Well well well, here it is, my first live post in my new blog site! Gluten Free No bake blackberry Frozen Cheesecake

I am super thrilled and beyond excited. I have worked really hard to incorporate some better information and with the help of Lindsay, the web designer from Purr, much better features for you to navigate the blog. Do you like it? I do, so I hope you do too.

You have to check out my E-book section. These two books, that I really worked hard on for the past 8 months, have really good recipes so I hope you like them. I am working on a couple more but these will take a few more weeks before I can have them up.

Anyhow, I know it is not summer, or spring time for that matter, but to be honest I am really getting tired of the snow and cold. It is almost April, and in NJ, we are still having snow and really cold weather.

I really want to start making frozen and refreshing treats. I couldn’t wait any longer, so I guess you are in luck. This no bake blueberry frozen cheesecake is to die for.

This Gluten Free No bake blackberry Frozen Cheesecake  is really versatile since you can add any other fruit of your choice, so get creative. I think the colors are rather pretty and your kids will really enjoy eating it.

I had actually made another version a while back, a lemonade version, that was also very good. I think I liked this one better because the consistency was more of my taste. Either way, they were both good.

On another note, I think I am going to be taking a few days brake from the blog world, a much needed rest. I have worked really hard the past 6 weeks so me and my family will be going on a mini vacation up in the Tennessee mountains for 2 weeks. I will be back with new goodies to share with you at the beginning of April, so stay tuned for those.

I hope you like the new site and features. See you back in 2 weeks or so

Enjoy!

Here you can see the prepared crust. I used a 8×8 baking pan previously lined with parchment paper. Also, you can see the puree blackberries. I used my blender to do this.

Half the cream cheese mixture and add the blackberries to one half of it. Swirl for a few strokes obtaining a marble effect.

…and here you can see the final result after freezing the cheesecake for a few hours. You may have to thaw out the cheesecake for 10-15 minutes before being able to cut through it!

No bake blackberry Frozen Cheesecake

Miryam's original recipe

Yield: 10 servings

Total Time: 30 minutes

Ingredients:

Crust

• 2 cups old fashion oats, Gluten Free
• 3 tablespoons coconut oil
• 2 tablespoons almond milk
• 1 cup pitted prunes
• 1/4 cup chia seeds

Filling

• 2 8oz 1/3 less fat cream cheese
• 6 oz fresh organic blackberries
• 1/4 cup honey
• 3/4 cup frozen lemonade concentrate, thawed
• 1 tablespoon agar powder, or 1 Tbsp unflavored gelatin

Directions:

Line 8x8 square pan with parchment paper. This will allow you to release the cheesecake when it is set.

Place oats in the food processor and pulse for 10 seconds or so. Add the remainder of the ingredients and pulse until mixture comes together. About 1-2 minutes.

Press the crust mixture down onto the prepared pan and place in the fridge while you work on the filling.

Place the agar powder (or gelatin) and lemonade in a small sauce pan and heat for about 1 minute, just to dissolve the powder. In a bowl whip the cream cheese and honey. To this mixture add the lemonade with the agar powder already dissolved and mix through. Divide this mixture in half. Add the puree blackberries to one half of the mixture. Fold just until you get a marble effect like in the pictures.

Pour the white cream cheese filling over the crust followed by the blackberry one. Freeze for about 3-4 hours.

Before serving, run a knife over the edge of the cheesecake to loosen it up and place the cheesecake on a pretty plate. You may need about 20 minutes to bring the cheesecake to room temperature to be able to cut it through.

Store cheesecake in the freezer and thaw out about 20-30 minutes before serving.

The post Gluten Free No bake blackberry Frozen Cheesecake appeared first on Eat Good 4 Life.

I am on a cheesecake sort of baking period. I am trying to find different cheesecake versions I can enjoy since cheesecake is one of my favorite desserts. So far my favorite is the lime cheesecake flavor I made a few days ago. It has been my favorite cheesecake version of all times :-).

This chocolate version is not bad either, different though. For those cheesecake chocolate lovers, this is your cake. While I mixed two different kinds of chocolate you can just use one type of chocolate chips, whatever you like best.

If you opt for doing all white chocolate chips I would suggest decreasing the sugar content as well as adding some raspberries. I think that would be an awesome combination. I think this combination is to come in the next few days, right before I stopped posting for a couple of months since we are going on vacation to Spain!

I am going to post for the next 2-3 weeks, after that my blog will be close until the first week of September, right when we get back from Europe. I am super, super excited since last year we didn’t get to go because we bought the house.

My family hasen’t even met Mikaela, my daughter, NOT GOOD :-( so you can imagine how excited I am.

I will post some pictures on our return. We will be doing some traveling through Europe so will try to capture good things…..perhaps even food :-), anyhow….

Enjoy!!

White and Dark chocolate cheesecake

Yield: 8 servings

Ingredients:

4 8oz, 32 oz, 1/3 less fat cream cheese, room temperature
1/2 cup sugar
3 eggs, room temperature, I always use organic eggs
1/2 cup white chocolate chips, I used Ghirardelli brand
1/2 cup dark chocolate chips
2-3 tablespoons milk, I used soy milk

Crust

1 1/2 cup rolled oats
1 1/2 cup honey nut cheerios without high fructose corn syrup, any other cereal is fine sometimes I use rice crispies
4-6 tablespoons butter, melted
1-2 tablespoons soy milk

 

Directions:

Preheat oven to 325°F. Place cheerios and oats on a food processor and pulse until pulverized.

On a cheesecake pan with removable bottom or springform pan place crust ingredients and mix thoroughly. Press down onto the pan (Mixture may appear a bit crumbly but that is OK)

In a large bowl beat cream cheese and sugar until smooth. At low speed incorporate the eggs. Blend until smooth.

Place chocolate chips and milk in a microwave safe dish and melt in 45 second increments whisking at each 45. Do this until chocolate chips melt.

Fold in melted chocolate into cheesecake batter and pour over crust.

Bake for 50-55 minutes or until set. Turn oven off and let cheesecake set for about 30-45 minutes before placing in the fridge.

Refrigerate cheesecake for at least 4-6 hours before serving.

The post White and Dark chocolate cheesecake appeared first on Eat Good 4 Life.

Here you have it, my most popular cheesecake recipe to date. This one is always a pleaser not only because it tastes good but because it is extremely easy to put together as well.

This cheesecake is superb because is not powerfully sweet but it is also very refreshing. It is a perfect summer dessert sure to please anyone.

For this I used 1/3 less fat cream cheese. I know it is a big no no but for us it works better. I also don’t bake the cake on a water bath, I have never done it before, and the cake turns fine. Maybe a little cracking here and there but we couldn’t care less :-)
I am not a professional baker and the cake still looks good.

Enjoy!!

Lime Cheesecake

Yield: 8 servings

Ingredients:

3 8oz cream cheese, room temperature
3/4 cup sugar
3 organic eggs, room temperature
1 tablespoon lime zest
1/4 cup lime juice

Crust

1 1/2 cup rolled oats
1 1/2 cup honey nut cheerios without high fructose corn syrup, any other cereal is fine
4-6 tablespoons butter, melted
1-2 tablespoons almond milk

 

Directions:

Preheat oven to 325°F. Place cheerios and oats on a food processor and pulse until pulverized.

In a large bowl beat cream cheese until smooth. Beat in the sugar, lime juice and zest and combine. At low speed incorporate the eggs. Blend until smooth.

On a cheesecake pan with removable bottom or springform pan place crust ingredients and mix thoroughly. Press down onto the pan.

Pour cheesecake batter over the crust and bake for 50-55 minutes or until set. Turn oven off and let cheesecake set for about 30-45 minutes before placing in the fridge.

Refrigerate cheesecake for at least 4-6 hours before serving.

The post Lime cheesecake appeared first on Eat Good 4 Life.

Do you want a no fuzz super tasty cheesecake recipe you can whip in not time? Well look no further because you have found it right here!

I made this cheesecake version into individual ones because not only they bake in a shorter time but they also cool rather fast, which means you can eat sooner ;-) but you can still have this one as a one perfect 9 inch cheesecake!

I know there are certain people not willing to use low fat cheese versions when making cheesecake but I used 1/3 less fat cream cheese and was fine with it.

This is a rather simple and refreshing treat so I hope you try it soon and as my post on Monday, in leu of 5 de Mayo, this cheesecake is a perfect contender
Enjoy!

Here you can appreciate the vanilla half oreo cookies I used for the base of the cheesecakes since I didn’t have the wafers as well as the cream cheese batter on the right picture.

……..and the end result, just darling and very tasty ;-)

Mini Lime Cheesecakes

Yield: 18-20 cheesecakes

Ingredients:

3 8oz, 24 oz, 1/3 less fat cream cheese, room temperature
1 cup sugar
3 eggs, room temperature
1 tablespoon lime zest
1/4 cup lime juice

Crust

18-20 vanilla wafers

 

Directions:

Preheat oven to 325°F. Line cupcake pan with cupcake liners. Place a vanilla wafer on each one and set aside.

In large bowl beat cream cheese until smooth. Beat in the sugar, lime juice and zest and combine. At low speed incorporate the eggs. Blend until smooth.

Fill each cupcake liner with the cheesecake batter up to 3/4 of the way.

Bake at 325F for 35-40 minutes or until set. Turn oven off and open oven door at least 4 inches. Let cheesecakes set for about 30 minutes. Remove from oven and let stand for 10 minutes.

Refrigerate cheesecakes for at least 2-3 hours before serving.

The post Mini Lime Cheesecakes appeared first on Eat Good 4 Life.

I don’t know if I have said it before but flan is one of my favorite desserts. In Spain, ever since I was a little girl this is what I used to have as a treat, so making this cheesecake flan takes me way back.

This time around I figured I’d make the flan but with a twist, with cream cheese in the flan, which I have seen before, called cheesecake flan. Oh boy…This cheesecake flan is just magnificent to say the least.

This is a must try recipe. It is simple, and delicious…I think I am going to make it every day of the week it is that good.

If you have never made a dessert in a water bath don’t be discouraged, it is just not that big of a deal. I just hope you try this one and like it as much as we did. It is sweet, I  give you that but a little bit goes a long way.

Let me know if you get to try. I would love to see what you think.

Enjoy!

This is how the flan looked like after chilling it in the refrigerator, right before inverting it onto a plate.

Cheesecake Flan

Miryam's original recipe

Yield: 8 servings

Ingredients:

• 14oz can sweetened condensed milk
• 13oz can 1% evaporated milk
• 3 eggs, organic
• 8 oz reduced fat cream cheese, at room temperature
• 2 teaspoons vanilla extract

For the caramel

• 2 cups sugar
• 1/4 cup water

Directions:

For the caramel, combine the sugar and water in a medium saucepan and stir just to moisten the sugar. Place over medium heat and bring to a simmer. Reduce the heat and simmer about 10-15 minutes without stirring, until the sugar has melted and caramelized and is medium amber in color.

Immediately pour the caramel into the bottom of the baking pan to coat the bottom. (I used an 8 inch pampered chef pie dish but you can use a 9 inch round baking pan as well)

Preheat oven to 325°F.

In a mixing bowl, using an electric mixer, beat the cream cheese with the eggs. Add the condensed milk, evaporated milk, and vanilla extract and continue to beat together until everything is well incorporated. Pour the custard over the caramel into the baking dish.

It will need to bake in a water bath in the oven. Set the baking dish into a large baking pan with tall sides and pour water around the flan baking dish to come 2/3 the way up the sides. You are creating a water bath to cook the cheesecake slowly and evenly.

Bake for about 1 hour and 30 minutes (I baked mine for 1 hour and 40 minutes) until the flan is set and the center only jiggles a little bit. Remove flan from the oven and water bath and let cool. Chill in refrigerator for at least 8 hours.

To serve turn the flan out onto a flat serving platter and cut into slices. Store in the fridge for up to 2-3 days.

Nutrition facts calculated based on the recipe giving 8 servings.

The post Cheesecake Flan appeared first on Eat Good 4 Life.

All right so this is the first time ever I have made an Italian version cheesecake with ricotta cheese, and let me tell you how easy this was, well almost everything I make is really easy anyhow. Well the fact that this cheesecake does not have a crust saves a lot of time.

The mixing, preparing takes about 5 minutes and you are done. The cooling of the cheesecake is what takes the longest. I baked it in the evening and it was ready to eat, nice and chilled, the next morning.

Super Easy Italian Cheesecake

Miryam's original recipe

Yield: 8-10 servings

Ingredients:

• 2 lbs of ricotta cheese
• 6 eggs
• 1/3 cup whole wheat flour, you can use regular flour
• 1 cup of unrefined sugar
• Zest of three lemons
• 2 teaspoons vanilla extract
• 1 tablespoon of orange extract, or zest of two oranges

Directions:

Heat oven to 325 F.

Combine cheese and sugar in a stand mixer or food processor. Add two eggs at a time and combine. Add flour, vanilla and zests. Do not over mix trying to make the batter smooth, this prevents cracking when baking.

Grease a spring form pan with butter up the sides and sprinkle with flour. Bake for 1h to 1h and 30 min, depending on the oven. I normally bake mine for about 1h and 30 minutes. Make sure the cake is lightly brown like in the pictures.

After turning oven off, leave cheesecake in the oven for 30 minutes to cool. Cake will drop. Cool for another 30 minutes out of the oven. Chill in fridge for 6-8 hours.

Before taking cake out of the baking pan, loosely run a sharp knife around the edges. Enjoy.

TIP: I actually add 1/3 cup of raisins to the recipe. We like it better that way. If you like raisins you should add them, you will not be disappointed.

The post Super Easy Italian Cheesecake appeared first on Eat Good 4 Life.