Burnt Basque Pumpkin Spice Cheesecake. The simplest Burnt Basque Pumpkin Spice Cheesecake. Inspired by the Basque region of France, this untraditional, no crust, super easy cheesecake, has only incredibly creamy pumpkin spice filling. 35 more words
Who likes cheesecake? I do! I do! I’m a huge fan of cheesecake and I was recently thinking about some kind of cheesecake cookies using cream cheese and these soft and chewy lemon cheesecake cookies fit the bill perfectly! I am currently crushing on a lemon cheesecake so lemon was the perfect flavour to with…
Cheesecake is one of my absolute favourite foods and I am so obsessed with the new York style cheesecake! When I was thinking about special desserts for easter, this lemon new york style cheesecake with gingersnap crust seemed like a no-brainer! I mean it’s a cheesecake! It’s nice and bright and spring-y with the intense…
Light and fluffy, Japanese Cheesecake is a delicious gift for a real cheesecake lover. It’s a melt-in-your-mouth combination of creamy cheesecake and airy soufflé. A second (or more) serving is a guarantee! Japanese Cheesecake has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé. It’s a match made in heaven. Whether you…
1 1/4 cups finely crushed graham cracker crumbs (from 9 sheets)
2 Tbsp granulated sugar
6 Tbsp butter, melted (preferably salted)
3/4 cup granulated sugar
1 1/2 Tbsp all-purpose flour
2 (8 oz) pkgs cream cheese, softened
3 large eggs
3 Tbsp heavy cream
3 Tbsp sour cream
1 tsp vanilla extract
6 Tbsp granulated sugar
Whipped cream, fresh raspberries and fresh mint for garnish (optional)
Source: Crème Brûlée Cheesecake Bars
At least once during fall you need to make pumpkin cheesecake right? This year I decided to go with a bruleed version because I remember last year seeing bruleed pumpkin pies and cheesecakes all over the place and they always looked amazing! Well these Pumpkin Bruleed Cheesecake bars are just that and more! The most definitely […]
By Bizarre Island
Watch how – to video 👇🏻
Get full recipe 👉🏻 http://www.bizarreisland.com/2015/04/MatchaCheesecake.html
2 cup Heavy Whipping Cream
14 oz Sweetened Condensed Milk
8 oz softened Cream Cheese
2 tsp Vanilla
2 cup thawed Frozen Blueberries (you could also use fresh blueberries)
3 tbsp Sugar
2 tbsp Lemon Juice
Cook blueberries, sugar, and lemon juice and salt over medium high heat.
Bring to a boil, ensuring berries crush and release juice.
Allow to boil until it starts to thicken.
Remove from heat and allow to cool completely then chill in refrigerator for about 1 hour.
In a large bowl, beat cream cheese until creamy and smooth.
Using a electric whisk, add condensed milk and vanilla, whisking until smooth
Add in vanilla extract and heavy cream. Whisk on high speed until soft peaks form.
Spread half of this mixture into a loaf pan.
Spoon chilled blueberry sauce over the whipped mixture.
Top with remaining cream mixture, spreading evenly.
Using a knife, drag or swirl the blueberry mixture into the cream mixture.
Cover with foil and freeze for 6 hours or until firm.