November veiw, w1st, Los Angeles, CA (2025)

05/21/2025

🍪 Cookies and Cream Cheesecake Recipe 🍪
📌 Ingredients
For the Crust:

20 Oreo cookies (crushed into crumbs)

1/4 cup melted butter

For the Cheesecake:

2 lbs (32 oz) cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

4 large eggs

1/2 cup sour cream

1/2 cup heavy cream

12 Oreos, chopped into small pieces

For the Topping:

4–5 Oreos (for decoration)

White chocolate drizzle (melted)

🔥 Instructions

Prepare the Crust:

Preheat the oven to 325°F (163°C).

In a food processor or a ziplock bag, crush 20 Oreos into fine crumbs.

Mix the crumbs with the melted butter until well combined.

Press the mixture into the bottom of a springform pan to form a firm crust.

Bake the crust for about 10 minutes and then remove it from the oven. Let it cool completely while you prepare the filling.

Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy.

Add the eggs, one at a time, mixing each one thoroughly before adding the next.

Beat in the sour cream and heavy cream, then fold in 12 chopped Oreos.

Pour the cheesecake mixture over the cooled crust in the springform pan.

Bake the Cheesecake:

Bake the cheesecake for about 55–60 minutes, or until the center is just set and the edges are lightly golden.

Turn off the oven, crack the door slightly, and let the cheesecake cool for an hour. This helps prevent cracking.

After an hour, remove the cheesecake from the oven and allow it to cool completely on a wire rack.

Chill the Cheesecake:

Once the cheesecake has cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Prepare the Topping:

Before serving, crush the remaining Oreos into smaller pieces and sprinkle them over the top of the cheesecake.

Drizzle with melted white chocolate for a gorgeous finish!

Serve and Enjoy:

Slice the cheesecake, serve chilled, and enjoy the creamy, sweet, and indulgent treat! 😍

🧑‍🍳 Pro Tip:For an extra creamy texture, make sure your cream cheese is softened completely before mixing. You can also add more crushed Oreos to the filling for extra cookie goodness!

05/21/2025

🍓 Strawberry Cheesecake with Berry Drizzle 🍓
A creamy, velvety cheesecake with a buttery graham cracker crust, topped with fresh strawberries and a sweet berry drizzle. This no-bake cheesecake is a treat everyone will love!

📌 Ingredients:
For the Crust:

1 ½ cups graham cracker crumbs

¼ cup unsalted butter, melted

2 tbsp sugar

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

1 ½ cups heavy cream

1 tbsp lemon juice

For the Topping:

1 ½ cups fresh strawberries, sliced

½ cup strawberry jam or fruit preserve (for the drizzle)

2 tbsp water (to thin out the jam, if necessary)

🔥 Instructions:

Make the Crust:

In a food processor, pulse graham crackers into fine crumbs.

In a bowl, mix the crumbs, melted butter, and sugar until well combined.

Press the mixture into the bottom of a 9-inch springform pan, forming a smooth, even layer.

Place the crust in the fridge for at least 1 hour to set.

Prepare the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.

Add the vanilla extract and lemon juice, mixing until incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until combined, being careful not to deflate the whipped cream.

Assemble the Cheesecake:

Pour the cheesecake mixture into the prepared graham cracker crust, smoothing the top with a spatula.

Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to let it set fully.

Prepare the Strawberry Topping:

In a small saucepan, combine the strawberry jam and water over low heat. Stir until the jam is fully melted and smooth. If it’s too thick, add more water until you get a pourable consistency.

Allow the jam mixture to cool slightly.

Once the cheesecake has set, top with sliced fresh strawberries. Drizzle the berry sauce over the top.

Serve and Enjoy:

Optionally, you can add some extra whipped cream on top for an added touch of sweetness.

Slice and serve chilled!

🍴 Pro Tip:For a perfect finish, garnish the cheesecake with extra crushed graham crackers or a sprinkle of powdered sugar. This dessert pairs beautifully with a cup of tea or coffee for a delightful treat!
Enjoy this creamy strawberry cheesecake with a fruity twist!

05/21/2025

🍪 Chocolate Chip Cookie Cake 🍫
This warm, gooey, and decadent cookie cake is the perfect dessert for chocolate lovers. With a soft cookie base filled with melted chocolate chips, it's a treat you can’t resist!

📌 Ingredients:
For the Cookie Cake:

2 ¼ cups all-purpose flour

1 tsp baking soda

¼ tsp salt

¾ cup unsalted butter, softened

¾ cup granulated sugar

¾ cup packed brown sugar

2 large eggs

2 tsp vanilla extract

1 ½ cups semi-sweet chocolate chips

1 cup Nutella or chocolate spread (optional for filling)

🔥 Instructions:

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.

Prepare the Dough:

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth and fluffy. This should take about 2-3 minutes.

Beat in the eggs one at a time, mixing well after each addition, followed by the vanilla extract.

Mix the Dough:

Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.

Stir in the chocolate chips.

Assemble the Cake:

Spread half of the cookie dough into the bottom of the prepared cake pan.

If you're using Nutella or chocolate spread, add a generous layer in the center of the dough.

Top with the remaining cookie dough, spreading it evenly over the chocolate spread.

Bake the Cookie Cake:

Bake the cookie cake for 25-30 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Serve:

Once the cake has cooled, slice it like a pizza or serve it with a scoop of ice cream for an extra treat!

🍴 Pro Tip:For an extra indulgent experience, serve with a drizzle of chocolate syrup, whipped cream, or even a scoop of vanilla ice cream on top!
Enjoy your Chocolate Chip Cookie Cake with friends or family for any occasion!

05/19/2025

🍌 Classic Banana Pudding 🍮
This creamy, comforting, and oh-so-delicious banana pudding is a crowd favorite! With layers of vanilla wafers, fresh banana slices, and a velvety custard, it’s the perfect dessert for any occasion.

📌 Ingredients:
For the Pudding:

2 ½ cups whole milk

1 cup heavy cream

1 cup granulated sugar

6 large egg yolks

2 tbsp cornstarch

1 tsp vanilla extract

¼ tsp salt

For Assembling:

1 box (11 oz) Nilla wafers (or any vanilla wafer cookies)

4 ripe bananas, sliced

Whipped cream (optional, for topping)

🔥 Instructions:

Make the Custard:

In a medium saucepan, combine the milk, heavy cream, sugar, egg yolks, cornstarch, and salt.

Whisk the ingredients together until smooth.

Over medium heat, cook the mixture while constantly stirring to avoid lumps. Continue until the custard thickens (about 5-8 minutes). You’ll know it’s done when it coats the back of a spoon.

Remove the custard from the heat and stir in the vanilla extract.

Assemble the Pudding:

In a trifle dish or large glass bowl, layer the vanilla wafers, followed by sliced bananas, and then a layer of custard. Repeat the layers until all ingredients are used up, finishing with a top layer of custard.

Chill and Set:

Cover the pudding with plastic wrap, ensuring it touches the surface of the pudding to prevent a skin from forming.

Refrigerate for at least 3-4 hours, or overnight, for the flavors to meld together and the pudding to set.

Serve:

Before serving, top with whipped cream and extra Nilla wafer crumbles for a delicious touch.

🍴 Pro Tip:For a crunchy contrast, you can bake the Nilla wafers at 350°F for 5-7 minutes before assembling. It will add a delightful crispiness to the layers.
Enjoy your Banana Pudding as a comforting, creamy treat that everyone will love!

05/19/2025

🍫 Chocolate Cake with Creamy Filling 🍰
A rich, moist chocolate cake filled with a luscious cream and topped with smooth chocolate ganache. This dessert is sure to satisfy any chocolate lover!

📌 Ingredients:
For the Cake:

1 ¾ cups all-purpose flour

1 ½ cups granulated sugar

¾ cup unsweetened cocoa powder

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 large eggs

1 cup whole milk

½ cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

For the Filling:

1 cup heavy cream

1 package (8 oz) cream cheese, softened

½ cup powdered sugar

1 tsp vanilla extract

For the Chocolate Ganache Topping:

1 cup heavy cream

8 oz semi-sweet chocolate, chopped

Chocolate sprinkles (optional, for garnish)

🔥 Instructions:

Make the Cake:

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.

Add the eggs, milk, oil, and vanilla extract. Mix until smooth.

Slowly pour in the boiling water and stir until the batter is well combined (it will be thin).

Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Make the Creamy Filling:

In a bowl, beat the heavy cream and cream cheese together until smooth.

Add the powdered sugar and vanilla extract. Continue to mix until the filling is light and fluffy.

Make the Chocolate Ganache Topping:

Heat the heavy cream in a saucepan over medium heat until it starts to simmer (do not boil).

Remove from heat and stir in the chopped chocolate until smooth and glossy.

Assemble the Cake:

Once the cakes have cooled, slice each cake in half horizontally to create four layers.

Place one layer on a serving plate and spread a generous amount of the creamy filling on top.

Add the next layer of cake and repeat the process until all layers are stacked.

Pour the chocolate ganache over the top layer and let it drip down the sides.

Serve:

Garnish with chocolate sprinkles or shavings, if desired.

Slice, serve, and enjoy!

🍴 Pro Tip:
For a richer filling, add a few spoonfuls of Nutella or chocolate spread to the cream cheese mixture. You’ll love the added chocolatey texture!
Enjoy this decadent chocolate cake with a creamy center and smooth ganache topping!

05/19/2025

🍌 Banana Pudding Cheesecake with Salted Caramel 🍯
A luscious no-bake cheesecake with layers of banana pudding, a crunchy graham cracker crust, and a drizzle of salted caramel on top. This dessert is a delightful twist on a classic banana pudding!

📌 Ingredients:
For the Crust:

1 ½ cups graham cracker crumbs

¼ cup unsalted butter, melted

2 tbsp brown sugar

For the Cheesecake Filling:

2 (8 oz) packages cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

1 cup heavy cream

2 ripe bananas, mashed

For the Banana Pudding Layer:

1 cup vanilla pudding (instant or homemade)

1 banana, sliced thinly

For the Salted Caramel Drizzle:

½ cup caramel sauce

½ tsp sea salt (or to taste)

🔥 Instructions:

Make the Crust:

Preheat your oven to 350°F (175°C).

In a bowl, mix the graham cracker crumbs, melted butter, and brown sugar until well combined.

Press the mixture into the bottom of a greased 9-inch springform pan, making sure it's packed evenly.

Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely.

Make the Cheesecake Filling:

In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.

Add the vanilla extract and mix until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.

Add the mashed bananas and gently fold until incorporated.

Assemble the Cheesecake:

Spread a layer of banana pudding over the cooled graham cracker crust.

Add a layer of sliced bananas on top of the pudding.

Pour the cheesecake filling over the pudding and smooth the top with a spatula.

Refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set.

Make the Salted Caramel Drizzle:

Warm the caramel sauce in a small saucepan over low heat.

Once warm, stir in the sea salt and remove from heat.

Serve:

Before serving, drizzle the salted caramel sauce over the top of the cheesecake.

Optionally, sprinkle extra crushed graham crackers or crushed vanilla wafers on top for added texture.

Slice, serve, and enjoy!

🍴 Pro Tip:
For an extra indulgent experience, add extra sliced bananas on top before serving or sprinkle some mini vanilla wafers for crunch!
Enjoy this creamy, dreamy Banana Pudding Cheesecake with Salted Caramel!

05/19/2025

🍰 Strawberry Cheesecake with Graham Cracker Crust 🍓
A classic cheesecake with layers of smooth, rich filling and a tangy strawberry topping. Perfect for any occasion!

📌 Ingredients:
For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

1/2 cup sour cream

1/4 cup heavy cream

For the Strawberry Topping:

2 cups fresh strawberries, chopped

1/4 cup granulated sugar

1 tbsp lemon juice

1 tbsp cornstarch (optional for thickening)

Crushed graham crackers or cookies (for topping, optional)

🍽 Instructions:

Prepare the Crust:

Preheat the oven to 325°F (163°C).

In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined.

Press the mixture into the bottom of a springform pan to form the crust. Bake for 10-12 minutes, then remove from the oven and allow it to cool.

Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract, and mix until fully combined.

Add the eggs one at a time, beating after each addition. Then, mix in the sour cream and heavy cream.

Pour the filling into the cooled crust and smooth the top with a spatula.

Bake the Cheesecake:

Bake for 50-60 minutes or until the edges are set but the center is still slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour. Then, transfer to the fridge and chill for at least 4 hours or overnight for best results.

Prepare the Strawberry Topping:

In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 5-7 minutes, until the strawberries release their juices.

If you prefer a thicker topping, mix the cornstarch with 2 tbsp of water to make a slurry, then add it to the pan. Cook for another 2 minutes until the sauce thickens.

Remove from heat and allow to cool to room temperature.

Assemble the Cheesecake:

Once the cheesecake has fully cooled and chilled, spread the strawberry topping evenly over the cheesecake.

Garnish with crushed graham crackers or cookies if desired.

Serve:

Slice and enjoy this creamy, tangy strawberry cheesecake!

👩‍🍳 Pro Tip: For an extra smooth topping, you can blend the strawberries before cooking for a pureed topping!

05/19/2025

🍓 Strawberry Cheesecake Nachos 🍪
A unique and tasty dessert where crispy cinnamon-sugar chips meet a sweet strawberry topping and creamy cheesecake dip. The perfect treat for sharing or indulging on your own!

📌 Ingredients:
For the Cinnamon-Sugar Chips:

6-8 flour tortillas (cut into triangles)

1/4 cup granulated sugar

1 tsp ground cinnamon

1/4 cup melted butter (for brushing)

For the Strawberry Topping:

1 cup fresh strawberries, diced

2 tbsp sugar

1 tbsp lemon juice

For the Cheesecake Dip:

8 oz cream cheese, softened

1/2 cup powdered sugar

1/2 tsp vanilla extract

1/2 cup heavy cream

🍽 Instructions:

Make the Cinnamon-Sugar Chips:

Preheat your oven to 375°F (190°C).

Cut the flour tortillas into triangles (like nacho chips).

Place the tortilla triangles on a baking sheet in a single layer.

Brush both sides of the triangles with melted butter, then sprinkle with a mixture of sugar and cinnamon.

Bake for 8-10 minutes, or until golden and crispy. Let them cool.

Prepare the Strawberry Topping:

In a small bowl, combine the diced strawberries, sugar, and lemon juice. Stir and let it sit for about 10 minutes to allow the strawberries to release their juices.

Make the Cheesecake Dip:

In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.

Gradually add the heavy cream and continue beating until the mixture becomes light and fluffy.

Assemble the Strawberry Cheesecake Nachos:

Arrange the cinnamon-sugar chips on a serving plate or dish.

Spoon the strawberry topping evenly over the chips.

Add a generous amount of the cheesecake dip on the side or drizzle over the chips.

Serve:

Serve immediately and enjoy this fun, indulgent dessert!

👩‍🍳 Pro Tip: You can also sprinkle some extra crushed graham crackers on top for added texture, or use other fruit toppings like blueberries or raspberries!

05/19/2025

🍌 Banana Pudding Cheesecake Bars 🍰
A layered dessert that combines the creamy richness of cheesecake with the delicious flavors of banana pudding and crunchy Nilla wafer topping.

📌 Ingredients:
For the Crust:

1 1/2 cups Nilla wafer crumbs

1/4 cup melted butter

1/4 cup sugar

For the Cheesecake Filling:

24 oz cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

1/2 cup sour cream

1/2 cup heavy cream

For the Banana Pudding Layer:

1 (3.4 oz) box instant banana pudding mix

2 cups cold milk

1/2 tsp vanilla extract

2 ripe bananas, sliced

For the Topping:

1 cup crushed Nilla wafers

2-3 whole Nilla wafers (for garnishing)

🍽 Instructions:
Prepare the Crust:

Preheat the oven to 325°F (163°C). Grease and line the bottom of a 9x13-inch baking pan with parchment paper.

In a bowl, combine the Nilla wafer crumbs, melted butter, and sugar. Stir until everything is well mixed.

Press the mixture into the bottom of the prepared pan to form an even crust. Bake for 8-10 minutes, then set aside to cool.

Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.

Add in the vanilla extract, eggs (one at a time), sour cream, and heavy cream. Beat until the mixture is smooth.

Pour the cheesecake mixture over the cooled crust and spread it out evenly.

Prepare the Banana Pudding Layer:

In a separate bowl, whisk together the instant banana pudding mix and cold milk. Let it sit for 5 minutes to thicken.

Add the vanilla extract and gently stir to combine. You should have a thick, creamy pudding.

Layer the banana pudding on top of the cheesecake mixture, spreading it evenly. Carefully place the sliced bananas on top of the pudding layer.

Assemble the Bars:

Bake the dessert in the oven at 325°F (163°C) for 40-45 minutes, or until the center is set and slightly wobbly. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight for the best results.

Add the Topping:

Once chilled, sprinkle crushed Nilla wafers over the top of the cheesecake bars. Garnish with a few whole Nilla wafers for decoration.

Serve:

Slice into bars and enjoy your creamy, dreamy Banana Pudding Cheesecake Bars!

👩‍🍳 Pro Tip: For a firmer set, chill the bars overnight before serving for perfect slices.

05/17/2025

🍑 Peach Cobbler Cheesecake 🍰
This dessert combines the creamy richness of cheesecake with the sweet, fruity layers of peach cobbler, topped with a buttery, crumbly streusel topping. It’s perfect for anyone who loves the warm flavors of peach cobbler in a cheesecake form!

📌 Ingredients:
For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

1/2 cup oats (optional, for extra texture)

For the Cheesecake Filling:

24 oz cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

1/4 cup sour cream

1/2 cup heavy cream

For the Peach Layer:

2 cups fresh or canned peaches, sliced (drained if using canned)

1/2 cup sugar (optional, adjust to the sweetness of the peaches)

1 tbsp cornstarch (to thicken the peach filling)

For the Streusel Topping:

1/2 cup all-purpose flour

1/4 cup brown sugar

1/4 cup butter, cold and cubed

1/4 tsp cinnamon

1/4 cup oats

🍽 Instructions:

Prepare the Crust:

Preheat the oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.

In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture sticks together.

Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.

Prepare the Peach Layer:

If using fresh peaches, peel and slice them. If using canned peaches, drain them well.

In a saucepan, combine the peaches, sugar, and cornstarch. Cook over medium heat, stirring occasionally, until the peaches soften and the sauce thickens. Set aside to cool.

Prepare the Cheesecake Filling:

In a large bowl, beat the softened cream cheese with the sugar until smooth and creamy.

Add the vanilla extract, eggs (one at a time), sour cream, and heavy cream, mixing until smooth.

Pour the cheesecake batter over the cooled crust, spreading it evenly.

Assemble the Cheesecake:

Gently spoon the cooled peach mixture on top of the cheesecake filling. Do not stir; let the peaches sit on top as a layer.

Prepare the streusel topping by mixing the flour, brown sugar, cold butter (cut into cubes), and cinnamon. Use a pastry cutter or your fingers to mix until it resembles coarse crumbs. Stir in the oats, and sprinkle the topping over the peach layer.

Bake the Cheesecake:

Bake the cheesecake at 325°F (163°C) for 55-65 minutes, or until the center is just set and slightly wobbly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.

Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours, or overnight for the best results.

Serve:

Once the cheesecake has chilled and set, remove it from the springform pan and transfer it to a serving platter.

Slice and enjoy this indulgent Peach Cobbler Cheesecake, with its perfect balance of creamy cheesecake, sweet peaches, and crunchy streusel topping.

👩‍🍳 Pro Tip: For a beautiful finish, you can drizzle some caramel or more peach syrup over the top of the cheesecake before serving!

05/17/2025

🍪 Cookies and Cream Cake with Blue Velvet Layers 🍰
A stunning cake with soft blue velvet layers, filled with creamy frosting and topped with crushed Oreos, this dessert is both visually appealing and delicious!

📌 Ingredients:
For the Cake:

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup buttermilk

2 large eggs

1 tsp vanilla extract

1 tbsp blue food coloring (gel or liquid)

1/2 cup crushed Oreos (for the cake layers)

For the Cream Cheese Filling:

8 oz cream cheese, softened

1/2 cup heavy cream

2 cups powdered sugar

1 tsp vanilla extract

1/2 cup crushed Oreos (for the filling)

For the Topping:

1/2 cup crushed Oreos (for decorating)

1 tbsp blue edible glitter (optional for added sparkle)

🍽 Instructions:

Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, beat together the butter and buttermilk until smooth. Add the eggs, one at a time, and mix until well combined. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients and mix until smooth. Fold in the blue food coloring and crushed Oreos.

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the Cream Cheese Filling:

In a large bowl, beat the cream cheese and heavy cream together until smooth and creamy.

Gradually add the powdered sugar and vanilla extract, continuing to mix until well combined.

Fold in the crushed Oreos to incorporate them into the filling.

Assemble the Cake:

Once the cakes are completely cooled, place one layer of cake on a serving plate.

Spread a generous layer of the cream cheese filling over the cake layer.

Place the second cake layer on top and press down gently.

Spread the remaining cream cheese filling over the top of the cake and smooth it out.

Decorate the Cake:

Sprinkle crushed Oreos over the top of the cake and around the edges for a crunchy finish.

Optionally, add a little edible blue glitter for a fun touch.

Serve:

Slice and serve your fun and delicious cookies and cream cake, perfect for any celebration or as a special treat!

👩‍🍳 Pro Tip: For an extra burst of flavor, try adding a drizzle of chocolate ganache over the top of the cake before serving.

05/16/2025

🍓 Strawberry Cheesecake 🍰
A creamy and smooth cheesecake topped with a sweet strawberry glaze and fresh strawberries, all resting on a buttery graham cracker crust. Perfect for any occasion!

📌 Ingredients:
For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

24 oz cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

1/4 cup sour cream

For the Strawberry Topping:

2 cups fresh strawberries, sliced

1/4 cup strawberry jam or jelly

1 tbsp sugar (optional)

1/2 tsp lemon juice (optional for extra zing)

🍽 Instructions:

Prepare the Crust:

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes and then allow it to cool while you prepare the filling.

Make the Cheesecake Filling:

In a large bowl, beat the cream cheese with sugar and vanilla extract until smooth and creamy.

Add the eggs, one at a time, beating well after each addition.

Stir in the sour cream and mix until smooth.

Pour the cheesecake batter over the cooled crust and smooth the top.

Bake the Cheesecake:

Bake the cheesecake for 50-60 minutes, or until the center is set but slightly wobbly.

Turn off the oven and let the cheesecake cool for 1 hour in the oven with the door slightly ajar. This helps prevent cracking.

After an hour, remove the cheesecake from the oven and cool completely on a wire rack.

Refrigerate for at least 4 hours or overnight for the best texture.

Prepare the Strawberry Topping:

In a small saucepan, heat the strawberry jam and sugar over medium heat until the sugar dissolves and it becomes a syrup.

Add the sliced fresh strawberries to the syrup and gently mix. Allow it to cool to room temperature.

Assemble the Cheesecake:

Once the cheesecake has cooled and set in the fridge, spread the strawberry topping evenly over the cheesecake.

You can drizzle extra syrup around the edges or add additional strawberries on top for extra flair.

Serve:

Slice and serve the cheesecake chilled, and enjoy the sweet combination of creamy cheesecake and fresh strawberries!

👩‍🍳 Pro Tip: To avoid cracks in the cheesecake, bake it in a water bath by wrapping the bottom of the pan in foil and placing it in a larger pan with hot water.

November veiw

05/21/2025

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05/19/2025

05/19/2025

05/19/2025

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05/16/2025

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