Instant Pot Triple Chocolate Cheesecake

Triple chocolate cheesecake. Do I need to say anything more?

I was nervous to try making a cheesecake in my IP again as the last time I made one, I accidentally dropped it and made it again. I didn’t want that to happen again, so I was super careful … and as you can see, it came out perfectly. These cheesecake is for all the chocolate lovers – chocolate cookie crust, rich chocolate cheesecake, and a layer of chocolate ganache. It is a super rich dessert – a little piece goes a long way. My husband thought it was too chocolately …. who is this man?!?!? There’s nothing as too much chocolate!

Continue reading

Advertisements

Blueberry Cheesecake Cookie Cups

It was finally cool enough to do some baking over the weekend. Is the end of summer here? I’ve been in the mood for something with cheesecake and wanted to make something that was bite-sized. You know…trying to eat healthy! I figured if I made them mini, I would only be tempted to eat one and that should satisfy my sweet-tooth cravings.

The sugar cookie cups are delicious and the filling is light and fluffy. I think they would be great with a different fruit puree – maybe strawberry or peach. To elevate them even more, I would suggest adding a little spoonful of blueberry jam on top. Yum!

Continue reading

S’mores Cheesecakes

This past weekend was my husband’s family reunion. I always look to make something different and this recipe won out. I really was in the mood for cheesecakes and we have been waiting for fall to arrive, so we can hang out by the fire pit and have s’mores….so I decided to combine the two into this delicious recipe.

The chocolate ganache is so good and then with the roasted marshmallow on top…YUM! They didn’t get snatched how I hoped, but that only means we have more to snack on at home. I enjoyed eating them cold, but you could always pop them in the microwave to make the chocolate and marshmallow soften and get all gooey.

S'mores Cheesecakes | Join Us, Pull up a Chair

Continue reading

Raspberry Lemon Cheesecake Tart

This year was the first time I’ve hosted Easter and I have to say it was a success! I broke tradition and made a couple new side dishes and a delicious ham with a Riesling-peach mango glaze. As I’m hosting more family dinners, I’m finding that my entertaining supplies are limited….I don’t have salt and pepper shakers! Or enough chairs for our entire family so I ended up sitting on one of our folding chairs, you know the ones that you take to your kids sporting events. So if anyone wants to know what to get me for Mother’s Day, salt & pepper shakes, gravy boat, folding wooden chairs and a new ice bucket with tongs. 🙂

This tart is pretty easy to make and can be prepped ahead of time. I make the crust in the morning and the cheesecake filling and then prepared it right before we were ready for dessert. Well…that was after I had to make a second crust. I had the first crust – it was gorgeous, perfect golden brown – cooling on the kitchen counter. My husband moved it to the dining room table so I had room to finish my prep for dinner and our puppy thought it would be a good afternoon snack. OMG…I almost died when I saw that she had eaten most of it and there were puffed pastry crumbs all over room. So needless to say, luckily I had a second sheet of puffed pastry in the freezer that I thawed while we were eating dinner to make and cool while we cleaned up. Our puppy was fine and I’m sure it won’t be the last time she swipes something else off the table.

The final result turned out great! The fresh raspberries, the lemon cheesecake filling and the crisp crust. YUM! If you’re not a fan of raspberries, you could easily substitute them with blueberries or strawberries or even combine all three berries!

Raspberry Lemon Tart | Join Us, Pull up a Chair

1 sheet puff pastry, thawed
1 egg
4 oz. cream cheese, softened at room temperature
1/3 cup + 2 tsp sugar
2 Tbsp heavy cream
1/3 cup lemon curd
1 pint raspberries
1/4 cup seedless raspberry jam
Powdered sugar

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside. Lightly flour your counter and unfold the thawed out puff pastry sheet. Gently roll the pastry into a 10×11 inch rectangle and transfer to the prepared baking sheet. Brush a little water on the edges and fold the edges to create a crust.

Poke holes all over the center of the tart with a fork. Whip the egg with a little water to create an egg wash and brush the entire crust and then sprinkle 2 teaspoons of sugar over the center. Bake for 15 to 20 minutes or until the crust is golden brown. The center will have puffed up, press it down with the back of a spoon. Transfer to a wire rack to completely cool.

While the crust is cooling, you can make the filling. It can be prepared ahead of time and refrigerated until you’re ready to build the tart. In the medium bowl, beat the cream cheese and sugar with a hand-mixture until the mixture is creamy and smooth. Add in the heavy cream and mix for another. Fold in the lemon curd.

When you’re ready to assemble the tart, carefully spread the lemon cheesecake mixture over the crust. Arrange the raspberries over the cheesecake mixture. Warm the raspberry jam slightly and drizzle over the top of the tart. Lightly dust the top of the crust with powdered sugar and serve.

Source: Susi’s Kochen Und Backen Adventures

Oreo Cheesecake Cups – The Secret Recipe Club

I’m excited for this month’s Secret Recipe Club reveal! It’s been a long couple of months without a post. I’ve been with Group B since I joined the SRC back in 2010 (wow has it really been that long) and when Sarah asked if anyone members wanted to switch groups to even out the numbers, I volunteered. I’m going to miss all my friends in Group B, but it will be fun to meet a bunch of new bloggers in Group C. For my first assignment in Group C is Simply.Food, written by Nayna. Nayna focuses on vegetarian recipes and lives in the UK. To be honest, I had a really hard time picking out a recipe…a lot of the ingredients I’m not familiar with and I’m not a fan of curries…so that eliminate some recipes. I decided on her recipe to serve as our dessert for Valentine’s Day – Oreo Cheesecake! I mean everyone loves a little sweet treat after a heavy dinner and this was the perfect ending to a day full of love!

I had to make a few changes to the recipe because I couldn’t find digestive cookies and my grocery store was out of Mascarpone cheese. I had never heard of digestive cookies before, but my friend Beth told me that they’re a cross between a graham cracker and gingersnap. I had some cinnamon graham crackers in my pantry, so they had to do for now..but I’m definitely intrigued to try digestive cookies when I make my next trip to one of the larger grocery stores.

Oreo Cheesecake Cups | Join Us, Pull up a Chair

1 cup crushed graham crackers
1/4 cup unsalted butter, melted
3/4 cup crushed Oreo cookies
2 Tbsp unsalted butter, melted
8 ozs cream cheese, softened at room temperature
1/2 cup heavy cream
1 cup powdered sugar
1 tsp vanilla extract

Combine the crushed graham crackers and 1/4 cup melted butter until fully mixed together. Divide the mixture between six glasses and press down to form a crust. Place in the refrigerator for 10 minutes. Combine the crushed oreo cookies with the two tablespoons of butter. Press a layer of Oreo cookies down on the graham cracker and place back in the refrigerator to chill.

In the bowl of a stand mixer, whip the heavy cream until stiff. In another bowl, combine the cream cheese, powdered sugar and vanilla until mixed thoroughly. Fold in the whipped cream. Transfer this mixture to a piping bag and pipe the filling into the prepared glasses,. Place back in the refrigerator and allow to cool for two hours. Sprinkled more crushed Oreo cookies over the top when you’re ready to serve. Enjoy!

Check out all the Group C reveals in the link below!

Blueberry Cheesecake Trifle

Is this summer flying by for anyone else? I can’t believe its only two weeks until my daughter goes back to school, but she’s ready to start second grade! I’m ready too!

Over the weekend, we went to our friend’s house to hang out with some of our friends from college. It was great to back in that area and catch up with everyone. My husband volunteered me to make a dessert to bring and I knew immediately I wanted to make a trifle. They’re great for parties because they make a lot and I wanted to use my trifle bowl. I searched around for different trifle recipes and then I saw this one from Mel’s Kitchen Cafe! I had all the ingredients except for angel food cake. Win in my book!

It turned out really good and was a hit at the picnic! We had about half of it left over, so it was still good for a couple more days. It dried out a little, but I just poured a little milk on it was just as good as the first day.

12 oz frozen blueberries
2 Tbsp sugar
2 Tbsp cornstarch
1/4 cup cold water
squeeze of fresh lemon juice
boxed angel food cake, made according to instructions and completely cooled 
16 oz reduced-fat cream cheese, softened to room temperature
2/3 cup evaporated milk
2/3 cup sugar
1 1/2 cups heavy cream
3 Tbsp powdered sugar
To make the blueberry filling, combine the blueberries, 2 tablespoons of sugar, cornstarch, water and lemon juice in a medium saucepan. Over medium heat, simmer for 5-7 minutes stirring often. Remove from heat and allow cool to room temperature. 
For the angel food cake, I made it in two loaf pans. I used 1 1/2 half of the loaves in the trifle to make sure it stayed moist and didn’t try out. Cut the cake into bite sized pieces with a bread knife. For the cheesecake filling, add the cream cheese, milk and sugar in the bowl of a stand mixer. Cream until the mixture becomes smooth and creamy. Add in the cubed angel food cake and stir to coat all the pieces of cake. 
Whip together the heavy cream and powdered sugar with a mixer until peaks form. 
To assemble the trifle, place half of the cake pieces on the bottom of the bowl. Spread a layer of the blueberry filling and then top with half of the whipped cream. Repeat the layer one more time. Top with additional blueberries if you have any. Cover and refrigerate for at least 2 hours and up to 24 hours. 

Strawberry Cheesecake Parfaits – Secret Recipe Club

It’s the second Monday of the month and you know what that means….it’s SECRET RECIPE CLUB time!! I’ve participated in the group for more than 2 years and I love it. It’s a great way to meet new bloggers and try new recipes – it has taken me outside of my comfort zone with my cooking and baking and I’ve made a bunch of new friends this way too!

This month my assignment was This Mama Cooks. Anne-Marie’s blog focuses on healthy recipes and lifestyle tips for busy moms and their families – perfect for me since I’m a busy mom and always trying to find new way to eat healthier and incorporate more veggies into our diet. There’s a bunch of gluten-free and milk-free recipes too. The only allergy I have to worry about is crab since my husband is very allergic to it and we haven’t introduced it to our kids because of the severity of his allergy. I definitely want to try a few of the milk-free recipes…I love the use of tofu in many of her recipes. After going through all the recipes on the site, I decided on strawberry cheesecake parfaits. The recipe was super simple and perfect timing since strawberries are starting to be in season in PA. It made a great dessert and topped off a fun weekend of family time. Plus Madeline was able to help me assemble them!

1 lb strawberries, hulled and sliced
1 Tbsp sugar
8 oz cream cheese, softened
1/2 cup plain Greek yogurt
1/2 cup confectioners sugar
1 tsp almond extract
1 1/2 cups whipped topping, thawed
2/3 cup of graham cracker crumbs

In a small bowl, combine the sliced strawberries and tablespoon of sugar. In a medium bowl, beat together the cream cheese, yogurt, confectioners sugar and almond extract. Fold in 1/2 cup of the whipped topping.

To assemble the parfaits, place a layer of strawberries at the bottom of the dish, next layer some of the cream cheese filling and top with graham cracker crumbs. Continue layering until you reach the top of the dish. Place a dollop of whipped topping on to finish your parfait.