Great with tea or for breakfast, this cake is amazingly light and airy. You can slice it in small slivers and serve it at a tea party or at a bed and breakfast – this dessert is quick to please. Another gem from the Silver Spoon Cookbook. Try it!
Sweet butter, for greasing
1/2 cup dark brown sugar; plus extra for sprinkling
1 3/4 cups of ricotta
zest of 1/2 a lemon
5 tbsp olive oil
3/4 cup milk
2 1/4 cups flour
1 tbsp baking powder
Preheat the oven to 350 degrees. Grease a cake pan or spring form pan with butter and lightly dust with flour. Whisk together the eggs and sugar in a bowl until pale and fluffy. Stir in the ricotta, lemon zest, oil, and milk. Sift in the flour and baking powder, mix well and pour into the prepared pan. Sprinkle with extra sugar and bake for about 40 minutes or until a toothpick comes out clean. Cool, slice and serve!
Some eat to live, I live to eat. You know when you bite into something that’s SO good you can’t help but say “Oh my gaddddd” or “mmmmmmm” or literally any other comment during that moment of pure bliss? This is it. The most amazing dessert for those who love a sweet cheesecake, apple pie filling, and a delicious bottom crust. I had apple pie filling in my pantry and in an effort to use it, I decided to just put it on top of my cheesecake recipe. The results? Try it for yourself!
Apple Cheesecake Bars
2 cups flour
1/2 cup brown sugar
2 sticks of butter, soft at room temp and cut into small chunks
2 8 oz packets of Philadelphia Cream Cheese
3/4 cup sugar
1 tsp vanilla extract
1 dash of ground cinnamon + few sprinkles for topping
Apple topping is 1 jar of apple pie comstock/preserves
Preheat the oven to 350 degrees. Lightly dust a 9×13″ pan with flour or baking spray. In a medium bowl, combine crust toppings and use your fingers to combine flour, sugar, and butter until crumbly. Be patient and keep working at it until it gets the right consistency. Try to break apart pieces of butter if there are any large chunks. Press evenly until the bottom of the pan and bake for 20 minutes or until lightly browned. Meanwhile, mix to combine cream cheese packets, sugar, 2 eggs, vanilla extract and cinnamon. Place into fridge for 20-30 minutes to set while the crust is baking. Once done, pour over crust and distribute evenly. Top with apple topping and spread out. Sprinkle the top with a little bit of ground cinnamon and bake for 45 minutes or until the middle is no longer jiggly. Allow to cool, cut and serve. Enjoy!
Yes, I said it… churro. freaking. cheesecake. Who doesn’t love a good churro? I came across these on pinterest and knew I had to try and make these bars. You don’t need that many ingredients and these are so decadent and delicious. What a happy cheesy cinnamony treat!
As adapted from oh bite it
2 cans (8 oz each) of Pillsbury crescent dinner rolls
2 packages (8 oz) of Philadelphia cream cheese
1 tsp vanilla extract
1 cup of sugar, divided
2 tbsp ground cinnamon
Honey, amount to your liking
Preheat the oven to 350 degrees. Unroll one can of the Crescent dough and press it onto the bottom of a greased 13×9″ baking pan forming a bottom crust. Firmly press seams together sealing the dough to form one flat connected piece. Beat the cream cheese, vanilla, egg and 1/2 cup of the sugar on medium speed until blended. Spread it evenly across the crust in the pan. Unroll the other roll of dough and place directly on top of the cheesecake mixture, sealing seams together as well. Bake at 350 degrees for about 30 minutes until the crust rises slightly and is golden brown. Drizzle honey on top of the crust to create a sticky base for the cinnamon sugar. Sprinkle the rest of the cinnamon sugar on top of the honey and cut into bar sized pieces to enjoy. Delish!
Ok – so i had a really big oreo craving, and cheesecake…. and red velvet – uhhh………… ok my sweet tooth is on an all time high – and after my crumb cake flop last week I found this recipe for these brownies. It was a super rough week with interviews and being that its friday I wanted to make something that would be a good sweet end to my week.
I have to give Bridezilla props for this recipe – it’s all hers. and i cant express how phenomenal it is! and easy! i think EVERYONE should try to make this. It was effortless… seriously! and talk about good
Here’s the link: Red Velvet Cheesecake Brownies with Oreo Cookie Crust
Oreo Cookie Crust Layer
- 25 crushed Oreo cookies
- 4 tablespoons melted butter
Red Velvet Brownie Layer:
- 1 stick unsalted butter
- 1 cup sugar
- 1 teaspoon vanilla extract
- ¼ cup plus 2 tablespoons cocoa powder
- Pinch salt
- 1 tablespoon red food coloring
- 1 teaspoon vinegar
- 2 eggs
- ¾ cup all-purpose flour
Cream Cheese Layer:
- 8 ounces cream cheese, softened
- ¼ cup sugar
- 1 egg
- ¼ teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line an 8 by 8-inch baking pan with tin foil; spray the foil with baking or nonstick cooking spray and set aside.
Crust: In a small bowl, mix together crushed cookie crumbs with melted butter until combined; press into the bottom of the prepared pan.
Brownie layer: In the microwave, melt the butter. Pour the butter into a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, whisking together between additions.
In a small bowl, beat the eggs lightly with a fork and fold them into the cocoa mix. Fold in the flour until lightly combined. Pour the batter into the prepared baking pan, saving ¼ cup of the batter for the top.
Cream cheese layer: In a medium bowl or in the bowl of a stand mixer, beat together the cream cheese, sugar, egg, and vanilla. Remember to scrape down the edges of the bowl frequently to fully incorporate the cream cheese.
Gently spread the cream cheese layer on top of the brownie batter in the pan – I find that an offset (icing) spatula works well for this step. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern, being careful not to disturb the Oreo layer.
Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.”
(two pictures credit of sarahplanet.com)