Merry Brides


Posts tagged Cheesecake

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Cheesecake Cupcakes - Strawberry or Caramel


Yields: 24 Cupcakes


  • 2 cups finely crushed graham crackers (from 16 sheets)
  • 3 Tbsp granulated sugar
  • 7 Tbsp salted butter, melted
  • 4 (8 oz) pkg cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 3 Tbsp all-purpose flour
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • Salted Caramel Sauce or Strawberry Sauce, recipes follow


Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 3 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each. Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.

In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth. Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined.

Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full.

NOTE: Please do not bake these cheesecake cupcakes in foil liners

Bake in preheated oven 20 - 23 minutes, centers should still jiggle slightly, don’t overbake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours.

Serve chilled with a spoonful of Salted Caramel Sauce or Strawberry Sauce (note: for best results spoon topping on just before serving). Store in an airtight container in refrigerator or freeze.


  • 1 lb fresh strawberries, rinsed and dried
  • 2 Tbsp granulated sugar
  • 2 tsp fresh lime or lemon juice


  • Combine all ingredients in a food processor and pulse until well chopped and mixture is beginning to break down and liquefy (I liked it with some small pieces not completely pureed). Transfer to an airtight container and chill 30 minutes or until ready to serve.


  • 1 1 /2 cups granulated sugar
  • 1/4 cup + 2 Tbsp water
  • 6 Tbsp salted butter
  • 3/4 cup heavy cream
  • Maldon or coarse sea salt, for sprinkling


  • Gather all of your ingredients and have them nearby ready to add to the mixture as needed.
  • In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth.
  • Allow caramel to cool several minutes then pour into a glass jar to cool. Sprinkle lightly with sea salt after spooning caramel over cheesecakes.

Original Recipe: Cooking Classy

Filed under cheesecake recipe cupcakes caramel strawberry dessert mini desserts

31 notes

Neapolitan Cheesecake

Crust Ingredients

    • 1 1/2 cups of Oreo cookie crumbs
    • 4 tablespoons butter 
Chocolate Cheesecake
    • 1 8-ounce package of cream cheese, room temperature
    • 1/4 cup white sugar
    • 3/4 cup semi-sweet chocolate chips
    • 2 tablespoons butter
    • 1 cup whipped cream (can be homemade or store bought)
Strawberry Cheesecake
    • 1 8-ounce package cream cheese (room temperature)
    • 1/4 cup white sugar
    • 1 tablespoon strawberry extract
    • 1 cup whipped cream (can be homemade or store bought)
    • **red food coloring if you prefer
Vanilla Cheesecake
  • 1 8-ounce package cream cheese (room temperature)
  • 1 teaspoon lemon juice
  • 1/4 cup white sugar
  • 1 cup whipped cream (can be homemade or store bought)


    1. Melt 4 tablespoons of butter in 2 cup measuring cup. Add Oreo cookie crumbs and combine. Press crumbs into a 9-inch springform pan that has been sprayed or buttered. Use a glass or flat object to evenly press crumbs into bottom and sides of pan.
Chocolate Filling
    1. In stand mixer combine room temperature cream cheese and sugar, blend on medium low for about 2 minutes.
    2. While that is mixing, place chocolate chips in microwave safe measuring cup and add in 2 tablespoons butter. Heat for 45 seconds, then remove and stir. If chocolate is not all melted, return to microwave for 10 second increments until fully melted.
    3. Pour chocolate into cream cheese mixture and beat on medium for about 30 seconds. Remove bowl from mixer and fold in whipped cream with spatula.
    4. Once combined, pour chocolate cream cheese into springform pan.
    5. Using spatula, carefully press the chocolate cream cheese down and towards the sides, ensuring it gets into every nook and cranny. You will want a flat, level layer of the chocolate cream cheese.
    6. Place springform pan into freezer.
    7. Clean out mixer bowl.
Strawberry Filling
    1. In stand mixer combine room temperature cream cheese and sugar, blend on medium low for about 2 minutes. With mixer off, add in strawberry extract.
    2. **If you want a deeper color, now is the time to add 1-2 drops of red food coloring.
    3. Blend for 30 seconds on medium speed, then remove bowl from mixer.
    4. Using rubber spatula, fold in whipped cream.
    5. Place all strawberry cream cheese mixture into a plastic disposable pastry bag (16 inch works best) and cut off about 2 inches from top of bag.
    6. Remove chocolate cheesecake from freezer.
    7. Starting at the outer edge, pipe out the strawberry cheesecake in circles, moving in. The goal is to create an even and level layer of cheesecake over the chocolate cheesecake. If necessary, go back in with an offset spatula and even out layer.
    8. Place cheesecake in freezer.
Vanilla Filling
  1. In stand mixer combine room temperature cream cheese, sugar, and lemon juice, and blend on medium low for about 2 minutes.
  2. Remove bowl from mixer and fold in whipped cream with a spatula.
  3. Place all cheesecake mixture into pastry bag and cut off about a 2-inch tip.
  4. Remove cheesecake from freezer.
  5. Starting at the outer edge, pipe vanilla cheesecake on top of strawberry cheesecake. Move from the outside in. If necessary, go back in with an offset spatula and even out layer.
  6. Place cheesecake in fridge for 1-2 hours or until ready to serve.

** Recipe is from Amazing Cakes for Every Occasion

** Photo Credit: I am Baker

Filed under cheesecake recipe Neapolitan Cheesecake Neapolitan

31 notes

Boston Cream Pie Cheesecake


I love this recipe because it has it ALL…Cake, Cheesecake and chocolate… you’re set!



Cake Layer  (Can also use a cake mix)
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 3/4 cup milk
Cheesecake layer
  • 3 (8 oz pkgs) cream cheese, room temperature
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1 cup sour cream
Chocolate Layer
  • 3/4 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 2 Tbsp butter, room temperature


Cake Layer 
  1. Preheat oven to 350°
  2. Grease a 9 or 10 inch springform pan, set aside.
  3. Sift together flour, baking powder and salt.
  4. In bowl of stand mixer cream butter and sugar together until light and fluffy. Add egg and vanilla and continue mixing until smooth.
  5. Add flour mixture and milk in alternating amounts, starting and ending with flour. Stir until just blended.
  6. Pour in springform pan. Bake for 25 minutes until center is set and toothpick comes out clean.
Cheesecake Layer
  1. Lower oven temperature to 325*
  2. In bowl of stand mixer beat cream cheese, sugar and vanilla together on medium-high speed until smooth.
  3. Separately whisk eggsimage with a fork in a small bowl, add beaten eggs to cream cheese mixture on low until just combined. Stir in sour cream. Pour mixture over cake in the springform pan, spreading to cover.
  4. Bake for 45-50 minutes until the outside edges appear set when gently shaken. Cool in pan on a wire rack for 15 minutes.
  5. Loosen the edges of cake from the pan by running a butter knife around the cake.Allow cake to cool completely. Cover cake and chill for at least 4 hours (I chilled mine overnight)
Chocolate layer
  1. When cheesecake is chilled heat heavy cream in a small saucepan until it almost comes to a boil. Remove from heat and stir in chocolate chips until melted. Stir in butter until smooth.
  2. Chill for 15 minutes and then spread over top of cake.
  3. Chill until ready to serve.


If you choose to use a boxed cake for the cake layer, just divide the recipe in half, or bake both layers and save the extra layer for another day.

Recipe Credit: Cookies and Cupcakes

Filed under recipe cheesecake dessert boston cream pie

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Simple No Bake Lemon Cheesecake Bites

You can use jar lemon curd found in the jam aisle, lemon pie filling or do as I did and make homemade lemon curd. If you’re not a lemon lover, feel free to substitute your favorite cheesecake topping.


  • 2 boxes mini fillo shells (30 shells)
  • 1/4 cup heavy cream
  • 4 ounce cream cheese, room temperature
  • 1 1/2 teaspoons lemon juice
  • 2 tablespoons sugar
  • 3/4 cup lemon curd


Preheat oven to 350°.

Place the fillo shells on a baking sheet. Bake for 3 - 5 minutes, until golden browned and crispy. Remove to a wire rack to cool.

In small mixing bowl, whip heavy cream until it forms soft peaks. In separate mixing bowl, beat together cream cheese, lemon juice and sugar until smooth. Fold the whipped cream into the cream cheese mixture.

Fill each shell 2/3 full with the cream cheese mixture. Top each with one to two teaspoons of lemon curd. Chill in the fridge for at least one hour before serving.


How To Make No Bake Lemon Cheesecake Bites

You can use a  pastry bag to make filling the shells with the cheesecake filling easier, but you could just spoon it in as well.

Save the little plastic container that the shells are packaged in, so you can use it to transport them to and from the fridge to the counter, or wherever you might be taking them.

Recipe Credits: Barbara Bakes

Filed under Cheesecake Lemon cheesecake recipe mini desserts mini foods lemon desserts dessert recipe

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Chocolate Mousse Cheesecake




NOTE: to make things easier, make the cheesecake and crust on one day and the mousse and ganache on the next day. Cheesecake lasts longer than mousse. Keep this cake refrigerated and will last up to 2-3 days but is best eaten the day it’s made.

Layer 1: Oreo Cookie Crust

  • 30-32 Oreo cookies (or chocolate sandwich cookies)
  • 4 Tbsp unsalted butter (1/2 stick), melted
  • 1-2 tsp espresso powder (optional)

Crush cookies in a food processor or in a ziploc bag with a rolling pin or mallet. In a bowl or food processor, pour melted butter on top of the crushed cookies and add the espresso powder (optional), and mix or pulse well. Place the oreo mixture at the bottom of a springform pan. Smooth out the mixture with the bottom of a measuring cup or glass. Wrap the bottom of the pan in a double layer of aluminum foil. Place the crust in the freezer while you make the cheesecake.

Layer 2: Tall & Creamy Cheesecake

For the cheesecake:
  • 1 pound (two 8-ounce boxes) cream cheese, at room temperature
  • 2/3 cup granulated sugar
  • 1/4 teaspoon salt 
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
  • 2/3 cup heavy cream (or sour cream or combination)

Put a kettle or pot of water on to boil. Preheat the oven to 325 degrees Fahrenheit.

Working in a stand mixer (or large bowl with hand mixer), preferably fitted with a paddle attachment, beat the cream cheese at medium speed until it is soft for about 4 minutes. With the mixer running, add the sugar and salt, and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla extract. Add the eggs one by one, beating for a full minute after each addition to yield a well-aerated batter. Reduce the mixer speed to low, and stir in the heavy cream or sour cream. 

Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter should fill only half of the pan. Put the roasting pan in the oven and pour the the boiling water into the roaster to come halfway up the sides of the springform pan. (I pour half of the boiling water before putting in the pan to reduce my chances of dripping water in the cheesecake.) 

Bake the cheesecake for 1 hour and 15-30 minutes, at which point the top will be lightly browned and may have risen just a little above the rim of the pan. Turn off the oven’s heat, and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour. 

After 1 hour, carefully pull the roast pan/springform pan setup out of the oven, lift the springform pan out of the roaster—be careful, there WILL be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.

When the cake is cool, cover the top lightly and chill the cake for at least 4 hours or overnight. Make the mousse once the cheesecake has cooled.


Layer 3: Mousse au chocolat / French Chocolate Mousse

  • 6 ounces semisweet baking chocolate, chopped (I used Callebaut; use good chocolate)
  • 3 tablespoons unsalted butter, softened
  • 2 tsp espresso powder (added to intensify chocolate flavor, optional)
  • 3 eggs, separated
  • 1/2 teaspoon cream of tartar
  • 1/4 cup plus 2 tablespoons sugar
  • 1/2 cup heavy cream, cold (do not use half-frozen cream; the whipped cream will curdle)
  • 1/2 teaspoon vanilla extract

Place the chocolate and butter in a heatproof bowl, and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a whisk until smooth. Add in the espresso powder. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.


In another bowl, beat the egg whites until foamy. Add the cream of tartar, and continue to beat. Gradually whisk in 1/4 cup sugar, and continue beating until stiff peaks form.


Beat heavy cream in a chilled bowl with chilled beaters until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks. 
Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse but make sure you blend in the cream well. Place the mousse on top of the cooled cheesecake while still in the springform pan. 

Cover the mousse cheesecake with foil, being careful to not let it touch the mousse. (If your springform is too small for this, just use less mousse in the cheesecake and instead eat them in ramekins while you prepare the ganache!) If making the ganache immediately, place mousse-covered cheesecake in the freezer as you make the ganache (the cheesecake should NOT be in the freezer for more than 30 minutes). If making the ganache later, place the cheesecake in the refrigerator for a few hours. Either way, the ganache must be cool before you can pour it on top of the cheesecake. 

Top layer: Espresso Ganache

  • 1/2 cup heavy cream
  • 4.5 ounces bittersweet chocolate, chopped (I used Callebaut semi-sweet and milk chocolate)
  • 1 tsp espresso powder (optional)
  • 1 1/2 tsp dark rum (I used vanilla extract instead)

Heat the cream in a small sauce pan over medium heat. Heat it up just BEFORE it boils. Place the chocolate in the cream, and remove from heat. Stir the mixture until smooth. Stir in the espresso powder and rum or vanilla extract. Allow the ganache to cool for about 15 minutes before pouring the mixture on top of the mousse cheesecake.

Release the springform pan. With an offset spatula, smooth the ganache while starting at the center of the cake and working outward. (I did a “crumb” crust by placing a thin layer of the warm, not hot, ganache on top, allowed it to cool in the freezer for 30 minutes, then I poured more on the cheesecake after releasing the springfrom pan so that it could pour down the cake.) Don’t do exactly what I did, though. Just pour ganache on top once it has cooled. Keep in mind that the cold temperature of the cake will cause the ganache to firm up quickly, and you may have to pour more on top.

Save the rest of the ganache for decorations (if you whip the ganache when it’s cold, you can pipe a beautiful decoration) or save it for something else.


Filed under Recipe cheesecake chocolate cheesecake

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Raspberry Swirl Cheesecake Minis


These adorable “portion perfect” Raspberry Swirl Cheesecake Minis will be perfect for your next party. Fresh raspberry sauce is marbled through the decadent and creamy cheesecake, which tops off a crunchy, chocolate cookie crust.  How sweet it is! 



Crust - 

  • 1 cup chocolate cookie crumbs 
  • about 13 chocolate sandwich cookies
  • 1 Tbsp granulated sugar
  • 5 Tbsp melted butter

Raspberry Sauce - 

  • 6 oz (a slightly rounded cup)
  • 3 Tbsp granulated sugar
  • 1 tsp corn starch

Filling -

  • 2 (8oz) blocks of full fat cream cheese, room temperature
  • 2/3 cup granulated sugar
  • 1/8 tsp table salt
  • 1 tsp vanilla
  • 1/2 tsp lemon zest (about 1 lemon)
  • 2 large eggs, room temperature
  • 1/2 cup full fat sour cream, room temperature


Begin by taking out all of your cold filling ingredients so they can come to room temperature. Preheat oven to 300 F. 

Crust - In a food processor, mix all ingredients until they resemble wet sand… umm.. dirt.  Haha!  Press I Tbsp of the cookie crust into each cupcake liner that you have set into standard muffin pan.  Press the crust down with your fingers.  Cover the entire pan and place in the refrigerator to harden.

Raspberry sauce - Mix all ingredients in a cold saucepan, and heat until bubbling.  Break down the raspberries by mashing them.  I used my potato masher for this.  Remove from heat when thicken.  Transfer to a glass container and cool in the refrigerator until needed.

Filling - Mix all room temperature ingredients in a stand mixer, on low.  You don’t want to mix on high because it will put too much air into the batter.  Using an ice cream scoop, fill the cupcake papers.  I found the cupcake scoop to be the perfect amount of batter.  Next, add three “drops” of the cooled raspberry sauce on top of the filled cheesecake batter.  I used a baby spoon for this.  Use a chopstick or knife to swirl the raspberry sauce into the cheesecake batter.

Bake on 300 F for 18-22 minutes.  The center should still be a little bit “jiggly” and still slightly moist looking.  Remove and allow them to cool.  Cover and refrigerate overnight or for several hours.

* Special thanks to Menu Musings for sharing this recipe with us

Filed under Dessert Cheesecake Recipe

30 notes

Cheesecake In A Jar Recipe

Cheesecake and fresh summer fruit is an amazing combination. The rich creamy custard is a perfect foil for the sweet, tangy, juicy fruits.

Finally, a simple and easy way to make individual servings of cheesecake that are perfectly portable. Your slow cooker is the key to creating the warm, moist environment that’s best for baking cheesecakes.

HINT:  There’s a huge difference in temperature, not to mention texture, between cream cheese straight from the fridge and cream cheese that’s been at room temperature for an hour.

If there’s one thing you can do to ensure a smooth batter for your cheesecake, it’s taking the time to let the cream cheese warm up.


Prepare your favorite cheesecake batter according to the recipe directions. I used our Brooklyn-style cheesecake filling for its richness and perfect texture. Don’t worry about tracking it down, I’ve found it here for you: RECIPE.

In a small bowl, mix 1 cup graham cracker crumbs with 1 tablespoon sugar. Place 2 tablespoons sweetened crumbs in each of seven 1/2-pint Mason jars. Press down lightly.

One of the beautiful things about this method is that you never have to turn on the oven. Even the crust bakes in the slow cooker.  If you like a richer crust you can add melted butter to the crumb mixture, but I happen to like the crumbs a little looser and crisp.

Place the jars in a  7- to 8-quart slow cooker. Can you see the messy jar I filled up in the back? Do try to be a little neater than I was.

Fill each jar 3/4 full with your cheesecake filling. I found pouring the filling from a pitcher with a spout to be a great help.

Cheesecakes bake best in a warm water bath, called a bain marie. With the temperature control of the slow cooker, the water stays at a constant temperature and the moist air keeps the cakes from forming a crust on top.

To fill the cooker with water, loosely place a lid on each jar to prevent water from splashing in. Pour warm water in until the level reaches at least halfway up the sides of the jars.

Remove the lids from the jars, cover the slow cooker, and set the cooker to high for 1 to 2 hours.

I know this seems like a very wide range of time for cooking, but slow cookers vary, cheesecake batters vary, so it’s better to have a big window.

To test the cakes for doneness, insert a knife about 1/2″ in from the outer edge. The blade should come out moist, but clean. The centers of the cakes should no longer be wiggly or jiggly.

Turn off the slow cooker and allow the cheesecakes to cool down for about 20 minutes before transferring them to a rack.

Allow the cheesecakes to rest at room temperature for an hour before sealing with lids and rings. Chill the jars in the fridge for several hours (or up to overnight) before serving. Store tightly covered in the fridge for up to a week.

I’ve never been a big fan of freezing cheesecakes, but I’m pretty sure these would survive well in the freezer for at least a month.

Pass the berries, cherries, hot fudge sauce, and whipped cream for a topping party. Each person can create his or her own favorite combination, then dig in with a long-handled spoon.

* Guest Blog and Recipe Credit: King Arthur Flour

Filed under Cheesecake bridal shower ideas summer food recipe strawberries

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Strawberry Cheesecake Fudge

Guest Blog: Kayla



  • Approximately 3 cups white chocolate
  • 1 cup sweetened condensed milk
  • 1 tbs butter
  • 1 1/2 cups marshmallow fluff
  • 1 box (3.4 oz) Jell-O cheesecake pie filling mix
  • 3 tbs Jell-O Strawberry Gelatin


Prep a 9x9 or a 9x13 inch dish with wax paper. This will help you remove the block of fudge and cut it nicely.

Mix the chocolate chips & butter with the sweetened condensed milk and melt over medium heat in a saucepan.


Once smooth, add in the cheesecake mix and stir until combined. It’ll look grainy at first, but keep stirring for a minute or two.

 Add in the marshmallow fluff and stir until mixture is smooth and creamy.

Pour 2/3 of the mixture into your pan.


Add 1-3 tbs of the strawberry gelatin mix into the remaining mixture. Stir until even in color.

Pour the remaining mixture into the pan, use a toothpick to swirl the two together.



Refrigerate until set, remove from pan and cut! That’s it!!


* Recipe and Photos by Say Not Sweet Anne (Special Thanks to Kayla!)

Filed under Recipe Cheesecake Desserts Wedding Favors Fudge

45 notes

Red Velvet Cheesecake


Yield: 12 servings

Prep Time: 40 min

Cook Time: 1 hr, 25 min

I sampled a piece, and I have committed every single, creamy, decadent bite to my taste memory. I’ll tell you with great confidence that I think this cheesecake is A.M.A.Z.I.N.G. I gave away some cakes as holiday gifts and they were a big hit. This would be great to serve at a bridal shower or a small engagement party.

Using this recipe from the My Recipe website, I made a few changes. Here’s my how-to:


17 oreo cookies, crushed finely
1/4 cup butter, melted
1 Tablespoon granulated white sugar

3 (8 ounce) packages cream cheese, at room temperature
1 1/2 cups granulated white sugar
4 large eggs, lightly beaten
3 Tablespoon unsweetened cocoa
1 cup sour cream
1/2 cup buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 ounces red food coloring (two 1-ounce bottles)

3 ounces cream cheese
1/4 cup butter, at room temperature
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
fresh mint sprigs, for garnish
heavy duty foil


1. Prepare crust: Stir together Oreo crumbs, melted butter, and 1 Tablespoon granulated sugar; press mixture into bottom of 9-inch springform pan.

2. Preheat oven to 325°F. Prepare water bath: Fill large roasting pan (big enough for springform pan to fit into) with about 1 inch of water. Place in oven and allow to preheat along with the oven.

3. Prepare filling: Beat cream cheese and sugar at medium-low speed with an electric mixer for 1 minute. Add eggs and remaining cheesecake ingredients, mixing on low speed just until fully combined.

Of course you must add red food coloring to get that wonderful red hue.  Some people are frightened by the use of red food coloring. You can always try using a concentrated red gel paste instead- you’ll be able to use a smaller amount and still achieve a vibrant red hue.

Pour batter into prepared crust.

Hint: The key to baking a perfect cheesecake with no cracks is to bake it in a water bath. Protected by two layers of heavy-duty foil, the pan is lowered into a ‘bath’ and baked at a low temperature.

4. Take out two sheets of heavy duty foil and layer them on top of one another. Place springform pan on top of the foil and wrap the foil gently around the pan and up the sides. Make sure that there are no tears or holes and that the foil comes all the way up around all sides of the cake. Carefully place the foil-protected pan into the water bath in the preheated oven.

5. Bake for 10 minutes; reduce heat to 300°F. Bake for an additional 75 minutes or until the center is firm. Turn oven off. Let cheesecake stand in oven for 30 minutes. Remove cheesecake from oven.

See how perfect? Not a single crack.

Carefully remove cheesecake from water bath and place on wire rack. Run a thin knife around the outer edge of the cheesecake. Cool on rack for a couple of hours, until the cheesecake becomes close to room temperature. Cover and chill for at least 8 hours (or overnight). Remove sides of springform pan.

Just as a Red Velvet Cake is topped with a cream cheese frosting, this Red Velvet Cheesecake is also topped with a cream cheese frosting. You might be thinking that’s a little overboard. It is, but it’s perfect. :)

6. Prepare frosting: Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar and vanilla, beating until smooth. Spread evenly on top of cheesecake. Garnish, if desired.


* You may sub 1 1/2 cups chocolate graham cracker crumbs for the crushed oreos.

* You may choose to bake the cheesecake instead with no water bath. Bake at 325 for 10 minutes; reduce heat to 300 and bake for an additional 75 minutes. Let cheesecake stand in oven 30 minutes. Remove from oven; cool in pan on wire rack for 30 minutes. (Baking without a water bath - you run the risk of cracking the top of the cheesecake).

* I personally like a lot of frosting, so you can see a thick layer of frosting in the photograph. If you’re not big on frosting, you can leave it off entirely or cut the frosting recipe in half.

Filed under Recipe Cheesecake Red Velvet

15 notes

White Chocolate Raspberry Cheesecake

Is there a more indulgent, decadent, comfort food that cheesecake? Yes! White Chocolate Raspberry Cheesecake =). You would never believe this cheesecake is actually very simple to make! You don’t even need a springform (cheesecake) pan! You can create your own little piece of art with a few simple tools … aka my secret weapons : ) 

You will need a clean medicine syringe (preferably 2 tsp size, I always just ask for one at the local pharmacy, they’re free) and a toothpick or a sharp pointy knife. Also, you will need a fine mesh strainer.

 If you are searching for that dessert to bring to the Thanksgiving or Christmas gathering that will get that “Wow! How did you do that?” factor without hours of hard work, then this is definitely the dessert you will want to make! Not only does it look delicious, it tastes equally delicious! The combination of white chocolate and raspberry is luxurious! Not to mention the rich flavor that comes from the chocolate crust.

White Chocolate Raspberry Cheesecake

Yields 8 servings
1 store-bought pre-made oreo crust (save the lid)

1 Tbsp granulated sugar
1 1/2 tsp cornstarch
1/3 cup cold water
1 1/2 cups fresh or frozen raspberries
12 oz. cream cheese (1 1/2 pkg.), softened
1/3 cup granulated sugar
1 egg
1 egg white
1 tsp vanilla extract
1/2 Tbsp lemon juice
6 oz. white chocolate, chopped or 1 cup white chocolate chips
1/4 cup heavy whipping cream

Preheat oven to 325 degrees. In a small saucepan, whisk together 1 Tbsp granulated sugar and cornstarch until well blended. Stir in cold water and add raspberries. Cook over medium heat whisking often, until raspberries break down and sauce thickens, about 5 minutes. Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds, set aside.
In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside.
Melt white chocolate with cream in a double boiler until melted and smooth, or melt in a microwave safe bowl in the microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Add melted chocolate mixture to cream cheese mixture and blend until smooth.
Pour 2/3 cup cheesecake mixture into the oreo crust and spread evenly over bottom. Drizzle or spoon with 2 Tbsp raspberry sauce. Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the raspberry sauce (you just don’t want it to show through). Swirl cheesecake with a toothpick or knife (your just swirling that inside layer of sauce for now, be careful not to let the sauce show through). Carefully giggle the pan to even out the top.
Now, fill a clean medicine syringe with raspberry sauce and begin to pipe small circles in a swirl pattern over cheesecake.
Take a toothpick or sharp pointy knife and beginning with the center circle, run the toothpick through the center of each heart (don’t lift the toothpick out until you finish the last circle).
Bake cheesecake for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes. Remove from oven and allow to cool. Cover with saved lid and refrigerate until fully set about 6 hours. Top slices with remaining raspberry sauce and optional sweetened whipped cream (optional)
Don’t worry about trying to make the heart swirl perfect. I get irritated every time I make it with some part of the swirl. Like this time for example, I was so frustrated because the swirl was off center and some of the hearts were too lop-sided. It will never be perfect. Have fun making it and don’t stress too much about the look, art is never perfect, it’s unique!
Also, this dessert makes for an amazing holiday gift to friends and family.

Filed under Cheesecake Recipe

33 notes

Strawberry Swirl Cheesecake Cupcakes




To make the crust, I used store-bought oatmeal cookies that I pulsed in the food processor. And I loved that taste.

But, surely, graham crackers will do just fine.

*Hint: If you do not have a food processor, place cookies in a one gallon ziplock bag and crush them using a rolling pin… it will work well!

1. Preheat the oven to 325 F (160 C).

2. In a smaller bowl, combine the cookie crumbs, melted butter and sugar. Stir together with a fork until well blended.

3. Line cupcake pans with paper liners.


4. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. You can use a small glass to press the crumbs down.

Bake for about 5 minutes. Transfer to a cooling rack.

Cheesecake Mixture


5. To make the cheesecake batter, beat the cream cheese in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.


6. Spoon about 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.

Strawberry Puree

7. To make the fruit puree, combine the strawberries and sugar in a blender or food processor.

Then spoon it into a piping bag (or don’t, because you can easily leave the puree in a bowl and use a spoon to work with it afterwards).

8. Dot the puree over the cheesecake filling.

9. And then use a toothpick or a wooden skewer to lightly swirl the surface.

10. Bake at 325 F (160 C) for about 22-25 minutes.

11. Transfer to a wire cooling rack and let cool to room temperature.

12. Then transfer to the refrigerator and let chill for at least 4 hours before serving.




**This recipe was adapted from the one and only It makes about 24 cupcakes.

Filed under Cheesecake Cupcakes Recipe Desserts

23 notes

Peanut Butter Swirl Cheesecake


Go beyond the sandwich and try this lusciously creamy cheesecake made with your favorite childhood spread.


  • 1 1/2 cup(s) Chocolate Wafer Cookie Crumbs
  • 4 tablespoon(s) 
  • Butter, melted


  • 4 package(s) (8-ounce) Cream Cheese, softened
  • 1 cup(s) Creamy Peanut Butter
  • 1 cup(s) Sugar
  • 4 large Eggs, at room temperature
  • 1/2 cup(s) Sour Cream
  • 2 teaspoon(s) Vanilla Extract
  • 3 ounce(s) Bittersweet Chocolate, melted
  • 6  Regular-Size Peanut Butter Cups, quartered


  • To make the crust: Heat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray; tightly cover outside of pan with a double thickness of foil. Combine cookie crumbs and butter in a bowl until crumbs are evenly moistened. Press into bottom and 1/2 inch up the sides of prepared pan. Bake 10 minutes; let cool on a wire rack.
  • To make the filling: In a large bowl, beat cream cheese with an electric mixer on medium-high speed, until light and fluffy. Gradually beat in sugar until smooth. Reduce speed to medium and beat in eggs, 1 at a time, until just blended. Beat in sour cream and vanilla. Remove 1 1/2 cups of the batter to a medium bowl; stir in chocolate. Add peanut butter to cream cheese mixture in large bowl and beat until smooth. Remove 1 3/4 cups of the peanut butter batter to a medium bowl and reserve.
  • Spoon the remaining peanut butter batter over crust in pan. Top evenly with peanut butter cups, gently pressing pieces into batter. Alternately drop reserved chocolate batter and reserved peanut butter batter on top of peanut butter cups to cover; swirl batters together with a skewer or a knife to marbleize.
  • Place cheesecake in a larger baking pan and place on oven rack. Carefully pour enough hot water into larger pan to reach 1 inch up sides of springform pan. Bake 1 hour, or until cake barely jiggles in the center.
  • Remove cheesecake from water bath; remove foil. Using a thin knife, carefully cut around top edge of cake where it meets the pan to release. Let cool completely on wire rack. Cover and refrigerate until cold, 6 hours or overnight.
  • To serve, run a sharp knife around edge of pan to loosen and remove side of pan.


Filed under Recipes Cheesecake DIY

72 notes

Oreo Cookie Cheesecake Recipe


Oreo Cookie Cheesecake

Have you ever had an Oreo Cheesecake from the Cheesecake Factory?  If you haven’t, you have no idea what you have been missing.

Since I love cheesecake I was searching for a recipe and found one from the Chessecake Factory for this heavenly dessert. I have not tried this Oreo recipe yet but plan to soon. Imagine serving this cheesecake at your bridal shower or to wedding guests. If you aren’t into cooking, you can give this recipe to your caterer.

Cheesecake Factory Oreo Cheesecake Recipe


1 package (20 oz) Oreo cookies

1/3 cup unsalted butter (melted)

3 (8 oz) packages cream cheese - room temperature

3/4 cup sugar, 4 eggs lightly beaten

1 cup sour cream

1 teaspoon vanilla extract

whipped cream

Additional Oreo cookies, halved (optional)

  1. Finely crush 26-30 cookies and set aside.
  2. Coarsely chop remaining cookies and set aside.
  3. Mix together finely crushed cookie crumbs and melted butter.
  4. Press cookie/butter mixture on the bottom and two inches up the sides of a 9-inch springform pan and set aside.
  5. Beat cream cheese and sugar in bowl with electric sociable astatine medium speed until creamy.
  6. Blend in lightly beaten eggs, one astatine a time, stirring by hand, to mix well after each addition.
  7. Stir in sour cream and vanilla, until well blended.
  8. Fold sliced cookies into the cheesecake batter.
  9. Pour mixture into prepared crust.
  10. Bake at 350 degrees for 55-60 minutes.
  11. Cool on wire rack astatine room temperature for about 15 minutes.
  12. Run a thin blade stab around the inside of the pan between the pan and crust, being careful non to cut into the cake.
  13. When cooled to room temp, refrigerate for at least 4 hours.
  14. Remove side from pan; garnish with whipped cream, and a cookie half.

Photo credit: Cheesecake Factory


Filed under Cheesecake DIY Recipes

67 notes

Raspberry Swirl Cheesecake Cupcakes


These would be cute for a bridal shower.

Yield: 32 cupcakes


For the crust:
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar

For the raspberry swirl:
6 oz. fresh raspberries
2 tbsp. sugar

For the filling:
2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature


Preheat the oven to 325˚ F.  Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake until just set, 5 minutes. Transfer to a cooling rack.

To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.

To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.  Blend in the sugar until smooth.  Mix in the salt and vanilla.  Beat in the eggs one at a time, mixing well after each addition.

To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.  Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling.  Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.


Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking.  (They will look quite puffed initially but will return to normal quickly.)  Transfer to a wire cooling rack and let cool to room temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving.

Credits: Annie’s Eats (Thanks! Love this recipe)


Filed under Cheesecake Cupcake Dessert Wedding favors Recipes