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Cake

3-Ingredient Cheesecake

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3-Ingredient Cheesecake
The creamy confection has never been easier to make.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 8-oz. block cream cheese, softened
  • 1 14-oz. can sweetened condensed milk
  • 5 large eggs, yolks and whites separated
  • Powdered sugar, for serving (optional)
Instructions
  1. Preheat oven to 325°.
  2. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese until smooth, 1 minute. Add sweetened condensed milk and mix 1 minute. Add egg yolks and mix until fully combined, 2 minutes.
  3. In another large mixing bowl, beat egg whites until stiff peaks form, 5 to 6 minutes.
  4. Gently fold egg whites into the sweetened condensed milk mixture until fully combined.
  5. Tightly wrap an 8" or 9” springform pan with aluminum foil and spray insides with cooking spray. Transfer batter to pan, then place the pan in a large baking dish. Pour enough boiling water into the baking dish to reach ⅓ of the way up the outside of the cheesecake pan.
  6. Bake 50 minutes, then turn off heat and let cool in oven for 1 hour. Let cool completely until ready to serve.
  7. Dust with powdered sugar before serving, if desired.

Watch the recipe video here:

How To Make A 3-Ingredient Cheesecake

This 3-Ingredient Cheesecake is so easy it's basically magic.Full recipe: http://dlsh.it/IkJNcXt

Posted by Delish on Monday, March 19, 2018

Cake

Carrot Cake Cheesecake

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Carrot Cake Cheesecake
Half carrot cake, half plain cheesecake, this hybrid dessert is a slice of heaven.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CARROT CAKE
  • Cooking spray, for pan
  • 1½ c. all-purpose flour
  • 1 c. sugar
  • 1 tsp. cinnamon
  • 1 tsp. kosher salt
  • 1 tsp. baking soda
  • ¾ c. canola oil
  • 2 large Eggs, beaten
  • 1½ c. grated carrots (from 1 large)
  • ½ c. raisins
  • ½ c. chopped pecans or walnuts
FOR THE CHEESECAKE
  • 2 8-oz. packages cream cheese, at room temperature
  • ¾ c. sugar
  • ¼ tsp. kosher salt
  • 1½ tbsp. all-purpose flour
  • ½ tbsp. pure vanilla extract
  • 2 large eggs
  • ½ c. sour cream
FOR THE FROSTING
  • 1 c. powdered sugar
  • 4 tbsp. butter, softened
  • 4 oz. softened cream cheese
  • ½ tsp. pure vanilla extract
  • Chopped pecans or walnuts, for garnish
Instructions
  1. Preheat oven to 350° and grease a 9" springform pan.
  2. Make carrot cake mixture: In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. Stir in oil, then add eggs and mix until combined. Add carrots, raisins and nuts and mix until combined.
  3. Make cheesecake mixture: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese and sugar until smooth. Stir in salt and flour.
  4. Mix in vanilla and eggs, beating 1 minute between each addition, then add sour cream.
  5. Assemble cheesecake: Pour ⅔ carrot cake mixture into prepared pan and smooth top with spatula. Top with spoonfuls of ⅓ cheesecake mixture, then pour over remaining carrot cake mixture. Top with remaining cheesecake mixture and smooth top with a spatula.
  6. Bake until center is only slightly jiggly, 1 hour.
  7. Let cool completely, 1 hour, then transfer to the fridge to cool, 4 hours, or up to overnight.
  8. When ready to serve, make frosting: Beat sugar, butter, cream cheese and vanilla until smooth.
  9. Frost cheesecake, then garnish with pecans or walnuts and let chill, 10 minutes, before serving.

Watch the recipe video here:

How To Make Carrot Cake Cheesecake

Carrot Cake + Cheesecake = Easter dessert GOALS. Full recipe: http://dlsh.it/YEo8CRY

Posted by Delish on Sunday, March 18, 2018

Cake

Cookie Cake

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Cookie Cake
Bigger is better, especially when we're talking cookies.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 c. unsalted butter, at room temperature
  • ¾ c. brown sugar
  • ¾ c. granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 2⅔ c. all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • 2 c. chocolate chips (plus more for sprinkling)
  • ¼ c. rainbow sprinkles (plus more for sprinkling)
  • Flaky sea salt, to finish
  • 1 c. vanilla frosting
Instructions
  1. Preheat oven to 350° and line a 9" round cake pan with parchment paper. Spray with cooking spray.
  2. In a large bowl, combine butter and sugars. Beat with a hand mixer until light and fluffy. Add eggs, one at a time, beating well between each addition. Stir in vanilla. Add flour, baking soda and salt and mix on low until just combined. Fold in chocolate chips and rainbow sprinkles.
  3. Press cookie dough into an even layer in the prepared pan. Top with more chocolate chips and sprinkles, if desired. Bake until the cookie is golden, about 25 minutes. Let cool in pan for 15 minutes then transfer cake to a cooling rack to cool completely.
  4. Transfer frosting to a piping bag fit with a large star tip. Pipe frosting around the edge of the cooled cookie cake. Slice into wedges.

Watch the recipe video here:

How To Make A Cookie Cake

You need to make this Cookie Cake for a friend's birthday. Full recipe: http://dlsh.it/647LERC

Posted by Delish on Saturday, March 17, 2018

Cake

The Ultimate Classic Carrot Cake

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The Ultimate Classic Carrot Cake
Who would've guessed pineapple, applesauce and carrots could be part of such a satisfyingly sweet dessert?
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the carrot cake:
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 1¼ cups vegetable oil (or canola oil, grapeseed oil, etc.)
  • ¾ cups unsweetened, chunky applesauce
  • 1 teaspoon vanilla extract
  • 2 cups carrots, shredded (about 5 small carrots)
  • 1 (15 ounces) can pineapple, drained and chopped
  • 1 cup walnuts, chopped
For the cream cheese frosting:
  • 1 cup unsalted butter, softened
  • 1 cup cream cheese, softened
  • 1 - 1½ cups powdered sugar
  • 1 cup walnuts, chopped
Instructions
  1. Preheat oven to 350 degrees, and grease three 8-inch round cake pans with nonstick spray.
  2. In large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt.
  3. In a small bowl, whisk together eggs, oil, applesauce and vanilla.
  4. Stir egg mixture into flour mixture until just combined. Fold in carrots, pineapple and walnuts.
  5. Evenly divide batter between prepared cake pans and bake in oven for about 45 minutes until a tester inserted into the center of the cake comes out clean. Set aside to cool.
  6. When the cakes feel cool to the touch, place the butter and cream cheese in a stand mixer fitted with the paddle attachment and beat on medium-low speed until smooth and creamy, about 3 minutes. With the mixer running on low, gradually add in powdered sugar. Beat on medium until light and fluffy, scraping down the bowl as necessary.
  7. Remove the cooled cakes from their tins and place one of the layers, flat side down, on a flat plate or cake stand. Spread with ¾ cup frosting. Top with another cake layer. Spread with ¾ cup frosting. Top with final layer. Using icing spatula, spread remaining frosting over the top and sides of the cake, making decorative swirls in the frosting if desired. Press chopped walnuts along the bottom edge of the sides. Cake can be stored, covered in fridge, for up to 3 days. Serve at room temperature.

Watch the recipe video here:

The Best Carrot Cake

The ONLY Carrot Cake Recipe You Need Taste for Yourself: taste.md/2pgBuNF

Posted by Tastemade on Friday, March 16, 2018

Cake

Double Oreo Cake

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Double Oreo Cake
There's no better way to overindulge your sweet tooth than with Oreos and dulce de leche.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 3 Oreo sleeves
  • ¼ cup butter, melted
  • 2 cups dulce de leche
  • 2 cups whipped cream
  • To decorate:
  • ⅓ cup chocolate shavings
  • 1 Oreo sleeve
Instructions
  1. Crush the Oreos and combine with melted butter to form a crumbly dough.
  2. Add crushed Oreos to a round pan, pressing down to form a crust.
  3. Pour a layer of dulce de leche on top of Oreos, followed by a layer of whipped cream. Freeze for one hour.
  4. Remove from freezer and add another layer crushed Oreos, then dulce de leche, then whipped cream. Return to freezer until firm.
  5. Decorate with chocolate shavings and more Oreos.

Watch the recipe video here:

Dulce de Leche Oreo Pie

Makes our sweet tooth hurt, but it hurts sooo good.Taste for Yourself: taste.md/2pfkaIS

Posted by Tastemade on Thursday, March 15, 2018

Cake

Avocado Cheesecake

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Avocado Cheesecake
Perfect for the avocado obsessed.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CRUST
  • 10 graham crackers
  • ⅓ c. granulated sugar
  • 6 tbsp. butter, melted
  • kosher salt
FOR THE FILLING
  • 2 8-oz blocks cream cheese, softened
  • 2 ripe avocados, peeled and pitted
  • 1 c. sugar
  • Pinch salt
  • ¾ c. heavy cream
  • ½ c. fresh lime juice
  • Zest of 1 lime
  • small lime wedges (for garnish)
Instructions
  1. Preheat oven to 350° and spray a pie dish with nonstick cooking spray.
  2. Make crust: In a food processor, pulse graham crackers until fine crumbs form. Transfer to a medium bowl then add melted butter, sugar, and a pinch of salt and mix until combined.
  3. Press graham cracker mixture firmly into prepared dish. Bake until the crust looks slightly toasted, 8 to 10 minutes. Let cool to room temperature.
  4. Make filling: In a large bowl using a hand mixer or a stand mixer with the paddle attachment, beat cream cheese, sugar and a pinch of salt until smooth and fluffy, 3 minutes. Add avocados and beat until smooth.
  5. Add heavy cream, lime juice, and most of lime zest (save some for garnish!). Beat until stiff peaks form, 2 to 3 minutes more.
  6. Transfer filling to cooled pie crust. Garnish with more lime zest and small lime wedges. Freeze until solid, 4 to 5 hours. Serve immediately.

Watch the recipe video here:

How To Make Avocado Cheesecake

Avocado Cheesecake is like key lime pie, but way better.Full recipe: http://dlsh.it/s22BRDV

Posted by Delish on Thursday, March 15, 2018

Cake

Neopolitan Zebra Cheesecake

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Neopolitan Zebra Cheesecake
This jazzy Neopolitan Zebra Cheesecake will clearly earn you some stripes.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the crust:
  • 60 chocolate wafers
  • 4 tablespoons butter, melted
  • 1 teaspoon salt
For the cheesecake:
  • 3 cups cream cheese, softened at room temperature
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice
  • 1 vanilla bean, scraped
  • 3 drops pink food coloring
  • 2 tablespoons strawberry puree
  • ⅛ cup cocoa powder
Instructions
Make the crust:
  1. In the bowl of a food processor, pulse chocolate wafers until they resemble course sand. Add butter and salt and pulse to combine. Press into a 9-inch springform pan and set in the freezer while the cheesecake is made.
Make the cheesecake:
  1. Preheat the oven to 325 degrees. In a large bowl, beat cream cheese until fluffy. Add sugar. Add in eggs one at a time until combined. Add vanilla and lemon juice.
  2. Divide batter into 3 bowls. For the vanilla layer, add vanilla bean and mix until incorporated. For the strawberry layer, add 3 drops of pink food coloring and strawberry puree and mix until incorporated. For the chocolate layer, add cocoa powder and mix until incorporated. Each batter should be super smooth and pourable at this point.
  3. Remove prepared crust from the freezer. Place 2 tablespoons of the vanilla cheesecake in the middle of the pan. Place 2 tablespoons of the chocolate batter in the center of the vanilla batter. Place 2 tablespoons of strawberry batter in the center of the chocolate batter. Repeat this process until all batter is used.
  4. Bake cheesecake for 60 to 65 minutes until the cheesecake is set. Remove from oven and cool for 30 minutes. Continue to cool in the fridge up to 2 hours. Cake will keep up to 5 days refrigerated.

Watch the recipe video here:

Neopolitan Zebra Cheesecake

3 classic flavors, one gorgeous cheesecake – we're hypnotized.Full Recipe: taste.md/2IpVnuy

Posted by Tastemade on Friday, March 16, 2018

Cake

Hot Chocolate Igloo Cake

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Hot Chocolate Igloo Cake
It's only logical that a marshmallow covered igloo would hide a hot chocolate cake filled with chocolate ganache inside.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 2 chocolate box cake mixes, prepared
  • 1 packet hot chocolate mix
  • 1½ cups chocolate chips
  • 1 cup heavy cream
  • 1½ cups chocolate chips
  • 1 chocolate cake donut
  • 3 cups chocolate buttercream
  • 3 cups vanilla buttercream
  • 8 cups mini marshmallows
Instructions
  1. For the cake: Preheat oven to 325 degrees. Grease an 8-inch glass bowl and two 8-inch cake pans and set aside.
  2. Pour hot cocoa mix and chocolate chips into the cake mix. Pour into the prepared pans.
  3. Bake cakes for 35 to 45 minutes or until a cake tester comes out clean. Set aside to cool for 10 minutes, then invert onto a wire rack to cool completely.
  4. For the ganache and assembly: Heat the heavy cream and pour it over the dark chocolate chips in a large heatproof bowl. Allow mixture to sit for 5 minutes, then mix well until all chocolate is melted.
  5. Cut a 3-inch round out of the center of one 8-inch cake. Set aside.
  6. Build the cake by placing the bottom 8-inch round on a cake stand. Ice with chocolate buttercream and top with the 8-inch round with a cut out center. Level the base of the dome cake and place on top. Using a funnel, poke a hole through the top of your igloo. Ice the outside of the cake with chocolate buttercream, place a donut on one side as a door, ice it and place in the refrigerator to set.
  7. Once the cake is set, coat the cake with vanilla buttercream. Using mini marshmallows, cover the whole cake in an igloo ice cube pattern. Fill with the warm ganache, and serve immediately.

Watch the recipe video here:

Hot Chocolate Igloo Cake

It's only logical that a marshmallow covered igloo would ooze rich, sticky chocolate ganache.Full Recipe: bit.ly/2Ew4jfx

Posted by Tastemade on Monday, March 12, 2018

Cake

Baileys Cheesecake

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Baileys Cheesecake
Whether or not you're celebrating St. Patty's Day, you deserve this fudgy cheesecake.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CRUST
  • 4 tbsp. butter, melted, plus more for pan
  • 26 Oreo cookies
  • pinch of kosher salt
FOR THE CHEESECAKE
  • 4 8-oz. bars cream cheese, softened
  • 1½ c. sugar
  • ¼ c. cornstarch
  • 4 large eggs
  • ⅔ c. Baileys Irish Cream
  • 1 tsp. pure vanilla extract
FOR THE GANACHE
  • ⅔ c. heavy cream
  • 2 c. semisweet chocolate chips
Instructions
  1. Preheat oven to 325º and butter an 8" or 9" springform pan.
Make crust:
  1. In a food processor, blend Oreos with melted butter and salt. Pat into a springform pan and set aside while you make filling.
Make cheesecake:
  1. In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs. Add Baileys and vanilla.
  2. Pour batter into crust and place on a large baking sheet.
  3. Bake until center of cheesecake is only slightly jiggly, 1 hour 20 minutes to 1 hour 30 minutes. Let cheesecake cool in oven, 1 hour, then refrigerate until completely cool, 4 hours or up to overnight. (If you'd like to use a water bath, tightly wrap outside of springform pan with two layers of aluminum foil. Transfer to a deep roasting pan and pour in enough boiling water to reach halfway up the cheesecake pan. Bake as directed.)
When ready to serve, make ganache:
  1. In a small saucepan over low heat, heat heavy cream. Place chocolate in a heat-proof bowl and pour over hot heavy cream. Let sit 3 minutes, then stir until creamy and no lumps remain. Refrigerate ganache until slightly thick, 15 minutes, and spread all over cheesecake. Let set 10 minutes, then serve.

Watch the recipe video here:

How To Make Baileys Cheesecake

The chocolate on this Baileys Cheesecake is so FUDGY.Full recipe: http://dlsh.it/v8blEWN

Posted by Delish on Monday, March 12, 2018

Cake Dessert

Pumpkin Cheesecake Bars

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Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 10 graham crackers, crushed
  • 6 tablespoons butter
  • 32 oz (905 g) cream cheese, at room temperature
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 ½ cups (300 g) sugar
  • 15 oz (425 g) pumpkin puree, 1 can
CRUMBLE TOPPING
  • ½ cup (115 g) butter
  • 1 cup (125 g) flour
  • ½ cup (110 g) brown sugar
  • 1 tablespoon ground cinnamon
Instructions
  1. Preheat oven to 325˚F (160˚C).
  2. In a mixing bowl, combine crushed graham cracker and butter. Stir until mixture develops a wet sand texture.
  3. Cover the bottom of a greased 9x13-inch (23x33 cm) baking pan with mixture and spread evenly. Chill.
  4. In a large mixing bowl, combine cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
  5. Pour half of the cheesecake batter into the chilled baking pan and freeze, smoothing the top.
  6. With the remaining half of batter, add in pumpkin puree and stir until incorporated.
  7. Spoon on pumpkin cheesecake mixture to frozen cheesecake mixture and spread evenly.
  8. Bake for 30 minutes.
  9. In a mixing bowl, combine butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and mixture develops a wet sand texture.
  10. Top cheesecake with crumble topping and bake for an additional 25 minutes.
  11. Allow cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled.
  12. Enjoy!

Watch the recipe video here:

These pumpkin cheesecake bars have the most beautiful layers ?!FULL RECIPE: https://tasty.co/recipe/pumpkin-cheesecake-bars

Posted by Tasty on Monday, March 12, 2018