This Vanilla Bean Cheesecake is irresistible, a little time and effort make this stunning cheesecake one that you will be proud to serve!
Why is cheesecake so freaking good?! And why was I so lucky to make this gorgeous cheesecake, that no one in my house could resist by the way. I seriously out did myself, well at least I thought so. When this cheesecake was in my fridge I couldn’t wait to get home, knowing it was waiting for me. Seriously THAT GOOD.
There was tons of vanilla beans in the cheesecake AND the crust. I won’t lie I made my crust a little too wet- I tend to have a heavy hand when I am adding butter to things- not my best quality. But I have adjusted the recipe accordingly. Not that a wetter crust was a bad thing in my eyes.
I also added some fresh lemon zest to the batter to give it a little something extra. You know like Elle Woods does in legally blonde. She spray perfume on her notes, I mean seriously thats amazing.
You know what else is amazing? Hair perfume. Yes, it’s a thing. I didn’t know either until recently and I just HAD TO HAVE IT!
I fell naughty when I use it because it is such an unnecessary purchase, but it was starring at me, I needed it. And it is in such a cute little bottle and did I mention its Viktor Rolf Flower Bomb, one of my all time favvvvvvvv perfumes.
When I made the cheesecake I baked it in the afternoon, once it was baked- just a big jiggly in the middle, I turned the oven off but let the cheesecake sit in the oven for 1 hour. Then I took the cheesecake out and wrapped it in foil and put it in the fridge over night. If you are impatient like me make some cookies as well that day so you can control yourself from touching the cheesecake. TRUST ME on this one, it is worth the wait. And SUCH a show stopper dessert. Can’t wait to make another cheesecake!!
And the strawberry sauce with the creamy dreamy cheesecake?! I wish I had a slice right now!!!
Yield: One 9-inch Cheesecake, serving 12-16 slices depending on how you slice
1 12 oz package Golden Oreos, crushed
1/4 cup butter, melted
1 vanilla bean pod, scarped
2 lbs cream cheese, completely softened to room temp.
1 1/2 cup granulated sugar
1/3 cup heavy cream
3/4 cup sour cream or greek yogurt
3 vanilla bean pods, scraped
1 tbsp lemon zest
3 tbsp vanilla extract
5 large eggs, at room temp.
2 1/2 cups frozen strawberries
1/2 cup granulated sugar
1/2 cup lemon juice
1 tsp corn starch
Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Golden Oreos butter and vanilla beans. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, vanilla beans, lemon zest and vanilla extract- mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
In a medium saucepan over medium-low heat cook strawberries and granulated sugar. In a small bowl mix lemon juice and cornstarch together then pour into saucepan. Mix everything together and using a masher help break strawberries up, after 5 minutes of cooking take off of heat and pour into a food processor. Process strawberries until liquid. Pour sauce in a clean bowl to chill overnight in the fridge.
The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheesecake, pour a few tablespoons or however much you like on top of each slice of cheesecake.
**Cheesecake is best served after it has sat at room temperature for 30 minutes**
Can I just saw how freaking cute are these cookies?! I love pink and red and hearts and Valentines Day it is the cutest holiday ever! I used to get in trouble at work for drawing hearts everywhere. I couldn’t help myself! They make everything look so fun and happy and cute! So when Valentines Day rolls around I can put as many hearts in as much pink and red writing as I want!
So when I dreamed these cookies up in my head they were so cute, but then when I made them I was in LOVE! And the flavors of red velvet and strawberry mixed together with chocolate drizzled on top and sprinkles?! I died and went to obnoxious cookie heaven.
These were just the cookies to break me out of my baking dry spell. With crazy work schedules, the flu (the California flu that has been absolutely dreadful, I might add), a blog conference and everything else in between it’s been a couple weeks since I’ve made some magic in the kitchen.
Now for most people they will probably make an obnoxious looking cookie like this for Valentines Day. Me? I will make these all year round. I love obnoxious. And cookies + chocolate.
1 cup white chocolate melting discs (Ghirardelli Melting Wafers or Candiquick)
1 cup milk chocolate chips or Candiquick
Red Velvet Cookies
Preheat oven to 350F and line a baking sheet with a silpat liner, if using.
In a medium bowl combine red velvet cake mix, egg and oil. Set Aside.
In a medium bowl combine strawberry cake mix, egg and oil. Set Aside.
Scoop 1 tbsp of red velvet cookie dough and press in 1 tbsp of strawberry cookie dough. Roll the dough together between your hands then place on prepared baking sheet. Bake for 10 minutes exactly. Let cool on tray for 5 minutes then transfer to wire rack.
Once cookies are cooled melt your chocolate. Follow instructions on package for white chocolate wafers. If using milk chocolate chips, microwave on 50% power for 15 second increments, making sure to stir after each increment until all chocolate is smooth and melted completely. Be careful chocolate burns easily.
Place cooled cookies on silpat liner or wax paper, using a spoon or plastic squeezey bottle with small opening drizzle chocolate on each cookie. Sprinkle cookies with sprinkles quickly before chocolate has set.
I am not really a muffin person. For breakfast I would much rather have a danish or french toast. But as of late I was craving a muffin. Weird? I though so. But I needed to get rid of this craving.
One night last week I was thinking of muffins- blueberry, strawberry, chocolate. The options seemed endless. And since I have no self control when it comes to baking I just HAD to bake some muffins up. Even if it was 10pm already. Strawberry Blueberry Muffins with a yummy streusel topping would be made. So they were midnight snacks and breakfast for me 🙂 I likey! 🙂
Bursting with strawberries and blueberries these were fabulous. So moist and dense and full of fruit. Not over sweet. Perfect fo any time of day. I definitely could pop a few of these throughout the day 😉
Preheat oven to 400F and line a muffin/cupcake liner with liners. Set aside.
In a large bowl combine flour, baking powder and salt. Set aside.
In a bowl combine butter, milk, greek yogurt, egg and vanilla extract. Mix wet ingredients into the dry ingredients. Fold in strawberries and blueberries. Scoop batter into prepared muffin pan and fill 2/3rds of the weigh.
In a small bowl combine flour, cinnamon and brown sugar. Rub butter into mixture. Sprinkle on top of batter. Bake for 18 minutes or until toothpick comes out clean.
Happy National California Strawberry Day! Woo hoo two of my favorite things Strawberries and California! Needless to say this banana bread fills that requirement! Bursting with strawberry and banana flavors! YUM!
I recently made pudding banana bread. Which was fab! But I won’t lie I love all kinds of banana bread.
Anyways, I had an idea to use strawberry pudding in place of banana pudding. The thing is I don’t think I saw strawberry pudding, I think I just saw strawberry jell-o and bought that.
I mixed everything as normal (thinking it was strawberry pudding) and baked it. As the bread was baking I had a thought. Wait, I don’t think that was pudding Elizabeth, I think it was jello and I was right. I checked the trash and that was definitely a jello box. Needless to say at this point I was a bit skeptical as to how the bread would turn out. Well, it turned out great. Just what I had hoped for a strawberry tasting banana bread. This recipe is easy and quick like any other quick bread 😉 I hope you give this Strawberry Banana Bread a go!
1 5oz container Chobani Greek Yogurt (plain, strawberry or banana)
Preheat oven to 350F and grease a 9X5 loaf pan.
In a large bowl combine melted butter, granulated sugar and brown sugar. Add eggs one at a time and vanilla. Add flour, baking soda, salt and pudding mix to the wet ingredients, mix until just combined. Fold in mashed bananas, strawberries and yogurt. Pour into prepared pan and bake for 60-70 minutes or until toothpick inserted comes out clean.
Strawberry Cupcakes with a White Chocolate Cream Cheese Butter Cream
I have been itching to make cupcakes lately. I don’t know why. But I just needed too. The only problem is cupcakes make a large quantity. Saturday I was heading to a graduation party after work so this was the perfect oppurtunity for me. I really didn’t want to end up with 24+ cupcakes to eat by myself. I don’t have self control- so it would not have been a pretty sight.
My absolute favorite chocolate cake recipe is from Kevin & Amanda. Gosh Amanda got it right. It is perfect. So I decided to try it with another flavor- Strawberry. They turned out just as scrumptious and I am excited to go through all the different cake mixes and puddings!! 🙂 🙂 I wanted a light frosting. But who am I kidding. The fattier/suggarier the better. I ended up with a cream cheese white chocolate butter cream frosting. IT was divine! Next time you need some cupcakes give these ago- you won’t be sad!
1 box of Strawberry Cake Mix (18.25oz Size)
1 small box of Instant Strawberry Pudding
1 Cup Sour Cream
1/2 Cup Milk
1 Cup Canola Oil
1 TSP Pure Vanilla Extract
8oz Cream Cheese (at room temp.)
1/4 Cup Unsalted Butter (at room temp.)
1/2 Cup White Chocolate (melted)
1 TSP Pure Vanilla Extract
3-4 Cup Powdered Sugar
1. Preheat oven to 350F and line your cupcake pan with liners
2. In the bowl of an electric mixer combine all ingredients. It will be very thick.
3. Pour evenly into cupcake liners. Bake for around 25-30 minutes. The toothpick test always helps! 🙂
4. Let cool completely
5. In bowl of an electric mixer combine the butter and cream cheese. Cream unitl well combined. Add the melted white chocolate and vanilla. Slowly add powdered sugar unitl desired consistency is reached.
Chocolate covered strawberries are classic. They NEVER get old. And the options are endless. Milk chocolate, dark chocolate and white chocolate but whatever you do please spend the extra money for the good quality chocolate it really does make all the difference. Feel free to dip them in just about anything chocolate chips, any kind of nuts, crushed Oreo cookies, Heath bits, crushed pretzels or graham crackers, sprinkles, even caramel! Get creative! 🙂 Over the years I have made tons of different kinds of chocolate covered strawberries but my favorites seem to be chocolate covered rolled in crushed Oreo cookies and chocolate covered rolled in a mixture of Heath Toffee Bits and finely chopped almonds! Delish!