Table of Contents
Easy Cheesecake Recipe
Welcome, first I do want to tell you we have more than just easy cheesecake recipes. We have desserts recipes of all kind easy cheesecake recipes are the theme.
I love desserts big, small, sugary and buttery. So there will not be much low fat or no fats here recipes here. Well maybe…just a few.
But that is where you are my guest come in let me know, let me know your recipes, fat, low fat or yes even no fat. We will put them on the site to share with others. Hit me with your best shot, chocolate I hope.
Bake Like a Pro
Well like a semi-pro. Hey, let’s face it the only reason we bake is to eat or let someone else eat. Remember it no one like what you bake, it well its cat food or dog food they will eat anything.
Here is the process most of us go through. We love to cook or bake we spend hours looking over recipes in a cookbook or magazine worst yet and see those great pictures of food.
And we dream of how everyone is going to go crazy when they see our new creation. The chocolate thing a bob or a cinnamon what you may call it.
It looks great in the magazine we must make it. The only problem is it takes time, and although some of you will cook something for the first time and spring it on your guest it is best to try it out on the family first.
Part of that making it look good are the tools that make it simple. That little gadget that just helps save time and make you work easier.
And of course, it’s the, if it looks good it tastes good. I can just taste that easy cheesecake recipe now.
Big Little Cheesecake
If you love easy cheesecake recipes this one is it, its creamy silky desserts then cheesecake would be your dessert of choice.
My favorite would be cheesecake made with graham cracker crust. However, there are cakes made with walnut, pecan or even peanut crust.
There are filling made with vanilla, chocolate, caramel, mint chocolate, I have made this easy cheesecake recipe with ricotta cheese.
I have also seen recipes that call for goat cheese anything and everything is possible. There are even some cheesecakes that you don?t have to be baked, and the topping, anything goes.
For example, I have a friend that makes a great cheesecake and tops it with blueberries. I happen to love peach, strawberries, and mangos. Shaved chocolate or white chocolate draped with whip cream, Hmm?
I owned a coffee shop not too long ago and one of the items I wanted to create was a great dessert. The Coffee shop was named? Dazzy?s Coffee and Deserts? it is still my dream to create great coffee and desserts.
One of our best selling product was the mini cheesecakes they were an instant hit, they were a kind of bit size cheesecake you could eat without feeling too guilty, but our motto was? go ahead enjoy you know you want it?.
We sold them in what we called the cheesy six packs or the eight packs. They were simple to make and we used several topping cherry, strawberry, peach, orange, chocolate and chocolate caramel.
A lot of our customers use them for parties and meetings. They are great for a small delicious dessert. I have included the recipes; we had to recreate the original recipe to give it the better balance of creamy taste, be careful not to cook too long.
To make the easy cheesecake recipes mini cake you will need a mini cheesecake pan is the most important, there are two that I found to work very well.
The NorPro and the Chicago Metallic seem to be the best ones. This is a fast and simple recipe. Here is the recipe.
Here where you can get the pans: Chicago Metallic 12-c. Mini Cheesecake Pan
- 1 egg
- Vanilla: 1 teaspoon
- Sugar: 1 Cup
- 2 Cups of Graham Cracker
- 1/3 sticks melted butter
- 3 tablespoons of sugar
Place disc in each cup Spray pan with the non-stick pan, Pam original. Blend cream cheese with egg, vanilla, and 1 cup of sugar. Set aside.
Mix graham cracker butter and 3 tablespoons sugar. Divide mixture evenly among the 12 cups in the pan Press crumbs on the bottom and about 1/3 up the sides of each cup.
Fill evenly with cheese mixture. Bake about 14 minutes. Remove pan from oven and place on the rack to cool for 20 minutes.
The tops will fall then lightly loosen the cheese tarts around the edges with a knife. Carefully remove the by pushing the handle of a spoon through the hole at the bottom of each cup.
When cooled, take the disc off the bottom of the pan using a butter knife. Place any topping you desire on the top. Refrigerate until ready to serve this easy cheesecake recipe.
Buttermilk Pancakes Recipe
These are my favorite weekend treat. I’m not a big fan of the big, fat, fluffy pancakes and while I love crepes, they’re a lot of effort.
Buttermilk pancakes are a perfect combination of the two, they’re a little bit thick, but not stodgy and they’re a little bit thin, but have some substance. I love them.
The best part is? There’s no real prep or waiting for half an hour. Just mix it all up & you’re good to go!
You’ll need some ingredients, of course.
- Put all the dry ingredients in a bowl & whisk together.
- Add the egg and the buttermilk
- Whisk it all together until it’s smooth
Pancakes aren’t hard to make either. Use a non-stick pan over a medium-low heat (this is important!) and spoon it in. A ladle works well & helps to keep them a consistent size.
Once it gets bubbly, and the bubbles stay popped (the mixture doesn’t close them over), they’re good to turn.
Depending on how long you’ll wait until you serve them, you can just stack them up or pop them into a very low oven to keep warm.
Serve them with whatever you like. Jam & cream, maple syrup, and ice cream, fresh fruit, chocolate sauce. The possibilities are almost endless.
I decided to try the kiwi jam I made recently. It was delicious!
Serves 2 hungry people or 4 sensible people
Ingredient:
- 1 C self-raising flour
- 1/4 t bicarb soda
- 1/4 C caster sugar
- 1 1/4 C buttermilk*
- 1 egg
Directions
- Whisk dry ingredients together until well combined
- Add egg and milk and mix well
- Heat a nonstick pan on medium-low and spoon in mixture
- Once bubbles form and hold shape once popped, flip and cook for another minute or so
- Keep warm in a low oven or serve immediately
Note: Buttermilk is soured milk Add 1 tablespoon of vinegar into the cup measure before adding milk & let it sit. For 1 1/4 cups add a little more than 1 T of vinegar. Do this first, then get the other ingredients ready. This will allow it time to develop.
Earl Grey Tea Cakes
Tea is not my most favorite drink unless it’s a long island iced or a plain iced, I’ll generally stick to coffee.
The idea of Earl Grey Tea Cakes tickled my fancy though, add in the whimsical purple frosting and I just couldn’t resist. The tea bags found their way into my basket at the store & I came straight home to make them.
This does have me wondering though, what else can I flavor the milk with…?
The cake is cake, I’m sure you’ve seen the step by steps before. Butter & sugar, add eggs, alternate milk & flour, et voila.
You have the cake mix. The same goes for this, BUT you add an extra step. Warm the milk on the stove & steep the tea bags for about half an hour. Then you used the steeped milk.
Ingredient:
Makes 12 Cake
- 125 ml milk
- 4 Earl Grey tea bags
- 110g butter
- 225g sugar
- 2 large eggs
- ¼ tsp vanilla essence
- 125g self-raising flour
- 120g plain flour
Icing
- 115g butter
- 60 ml milk
- 1 tsp vanilla extract
- 500g icing sugar
- Purple (or blue and red) food coloring
Directions
- Preheat your oven to 180C and prepare a 12 hole muffin tray.
- Heat milk in a small saucepan over a low to medium heat until it begins to boil. Remove from the heat, add in the tea bags, you might need to stir them to get them going, then cover with a lid and allow to steep for about 30 minutes.
- Cream butter and sugar in a bowl until the mixture is smooth. Add the vanilla extract and eggs one at a time, mixing well after each addition.
- Combine the flours in a separate bowl. Add a third of the flour to the butter mixture and mix well. Pour in a third of the steeped milk tea and beat.
- Alternate until all the flour and milk has been added. Carefully spoon mixture into papers, filling each one two-thirds full. Bake for 25 minutes, or until a skewer comes out clean. Cool on a wire rack.
- To make the icing, beat butter, milk, vanilla and half the icing sugar until smooth. Gradually add the rest of icing sugar until there are no lumps.
- Add coloring using a teaspoon until the desired color is reached. (you can try without the teaspoon like I did, but you might end up with a really dark blue-purple icing, rather than a nice soft lilac/lavender color).
- Once completely cooled, ice the cupcakes and enjoy.