted (then slightly cooled) butter
Filling
  • 2 1/2 x 8 oz cheesecake packages
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 1/2 cup heavy cream
  • 6 egg yolks
  • juice of one lemon
Rasbperry Sauce
  • 2 1/2 pints raspberries (fresh)
  • 1/2 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp vanilla
  • 1 tsp cinnamon
Directions:
Preheat oven to 320 degrees F.

For crust, mix butter and gingersnap crumbs together, and press into the bottom of a springfoam pan. Bake for 12 minutes, then set aside and cool for 15 minutes.

Hey good lookin'!

Beat together cream cheese and sugar until smooth. Add in vanilla and egg yolks, one at a time. Add Lemon juice and beat for 1 minute. Pour cheesecake batter into cooled crust. Cook in oven for 1 hour fifteen (check on yours at an hour and then every 5 minutes from there, just in case yours in ready early). Let cool for half an hour in the oven, then on a countertop for an hour. Finally, cool cheesecake for 3 hours in the fridge or overnight.

When cheesecake is ready to serve, make raspberry sauce. Blend berries together and strain juice from seeds and skin. Place juice in a small pot and set stovetop to high. Stir consistently. When raspberries are bubbling, add in vanilla, cinnamon, and cornstarch. Keep stirring until raspberry is reduced to a syrup. Remove from heat and let cool for 10 minutes. Pour on top of cheesecake and garnish with raspberries.

Voila

Christmas plates still...damn

 

Happy baking!

xox

 

Chocolate and Peanut Butter Chip Cheesecake Bars

27 Jan

Hello hello hello.

I think it is mandatory to always bake when ya got company over. I feel obliged to. Almost like a tea party date, except it’s a surprise. No one has tea parties anymore…

I’ve been going through a big cheesecake phase these days. Some good stuff has been happening! These were easy and pretty good. Next time I would add peanut butter in the cheesecake batter to intensify the flavour. If you prefer light and delicate tasting cheesecake, these are for you.

I’m also really into gingersnap cookie crumb crusts. Such a perfect flavour combo and I’ve heard good feedback on it. Make these for your friends when they come over and have a surprise tea party. That’s what friends do for friends.

little bites o' love

Chocolate and Peanut Butter Chip Cheesecake Bars

Crust

  • 1/2 cup crushed gingersnap cookie crumbs
  • 1/4 cup melted (then cooked slightly) butter
  • 1/8 tsp salt
  • 3 tbsp (or more to your taste) flour
Filling
  • 2 x 8 oz cream cheese packages
  • 2/3 cup granulated sugar
  • 2 eggs
  • 2 tbsp vanilla
  • 1/4 cup greek yogurt (I used honey flavoured)
  • 2 tsp cinnamon
  • 1/3 cup semisweet chocolate chips
  • 1/3 cup peanut butter chips
Glaze
  • 1/2 cup semisweet chocolate chips, melted
Directions:
Preheat oven to 350 degrees F. Line a 8-inch square pan with aluminum foil.
Mix crust ingredients together, and press into bottom of pan on top of foil. Use a spoon to help. Bake in oven for 12 minutes. Remove and cool for 15 minutes.

Tea party time!

Meanwhile, beat together cream cheese until smooth. Slowly add in sugar, eggs, vanilla, and yogurt. Add in cinnamon, chocolate, and peanut butter chips until all combined. When crust is cooled, pour in cheesecake batter and bake for 35-40 minutes. When finished, remove and let cool for an hour. Then cool in fridge for 3 hours or longer.

when cheesecake is cooled, heat up chocolate in microwave and spread evenly over cheesecake. slice into bars and stuff yo face.

Have a phenomenal weekend!

xox