Blueberry Cheesecake

opps... Cheesecake again... I feel in love with it and wanted to make the same again ( or something 


similar ) .


It was light , creamy and smooth , not at all like dense New York cheesecake or other flavors ( which i 


also love , in small piece)

This is really creamy and fluffy, i would have preferred to use purely blueberries, i also reduced the 


quantity of sugar.

Happy Baking !


here is the recipe for this delicious cheesecake, adapted from baking addiction


Bluberry Cheesecake

Ingredients:

11/2 cups finely ground cracker crumbs


3 tablespoons butter


2 tablespoons of white sugar


a pinch of salt (optional)

12 ounces cream cheese ( room temperature )


1/3 cup granulated sugar


2 tablaespoons vanilla extract


3/4 cup heavy whipped cream

Method :


In a large bowl, mix together the graham crackers with melted butter and the 2 tablespoons sugar and a 


pinch of salt (optional)


press into a 6 inch springform pan. Place in refrigerator until ready for use.

In another bowl, beat cream cheese , sugar and vanilla extract.


whip heavy whipping cream and fold into cream cheese mixture.

Spread into pan, refrigerate at least 8 hours or overnight before serving.

Chocolate Chip Stuffed Oreo Cookies

Goodness. You have to try these.


A chocolate chip cookies stuffed with even more cookie.


...stuffed with an oreo cookie that turns safe and cakey in the oven. They're rich and melt in your 


delicious
.

Here you go... the ingredients, all purpose flour, sugar, eggs, vanilla extract, butter , baking soda, salt, 


brown sugar and chocolate chips.

Using a cookie scoop, take one scoop of dough and place on top of an oreo cookie. Take another scoop 


of dough and place on bottom of oreo cookie. Seal edges together by pressing and cupping in hand 


until oreo cookie is enclosed with dough.

Enjoy!


Ingredients:


1 sticks (227g) unsalted butter (softerned)


3/4 cup brown sugar


1/2 cup granulated sugar


2 large eggs


1 tablespoon vanilla extract


3 1/2 cups all purpose flour


1 teaspoon salt


1 teaspoon baking soda


1 bag of chocolate chips


1 bag of oreo cookie


Instruction:


Preheat oven to 350 F, Cream together the butter, brown sugar, and granulated sugar until well 


combined. Add in eggs and vanilla until well combined.


In a separate bowl, mix the flour, salt and baking soda. Slowly add to wet ingredients until just 


combined. Stir in chocolate chips. Using a cookie scoop, take one scoop of dough and place on top of 


an oreo cookie. Take another scoop of dough and place on bottom of oreo cookie. Seal edges together 


by pressing and cupping in hand until oreo cookie is enclosed with dough.

Bake for 9-13 minutes or until cookies are baked to your liking.

Source : Picky palate

No Bake Mango Cheesecake

I made this one for my friend's lovely mum birthday. He loves cheesecake and i believe his mum love this as well. No bake MANGO CHEESECAKE.
THE weather is hot out there for the past few days. i couldn't stand the heat, i don't know how many days of an excessive heat warning.

Needless to say that lately it's been tough to turn on the oven. EGGLESS cheesecake ! NO eggs, NO need to bake L.O.V.E, you guys know how much i love no bake cheesecake

These are amazing good. I was pleasantly surprised. Not only did i not feel guilt for eating a few but they weren't too sweet either. They have a great texture. I will be making these again.

Enjoy!

Ingredients:

Crust:

1 1/2 cups graham crackers
2 tablespoon sugar
6 tablespoon unsalted butter (melted )
a pinch of salt

Cheesecake :

500g cream cheese
60g sugar
200ml whipping cream
3/4 cup mango puree
1 cup mango diced
1 tablespoon gelatine
1/4 cup hot water


Instruction :

1. Combine graham cracker crumbs with sugar.
2. Add melted butter and blend until combined.
3. Press into pan. Set aside and put into the fridge.

Cheesecake:

1. beat heavy cream until medium peaks form. Set aside.

2. Add cream cheese and sugar to a bowl and beat with a paddle attachment until smooth ( approximately 3-5 minutes.)

3. Add cream cheese mixture to heavy cream and beat until incorporated.

4. gently fold in mango diced.

5. fill chosen pan with a slight mound at the centre, as the cheesecake will become slightly sunken at the centre.


6. Add the gelatin to the hot water and stir till it completely dissolves. Add the mango puree and stir well. Keep half of this mixture aside and add the rest to the cream cheese mixture. stir gently until well combined.
6. Refrigerate for at least 6 hours to set or overnight for best results.

7. Remove from pan and serve .

The best chocolate chip cookies ever

Do you ever find that you simply want to hop online really quickly and find a recipe for the best chocolate chip cookie, or the best chocolate cake or the best grilled chicken? You know, instead of searching through a hundred posts of a hundred different chocolate chip cookies trying to guess which one is going to be "the one", Well... I found THIS....The best chocolate chip cookie ever.

But really you don't know what chocolate chip cookie love is until you tried this recipe. I'm really love these cookies to be the best without ever looking back.

Here you go, the Two secret ingredients.

1. chilled butter, nearly every cookie recipe out there calls for softened butter ut not here.
2. Molassses, use this because why buy brown sugar when you can make your own brown sugar for nearly half the cost and fresh.


I hope you throughly enjoy this recipe and share it with everyone , because good food is made tone shared.

I know that every one has a chocolate chip cookie recipe that they turn to but i think should try this one.
It's the best one i've ever tried. I couldn't recommend it more.

Enjoy!

The Best Chocolate Chip Cookies

Ingredients:
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/2 cup chilled butter, diced into cubes
1 cup minus 2 Tbsp granulated sugar
1/2 Tbsp molasses
1 large egg
1/2 Tbsp vanilla bean paste or substitute 1 tsp vanilla extract
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips


Directions:


Preheat oven to 375 degrees.  In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside.  In the bowl of an electric mixer, cream together chilled butter, sugar and molasses until well blended and slightly fluffy, about 4 minutes.  Stir in egg and vanilla bean paste.  Slowly add in dry ingredients and mix until well incorporated (mixture will be very thick).  Mix in milk chocolate and semi-sweet chocolate chips.  Form dough into about 2 1/2 tablespoon balls (a bit larger than a golf ball), then drop 8 per sheet onto buttered cookie sheets.  Bake 10-11 minutes, until edges are very lightly golden.  Cool on cookie sheet several minutes before transferring to wire rack to cool.  Store in an airtight container.  To enjoy warm cookies later on, pop cookie in the microwave for 10 seconds if desired.

No bake Oreo Cheesecake

What a great night, i've got two hour of DVD ahead of me, and just out of the fridge oreo cheesecake. It doesn't get any better than this. My life is very simple now, Just give me a little sugary dessert, and i'm a very happy camper.

This, absolutely delicious.

Cheesecake in the glass.

Enjoy.

Ingredients:

Crust:

1 1/2 cups crushed graham cracker
2 tablespoon granulated sugar
6 tablespoon unsalted butter (melted)
a pinch of salt

Cheesecake:

2 1/4 cups heavy cream
16oz cream cheese, softened
2/3 cup sugar
1/2 teaspoon salt
1 tablespoon lemon juice
2 teaspoon vanilla extract
3/4 cups oreo cookies, crushed

Instructions:

Crust:


1. Combine graham cracker crumbs with sugar.
2. Add melted butter and blend until combined.
3. Press into pan. Set aside and put into the fridge.

Cheesecake:

1. beat heavy cream until medium peaks form. Set aside.

2. Add cream cheese , sugar, salt, vanilla extract, lemon juice to a bowl and beat with a paddle attachment until smooth ( approximately 3-5 minutes.)

3. Add cream cheese mixture to heavy cream and beat until incorporated.

4. gently fold in oreo cookies.

5. fill chosen pan with a slight mound at the centre, as the cheesecake will become slightly sunken at the centre.

6. Refrigerate for at least 6 hours to set or overnight for best results.

7. Remve from pan and serve with whipping cream and garnish with Oreo cookies.

No Bake Berries Cheesecake

Ohh la lalaaa... No bake berries cheesecake easy deliciousness...Cheesecake. I love cheesecake. It is truly one of those desserts that i simply cannot resist. I could probably eat everyday if i had an amazing metabolism, but unfortunately i do not have ..I love the combination of the crisp, slightly salty graham crust with the sweet creamy texture of the cream cheese filling. How can you resist it.......

This cheesecake was a big hit, it was extremely creamy with a fresh , crisp flavor and yum yum berries.

It's really sort of melts in your mouth and brings a big smile to your face. If you're a fan of cheesecake, definitely keep reading it. This cheesecake is deliciously indulgent, i hope you enjoy it as much as i did.

Oh yeah! i felt as though this was a successful dessert and will definitely make it again.

Have a fabulous day, thanks so much for stopping by !
Enjoy *


No Bake Cheesecake

Ingredients
11/2 cups finely ground cracker crumbs
3 tablespoons butter
2 tablespoons of white sugar
a pinch of salt (optional)

12 ounces cream cheese ( room temperature )
3 tablaespoons vanilla extract
3/4 cup heavy whipped cream

Method
In a large bowl, mix together the graham crackers with melted butter and the 2 tablespoons sugar and a pinch of salt (optional)
press into a 6 inch springform pan. Place in refrigerator until ready for use.

In another bowl, beat cream cheese and vanilla extract.
whip heavy whipping cream and fold into cream cheese mixture.

Spread into pan, refrigerate at least 8 hours or overnight before serving.
Top with topping and enjoy.

Sticky Figgy Pudding

hi guys, i'm back for now at least :p
my first recipe from food network recipes and i'm really happy with it.
You surely can't escape this.

THE STICKY FIGGY PUDDING

I love these little babies.

Surprisingly, this has been the first time i've ever made them myself. I'm sure they are just super seductive.

You are going to love this pudding, it has a rich, fantastic flavor and the sauce is amazing.

Now, let me invite you to my kitchen and show you how i prepared my version of these adorable sweet dessert.

First , Chopped dried pitted dates and dried figs.

Add the dates and figs in 2 cups of water to medium saucepan and ring to boil over medium heat.
stir in the baking soda, let cool for about 5 minutes then add to blender and puree.

Meanwhile, prepare the other ingredients. Flour, dark chocolate, sugar, butter and eggs.

Cream the butter and sugar until pale .

and add the eggs and flour, mix together well.

Pour the pureed dates into batter.

Fold in dark chocolate and mix together well.

Put the mixture into a ramekins, filling halfway or slightly under. Put in the oven and bake for 20-25 minutes.

WARNING, tis is not for the faint of heart, It's an insanely DECADENT cake, so i suggest you share one with your sweet heart, this would be an AMAZING dessert.

You have your pudding cake on the outside and luscious creamy warm inside.

Prepare the sauce by stirring sugar , water , butter and heavy cream.

Enjoy!


Ingredients

11/2 cups chopped dried pitted dates
1/2 cup chopped dried figs
2 cups water
1 teaspoon baking soda
100 grams (3 1/2ounces or 7tablespoon ) butter, Softened
1/2 cup sugar
2 eggs
2 2/1 cups self rising flour
75grams (2 1/2 ounces) dark chocolate, grated
Butter, for coating ramekins
Ice cream or whipped cream, for garnish

Caramel Sauce

1 cup sugar
6 tablespoons water
4 tablespoons butter
1/4 cup heavy cream





Direction

Preheat the oven to 350 degree F.

Add the dates and figs with water to a medium saucepan and bring to boil over medium heat.
Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes , the add to blender and puree.

Using a handmixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fpld in the flour, the pureed dates mixture and the chocolate.

Put the mixture into 4 ramekins, filling halfway or slightly under. Put in the oven and bake for 20-25 minutes.

Prepare the caramel sauce, putting the sugar, water and keep on stirring until the sugar dissolved and the sauce has thickened and golden brown color, and add the butter and heavy cream.

Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate and top of the puddings for the sauce.
Serve pudding with or without ice cream and sauce.