Chocolate and Raspberry

Chocolate cheesecake, while delicious, can be quite rich. We would never want you to skip out on any chocolatey goodness, which is why pairing it with raspberry is the perfect idea. The tartness of the berries will make the chocolate even better.

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A post shared by Kelsie (@theitsybitsykitchen)

Salted Caramel Pretzel

Sweet and salty is a combo that we are happy to have over and over. Drizzle the finished cheesecake with a sticky caramel sauce and top it off with crushed pretzels to give it some crunch. 

Matcha Tea

Go green with this gorgeous matcha cheesecake. The green tea powder is filled with antioxidants, meaning you could go so far as to call this dessert healthy! Swirling the matcha powder through the cheesecake batter will also give the cake a stunning marble effect.

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A post shared by @the.monkeyskitchen

Peanut Butter and Chocolate 

If you’re a fan of Reese’s Pieces, you already know how awesome this flavor pairing is. Mix peanut butter into the batter of your cheesecake and throw in a generous amount of chocolate chips. 

The post The Dreamiest Cheesecake Combos appeared first on falafelandcaviar.com.

She shared a series of irresistible recipes on her blog, using all sorts of ingredients that usually don’t cross our mind when we’re making cheesecake. The one we’re bringing you today is her recipe for mocha cheesecake, perfect for all coffee lovers.

Instead of making them in classic cake form, Cherie Tu scaled things down by using silicone cupcake molds. Her decorations always look picture-perfect, but even if you don’t manage to nail every detail, great taste is all that matters.

Ingredients:

• 1 cup raw cashews, soaked overnight & drained
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup cacao butter, melted  
• 1/4 cup coconut yogurt or cream
• 2 tsp vanilla extract
• 3 tbsp cocoa powder
• 3 tsp ground coffee

Instructions:

1. Combine all the ingredients except for the cocoa powder and coffee into a blender. Blend until smooth and creamy. If needed, add in a splash of warmed coconut milk to help blend it.
2. Spoon into silicone cupcake molds and fill them up 1/3 of the way. Place them into the freezer until set.
3. Split the remaining batter evenly into two bowls. In one, stir through 2 tbsp cocoa powder. In the other, stir through the remaining 1 tbsp cocoa powder + the ground coffee.
4. Once the vanilla layer has set add on the chocolate layer and repeat with the coffee layer.
5. When the cheesecake is completely set, remove from molds and decorate with your favorite ingredients. Leave at room temperature for 10-15 minutes before serving.

The post Tiny Mocha Cheesecakes Will Make You Rethink This Classic Dessert appeared first on falafelandcaviar.com.

You Will Need

• 6 cups graham crackers
• 1/3 cup butter
• 3 1/2 cups cream cheese
• 1/2 cup dark chocolate
• 1/2 cup white chocolate
• 2 cups of milk chocolate
• 3/4 cups powdered sugar

Instructions

1. Melt the butter and grind the graham crackers. Mix them together and layer the bottom of your baking pan. Live in the fridge for an hour.
2. Whisk together the cream cheese and powdered sugar.
3. Melt dark chocolate and milk chocolate in two separate dishes. Once the chocolate has melted, add half of the cream cheese and sugar mixture into each.
4. Take your baking pan out of the fridge and layer chocolate fillings on top of it. Add one type of chocolate, chill for an hour, then add another type of chocolate and chill again.
5. Now, melt the white chocolate, and pour it over your cheesecake. Bon appetite!

The post Spice up Your Day with This Perfect Chocolate Cheesecake appeared first on falafelandcaviar.com.

Ingredients:

For the crust:

• 50 g vegan butter, melted
• 150 g vegan digestive biscuits
• 1/4 teaspoon ground ginger

For the filling:

• 80 ml agave nectar or maple syrup
• 1 teaspoon vanilla extract
• 120 g raw cashews
• 1 1/2 tablespoon organic matcha powder
• 200 g vegan cream cheese
• 120 ml almond milk
• 60 ml coconut oil

Instructions:

1. Prepare a baking tin with cooking spray or baking paper.
2. Crush 150 g digestive biscuits into crumbs and place them in a bowl. Combine them with the melted butter and mix very well.
3. When the dough is done, place it on the baking tin, using pressure. Leave the tin in the fridge for half an hour.
4. For the filling, fill a pan with water. Add the cashews and wait for the water to start boiling.
5. Continue cooking the cashews for 20 minutes.
6. Wait for the water to cool down a little, then transfer the cashews into a blender.
7. Add the rest of the ingredients and blend to get a smooth paste.
8. Top the base with the filling and place the tin in the fridge for at least 8 hours. Decorate the matcha cheesecake with your favorite toppings.

The post Try the Best Vegan Matcha Cheesecake appeared first on falafelandcaviar.com.

Did you know, however, that cheesecake doesn’t even have to be sweet or a dessert?

Savory cheesecake is a fascinating twist on what most of us think of when we hear the word “cheesecake.” When you think about it, it makes a ton of sense to combine savory ingredients with a cheesecake base.

And trust us, it can be absolutely delicious.

Instead of adding additional sugar to the cheesecake filling, savory cheesecakes either opt for a sugarless option or even to use a more savory filling such as blue cheese or feta.

Then, for the crust, you’ll want to use a salty and savory cracker such as crumbled Ritz. Then, by following the rest of the steps of making a normal cheesecake, you can make your own savory cheesecake.

This base allows for tons of possible additions, including vegetables, caramelized onions, and even chicken! If you are looking for a truly unique appetizer option or for a dish that’s sure to wow at a party.

The post Savory Cheesecake is an Intriguing Twist on a Classic Treat appeared first on falafelandcaviar.com.

Ingredients

The crust for the coconut cheesecake is made with:
1/2 cup unsweetened shredded coconut
1/8 teaspoon salt
6 tablespoons melted unsalted butter
1 cup graham cracker crumbs
1/4 cup confectioners’ sugar

To make the filling you need:
2 large eggs
3/4 cup sugar
2 cups cream cheese at room temperature
1/4 teaspoon coconut flavor
1/2 cup coconut milk powder

For the topping, get 1/4 cup unsweetened shredded coconut.

Instructions

Set the oven to 350 F degrees and prepare a pie pan with height of more than 1 1/4” diameter 9”.

The first step is to make the crust. Mix together all the ingredients and combine them well. Once you’re done, you can place it on the bottom of the pan and on the sides as well.

Grab a bowl and combine the coconut milk powder with the cream cheese and sugar. Add in the coconut flavor, eggs and stir. To prevent lumps you can do this with a mixer. Add the filling over the crust.

Bake the coconut cheesecake in the oven for 20 minutes. Then, cover the crust with aluminum foil, and continue baking for 10 more minutes. Take it out of the oven and let it cool.

In the meantime, bake the coconut flakes for 5 minutes. When they’re done, add them on top of the filling.

The post There’s Nothing As Good As This Coconut Cheesecake appeared first on falafelandcaviar.com.

Besides the actual recipe that’s really cool, we have to point out great editing skills and sound effects in this video. It’s so calming to watch the chef prepare the cake, when all you can hear are the sounds of food making.

Click play below to see the video and follow the channel for more amazing recipes.

The post Video Shows How to Make Tom and Jerry Cheesecake Using Emmental Cheese appeared first on falafelandcaviar.com.

Chocolate and Raspberry

Chocolate cheesecake, while delicious, can be quite rich. We would never want you to skip out on any chocolatey goodness, which is why pairing it with raspberry is the perfect idea. The tartness of the berries will make the chocolate even better.

View this post on Instagram

A post shared by Kelsie (@theitsybitsykitchen)

Salted Caramel Pretzel

Sweet and salty is a combo that we are happy to have over and over. Drizzle the finished cheesecake with a sticky caramel sauce and top it off with crushed pretzels to give it some crunch. 

Matcha Tea

Go green with this gorgeous matcha cheesecake. The green tea powder is filled with antioxidants, meaning you could go so far as to call this dessert healthy! Swirling the matcha powder through the cheesecake batter will also give the cake a stunning marble effect.

View this post on Instagram

A post shared by @the.monkeyskitchen

Peanut Butter and Chocolate 

If you’re a fan of Reese’s Pieces, you already know how awesome this flavor pairing is. Mix peanut butter into the batter of your cheesecake and throw in a generous amount of chocolate chips. 

The post The Dreamiest Cheesecake Combos appeared first on falafelandcaviar.com.

She shared a series of irresistible recipes on her blog, using all sorts of ingredients that usually don’t cross our mind when we’re making cheesecake. The one we’re bringing you today is her recipe for mocha cheesecake, perfect for all coffee lovers.

Instead of making them in classic cake form, Cherie Tu scaled things down by using silicone cupcake molds. Her decorations always look picture-perfect, but even if you don’t manage to nail every detail, great taste is all that matters.

Ingredients:

• 1 cup raw cashews, soaked overnight & drained
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup cacao butter, melted  
• 1/4 cup coconut yogurt or cream
• 2 tsp vanilla extract
• 3 tbsp cocoa powder
• 3 tsp ground coffee

Instructions:

1. Combine all the ingredients except for the cocoa powder and coffee into a blender. Blend until smooth and creamy. If needed, add in a splash of warmed coconut milk to help blend it.
2. Spoon into silicone cupcake molds and fill them up 1/3 of the way. Place them into the freezer until set.
3. Split the remaining batter evenly into two bowls. In one, stir through 2 tbsp cocoa powder. In the other, stir through the remaining 1 tbsp cocoa powder + the ground coffee.
4. Once the vanilla layer has set add on the chocolate layer and repeat with the coffee layer.
5. When the cheesecake is completely set, remove from molds and decorate with your favorite ingredients. Leave at room temperature for 10-15 minutes before serving.

The post Tiny Mocha Cheesecakes Will Make You Rethink This Classic Dessert appeared first on falafelandcaviar.com.

You Will Need

• 6 cups graham crackers
• 1/3 cup butter
• 3 1/2 cups cream cheese
• 1/2 cup dark chocolate
• 1/2 cup white chocolate
• 2 cups of milk chocolate
• 3/4 cups powdered sugar

Instructions

1. Melt the butter and grind the graham crackers. Mix them together and layer the bottom of your baking pan. Live in the fridge for an hour.
2. Whisk together the cream cheese and powdered sugar.
3. Melt dark chocolate and milk chocolate in two separate dishes. Once the chocolate has melted, add half of the cream cheese and sugar mixture into each.
4. Take your baking pan out of the fridge and layer chocolate fillings on top of it. Add one type of chocolate, chill for an hour, then add another type of chocolate and chill again.
5. Now, melt the white chocolate, and pour it over your cheesecake. Bon appetite!

The post Spice up Your Day with This Perfect Chocolate Cheesecake appeared first on falafelandcaviar.com.

Ingredients:

For the crust:

• 50 g vegan butter, melted
• 150 g vegan digestive biscuits
• 1/4 teaspoon ground ginger

For the filling:

• 80 ml agave nectar or maple syrup
• 1 teaspoon vanilla extract
• 120 g raw cashews
• 1 1/2 tablespoon organic matcha powder
• 200 g vegan cream cheese
• 120 ml almond milk
• 60 ml coconut oil

Instructions:

1. Prepare a baking tin with cooking spray or baking paper.
2. Crush 150 g digestive biscuits into crumbs and place them in a bowl. Combine them with the melted butter and mix very well.
3. When the dough is done, place it on the baking tin, using pressure. Leave the tin in the fridge for half an hour.
4. For the filling, fill a pan with water. Add the cashews and wait for the water to start boiling.
5. Continue cooking the cashews for 20 minutes.
6. Wait for the water to cool down a little, then transfer the cashews into a blender.
7. Add the rest of the ingredients and blend to get a smooth paste.
8. Top the base with the filling and place the tin in the fridge for at least 8 hours. Decorate the matcha cheesecake with your favorite toppings.

The post Try the Best Vegan Matcha Cheesecake appeared first on falafelandcaviar.com.

Did you know, however, that cheesecake doesn’t even have to be sweet or a dessert?

Savory cheesecake is a fascinating twist on what most of us think of when we hear the word “cheesecake.” When you think about it, it makes a ton of sense to combine savory ingredients with a cheesecake base.

And trust us, it can be absolutely delicious.

Instead of adding additional sugar to the cheesecake filling, savory cheesecakes either opt for a sugarless option or even to use a more savory filling such as blue cheese or feta.

Then, for the crust, you’ll want to use a salty and savory cracker such as crumbled Ritz. Then, by following the rest of the steps of making a normal cheesecake, you can make your own savory cheesecake.

This base allows for tons of possible additions, including vegetables, caramelized onions, and even chicken! If you are looking for a truly unique appetizer option or for a dish that’s sure to wow at a party.

The post Savory Cheesecake is an Intriguing Twist on a Classic Treat appeared first on falafelandcaviar.com.

Ingredients

The crust for the coconut cheesecake is made with:
1/2 cup unsweetened shredded coconut
1/8 teaspoon salt
6 tablespoons melted unsalted butter
1 cup graham cracker crumbs
1/4 cup confectioners’ sugar

To make the filling you need:
2 large eggs
3/4 cup sugar
2 cups cream cheese at room temperature
1/4 teaspoon coconut flavor
1/2 cup coconut milk powder

For the topping, get 1/4 cup unsweetened shredded coconut.

Instructions

Set the oven to 350 F degrees and prepare a pie pan with height of more than 1 1/4” diameter 9”.

The first step is to make the crust. Mix together all the ingredients and combine them well. Once you’re done, you can place it on the bottom of the pan and on the sides as well.

Grab a bowl and combine the coconut milk powder with the cream cheese and sugar. Add in the coconut flavor, eggs and stir. To prevent lumps you can do this with a mixer. Add the filling over the crust.

Bake the coconut cheesecake in the oven for 20 minutes. Then, cover the crust with aluminum foil, and continue baking for 10 more minutes. Take it out of the oven and let it cool.

In the meantime, bake the coconut flakes for 5 minutes. When they’re done, add them on top of the filling.

The post There’s Nothing As Good As This Coconut Cheesecake appeared first on falafelandcaviar.com.

Besides the actual recipe that’s really cool, we have to point out great editing skills and sound effects in this video. It’s so calming to watch the chef prepare the cake, when all you can hear are the sounds of food making.

Click play below to see the video and follow the channel for more amazing recipes.

The post Video Shows How to Make Tom and Jerry Cheesecake Using Emmental Cheese appeared first on falafelandcaviar.com.