Cookie Dough Cheesecake
Crust:
190g / 1 1/2 cups graham crackers crumbs
95g / 7 tbsp butter, melted
Cookie Dough:
113g / 8 tbsp unsalted butter, softened
100g / 1/2 cup soft light brown sugar
50g / 1/4 cup white sugar
1/4 tsp salt
1 tsp vanilla
125g / 1 cup flour
2 tbsp milk
90g / 1/2 cup chocolate chips
Cheesecake:
750g / 26 oz cream cheese, room temperature
150g / 3/4 cup white sugar
2 large eggs, lightly beaten
1 tsp vanilla
1) To make the crust, mix together graham cracker crumbs and butter. Press into a 8 or 9 inch springform pan and bake in a 160C / 325F preheated oven for 5 minutes. Remove from oven and let cool. Do not turn off the oven.
2) Make the cookie dough: In a large bowl, beat together butter, sugars, salt and vanilla. Beat until smooth. Add milk, mix until incorporated. Finally, stir in the flour and mix just until combined. Add chocolate chips. Place the cookie dough in the fridge while you prepare the filling. (You could also make this ahead of time and leave in the fridge for a few hours or overnight.) When the cookie dough is firm enough, remove from the fridge and form little balls. Set aside.
3) To make the filling, beat together cream cheese, white sugar, eggs and vanilla until smooth.
4) Pour the filling over the graham cracker crust and arrange cookie dough pieces on the top of the surface, slightly pressing them down. Bake for 45 minutes or until firm to the touch. Let cool completely before serving, preferably overnight.
Recipe by collecting memories
I've been baking cheesecakes quite often recently. And the more cheesecake flavors I try, the more convinced I become that cheesecake is my favorite dessert. My last cheesecake, peanut butter flavored, was truly amazing. Just divine. I love all peanut butter desserts, but this one was probably one of the best desserts I've ever tasted. As always, I made my own peanut butter but you can also use store-bought. Of course, homemade is always better. Aaand I added a full teaspoon of salt to the filling. I wasn't sure if it was a good decision, I thought it might be too salty, but it was just perfect. You know, I love salty peanut butter. And another wonderful thing was the milk chocolate glaze. Yes, I used milk chocolate and it wasn't too sweet. It was totally my kind of dessert. I could probably eat this every day.
Peanut Butter Cheesecake
Filling:
500g (2 8oz blocks) cream cheese, room temperature
115g (1/2 cup) sour cream, room temperature
150g (2/3 cup) white sugar
1 tsp vanilla extract
1 tsp salt
3 eggs, lightly beaten, room temperature
250g (1 cup) unsalted unsweetened peanut butter (I used homemade)
Crust:
150g (1 1/2 cup) cookies, ground
60g (1/4 cup) butter, melted
Glaze:
23g butter (1 1/2 tbsp)
80g (2.8 ounce) milk chocolate
1) Preheat oven to 180C / 350F. Prepare a 23 cm / 9 inch springform pan.
2) To make the crust, mix together cookie crumbs and melted butter and press to the bottom of a springform pan. Refrigerate while you prepare the filling.
3) To make the filling, in a large bowl, mix together cream cheese, sour cream and sugar until smooth and creamy. Add vanilla extract, salt and eggs. Mix until incorporated. Finally, add peanut butter and mix just until combined.
4) Pour the filling onto the crust. Bake for 10 minutes. Reduce the temperature to 120C / 250F and bake for another 40 minutes.
5) Remove from the oven and let cool completely before glazing.
6) To make the glaze, I simply melt the butter in a small saucepan. Then I turn off the heat, mix in the chopped chocolate, cover and let sit for 1-3 minutes, until the chocolate melts. Then I mix it until it's smooth and immediately pour onto the cheesecake.
For the best results, refrigerate overnight.
Recipe by collecting memories
Cheesecake is definitely my favorite dessert. I know, I say that all the time, about every dessert I make, but really, cheesecake is my favorite among all the favorite desserts.
But, to be honest, I prefer vanilla, caramel, coconut, lemon or any other flavor cheesecake to the chocolate one. I love chocolate, but I'd better make a vanilla cheesecake with a chocolate ganache or a chocolate crust and omit chocolate in the cream cheese filling. Maybe that's why I topped this cheesecake with a thick layer of vanilla whipped cream.
Anyway, this cheesecake came out perfectly creamy, smooth and delicious. For chocolate lovers, it's divine. I used half milk chocolate, half semisweet chocolate (I prefer milk chocolate) so you can definitely use all semisweet chocolate if you want. Just don't skip the whipped cream topping. It pairs perfectly with a rich, chocolatey cake and melts in your mouth.
Milk Chocolate Cheesecake
Crust:
200g vanilla biscuits, ground (You can use graham crackers)
2-3 tsp (14-21g) unsweetened cocoa powder
80g melted butter
Filling:
500g (2 8oz. blocks) cream cheese, room temperature
230g (1 cup) sour cream, room temperature
150g (3/4 cup) white sugar
1 tsp vanilla extract
12g cornstarch
3 eggs, lightly beaten
100g (3,5oz) milk chocolate
100g (3,5oz) semisweet chocolate
Topping:
400g heavy whipping cream, cold
2-3 tbsp powdered sugar
1) Mix together biscuits, cocoa powder and butter. Press into the bottom of a 23cm (9 inch) baking dish with a removable bottom. Refrigerate while you prepare the filling.
2) Preheat oven to 180C (350F).
3) Fill a large pot with water and bring to boil. Place a metal bowl on top of it and add chopped chocolate to the bowl. Make sure that the bottom of the bowl doesn't touch the boiling water. Cover the bowl with a lid and let the steam melt the chocolate. Stir occasionally. (You can melt it in the microwave or use any other method.) Once the chocolate has melted, let it cool slightly.
4) In a large mixing bowl, add cream cheese, sour cream and sugar. Mix until well combined. Add vanilla extract and cornstarch. Finally, add eggs and mix until smooth. Gradually add the melted and cooled chocolate, whisking constantly.
5) Pour the filling onto the crust. Bake for 15 minutes. Reduce the heat to 120C and continue to bake for another 45-60 minutes.
6) Remove from the oven and let cool completely, then refrigerate overnight.
7) For the topping, beat heavy cream with powdered sugar until stiff. Spread over the cheesecake. Refrigerate for another hour. Slice and enjoy!
Recipe by collecting memories
Enough of pumpkin, it's time for coconut! Okay, I have nothing against pumpkin, but it's time to include other ingredients in my meals. Seriously. I've been eating pumpkin almost everyday.
I haven't made cheesecake for a long time and when I saw a lonely can of cream of coconut in my counter, I realized that it's time to bake a coconut cheesecake. And I wasn't wrong. It was a perfect time. In fact, it's always a perfect time for a cheesecake.
And the result? Absolutely perfect. Creamy, smooth, not too sweet, light and without a single crack on top. But the best part... was the frosting. It was TO DIE FOR. Really, it was the most delicious coconut frosting ever. You must try this cheesecake. And you MUST try this coconut frosting. That's all you need.
Coconut Cheesecake
Crust:
150g (~1 1/2 cup) graham cracker crumbs (any other cookies work as well)
60g (2oz) butter, melted
Filling:
1 kg (4 8oz packages) cream cheese
200g (1/2 can) coconut cream (unsweetened)
225g (1 cup) sugar
3 large eggs, lightly beaten
1 tsp vanilla extract
15g (1 tbsp) cornstarch
Frosting:
200g (1/2 can) coconut cream (unsweetened)
60g (2oz) powdered sugar
1) Mix together graham cracker crumbs with butter and press into the bottom of a springform pan. Refrigerate while you prepare the filling.
2) In a bowl, beat together cream cheese and sugar. Add coconut cream, eggs, vanilla extract and cornstarch. Mix just until smooth.
3) Pour onto the crust and bake in a 180C / 350F preheated oven for 15 minutes. Reduce the heat to 120C / 250F and bake for another 60-90 minutes.
4) Let cool completely, preferably overnight.
5) For the frosting, beat together coconut cream and powdered sugar until creamy. Spread over the cooled cake. Refrigerate for at least an hour. Slice and enjoy!
Recipe by collecting memories
I'm sure you all know what apple cheesecake bars are. They're everywhere on the internet. But have you heard of apple Greek yogurt bars? Nope? Well, here they are! In fact, they're just as delicious as cheesecake bars, they just have less fat and are healthier. Sounds good, right? That means, you can drizzle some more dulce de leche on top, I guess.
Anyway, this is a MUST-MAKE fall dessert. Seriously. It has everything you crave for a cold evening: buttery oaty crumbs, cinnamon, creamy Greek yogurt filling, soft apples and warm caramel sauce on top of this goodness... Yes, they're as good as they sound. You have no excuse to not make these.
Apple Caramel Greek Yogurt Crumb Bars
Base and topping:
90g (1 cup) quick-cooking oats, ground
125g (1 cup) flour
110g (1/2 cup) sugar
145g (1 1/4 stick) butter, room temperature
1 tsp cinnamon
1/2 tsp salt
Filling:
1 large apple (270g), cubed
1 tablespoon sugar
1 tablespoon flour
1 tsp cinnamon
400g Greek yogurt
55g (1/4 cup) sugar
1 egg
30g flour
Caramel sauce:
Dulce de leche
Some milk
Preheat oven to 180C (350F).
1) Make the base & crumbs: mix together oats, flour, cinnamon, sugar and salt. Add butter. Mix using your fingertips until crumbs form. Press 2/3 of the mixture into a 20x20cm (8x8inch) baking dish. Reserve 1/3 for the topping. Bake for approximately 10 minutes or until lightly browned.
2) Make the filling: First, mix apple cubes with 1 tablespoon sugar, 1 tablespoon flour and 1 teaspoon cinnamon and set aside. In another bowl, mix together Greek yogurt, sugar, egg and flour. Pour the mixture over the crust. Sprinkle apples on top (do not press!) and sprinkle crumb topping (don't press as well. It will stick together while baking).
3) Bake in a 180C (350F) preheated oven for 25-35 minutes or until set.
4) Make the caramel sauce: Mix a few tablespoons of dulce de leche and a few tablespoons of milk in a small saucepan. Heat and stir to make it smooth. You may add more/less milk according to your preference. I suggest making the sauce just before serving. I like keeping the bars in the fridge and then drizzle with warm caramel sauce. Yum.
Recipe by collecting memories
I had this idea of making chickpea cheesecake for a long time. I've seen many bloggers using cashews, macadamias instead of cream cheese but I've never seen anyone making it with chickpeas. So, I decided to give it a try! It was so hard to decide what flavors to add. First, I wanted to make it all-chocolate, then I wanted to make it lemon-flavored. But finally, after many days (yes, many days. You see, I wanted it perfect) of considering which flavor would taste best, I decided to make it peanut butter-chocolate flavored (probably the best decision in my life). You probably wonder how it tasted. Well, it actually tasted AMAZING. Honestly, that's probably the best recipe I've created in a long time. Maybe even the best I've EVER created. Yup, I'm proud of myself! I wouldn't be if it was an ordinary pie, but it's completely healthy. That's the thing. I know, chickpeas in a pie sounds weird. But trust me, you can't taste them. AT ALL. It's smooth, creamy and doesn't taste healthy. You are not going to believe until you try it yourself.
I am super super happy to share this recipe with you and hope you'll love it!! Now, stop reading and head yourself to the kitchen. Fast!!
No-Bake Peanut Butter Chickpea Cheesecake
Filling:
200g dry chickpeas, cooked and drained (or 2 cans of chickpeas)
125g peanut butter*
170g (1/2 cup) honey, melted
50g coconut oil, melted
1/2 tsp salt
1 tsp vanilla extract
1 tbsp honey
1 tbsp cocoa powder
*I made my own by using 125 grams of peanuts. Roast them in a skillet until lightly brown. Cool and process in a food processor until smooth.
Crust:
2 cups (180g) quick-cooking oats, ground
10g (1 1/2T) unsweetened cocoa powder
5 tbsp coconut oil
7 tbsp honey
1) To make the crust, mix together oats and cocoa. Melt coconut oil and honey, and mix into the oat/cocoa mixture. Press to the bottom of a pan with removable sides. Refrigerate while you make the filling.
2) To make the filling, place chickpeas in a food processor and process until completely smooth. Scrape sides of the food processor as needed. You need a very smooth mixture. Add peanut butter, honey, coconut oil, salt and vanilla extract. Process until smooth.
3) Pour approximately 2/3 of the mixture onto the crust. Refrigerate for 20 minutes.
4) Add 1 tablespoon of cocoa powder and 1 tablespoon of honey to the reserved filling mixture. Spread over the first layer. Refrigerate overnight. (I prefer keeping it in refrigerator all the time. Yum!)
Recipe by collecting memories
