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Chantal's New York Cheesecake Recipe

Chantal's New York Cheesecake Recipe
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NY Cheese Cake Recipe New York Cheesecake: Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven. For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 - 90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Let cool completely before covering with plastic wrap. Makes one - 9 inch (23 cm) cheesecake. To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. View comments on this recipe on YouTube

{recipe} Chocolate Mint Ice Cream Sandwiches This raw dessert recipe comes to us from Julie Morris. INGREDIENTS (FOR ICE CREAM) 1/2 cup hemp milk, almond milk, or other non-dairy milk beverage 2 frozen bananas 1/2 medium-sized Hass avocado 2 Tbsp agave nectar 1/2 tsp peppermint extract 1 Tbsp minced fresh mint several drops of liquid chlorophyll (optional – enhances green color) INGREDIENTS (FOR COOKIE) 1/3 cup raw cacao powder 1 cup almond flour (ground almonds) 8 dates 1/4 cup agave nectar 1/3 cup raw cacao nibs, plus a little extra for rolling INSTRUCTIONSBlend: In a blender, combine non-dairy milk of choice, bananas, avocado, agave nectar, mint extract and fresh mint. Blend until smooth. Freeze: Freeze the ice cream for 1-2 hours. Mash: Combine all of the cookie ingredients in a food processor, and process until thoroughly chopped. Assemble: Use a muffin tin, and line 6 of the muffin molds individually with saran wrap or tin foil. Freeze: Freeze sandwiches for 2 more hours. Makes 6 sandwiches. PLEASE TAKE NOTE! ANY QUESTIONS?

A Must Make! (Recipe: Snack Mix Bars) Perfect for tailgating, casual parties, potlucks, bake sales or even Bunko night with the girls, these Snack Mix Bars nearly failed to make the pages of Inn Cuisine. Not because they aren’t good enough, but because calling them inn-style might be a bit of a stretch. That said, if I walked into a B&B or country inn and found these bars waiting to welcome me, I’d be tickled pink. They are unfussy, inviting and informal—exactly the sort of snack that would make me feel welcome. And instead of being handed a bag of granola to take on a hike through inn surroundings, I’d be grateful to find a few of these bars packed instead. They would make me feel cared for. If that’s not reason enough, these Snack Mix Bars are here because they are simply that good . In truth, these Snack Mix Bars have been my favorite for some time. Not convinced? Snack Mix Bars (featured on Inn Cuisine, adapted from Taste of Home Annual Recipes, 1999 ) 3 cups pretzel sticks (snapped into thirds) 2 & 1/3 cups Wheat Chex

Banana Bread Recipe Photography Credit: Elise Bauer This banana bread has been the most popular recipe on Simply Recipes for over 10 years. Thousands of people make it every day. Why? Because it really is the best banana bread recipe, period. The beauty of this banana bread recipe is you don’t need a fancy mixer! You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make banana nut muffins instead. I was given this banana bread recipe years ago from my friend Heidi H, who, many years before, had begged the recipe from a ski buddy’s mother—Mrs. Here’s a quick little video I put together on how to make this banana bread, please check it out! Banana Bread Recipe Print No need for a mixer for this recipe! The best bananas to use for banana bread are those that are over-ripe. Ingredients Method 1 Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan. 2 In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Hello!

Web's Tastiest: Pancakes Recipes Everyone knows that breakfast is the most important meal of the day. So of course you want to get off to a good, healthy start. However, anyone with kids knows that some mornings are just too special to worry about a properly balanced meal. Spending time in the kitchen as a family, whipping up something absolutely decadent and definitely too sweet, is the stuff that memories are made of. The Web’s Tastiest Pancake Recipes are here to turn Saturday into Whattaday! Cinnamon Roll Pancakes Cinnamon rolls are fantastic all on their own, so infusing them with pancake goodness is a recipe for a heavenly morning. Lemon Blueberry Pancakes Lemon and blueberry are about as perfect a pair as Sunday morning and pancakes. Apple Pancakes An apple a day will keep the dentist away, so when you shred them and throw them into a pancake batter, you’re really making a healthy choice. Nutella Pancakes Need we say more? Apple Cider Doughnut Pancakes Cake Batter Pancakes Red Velvet Pancakes Gingerbread Pancakes

new york vanilla cheesecake with blueberries Method Grease and line a 24cm springform cake tin and preheat the oven to 180ºC/350ºF/gas 4. Prepare the base. Mix the biscuits and butter in a bowl, press into the base of the tin and cook for 10 minutes. Cool on a rack. Turn the oven to 200°C/400ºF/gas 6. Tip the mixture into the tin, level the surface and sit on a baking sheet and place in the centre of the oven. Put the blueberries in a pan, sprinkle over the sugar and add a splash of water. {raw vegan recipe} Stars & Stripes Raw Tiramisu (yup, raw, vegan, yummy Tiramisu!) This tiramisu recipe comes to us from Karolina Eleonóra, whose recipes always come out sooo beautiful and yummy! This one, however, I’m honestly not sure how it would turn out if I did it up properly. Probably even better than my cheaped out and simplified version of it. I really butchered her recipe… but… it was STILL good. lol! 3/4 cup almonds 1/4 cup macadamia nuts 2/3 cup water 1 pinch Himalayan salt 1/4 teaspoon real vanilla 2.5 tablespoons raw cacao powder 2.5 tablespoons agave nectar 2 tablespoons coconut oil In a food processor, grind the nuts into a flour and add the rest of the ingredients. 1/2 cup pecans 2 pinches Himalayan salt 1/4 teaspoon real vanilla Arrack essence to taste (alternatively some cognac or coffee) Pulse the ingredients in a mixer to create crumbs. 3/4 cup cashews 1 pinch of Himalayan salt 1 teaspoon real vanilla 0.5 cup Water 4 teaspoons light agave nectar 1 teaspoon lucuma 1/2 teaspoon lemon juice 2 tablespoons coconut oil PLEASE TAKE NOTE! You might also like:

Apple Pies I know, I’ve made a few pies lately. But see how these are different? Look at how adorable these are! I mean, come on. Could you resist? I sure couldn’t. We ate them before I had a chance to think about pictures. Oops. This is why I had leftover dough for that impromptu dinner. Although this recipe is a little time consuming, it’s no harder than making any sort of real pie. It still involves slicing fruit. Rolling out crust and making it look pretty. Mixing fruit and sugar and cornstarch. And taking bites with your eyes closed so you can focus solely on each flavor. Please give these a try. Apple Pies Inspired by Pinterest 1 prepared pie dough, rolled out and sliced into strips 6-8 large apples (really any kind of apple will do) 1/3 cup sugar, plus more for sprinkling onto the crust 1/3 cup brown sugar 1 tsp cinnamon 1/4 or 1/2 tsp cardamom, if desired 1 tsp cornstarch Juice of a lemon or lime, mixed with 1 cup of water 1 tbsp melted butter Preheat the oven to 375F. Like this: Like Loading...

Homemade Snickers Bars Insanity. That’s what this is. Pure In.San.It.TEEEEE. You know those days when you’re in desperate need of sugar and you’ve already downed more gummy vitamins than recommended while seriously considering how many more you can ingest without causing severe harm to your internal organs? Well… in that case you should make some homemade snickers bars. And I KNOW you know what I’m talking about. I spent the majority of my pre-pubescent and adolescent years scheming just how I would be able to steal my brothers’ Halloween candy. Then I went through a SERIOUS phase of those Snickers ice cream bars. And that you can eat a million of them. These days, it’s rare that I crave actual candy, often preferring some chewy cookies or super rich cheesecake or a bar of amazing chocolate that costs thrice as much as the recent organic meyer lemons I purchased. They are the peanut butter to my jelly. The salt to my pepper. The broccoli to my… wait, no. But now Nikki is like my bestest friend ever. nougat layer

Pull Apart Lemon Coffee Cake The title says "cake" but I really feel that "bread" better describes what this is. Sweet yeasty dough cut and slathered with butter and lemon infused sugar is baked and then spread with lemon cream cheese icing. Once its iced you can just peel the slices off, no need to cut (who has time to find a knife anyways??) When I think coffee cake I think dense, moist, and sweet.. this is more soft, lemony, and sweet-ish. However, it really doesn't matter what you call it, its not going to be around for long after you make it. I found the recipe at 17 and Baking and I knew that I *had* to make it for brunch. The dough is a bit sticky so having a stand mixer helps form it without getting it all over your hands. It also helps to have a ruler as a guide for cutting the strips of dough before stacking them and cutting again. This made the house smell amazing..bread baking + lemon sugar mmm. The loaf gets spread with lemon cream cheese icing while its still warm. ...its hard to stop. Make the dough:

Food - Recipes : Belgian chocolate truffle cheesecake Raw, Raw & Mo' Raw Food Breakfast: Strawberry Watermelon Smoothie half a small watermelon, cut up into chunkstwo handfuls of strawberries, hulledraw sweetener (to taste) Toss everything in the blender and enjoy! Lunch: Simple Salad with Raw Sun-Dried Tomato Dressing My salad contained: broccoli, orange bell pepper, daikon, carrots, sugar snap peas, celery and lettuce (pretty much all the veggies in the fridge that I needed to use up). DRESSING (recipe from gone raw) - 1/2 cup cold pressed extra virgin olive oil1/4 cup raw apple cider vinegar1/4 cup Nama Shoyu (or Bragg's)1/4 cup freshly squeezed lemon juice1/2 cup sun-dried tomatoes Combine everything in a blender until smooth. Dinner: Raw Cuke Soup (again) Dessert: Raw Pecan Pie Cookies (recipe from Ani Phyo's new book Ani's Raw Food Desserts) Makes eight 2 1/2 -inch cookies Line a baking sheet with parchment paper. The cookies don't really photograph well (looks like falafel), but they taste heavenly! Snacks: Raw hummus (will post recipe soon ...) with carrots

No Bake, Chewy Granola Bars - Back to the Cutting Board I’ve been looking for this recipe forever. These Quaker granola bars are just about my favorite snack and I’ve been eating them my whole life. I like them because they are soft and chewy and not hard and tooth breaking like other granola bars I’ve tried. I also like the rice cereal in them because it makes them seem more like Rice Krispy treats with granola in them rather than boring old “healthy” granola bars. Healthy food isn’t inherently fun, Rice Krispy treats are always fun. But have you noticed how expensive those granola bars are? These granola bars are so easy to make that I deviated from the original recipe to recreate my favorites: peanut butter/chocolate chip, s’more, and oatmeal raisin. Each recipe makes enough granola to fill a 9×13 11×7 inch pan, about 18 bars. Note about Granola: I had a really hard time finding plain granola. because it was the only thing I could find at my grocery store. version for next time. Update #2: I’ve now tested these using Brown Rice Syrup 1. 2.

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