My grocery store had a nice sale on fresh raspberries, so I made these lemon cheesecake bars with raspberries from A Farmgirl’s Dabbles. The recipe is easy to prepare, but you have to be patient and let them set in the fridge. These lemon raspberry cheesecake bars were perfectly tart & sweet, and put big smiles on my family’s faces.

Lemon Cheesecake Bars with Raspberries

Crust:

• 1 cup graham cracker crumbs
• 2 tbsp white sugar
• ¼ tsp kosher salt
• ¼ cup unsalted butter, melted

Filling:

• 16 oz full-fat cream cheese, room temperature
• ½ cup white sugar
• 2 large eggs, room temperature
• ¼ cup full-fat sour cream, room temperature
• ¼ cup freshly squeezed lemon juice
• Lemon zest from 2 large lemons
• 1 cup fresh raspberries, more for serving if desired

Lemon Cheesecake Bars with Raspberries:

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Lemon Cheesecake Bars with Raspberries

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 54 minutes minutes

Refrigerating Time: 3 hours hours

Total Time 4 hours hours 9 minutes minutes

Servings 9 - 16 depending on cut size

Author Pam - For the Love of Cooking

Equipment

• 8 x 8-inch Baking Dish
• Hand Mixer or Stand Mixer
• Wire Cooling Rack

Ingredients

Crust:

• 1 cup graham cracker crumbs
• 2 tbsp white sugar
• ¼ tsp kosher salt
• ¼ cup unsalted butter melted

Filling:

• 16 oz full-fat cream cheese room temperature
• ½ cup white sugar
• 2 large eggs room temperature
• ¼ cup full-fat sour cream room temperature
• ¼ cup freshly squeezed lemon juice
• Lemon zest from 2 large lemons
• 1 cup fresh raspberries more for serving if desired

Instructions

• Preheat oven to 325 degrees. Line an 8x8-inch baking pan with parchment paper, with overlapping ends. Coat with cooking spray.
• Prepare the crust by combining the graham cracker crumbs, sugar, and salt. Drizzle in the melted butter and stir until well-combined. Press evenly into the prepared pan.
• Par-cook the crust by baking for 10 to 12 minutes, or until fragrant and golden. Set on a wire cooling rack to cool completely.
• Prepare the filling with a hand mixer (or stand mixer) by creaming the cream cheese and sugar on medium-high speed until smooth and creamy, about 1 - 2 minutes.
• Add the eggs, sour cream, lemon juice, and lemon zest, and beat on medium speed until combined.
• Spread the mixture evenly over the cooled crust, then tap the pan gently on the counter a couple of times to settle the filling.
• Scatter the top with raspberries, then gently press them into the cheesecake filling–enough to completely cover each raspberry with cheesecake filling.
• Place in the oven to bake for about 40-45 minutes, or until the cheesecake barely wobbles in the center, and the edges are lightly golden.
• Remove from the oven and cool completely on a wire cooling rack.
• Refrigerate to allow them to set for at least 3-24 hours.
• To serve, slice into individual bars, and carefully remove the cheesecake from the pan by pulling up on the overhanging parchment ends.
• Place the cheesecake on a cutting board and slice it into bars. Store in an airtight container in the refrigerator.

  Side Note: Use a warm (not hot), sharp, non-serrated knife, wiping the knife clean between each slice.

We had some strawberries and blueberries that had been in the fridge for a while, so I decided to make this simple strawberry-blueberry snack cake recipe I found on Nourish and Fete with them. The cake was incredibly easy to prepare, smelled great while baking, and was moist, flavorful, and delicious. We enjoyed it plain, but it would also be tasty with whipped cream or vanilla ice cream.

Simple Strawberry-Blueberry Snack Cake

Ingredients:

• 1 cup + 1 tbsp of white sugar, divided
• 2 tsp fresh lemon zest
• 1 cup of buttermilk (you can also use ½ cup milk & ½ cup yogurt)
• ½ cup vegetable oil
• 2 eggs
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 2 cups + 2 tbsp flour
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup fresh strawberries, hulled and sliced
• ¾ cup fresh blueberries

How to Make a Simple Strawberry-Blueberry Snack Cake:

Preheat oven to 350 degrees. Line a 9-inch square cake pan with parchment paper with overhanging sides, or coat well with cooking spray, and set aside.

Combine 1 cup of white sugar and lemon zest in a large bowl. Rub the mixture lightly between your fingertips for 1 minute, to infuse the sugar with the lemon zest oil and scent.

Whisk the eggs into the sugar mixture until it is smooth and buttery yellow.

Whisk in the buttermilk, oil, lemon juice, and vanilla extract until smooth.  Side Note: If you don’t have buttermilk, you can pour 1 tablespoon of white vinegar or fresh lemon juice into a 1-cup measuring cup, then fill it with milk until it reaches 1 cup. Set aside for a few minutes, then use in place of buttermilk. 

Mix the flour, baking powder, and salt until well combined.

Gradually add the flour mixture to the buttermilk mixture until combined; it will be a little lumpy, but it will even out.

Add most of the berries, reserving a few to sprinkle on top of the cake. Gently fold two or three more times, then scrape the batter out into the prepared baking pan and spread into an even layer.

Scatter the reserved strawberries and blueberries on top.

Sprinkle the remaining 1 tablespoon of white sugar evenly over the top of the cake.

Place in the oven to bake for 45-55 minutes, pr until a wooden skewer inserted into the center comes out clean.

Let the cake cool for 15 minutes in the baking pan.

If you lined the pan with parchment, you can use the parchment edges to lift the cake out, set it on a wire cooling rack to cool completely, then slice and serve. Otherwise, leave the cake in the pan and serve from there.

Enjoy.

Print

Simple Strawberry-Blueberry Snack Cake

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12

Author Pam - For the Love of Cooking

Equipment

• 9 Inch Square Baking Pan
• Wire Cooling Rack

Ingredients

• 1 cup + 1 tbsp of white sugar divided
• 2 tsp fresh lemon zest
• 1 cup of buttermilk you can also use ½ cup milk & ½ cup yogurt
• ½ cup vegetable oil
• 2 eggs
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 2 cups + 2 tbsp flour
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup fresh strawberries washed, hulled, and sliced
• ¾ cup fresh blueberries washed

Instructions

• Preheat oven to 350 degrees. Line a 9-inch square cake pan with parchment paper with overhanging sides, or coat well with cooking spray, and set aside.
• Combine 1 cup of white sugar and lemon zest in a large bowl. Rub the mixture lightly between your fingertips for 1 minute, to infuse the sugar with the lemon zest oil and scent.
• Whisk the eggs into the sugar mixture until it is smooth and buttery yellow.
• Whisk in the buttermilk, oil, lemon juice, and vanilla extract until smooth. 

  Side Note: If you don't have buttermilk, you can pour 1 tablespoon of white vinegar or fresh lemon juice into a 1-cup measuring cup, then fill it with milk until it reaches 1 cup. Set aside for a few minutes, then use in place of buttermilk.
• Mix the flour, baking powder, and salt until well combined.
• Gradually add the flour mixture to the buttermilk mixture until combined; it will be a little lumpy, but it will even out.
• Add most of the berries, reserving a few to sprinkle on top of the cake. Gently fold two or three more times, then scrape the batter out into the prepared baking pan and spread into an even layer.
• Scatter the reserved strawberries and blueberries on top.
• Sprinkle the remaining 1 tablespoon of white sugar evenly over the top of the cake.
• Place in the oven to bake for 45-55 minutes, pr until a wooden skewer inserted into the center comes out clean.
• Let the cake cool for 15 minutes in the baking pan.
• If you lined the pan with parchment, you can use the parchment edges to lift the cake out, set it on a wire cooling rack to cool completely, then slice and serve. Otherwise, leave the cake in the pan and serve from there.
• Enjoy.

I am always in the mood to bake in the fall, and when I stumbled upon this easy cinnamon sugar apple cake recipe from Pinch of Yum, I made it for my daughter’s birthday. The house smelled like apples and cinnamon while it baked, and my daughter kept reminding me to let her know when she could try it. Thankfully, she ( and the rest of us) loved it and thought the crunchy cinnamon-sugar topping was extra delicious.

Glazed Cinnamon Sugar Apple Cake

Apple Cake:

• 2½ cups flour
• 1 tsp baking soda
• ½ tsp cinnamon
• Pinch of salt
• 1½ cups brown sugar
• ⅓ cup vegetable oil
• 1 egg
• 1 cup buttermilk or (1 cup milk + 1 tablespoon white vinegar)
• 1 tsp vanilla
• 2½ cups Honeycrisp apples, thinly sliced and chopped (no need to peel, unless you want to)

Cinnamon Sugar Topping:

• ½ cup white sugar
• 1 tsp cinnamon
• 1 tbsp butter, melted

Glaze:

• ½ cup powdered sugar
• 1-2 tsp milk, or more, to achieve the desired consistency
• Dash of vanilla extract

How to Make a Glazed Cinnamon Sugar Apple Cake

Preheat oven to 325 degrees. Coat a 9×13-inch baking dish with butter (or cooking spray).

Prepare the cake by combining the flour, baking soda, cinnamon, and salt in a small bowl.

Whisk the brown sugar, vegetable oil, egg, buttermilk, and vanilla in a large bowl until very well combined.

Add your flour mixture to the liquid mixture until just combined.

Fold in your apples.

Pour the batter into the prepared 9×13-inch baking dish.

Prepare the cinnamon sugar topping by combining the sugar, cinnamon, and melted butter with a fork until combined and crumbly like damp sand.

Sprinkle the cinnamon sugar mixture evenly over the apple cake.

Place in the oven to bake for 50-60 minutes, or until a tester inserted in the center comes out clean.

Remove from the oven to cool completely on a wire cooling rack.

Make the glaze by combining the powdered sugar, milk, and vanilla until you achieve your desired thickness.

Drizzle the glaze over the cooled cake.

Slice and serve.

Store the cake, covered, in the fridge.

Print

Glazed Cinnamon Sugar Apple Cake

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 +

Author Pam - For the Love of Cooking

Equipment

• 9x13-inch baking dish
• Wire Cooling Rack

Ingredients

Apple Cake:

• 2½ cups flour
• 1 tsp baking soda
• ½ tsp cinnamon
• Pinch of salt
• 1½ cups brown sugar
• ⅓ cup vegetable oil
• 1 egg
• 1 cup buttermilk or (1 cup milk + 1 tablespoon white vinegar)
• 1 tsp vanilla
• 2½ cups Honeycrisp apples thinly sliced and chopped (no need to peel, unless you want to)

Cinnamon Sugar Topping:

• ½ cup white sugar
• 1 tsp cinnamon
• 1 tbsp butter melted

Glaze:

• ½ cup powdered sugar
• 1-2 tsp milk or more, to achieve the desired consistency
• Dash of vanilla extract

Instructions

• Preheat oven to 325 degrees. Coat a 9x13-inch baking dish with butter (or cooking spray).
• Prepare the cake by combining the flour, baking soda, cinnamon, and salt in a small bowl.
• Whisk the brown sugar, vegetable oil, egg, buttermilk, and vanilla in a large bowl until very well combined.
• Add your flour mixture to the liquid mixture until just combined.
• Fold in your apples.
• Pour the batter into the prepared 9x13-inch baking dish.
• Prepare the cinnamon sugar topping by combining the sugar, cinnamon, and melted butter with a fork until combined and crumbly like damp sand.
• Sprinkle the cinnamon sugar mixture evenly over the apple cake.
• Place in the oven to bake for 50-60 minutes, or until a tester inserted in the center comes out clean.
• Remove from the oven to cool completely on a wire cooling rack.
• Make the glaze by combining the powdered sugar, milk, and vanilla until you achieve your desired thickness.
• Drizzle the glaze over the cooled cake.
• Slice and serve.
• Store the cake, covered, in the fridge.

I had some Bing cherries in the fridge that nobody was eating, so I made this cherry ricotta cake recipe I found in Once Upon a Chef’s Weekend/Weekend cookbook. This cherry cake recipe was straightforward to make, smelled amazing while baking, and tasted even better.

Cherry Ricotta Cake

Ingredients:

• 1½ cups of flour
• 1 cup of sugar plus 2 tablespoons of white sugar, divided
• 2 tsp baking powder
• ½ tsp salt
• 3 large eggs
• 1½ cups of whole milk ricotta cheese
• 1½ tsp orange zest, from one large orange
• 1 tsp vanilla paste or extract
• ½ cup unsalted butter, melted and cooled
• 1½ cups of fresh cherries, pitted and halved  *** If using frozen cherries, don’t thaw!

How to Make a Cherry Ricotta Cake

Preheat the oven to 350 degrees. Coat a 9-inch springform cake pan with cooking spray.

Combine the flour, 1 cup of sugar, baking powder, and salt in a large bowl; mix well.

Using a stand mixer (or hand mixer), beat the eggs, ricotta cheese, orange zest, and vanilla until creamy and smooth.

Slowly beat in the melted butter until creamy and smooth.

Gradually add the flour mixture until combined.

Pour half of the batter into the prepared springform cake pan.

Add half the cherries on top, then pour the remaining half of the batter. Spread evenly.

Top the cake evenly with the remaining half of the cherries. Sprinkle the remaining two tablespoons of white sugar evenly on top of the cake.

Bake for 45-55 minutes until a tester inserted in the center comes out clean.

Remove from the oven and cool on a wire cooling rack for about 30 minutes. Serve warm or at room temperature. Enjoy.

Print

Cherry Ricotta Cake

Course Breakfast, Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• 9-inch Springform Cake Pan
• Stand Mixer or Hand Mixer
• Wire Cooling Rack

Ingredients

• 1½ cups of flour
• 1 cup of sugar plus 2 tablespoons of white sugar divided
• 2 tsp baking powder
• ½ tsp salt
• 3 large eggs
• 1½ cups of whole milk ricotta cheese
• 1½ tsp orange zest from one large orange
• 1 tsp vanilla paste or extract
• ½ cup unsalted butter melted and cooled
• 1½ cups of fresh cherries pitted and halved *** If using frozen cherries, don't thaw!

Instructions

• Preheat the oven to 350 degrees. Coat a 9-inch springform cake pan with cooking spray.
• Combine the flour, 1 cup of sugar, baking powder, and salt in a large bowl; mix well.
• Using a stand mixer (or hand mixer), beat the eggs, ricotta cheese, orange zest, and vanilla until creamy and smooth.
• Slowly beat in the melted butter until creamy and smooth.
• Gradually add the flour mixture until combined.
• Pour half of the batter into the prepared springform cake pan.
• Add half the cherries on top, then pour the remaining half of the batter. Spread evenly.
• Top the cake evenly with the remaining half of the cherries. Sprinkle the remaining two tablespoons of white sugar evenly on top of the cake.
• Bake for 45-55 minutes until a tester inserted in the center comes out clean.
• Remove from the oven and cool on a wire cooling rack for about 30 minutes. Serve warm or at room temperature. Enjoy.

This decadent old-fashioned chocolate cake recipe from the Quick and Cozy cookbook by Half Baked Harvest is surprisingly easy to prepare, and it made my family incredibly happy. We all thought the cake was moist, delicious, decadent, and paired nicely with a glass of ice-cold milk or water!

Old-Fashioned Chocolate Cake

Chocolate Cake:

• 1 cup coconut oil, melted, plus more for greasing
• 1½ cups flour
• 1½ cups granulated white sugar
• 1 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp fine salt (pink Himalayan if you have it)
• 1 cup hot brewed coffee
• 1 tbsp vanilla extract
• 2 large eggs, well-beaten
• 1 cup of whole milk
• ½ cup mini semi-sweet chocolate chips

Frosting:

• ½ cup unsalted butter, melted
• 2½ cups powdered sugar
• ½ cup unsweetened cocoa powder
• ⅓ cup milk, warmed, plus more if needed
• 1 tbsp vanilla extract

Other:

• Chocolate shavings, optional

How to Make an Old-Fashioned Chocolate Cake

Preheat the oven to 350 degrees. Coat a 9×13-inch baking dish and sides with coconut oil.

Make the cake by combining the flour, sugar, cocoa powder, baking soda, and fine salt in a large bowl.

Whisk together the coconut oil, coffee, and vanilla in a separate bowl until well combined.

Add the coconut mixture to the flour mixture, then add the well-beaten eggs and milk. Mix using a rubber spatula until combined; the batter will be thin.

Pour the batter into the prepared baking dish.

Evenly sprinkle the mini chocolate chips over the top.

Bake the cake by placing the baking dish in the oven for 30-35 minutes, or until a wooden skewer inserted in the center comes out clean.

Remove from the oven to cool on a wire cooling rack for 30-45 minutes.

Make the frosting when the cake has cooled by beating the melted butter, powdered sugar, cocoa powder, warm milk, and vanilla in a large bowl with a hand mixer until creamy and smooth. Add more milk as needed until the frosting becomes thicker, but still drizzly, about 1 minute. Taste and add more sugar if desired.

Frost the cake by immediately spreading the frosting over it. Let the frosting set for 1 hour before topping with chocolate shavings, if desired. Slice and enjoy.

Store covered at room temperature for up to five days.

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Old-Fashioned Chocolate Cake

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Cooling Time: 45 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8 - 10

Author Pam - For the Love of Cooking

Equipment

• 9 x 13-inch Baking Dish
• Hand mixer
• Wire Cooling Rack

Ingredients

Chocolate Cake:

• 1 cup coconut oil melted, plus more for greasing
• 1½ cups flour
• 1½ cups granulated white sugar
• 1 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp fine salt pink Himalayan if you have it
• 1 cup hot brewed coffee
• 1 tbsp vanilla extract
• 2 large eggs well-beaten
• 1 cup of whole milk
• ½ cup mini semi-sweet chocolate chips

Frosting:

• ½ cup unsalted butter melted
• 2½ cups powdered sugar
• ½ cup unsweetened cocoa powder
• ⅓ cup milk warmed, plus more if needed
• 1 tbsp vanilla extract

Other:

• Chocolate shavings optional

Instructions

• Preheat the oven to 350 degrees. Coat a 9 x 13-inch baking dish with coconut oil.
• Make the cake by combining the flour, sugar, cocoa powder, baking soda, and fine salt in a large bowl.
• Whisk together the coconut oil, coffee, and vanilla in a separate bowl until well combined.
• Add the coconut mixture to the flour mixture, then add the well-beaten eggs and milk. Mix using a rubber spatula until combined; the batter will be thin.
• Pour the batter into the prepared baking dish.
• Evenly sprinkle the mini chocolate chips over the top.
• Bake the cake by placing the baking dish in the oven for 30-35 minutes, or until a wooden skewer inserted in the center comes out clean.
• Remove from the oven to cool on a wire cooling rack for 30-45 minutes.
• Make the frosting when the cake has cooled by beating the melted butter, powdered sugar, cocoa powder, warm milk, and vanilla in a large bowl with a hand mixer until creamy and smooth. Add more milk as needed until the frosting becomes thicker, but still drizzly, about 1 minute. Taste and add more sugar if desired.
• Frost the cake by immediately spreading the frosting over it. Let the frosting set for 1 hour before topping with chocolate shavings, if desired. Slice and enjoy.
• Store covered at room temperature for up to five days.

We’ve been through a heatwave for the past several days–UGH! I wanted to make a dessert for a family dinner, but didn’t want to heat the house, so I tried making these no-bake raspberry cheesecake jars layered with a buttery graham cracker crust, a creamy cheesecake filling, and topped with a homemade raspberry sauce. Creamy, sweet, tart, and buttery! We all loved them.

No-Bake Raspberry Cheesecake Jars

Raspberry Sauce:

• 10 oz fresh raspberries
• 4-6 tbsp white sugar, depending on the sweetness of the berries
• 1 tsp fresh lemon juice

Graham Cracker Crust:

• 9 graham cracker crumbs
• 3 tbsp butter

No-Bake Cheesecake:

• 1 cup heavy cream, ice cold
• 8 oz package of full-fat cream cheese, softened to room temperature
• ⅓  cup white sugar
• 2 tbsp sour cream, room temperature
• 1 tsp fresh lemon
• ½ tsp fresh lemon zest
• ½ tsp vanilla extract

How to Make No-Bake Raspberry Cheesecake Jars

Make the raspberry sauce by adding the raspberries, sugar, and lemon juice to a small saucepan, then bring to a boil while mashing the raspberries to break them down. Once it boils, turn the heat to low and simmer, stirring often, for 10-15 minutes.

Strain the raspberry sauce through a fine mesh sieve to remove the seeds. Patiently scrape the pulp back and forth with a rubber spatula, scraping the bottom of the outside of the strainer to extract all of the pulp, as that is what thickens the sauce. Set the strained raspberry sauce in the refrigerator to cool completely.  Side Note: If you would prefer to keep the seeds, skip the step. 

Make the graham cracker crust by combining the graham cracker crumbs and melted butter in a small bowl, and mixing well until it resembles wet sand.

Spoon 3 tablespoons into small 4-oz mason jars. Press the crumbs evenly into the bottom of the jars using the bottom of a smaller glass.

Prepare the whipped cream by using a hand mixer or a stand mixer. Whip the ice-cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes. Set aside in the refrigerator until needed.

Make the cream cheese filling by using a hand mixer or a stand mixer to beat the cream cheese, sugar, sour cream, lemon juice, lemon zest, and vanilla extract in a small bowl until creamy and smooth.

Gently fold the whipped cream onto the cream cheese filling slowly so you don’t deflate the air in the whipped cream.

Finish the cheesecake jars by dividing the filling between the jars, smoothing them down with a spoon. Tap the jars on the counter a few times to help settle the filling.  Side Note: Make sure to leave some room on top for the raspberry sauce!

Place in the refrigerator for 30 minutes to become chilled. Side Note: Wrap the jars with plastic wrap if you are going to make them way ahead of serving time. 

To serve, spoon some of the raspberry sauce over the cheesecake filling layer, then top with a fresh raspberry and a few mint leaves, if desired.

Serve and enjoy. Side Note: Don’t spoon sauce on ahead of time, as it will eventually seep down. It is best to spoon sauce on top right at serving time. 

Print

No-Bake Raspberry Cheesecake Jars

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Refrigerating Time: 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 5 (4 oz) jars

Author Pam - For the Love of Cooking

Equipment

• Small Saucepan
• 5 (4 oz) Small Mason Jars
• Hand Mixer or Stand Mixer

Ingredients

Raspberry Sauce:

• 10 oz fresh raspberries
• 4-6 tbsp white sugar depending on the sweetness of the berries
• 1 tsp fresh lemon juice

Graham Cracker Crust:

• 9 graham cracker crumbs
• 3 tbsp butter

No-Bake Cheesecake:

• 1 cup heavy cream ice cold
• 8 oz package of full-fat cream cheese softened to room temperature
• ⅓ cup white sugar
• 2 tbsp sour cream room temperature
• 1 tsp fresh lemon
• ½ tsp fresh lemon zest
• ½ tsp vanilla extract

Instructions

• Make the raspberry sauce by adding the raspberries, sugar, and lemon juice to a small saucepan, then bring to a boil while mashing the raspberries to break them down. Once it boils, turn the heat to low and simmer, stirring often, for 10-15 minutes.
• Strain the raspberry sauce through a fine mesh sieve to remove the seeds. Patiently scrape the pulp back and forth with a rubber spatula, scraping the bottom of the outside of the strainer to extract all of the pulp, as that is what thickens the sauce. Set the strained raspberry sauce in the refrigerator to cool completely.  Side Note: If you would prefer to keep the seeds, simply skip the step. 
• Make the graham cracker crust by combining the graham cracker crumbs and melted butter in a small bowl, and mixing well until it resembles wet sand.
• Spoon 3 tablespoons into small 4-oz mason jars. Press the crumbs evenly into the bottom of the jars using the bottom of a smaller glass.
• Prepare the whipped cream by using a hand mixer or a stand mixer. Whip the ice-cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes. Set aside in the refrigerator until needed.
• Make the cream cheese filling by using a hand mixer or a stand mixer to beat the cream cheese, sugar, sour cream, lemon juice, lemon zest, and vanilla extract in a small bowl until creamy and smooth.
• Gently fold the whipped cream onto the cream cheese filling slowly so you don’t deflate the air in the whipped cream.
• Finish the cheesecake jars by dividing the filling between the jars, smoothing them down with a spoon. Tap the jars on the counter a few times to help settle the filling.  Side Note: Make sure to leave some room on top for the raspberry sauce!
• Place in the refrigerator for 30 minutes to become chilled. Side Note: Wrap the jars with plastic wrap if you are going to make them way ahead of serving time. 
• To serve, spoon some of the raspberry sauce over the cheesecake filling layer, then top with a fresh raspberry and a few mint leaves, if desired.
• Serve and enjoy. Side Note: Don't spoon sauce on ahead of time, as it will eventually seep down. It is best to spoon sauce on top right at serving time. 

This tasty little treat is a great recipe to make when you need to use up ripe bananas, and it’s so simple to make! This chocolate chip banana snack cake has toasted pecans but you can also leave them out if you’d prefer. My family was very happy when they came home to this delicious banana snack cake.

Chocolate Chip Banana Cake

Ingredients:

• 1/2 cup unsalted butter, room temperature
• 1 1/2 cups white sugar
• 2 eggs, room temperature
• 1 cup sour cream, room temperature
• 1 cup very ripe banana, about 2 large
• 1 1/2 tsp vanilla extract
• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup semi sweet chocolate chips, divided
• 1/2 cup pecans, toasted & chopped

How to Make Chocolate Chip Banana Cake

Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish with cooking spray.

Cream the butter and sugar together with a mixer until light and fluffy. Add the eggs, sour cream, well-mashed banana, and vanilla extract; beat until creamy.

Combine the flour, baking soda, cinnamon, and salt together in a separate dish; mix well.

Gradually add the flour mixture to the butter mixture until just combined.

Add most of the chocolate chips and all of the toasted pecans and stir to combine. Pour the batter into the prepared baking dish.

Sprinkle the remaining chocolate chips evenly on top of the cake.

Bake for 30-33 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and allow to cool on a wire rack completely.

 Slice and serve. Enjoy.

Print

Chocolate Chip Banana Cake

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 33 minutes minutes

Total Time 43 minutes minutes

Servings 18

Author Pam - For the Love of Cooking

Equipment

• 9 x 13 baking dish
• Hand Mixer or Stand Mixer

Ingredients

• ½ cup unsalted butter room temperature
• 1 ½ cups white sugar
• 2 eggs room temperature
• 1 cup sour cream room temperature
• 1 cup very ripe banana about 2 large
• 1 ½ tsp vanilla extract
• 2 cups flour
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• ½ cup semi sweet chocolate chips divided
• ½ cup pecans toasted & chopped

Instructions

• Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish with cooking spray.
• Cream the butter and sugar together with a mixer until light and fluffy. Add the eggs, sour cream, well-mashed banana, and vanilla extract; beat until creamy.
• Combine the flour, baking soda, cinnamon, and salt together in a separate dish; mix well.
• Gradually add the flour mixture to the butter mixture until just combined.
• Add most of the chocolate chips and all of the toasted pecans and stir to combine. Pour the batter into the prepared baking dish.
• Sprinkle the remaining chocolate chips evenly on top of the cake.
• Bake for 30-33 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and allow to cool on a wire rack completely.
• Slice and serve. Enjoy.

The post Chocolate Chip Banana Snack Cake first appeared on For the Love of Cooking.]]> https://fortheloveofcooking.net/recipe/chocolate-chip-banana-snack-cake/feed 3 72815 https://fortheloveofcooking.net/recipe/cheesecake-stuffed-strawberries https://fortheloveofcooking.net/recipe/cheesecake-stuffed-strawberries#comments Thu, 15 Feb 2024 03:02:20 +0000 https://fortheloveofcooking.net/?post_type=evergreen_posts&p=71979 These cute and delicious cheesecake-stuffed strawberries are the perfect bite-sized dessert. I made my family these tasty cheesecake-stuffed strawberries for an early Valentine’s Day treat this year, and they disappeared quite quickly! What’s not to love about juicy strawberries filled with a sweet and creamy cheesecake filling, then topped with graham cracker crumbles and mini...

These cute and delicious cheesecake-stuffed strawberries are the perfect bite-sized dessert.

I made my family these tasty cheesecake-stuffed strawberries for an early Valentine’s Day treat this year, and they disappeared quite quickly! What’s not to love about juicy strawberries filled with a sweet and creamy cheesecake filling, then topped with graham cracker crumbles and mini chocolate chips? Cute, easy, and delicious!

Cheesecake-Stuffed Strawberries

Ingredients:

• 20 fresh strawberries
• ⅓ cup heavy cream
• ⅔ cup cream cheese, softened to room temperature
• ¼ cup powdered sugar
• ½ tsp vanilla extract
• 2 graham crackers, crushed into crumbs
• 1-2 tbsp mini chocolate chips

How to Make Cheesecake-Stuffed Strawberries

Prep the strawberries by hulling them, then use a melon baller or small measuring spoon to hollow out the insides. 

Next, slice a small part of the bottom of each strawberry to create a flat surface for them to stand on.

Prepare the cheesecake filling by beating the cold heavy cream with a hand mixer until soft peaks form, about 2 minutes.

Add the softened cream cheese, powdered sugar, and vanilla extract, then beat with a hand mixer until thickened, creamy,  and smooth, about 1 minute.

Spoon the mixture into a piping bag fitted with a star tip or place the mixture in a resealable plastic bag and snip off the tip of one corner.

Fill the strawberries by piping the cheesecake filling into each prepared berry.

Finish the berries by sprinkling some graham cracker crumbs and a few mini chocolate chips on the top of each berry.  Serve and enjoy.

Store in an airtight sealed container in the refrigerator.

Print

Cheesecake-Stuffed Strawberries

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 20 strawberries +/-

Author Pam - For the Love of Cooking

Equipment

• Hand Mixer or Stand Mixer

Ingredients

• 20 fresh strawberries
• ⅓ cup heavy cream
• ⅔ cup cream cheese softened to room temperature
• ¼ cup powdered sugar
• ½ tsp vanilla extract
• 2 graham crackers crushed into crumbs
• 1-2 tbsp mini chocolate chips

Instructions

• Prep the strawberries by hulling them, then use a melon baller or small measuring spoon to hollow out the insides.
• Next, slice a small part of the bottom of each strawberry to create a flat surface for them to stand on
• Prepare the cheesecake filling by beating the cold heavy cream with a hand mixer until soft peaks form, about 2 minutes.
• Add the softened cream cheese, powdered sugar, and vanilla extract, then beat with a hand mixer until thickened, creamy,  and smooth, about 1 minute.
• Spoon the mixture into a piping bag fitted with a star tip or place the mixture in a resealable plastic bag and snip off the tip of one corner.
• Fill the strawberries by piping the cheesecake filling into each prepared berry.
• Finish the berries by sprinkling some graham cracker crumbs and a few mini chocolate chips on the top of each berry.  Serve and enjoy.
• Store in an airtight sealed container in the refrigerator.

The post Cheesecake-Stuffed Strawberries first appeared on For the Love of Cooking.]]>

I was in the mood to bake, and we finally had a cool day. I found a delicious berry cream cheese crumb cake recipe on Sally’s Baking Addiction that looked fun to make. Since I was short a few blackberries, I adapted the recipe a bit by adding a few raspberries to the cake as well. This buttery cake smelled amazing while it baked, and it turned out tender & delicious. This delicious breakfast cake paired nicely with some twisted bacon, breakfast potatoes, and scrambled eggs.

Berry Cream Cheese Crumb Cake

Cake:

• ½ cup unsalted butter, softened to room temperature
• 1 cup white sugar, divided
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• ½ cup full-fat sour cream, at room temperature
• 1⅓ cups flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 heaping cup of fresh blackberries and raspberries
• 8 oz full-fat cream cheese, softened to room temperature

Crumb Topping:

• ⅓ cup brown sugar
• ½ cup flour
• 1½ tsp ground cinnamon
• 3 tbsp unsalted butter, cold and cubed

Lemon Glaze:

• ¾ cup powdered sugar
• 1½ tbsp lemon juice

How to Make a Berry Cream Cheese Crumb Cake

Preheat oven to 350 degrees. Grease a 9-inch springform pan.

Make the cake by using a hand mixer or stand mixer to beat the butter and ¾ cup white sugar together on high speed until creamy and pale yellow, about 2 minutes.

On medium speed, add 1 egg at a time, beating well after each addition.

Beat in the vanilla extract and sour cream, scraping down the sides of the bowl with a rubber spatula as needed.

Mix the flour, baking powder, baking soda, and salt in a small bowl until well combined.

Add the flour mixture to the wet mixture until just combined.  Gently fold in the blackberries and raspberries. The batter will be thick.

Spread the batter into the prepared pan. Set aside.

Make the cream cheese layer by using a hand mixer or stand mixer, beat the cream cheese and remaining ¼ cup granulated sugar together until creamy and combined.

Gently spoon and spread the cream cheese layer evenly over the cake batter.

Make the crumb topping by combining the brown sugar, flour, and cinnamon in a medium bowl. Cut in the cold butter with a pastry blender or a fork until the mixture resembles pea-sized crumbs.

Sprinkle evenly over cream cheese layer.

Place it in the oven to bake for 60-65 minutes or until it no longer jiggles in the center. A toothpick inserted into the center should come out *mostly* clean. (A few moist crumbs are fine.) Side Note: Tent a piece of aluminum foil over the cake after 40 minutes, to help prevent over-browning around the edges.

Cool the cake for at least 30 minutes before removing the sides of the springform pan.

Make the glaze by whisking the powdered sugar and lemon juice together until you reach your desired thickness.

Drizzle icing over the cake while it’s still warm.

Slice and serve. Enjoy.

Print

Berry Cream Cheese Crumb Cake

Course Breakfast, Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8

Author Pam - For the Love of Cooking / Original by Sally's Baking Addiction

Equipment

• 9-inch Springform Cake Pan
• Hand mixer

Ingredients

Cake:

• ½ cup unsalted butter softened to room temperature
• 1 cup white sugar divided
• 2 large eggs at room temperature
• 2 tsp vanilla extract
• ½ cup full-fat sour cream at room temperature
• 1⅓ cups flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 heaping cup fresh blackberries and raspberries
• 8 oz full-fat cream cheese softened to room temperature

Crumb Topping:

• ⅓ cup brown sugar
• ½ cup flour
• 1½ tsp ground cinnamon
• 3 tbsp unsalted butter cold and cubed

Lemon Glaze:

• ¾ cup powdered sugar
• 1½ tbsp lemon juice

Instructions

• Preheat oven to 350 degrees. Grease a 9-inch springform pan.
• Make the cake by using a hand mixer or stand mixer to beat the butter and ¾ cup white sugar together on high speed until creamy and pale yellow, about 2 minutes.
• On medium speed, add 1 egg at a time, beating well after each addition.
• Beat in the vanilla extract and sour cream, scraping down the sides of the bowl with a rubber spatula as needed.
• Mix the flour, baking powder, baking soda, and salt in a small bowl until well combined.
• Add the flour mixture to the wet mixture until just combined.  Gently fold in the blackberries and raspberries. The batter will be thick.
• Spread the batter into the prepared pan. Set aside.
• Make the cream cheese layer by using a hand mixer or stand mixer, beat the cream cheese and remaining ¼ cup granulated sugar together until creamy and combined.
• Gently spoon and spread the cream cheese layer evenly over the cake batter.
• Make the crumb topping by combining the brown sugar, flour, and cinnamon in a medium bowl. Cut in the cold butter with a pastry blender or a fork until the mixture resembles pea-sized crumbs.
• Sprinkle evenly over cream cheese layer.
• Place in the oven to bake for 60-65 minutes or until it no longer jiggles in the center. A toothpick inserted into the center should come out *mostly* clean. (A few moist crumbs are fine.) Side Note: Tent a piece of aluminum foil over the cake after 40 minutes, to help prevent over-browning around the edges.
• Cool the cake for at least 30 minutes before removing the sides of the springform pan.
• Make the glaze by whisking the powdered sugar and lemon juice together until you reach your desired thickness.
• Drizzle icing over cake while it’s still warm.  Slice and serve. Enjoy.

My kids both love Japanese food so when I came across a Japanese Cheesecake recipe on Just One Cookbook I decided to give it a try. I was intimidated by the recipe because I’ve never made a souffle or a full-sized cheesecake before,  but I was excited to give it a try! I took the time to measure out the ingredients as suggested and followed the instructions very carefully. The Japanese cheesecake smelled wonderful while it baked and I was excited to see if it would turn out. Thankfully, it did! It tasted really light,  fluffy, a bit jiggly, and SO delicious! My whole family enjoyed this tasty treat and I’m looking forward to making it again.

Japanese Cheesecake:

I highly encourage you to weigh your ingredients for this recipe

Ingredients:

Cheesecake:

• 1 tbsp unsalted butter (for greasing the pan and parchment paper)
• 6 large eggs (50 g each without shell) (10.6 oz, 300 g without shell)
• 10.6 oz cream cheese
• 4 tbsp unsalted butter
• ¾ cup + 4 tsp heavy (whipping) cream
• 4½ tbsp sugar (for the cream cheese mixture)
• ⅔ cup cake flour (weigh your flour or use the “fluff and sprinkle“ method and level it off)
• Lemon zest from 1 small lemon
• 2 tbsp lemon juice (from 1 small lemon)
• ½ cup sugar (for beating the egg whites)

Glaze:

• 2 tbsp apricot jam
• 2 tsp hot water

How to Make a Japanese Cheesecake

Prepare the 9×4-inch round cake pan, by cutting parchment paper to line the bottom and sides of the cake pan.

• Cut one circle 9 inches diameter for the bottom
• One rectangular strip 4 x 30 for the sides of the cake pan.
• Two strips of paper 2 x 30 inches each. Used as “straps” to lift the baked cake from the pan.

Use the 1 tablespoon of butter to grease the cake pan and the parchment paper (for the bottom and the sides only; grease the paper on one side). Side Note: You don‘t need to use all of the butter.

Place the two parchment paper “straps” crisscross on the bottom of the cake pan so they form an X. Allow the excess paper to hang over the sides.

Next, line the bottom with the greased round parchment making sure the greased side of the paper circle is facing up.

Finally, place the rectangular strip around the sides of the pan, making sure the greased side is facing toward the center of the pan.

Preheat the oven to 350 degrees. Side Note: You will be baking at 320-325 degrees. However, you’ll lose some heat, when you open the oven to place the cheesecake, so we’ll start the oven off a little higher.

Prepare a double boiler by setting a medium saucepan filled with 2 inches of water over high heat and bring to a simmer. Once simmering, cover and reduce the heat to maintain a steady simmer.

Gather all the ingredients together and have them weighed and ready to go when you start the recipe.

Prepare the eggs by separating 6 large eggs (50 g each without the shell) into yolks and whites. Refrigerate the egg whites. Set the yolks aside to use with the cream cheese mixture. Side Note: If you have room in your fridge, place the mixer bowl that you will later use to beat the egg whites, into the the fridge to get it extra cold. This helps the egg whites firm up.

Make the cake batter by combining the 10.6 oz cream cheese, 4 tbsp unsalted butter, ¾ cup + 4 teaspoons heavy (whipping) cream, and 4½ tablespoons white sugar in a large glass bowl.

Rest the bowl on the saucepan above the simmering water.

Using a rubber spatula, mash the cream cheese and butter together. Once they are melted, whisk until well combined. Remove from the heat.

Whisk the egg yolks into the warm cream cheese mixture, one at a time. Make sure each yolk is blended well with the cream cheese mixture before adding the next one.

Sift the cake flour into the batter, using a fine-mesh strainer. Whisk and mix together.

Strain the batter through the same fine-mesh strainer into a clean & dry large bowl. Side Note: This step creates a silky texture for the batter.

Add the lemon zest and lemon juice to the batter and whisk well; set aside.

Prepare the bain-marie by putting the baking sheet inside the preheating oven and pour in hot water until it is halfway up the sides or ½ inch deep. Close the oven door.

Beat the cold egg whites in the cold (clean & dry) mixing bowl of a stand mixer.

Start beating on medium speed until the egg whites become opaque, bubbly, foamy, about 2 minutes. Slowly add ½ cup sugar, one-third of it at a time, while the mixer is running.

Once you’ve added all of the sugar, increase the mixer to high speed and beat the egg whites until you have firm peaks. Side Note: When you lift the whisk and turn it upside down, the egg whites should cling to the whisk and hold their shape fairly well, but the tip of the peak will fold back on itself.

Fold one-third of the egg whites into the cream cheese mixture using a whisk until incorporated. Then, gently fold another one-third into the mixture.

Finally, pour the mixture back into the mixer bowl (with the last one-third of the egg whites still in it) and fold the mixture very gently until just combined.

Pour the mixture into the cake pan all at once, avoiding air pockets while pouring. Tap the cake pan a few times on the counter to release any air pockets in the batter.

Bake the cheesecake by opening the oven and placing the cake pan onto the baking sheet with the bain-marie.

Reduce the oven temperature to 320-25 degrees (depending on oven) and bake for 70 minutes.

Then, reduce the oven temperature to 300 and bake for another 5-10 minutes, or until the top is golden brown and a tester inserted in the center comes out clean.

Slowly cool the cheesecake in the oven by turning off the oven and leaving the oven door slightly ajar for 15–20 minutes with the cake inside. Side Note: If you remove the cake immediately, the sudden change in temperature could cause the cake to collapse. The cake needs to slowly shrink down to half the height, roughly from 4 inches to 2 inches high.

Remove the pan from the oven after 15-20 minutes. Gently pull out the cake from the cake pan using the two parchment paper straps (with help from another set of hands). Place the cake on a serving plate. Remove the parchment paper around the sides of the cake (but leave the bottom paper).

Make the glaze by combining the apricot jam and hot water together in a small bowl. Brush the apricot mixture over the top of the cheesecake. Let cool to room temperature.

To serve, you can either serve the cake at room temperature (fluffiest!) or chill the cake for 1–2 hours before serving. Enjoy.

Store the cake in the refrigerator for up to 3–4 days.

Print

Japanese Cheesecake

Course Dessert

Cuisine Asian

Prep Time 30 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Cooling Time: 45 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 8

Author Pam - For the Love of Cooking / Original by Just One Cookbook

Equipment

• 9x4-inch Round Cake Pan
• Baking Sheet
• Fine-Mesh Strainer
• Stand Mixer

Ingredients

Cheesecake:

• 1 tbsp unsalted butter, for greasing the pan and parchment paper
• 6 large eggs, 50 g each without shell (10.6 oz, 300 g without shell)
• 10.6 oz cream cheese
• 4 tbsp unsalted butter
• ¾ cup + 4 tsp heavy whipping cream
• 4½ tbsp sugar (for the cream cheese mixture)
• ⅔ cup cake flour **weigh your flour or use the “fluff and sprinkle“ method and level it off**
• Lemon zest from 1 small lemon
• 2 tbsp lemon juice, from 1 small lemon
• ½ cup sugar (for beating the egg whites)

Glaze:

• 2 tbsp apricot jam
• 2 tsp hot water

Instructions

• I highly encourage you to weigh your ingredients for this recipe!!!
• Prepare the 9x4-inch round cake pan, by cutting parchment paper to line the bottom and sides of the cake pan.
• Cut one circle 9 inches diameter for the bottom
• One rectangular strip 4 x 30 for the sides of the cake pan.
• Two strips of paper 2 x 30 inches each. Used as “straps” to lift the baked cake from the pan.
• Use the 1 tablespoon of butter to grease the cake pan and the parchment paper (for the bottom and the sides only; grease the paper on one side). Side Note: You don‘t need to use all of the butter.
• Place the two parchment paper “straps” crisscross on the bottom of the cake pan so they form an X. Allow the excess paper to hang over the sides.
• Next, line the bottom with the greased round parchment making sure the greased side of the paper circle is facing up.
• Finally, place the rectangular strip around the sides of the pan, making sure the greased side is facing toward the center of the pan.
• Preheat the oven to 350 degrees. Side Note: You will be baking at 320-325 degrees. However, you'll lose some heat, when you open the oven to place the cheesecake, so we’ll start the oven off a little higher.
• Prepare a double boiler by setting a medium saucepan filled with 2 inches of water over high heat and bring to a simmer. Once simmering, cover and reduce the heat to maintain a steady simmer.
• Gather all the ingredients together and have them weighed and ready to go when you start the recipe.
• Prepare the eggs by separating 6 large eggs (50 g each without the shell) into yolks and whites. Refrigerate the egg whites. Set the yolks aside to use with the cream cheese mixture. Side Note: If you have room in your fridge, place the mixer bowl that you will later use to beat the egg whites, into the the fridge to get it extra cold. This helps the egg whites firm up.
• Make the cake batter by combining the 10.6 oz cream cheese, 4 tbsp unsalted butter, ¾ cup + 4 teaspoons heavy (whipping) cream, and 4½ tablespoons white sugar in a large glass bowl.
• Rest the bowl on the saucepan above the simmering water.
• Using a rubber spatula, mash the cream cheese and butter together. Once they are melted, whisk until well combined. Remove from the heat.
• Whisk the egg yolks into the warm cream cheese mixture, one at a time. Make sure each yolk is blended well with the cream cheese mixture before adding the next one.
• Sift the cake flour into the batter, using a fine-mesh strainer. Whisk and mix together.
• Strain the batter through the same fine-mesh strainer into a clean & dry large bowl. Side Note: This step creates a silky texture for the batter.
• Add the lemon zest and lemon juice to the batter and whisk well; set aside.
• Prepare the bain-marie by putting the baking sheet inside the preheating oven and pour in hot water until it is halfway up the sides or ½ inch deep. Close the oven door.
• Beat the cold egg whites in the cold (clean & dry) mixing bowl of a stand mixer.
• Start beating on medium speed until the egg whites become opaque, bubbly, foamy, about 2 minutes. Slowly add ½ cup sugar, one-third of it at a time, while the mixer is running.
• Once you’ve added all of the sugar, increase the mixer to high speed and beat the egg whites until you have firm peaks. Side Note: When you lift the whisk and turn it upside down, the egg whites should cling to the whisk and hold their shape fairly well, but the tip of the peak will fold back on itself.
• Fold one-third of the egg whites into the cream cheese mixture using a whisk until incorporated. Then, gently fold another one-third into the mixture.
• Finally, pour the mixture back into the mixer bowl (with the last one-third of the egg whites still in it) and fold the mixture very gently until just combined.
• Pour the mixture into the prepared cake pan all at once, avoiding air pockets while pouring. Tap the cake pan a few times on the counter to release any air pockets in the batter.
• Bake the cheesecake by opening the oven and placing the cake pan onto the baking sheet with the bain-marie.
• Reduce the oven temperature to 320-25 degrees (depending on oven) and bake for 70 minutes.
• Then, reduce the oven temperature to 300 and bake for another 5-10 minutes, or until the top is golden brown and a tester inserted in the center comes out clean.
• Slowly cool the cheesecake in the oven by turning off the oven and leaving the oven door slightly ajar for 15–20 minutes with the cake inside. Side Note: If you remove the cake immediately, the sudden change in temperature could cause the cake to collapse. The cake needs to slowly shrink down to half the height, roughly from 4 inches to 2 inches high.
• Remove the pan from the oven after 15-20 minutes. Gently pull out the cake from the cake pan using the two parchment paper straps (with help from another set of hands). Place the cake on a serving plate. Remove the parchment paper around the sides of the cake (but leave the bottom paper).
• Make the glaze by combining the apricot jam and hot water together in a small bowl. Brush the apricot mixture over the top of the cheesecake. Let cool to room temperature.
• To serve, you can either serve the cake at room temperature (fluffiest!) or chill the cake for 1–2 hours before serving. Enjoy.
• Store the cake in the refrigerator for up to 3–4 days.