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    Cheesecake -  Peanut butter and Chocolate  I've wanted to make cheesecake for a really long time. So I got cream cheese just to make sure I had no excuses. I decided to make Cheesecake as a Valentine's Day present for myself. Because I wanted to attempt making a no-bake cheesecake previously and no one likes to feel pressured into producing a poor dessert for Valentine's Day, I decided to give it a shot. Three layers and a top were applied to the cake. What I made use of was Cheesecake - Bottom layer: A variety of biscuits or cookies 250g or milk and 75ml 250 grams of cream cheese, 85 grams of powdered sugar and 1 teaspoon of vanilla extract should be layered in between. Cheesecake - Top layer: peanut butter Fifty grams of milk, one hundred grams of powdered sugar, and additional sugar, based on consistency 100g of chopped chocolate as a garnish Cheesecake - How: I started by crushing the biscuits in the bottom layer using the ends of a r...

  CHEESECAKE A VINTAGE BROWNIE  COMBINES WITH CAPPUCCINO PIE Cheesy, Chocolaty, and Espresso like CHEESECAKE. I love cheesecakes as much as I sinfully love brownies and all things chocolate every once in a while. However, my favourite combination is chocolate, cheese, and coffee. This dessert exceeded expectations. It had the consistency of brownies, the richness of cheese, and the intense addictive power of coffee. An explosive combination. I decided to serve it "plain," without the whipped cream. A minimum of complexity. This sumptuous dessert in the garden caught my eye and inspired me to take pictures because it looked like the enchanted Chinese bowls I had bought and set up for my last post. As you can see, I too went too far with it. A year ago, I was given a fresh bouquet of roses by my daughters for my birthday. As is my custom when I receive flowers, I hang them upside down in the least damp part of our house and allow them to dry completely. The margins were shrivel...

  Chocolate Cake with Strawberry Cheesecake Filling Makes one 2 layer 6-inch cake   Ingredients:   2 6-inch cake pans   Cake:  1 1/2 cups Red Mill Gluten Free All Purpose Flour 1/4 cup cacao powder or unsweetened cocoa powder 1 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp sea salt 1 1/4 cups packed soft Medjool dates, pitted, soaked in water for 30 minutes and drained 1/4 cup almond butter 2 tsp pure vanilla extract 2 cups filtered water 2 Tbsp apple cider vinegar     Cheesecake Filling:   3/4 cup canned organic full-fat coconut milk, chilled (use a brand that is at least 3/4 of the can of coconut cream or the frosting will not set up ) 1/4 cup raw cashew butter 2 Tbsp maple syrup 1/2 cup freeze-dried strawberries 1/8 tsp sea salt 1 tsp pure vanilla extract 1/2 cup coconut butter (NOT OIL), warmed to liquid 1/2 cup chopped fresh organic strawberries     Frosting:   1 15 oz can organic full-fat coconut milk, chilled (use a brand t...

  Cakeblogin - Pumpkin Pie Cheesecake   Makes 1 6-inch cheesecake   Ingredients:   Crust:   1/4 cup plus 2 Tbsp organic whole wheat pastry flour 2 Tbsp tapioca flour (or cornstarch would work as well) 2 Tbsp maple sugar pinch tsp sea salt 3 Tbsp  butter (such as Earth Balance)     Filling:   1 cup full-fat coconut cream 3/4 cup canned pumpkin 1/4 cup maple syrup 1 tsp pure vanilla extract 1/8 tsp sea salt (or to taste 3/4 cup melted coconut butter     Topping:   1 1/4 cups canned full-fat coconut milk (you want to use a brand that is at least 3/4 of the can thick cream or it will not work for this recipe,) 2 Tbsp maple syrup 1/8 tsp sea salt 1/4 cup plus 2 Tbsp melted coconut butter (not coconut oil), warmed to liquid     Instructions: Set the oven's temperature to 375F. In a sizable bowl, combine flour, tapioca flour, sugar, and sea salt to form the crust. Add butter and whisk, or knead with your hands, until a smoot...

   Cakeblogin's - Raspberry Swirled Chocolate Cheesecake   Makes one 6-inch cake   Crust:   1/4 cup roasted almonds (for a nut-free version, use sunflower seeds) 1/2 cup organic gluten-free rolled oats, or quinoa flakes   1/4 cup pitted Medjool dates (if not soft, soak them in filtered water first and drain well) 1 Tbsp almond butter 1/8 tsp sea salt     Swirl:   3/4 cup raspberries, mashed 1 Tbsp maple syrup 1 tsp cornstarch     Filling:   2 cups organic firm silken tofu 1/2 cup maple syrup 1/4 cup cacao powder 1/8 tsp sea salt (or to taste) 1/2 cup plus 2 Tbp cacao butter, warmed to liquid     Instructions: Grease a 6-inch spring form pan and place parchment paper on the bottom. To prepare the crust, combine all the ingredients in a food processor and process until the mixture resembles crumbs and begins to come together when squeezed; if not, add a few tsp filtered water and pulse again. Press firmly onto the pan's...

   Cheesecake - Tiramisu Cheesecake   Makes one 6-inch cake   Ingredients:   one 6-inch cake pan   Bottom Cake:   1/4 cup plus 2 Tbsp organic whole wheat pastry flour 1/4 tsp plus 1/8 tsp baking soda 1/4 tsp baking powder 1/8 tsp sea salt 1/4 cup maple sugar 1/2 cup full-fat coconut milk  at room temperature 2 Tbsp strong brewed good quality espresso 1/2 tsp pure vanilla extract 1 1/2 tsp cider vinegar     Soak:   1 Tbsp strong brewed good quality espresso 1 Tbsp maple syrup 1 Tbsp cacao powder or unsweetened cocoa powder       Cheesecake Filling:   1 cup full-fat coconut cream 3/4 cup cooked chickpeas 1/4 cup maple syrup 1 tsp pure vanilla extract 2 tsp finely ground good-quality espresso 1/8 tsp sea salt 1/2 cup plus 2 Tbp coconut butter (NOT OIL), warmed to liquid       Topping:   cacao powder unsweetened cocoa powder for dusting chopped dark chocolate     Instructions: Adjust the...

    Cheesecake   Raspberry Rose Cheesecake   Makes one 6-inch cake   Crust:   1/4 cup pistachios 3/4 cup organic gluten-free rolled oats, or quinoa flakes 1/4 cup pitted Medjool dates 1/8 tsp sea salt     Filling:   1 cup full-fat coconut cream 3/4 cup cooked chickpeas 1/4 cup maple syrup 1 tsp pure vanilla extract 1 Tbsp rose water 1/8 tsp sea salt (or to taste 1/2 cup plus 2 Tbp coconut butter (NOT OIL), warmed to liquid 1/2 cup fresh organic raspberries     Swirl:   2/3 cup organic raspberry jam     Instructions: Grease a 6-inch spring form pan and place parchment paper on the bottom. To prepare the crust, combine all the ingredients in a food processor and process until the mixture resembles crumbs and begins to come together when squeezed; if not, add a few tsp filtered water and pulse again. Press firmly onto the pan's bottom. In the meantime, put all the ingredients for the filling in a food processor or h...

   Caramel Apple Cheesecake Makes one 6-inch cake   Crust and topping:   1 1/2 cups organic rolled oats 1/4 cup almond butter, divided 3 Tbsp maple syrup 1/2 tsp cinnamon 1/4 tsp nutmeg 1/8 tsp sea salt 1/4 cup soft, pitted Medjool dates (if they are not soft, soak them in filtered water first, then drain very well before using.)     Apples:   4 medium tart sweet organic apples (such as Honeycrisp), diced into 1/2 inch pieces 3 Tbsp maple syrup 1/2 tsp cinnamon 2 Tbsp lemon juice 1 Tbsp cornstarch     Caramel:   1 1/4 cups soft, pitted Medjool dates 1/4 cup almond butter 1 tsp pure vanilla extract 1/2 cup filtered water (or as needed 1/4 tsp sea salt     Filling:   1 cup full-fat coconut cream 3/4 cup cooked chickpeas 1/4 cup maple syrup 1 tsp pure vanilla extract 1/8 tsp sea salt 1/2 cup plus 2 Tbsp coconut butter (NOT OIL), warmed to liquid     Instructions: Set aside a sheet pan and cover it with parchment pap...

  Peanut Butter and Jelly Cheesecake Makes one 6-inch cake   Crust:   1/4 cup finely shredded coconut 1/2 cup organic gluten-free rolled oats, or quinoa flakes 1/4 cup pitted Medjool dates (if not soft, soak them in filtered water first and drain well) 1 Tbsp organic peanut butter 1/8 tsp sea salt     Filling:   1 cup full-fat coconut cream 1/4 cup maple syrup 1 tsp pure vanilla extract 1/8 tsp sea salt (or to taste 1/2 cup plus 2 Tbp coconut butter (NOT OIL), warmed to liquid 1/2 cup fresh organic raspberries or strawberries 1/4 cup smooth organic peanut butter     Swirl:   1/3 cup organic raspberry or strawberry jam 1/3 cup peanut butter     Instructions: Grease a 6-inch spring form pan and place parchment paper on the bottom. To prepare the crust, combine all the ingredients in a food processor and process until the mixture resembles crumbs and begins to come together when squeezed; if not, add a few tsp filtered water and pulse ...