cake designs

Cheesecake with Chocolate Cookie Dough

💥Ingredients💥

For the crust:
1 3 ⁄4 cups chocolate cookie crumbs
2 tablespoons white sugar
1 ⁄3 cup butter, melted
For the filling:
3 packages (24 ounces total) cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
3 eggs
1 cup sour cream
1 package (16.5 ounces) chocolate chip cookie dough
1 cup mini chocolate chips

💥Preparation💥
Prepare the crust:
Preheat oven to 350°F (175°C).
Mix cookie crumbs, sugar and melted butter. Press into the bottom of a 9-inch springform pan.
Make the batter:
Beat cream cheese, sugar and vanilla until smooth.
Beat in eggs one at a time, then add sour cream.
Mount:
Pour half of the dough over the crust. Stitch with cookie dough and half of the chocolate chips.
Top with remaining dough and chocolate chips.
Bake:
Bake for 45 minutes until center is set but still jiggly.
Great, then refrigerate for 4 hours.

Recipe for Muffins 🤗

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1 cup buttermilk (see note below if you don’t have buttermilk)
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 and 1/2 cups blueberries (fresh or frozen; if using frozen, do not thaw)
For the Topping (Optional):
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon

Instructions(Procedure)
1. Preheat Oven and Prepare Muffin Pan:
Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or grease the cups with butter or non-stick spray.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. Mix Wet Ingredients:
In a separate bowl, mix the melted butter, buttermilk, eggs, and vanilla extract until well combined.
4. Combine Wet and Dry Ingredients:
Add the wet ingredients to the dry ingredients, using a spatula to fold everything together just until combined. Avoid over-mixing to prevent tough muffins.
5. Add Blueberries:
Gently fold the blueberries into the batter.
6. Fill Muffin Cups:
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Add Topping (Optional):
If using, mix the sugar and cinnamon for the topping and sprinkle over the top of each muffin.
8. Bake:
Bake for 5 minutes at 425°F (220°C), then, keeping the muffins in the oven, reduce the temperature to 350°F (175°C) and continue baking for an additional 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool:
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your homemade Blueberry Muffins, perfect for breakfast, as a snack, or any time you need a sweet treat!

😋😋😋😋😋😋😋😋😋😋
Enjoy
Credit to rightful owner

Blended gingerbread
Ingredients for the dough:
3 eggs
1 cup of chocolate powder
1 cup of brown sugar
1 cup of honey
2 tablespoons of butter.
2 cups of wheat flour
2 cups of whole milk
1 dessert spoon of powdered cloves
1 dessert spoon of cinnamon powder
1 dessert spoon of ginger
1 dessert spoon of nutmeg
1 dessert spoon of baking soda
1 tablespoon baking powder
1 pinch of salt

Method of preparation
Blend all the ingredients in a blender until you get a homogeneous dough, except the flour, baking powder and bicarbonate.
Then place this liquid in a bowl and gradually add the wheat flour, stirring until it forms a homogeneous dough. Finally add the yeast and bicarbonate, which must be incorporated delicately using movements from bottom to top, with a spatula or large spoon, without leaving bubbles. Grease a tray, pan or gingerbread pans, leaving ¾ of the pan free for the gingerbread to rise. Place in a preheated oven at 280ºC, but lower the temperature to 180ºC when you put the gingerbread in the oven. Let them bake for 25 to 30 minutes.
Wait for it to cool, cut the dough in half and fill as desired (brigadeiro, beijinho or dulce de leche). The filling and topping can be made at home, a chocolate ganache, or simply melt the chocolate in a bain-marie and then cover the cake.
You can make a white brigadeiro with coconut, the famous kiss, you can make the traditional brigadeiro. To decorate, a suggestion is to melt the milk chocolate and decorate on top of the dark chocolate. Those little lines, designs that you can make with a pastry bag or improvise with a bag with a hole in the end.

Irresistible Boston Cream Pie Cupcakes 😋🤍🤎

Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup vanilla pudding
1 cup heavy cream
1 cup semi-sweet chocolate chips

Directions:

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
Once the cupcakes are cool, cut a small circle out of the center of each cupcake and fill with vanilla pudding.
In a small saucepan, heat heavy cream until it just begins to simmer. Remove from heat and pour over chocolate chips. Let sit for 5 minutes, then stir until smooth and glossy.
Spoon the chocolate ganache over each cupcake, allowing it to drip down the sides. Let the ganache set before serving.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 350 kcal | Servings: 12 cupcakes

🍫🍒✨ Indulge in the rich flavors of this Dark Chocolate Cherry Cheesecake! Creamy cheesecake blended with dark chocolate and topped with luscious cherries—it's a decadent dessert to savor!

Ingredients:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 8 oz dark chocolate, melted and cooled
- 1 can (21 oz) cherry pie filling

Directions:
1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine chocolate cookie crumbs and melted butter. Press mixture firmly into the bottom of the prepared pan.
3. In a large bowl, beat cream cheese and sugar until smooth.
4. Add eggs one at a time, beating well after each addition.
5. Mix in sour cream and vanilla extract until combined.
6. Fold in melted dark chocolate until evenly distributed.
7. Pour batter over the prepared crust in the springform pan.
8. Bake for 45-50 minutes or until the center is almost set.
9. Turn off the oven and let the cheesecake cool in the oven with the door cracked open for 1 hour.
10. Remove from the oven and cool completely on a wire rack.
11. Once cooled, refrigerate for at least 4 hours or overnight.
12. Before serving, spread cherry pie filling evenly over the top of the cheesecake.
13. Slice and enjoy this luxurious dark chocolate cherry cheesecake!

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 6 hours (including chilling) | Servings: 10-12 slices

😍🍫🥜 Irresistible Chocolate Peanut Butter Dream Pie
Ingredients:
1 chocolate cookie pie crust
1 cup creamy peanut butter
1 cup powdered sugar
8 oz cream cheese, softened
1 cup whipped topping
1/2 cup semi-sweet chocolate chips
1/2 cup peanut butter chips
1/4 cup mini Reese's Pieces
1/2 cup heavy cream
4 oz dark chocolate, chopped
Directions:

In a mixing bowl, beat the peanut butter, powdered sugar, and cream cheese until smooth.
Fold in the whipped topping until well combined.
Spread the peanut butter mixture evenly into the chocolate cookie pie crust.
Sprinkle the chocolate chips, peanut butter chips, and mini Reese's Pieces over the top of the pie.
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Remove from heat and add the chopped dark chocolate, stirring until melted and smooth.
Pour the chocolate ganache over the top of the pie, spreading it evenly.
Refrigerate the pie for at least 2 hours or until set before serving.
Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 2 hours 20 minutes

Kcal: 450 kcal per slice | Servings: 8 slices

🍰✨ Cheesecake Fudge ✨🍰

🍽️ Indulge in this rich and creamy Cheesecake Fudge, a delightful combination of cheesecake and fudge flavors on a graham cracker base.

Ingredients:

9 Graham Cracker squares 🍪
3 cups white chocolate chips 🍫
1 tbsp butter 🧈
Pinch of kosher salt 🧂
1 tsp pure vanilla extract 🌿
1 cup sweetened condensed milk 🥛
1 1/2 cups marshmallow Fluff 🍥
1 (3.4-oz) instant cheesecake pudding mix 🍮
Instructions:
1️⃣ Line a square (8-x-8” or 9-x-9”) baking pan with parchment paper then grease with cooking spray. Line the bottom of the pan with graham cracker squares so that the entire bottom of the pan is covered, trimming graham crackers if necessary.
2️⃣ In a small saucepan over medium heat, combine white chocolate chips, sweetened condensed milk, butter, vanilla, and salt. Cook, stirring often, until melted and smooth.
3️⃣ Reduce heat to medium-low and add pudding mix; stir until completely dissolved.
4️⃣ Turn off heat and add marshmallow fluff. Stir until melted. Pour mixture over graham crackers.
5️⃣ Refrigerate until set, about 3 hours. Cut into small squares and enjoy your luxurious Cheesecake Fudge!

Filled chocolate cake

👵🏼INGREDIENTS👵🏼
250 gchocolate
180 gbutter
375 gimpalpable sugar
3 eggs
200 self-rising flour
40 gbitter cocoa
250 chot water

💥Filling💥

100 gpomade butter
100 gdulce de leche
100 gchocolate melted in a bain-marie
100 gwhipped cream
2 tbsp instant coffee bitter cocoa to sprinkle

👵🏼PREPARATION👵🏼

Melt the chocolate with the butter in a bain-marie (take care that the water does not touch the container so that the chocolate is not ruined), place in a bowl, add the sugar, the eggs one by one, the flour and the cocoa, add , little by little, always mixing, add the hot water.

Pour into a greased mold sprinkled with bitter cocoa, bake in a medium-low oven for an hour. The test to see if it is there is to move it and make sure it remains still. Let cool and unmold.

Meanwhile, in a bowl, mix all the ingredients for the filling, always gently, until the cream is formed.

They can be cut in half or in three layers as you prefer, and filled with the ready mixture, arranged on a platter. On the surface of the cake, cover with the same cream as the filling or sprinkle with bitter cocoa or decorate it with meringues and white chocolate balls.

💜🍫 Blueberry Chocolate Lavender Dream Cake

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1/2 cup cocoa powder
1 cup fresh blueberries
1 tablespoon dried culinary lavender
1/2 cup blueberry jam
2 cups cream cheese frosting
Fresh blueberries and lavender sprigs for garnish
Chocolate ganache (optional, for drizzling)
Directions:

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and milk. Begin and end with the dry ingredients. Mix until just combined.
Gently fold in the fresh blueberries.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, spread a layer of cream cheese frosting over one cake layer.
Place the second cake layer on top and frost with a lavender-infused cream cheese frosting.
Garnish with fresh blueberries and lavender sprigs. Drizzle with chocolate ganache if desired.
Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 55 minutes
Kcal: 480 kcal | Servings: 10 servings

😍💚 Refreshing Lime Mousse Cheesecake with Lime Glaze
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup melted butter
3 packs (8 oz each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1/4 cup fresh lime juice
1 tablespoon lime zest
3 large eggs
1/2 cup heavy cream
1/2 cup sweetened condensed milk
2 tablespoons gelatin
1/4 cup cold water
1/4 cup fresh lime juice (for glaze)
1/4 cup granulated sugar (for glaze)
Fresh blackberries and mint leaves for garnish
Directions:
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the prepared pan.
In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add sour cream, lime juice, and lime zest, and mix until combined.
Add eggs, one at a time, mixing well after each addition. Pour the batter over the crust.
Bake for 60-70 minutes, until the center is set. Let it cool to room temperature.
In a small saucepan, sprinkle gelatin over cold water and let it sit for 5 minutes. Heat gently until gelatin dissolves.
In a separate bowl, mix sweetened condensed milk, heavy cream, and lime juice. Stir in the dissolved gelatin mixture.
Pour the mousse mixture over the cooled cheesecake and refrigerate for at least 4 hours or overnight.
For the glaze, combine 1/4 cup lime juice and 1/4 cup sugar in a small saucepan. Heat until the sugar is dissolved and the mixture thickens slightly.
Once the cheesecake is set, pour the lime glaze over the top.
Garnish with fresh blackberries and mint leaves before serving.

Mango Coconut Cheesecake Cake 🍰🥭🥥🍰

Ingredients:
For the Cake:
4 large eggs, separated
3/4 cup granulated sugar, divided
1 tsp vanilla extract
1/2 cup cake flour
1/4 tsp salt
1/2 tsp baking powder
1/2 cup shredded coconut (sweetened or unsweetened)
Yellow food coloring (optional)
Powdered sugar, for dusting
For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream
For the Mango Topping:
2 cups diced ripe mango (fresh or canned)
3 tbsp granulated sugar
1 tbsp lemon juice
1 tbsp water
1 tsp cornstarch
Instructions:
Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.
Make the Cake:
In a large bowl, beat egg yolks with 1/2 cup of granulated sugar until thick and pale yellow. Stir in the vanilla extract and a few drops of yellow food coloring (if using).
In a separate bowl, sift together cake flour, salt, and baking powder. Stir in the shredded coconut.
Whip Egg Whites:
In another clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff peaks form.
Combine Batter:
Gently fold the beaten egg whites into the egg yolk mixture, a third at a time, until well combined and no streaks remain.
Bake the Cake:
Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.
Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Prepare for Rolling:
While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
When the cake is done, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.
Roll the Cake:
Starting at one of the short ends, gently roll the cake and towel together into a tight spiral. Place seam side down on a wire rack to cool completely.
Make the Cheesecake Filling:
In a medium bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Make the Mango Topping:
In a small saucepan, combine diced mango, granulated sugar, lemon juice, and water. Cook over medium heat until the mango softens.
Dissolve cornstarch in a little water and add to the mango mixture. Cook until thickened, then remove from heat and let cool completely.
Assemble the Cake:
Carefully unroll the cooled cake and remove the towel. Spread the cheesecake filling evenly over the cake, leaving a small border around the edges.
Evenly distribute the cooled mango topping over the cheesecake filling.
Roll the Cake Again:
Starting from the same end as before, carefully roll the cake back up, gently peeling away the parchment paper as you roll. Place seam side down on a serving platter.
Chill and Serve:
Cover the cake with plastic wrap and refrigerate for at least 1 hour before serving to set.
Before serving, dust with powdered sugar if desired. Slice and serve chilled.
Yield:
This recipe makes a delightful Mango Coconut Cheesecake Cake, perfect for 8-10 servings.

Enjoy the tropical flavors of mango and coconut in this creamy cheesecake cake, a delicious dessert for any occasion! 🍰🥭🥥🍰

1 cup of oil
1 cup of milk
2 cups of sugar
3 cups of wheat flour
3 eggs
1 tablespoon of baking powder
Butter and flour to grease the shape
Preparation mode. Fluffy blender cake.
The way to prepare the fluffy blender cake is very simple. Simply follow the steps below:
In a blender, beat eggs, oil, milk and sugar until homogeneous.
In a bowl, sift the wheat flour and yeast powder and mix well.
Pour the blender mixture in a bowl with the flour and yeast and gently stir with a spatula or fouet until everything is incorporated.
Grease a round shape with butter and flour and pour on the cake batter.
Bake in the preheated oven to 180°C for about 40 minutes or until a stick comes out clean when poking the cake.
Waiting for the cake to cool down a bit and unshape.
You can sprinkle confectioner's sugar on top or top with a sauce of your choice

Dark Romance Chocolate Blackberry Cake
Ingredients:
1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, at room temperature
1 cup whole milk, at room temperature
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 and 1/2 cups fresh blackberries, plus extra for garnish
Chocolate ganache (see recipe below)
Edible flowers, for decorating (optional)
Directions:
Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Carefully stir in the boiling water until the batter is well combined.
Gently fold in the fresh blackberries.
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Once the cakes are completely cool, assemble the cake by spreading a layer of chocolate ganache between the cake layers and on top of the cake. Decorate with fresh blackberries and edible flowers, if desired.

Chocolate 🍫 cake 🍰🎂

Ingredients:

For the Chocolate Cake Layers:**
- 6 cups all-purpose flour
- 6 cups granulated sugar
- 3 cups unsweetened cocoa powder
- 3 tablespoons baking powder
- 2 tablespoons baking soda
- 2 teaspoons salt
- 12 large eggs
- 4 1/2 cups buttermilk
- 4 1/2 cups hot water
- 1 1/2 cups vegetable oil
- 4 tablespoons vanilla extract

Chocolate Buttercream Frosting:
- 3 cups unsalted butter, softened
- 12 cups powdered sugar
- 2 cups unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1 1/2 cups heavy cream or milk (adjust consistency as needed)

Instructions:

Prepare the Chocolate Cake Layers: 🍒♥️😋😋
- Preheat your oven to 350°F (175°C). Prepare twelve 9-inch round cake pans by greasing and flouring them.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, buttermilk, hot water, vegetable oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth and well combined.
- Divide the batter evenly among the twelve cake pans (about 1 1/2 cups of batter per pan).
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.

Make the Chocolate Buttercream 🦋🧈 Frosting:
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and cocoa powder, mixing until smooth and creamy.
- Stir in vanilla extract.
- Gradually add heavy cream or milk, beating until frosting is fluffy and spreadable. Adjust consistency as needed with more cream or powdered sugar.

Assemble 🎂🤤 the Cake :
- Once the cake layers are completely cooled, level them if necessary using a serrated knife or cake leveler.
- Place one cake layer on a serving plate or cake stand. Spread a layer of chocolate buttercream frosting evenly over the top.
- Repeat with the remaining cake layers and frosting, stacking them one on top of the other.
- After stacking all twelve layers, frost the top and sides of the cake generously with the remaining frosting.

Decorate:
- You can decorate the cake with chocolate curls, sprinkles, or additional frosting swirls as desired.

Chill 🥶 :
- For easier slicing, refrigerate the cake for at least 1 hour before serving.
Enjoy the process and the delicious results.

Strawberry Drip Cake

Ingredients:

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1 tsp vanilla extract
3/4 cup milk
1/4 cup strawberry jam
2 cups fresh strawberries, halved
For the frosting:
1 cup butter, softened
4 cups powdered sugar
1 tsp vanilla extract
2 tbsp strawberry puree (from fresh strawberries)
Pink food coloring (optional)
For garnish:
Whole strawberries
Crushed freeze-dried strawberries

Directions:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Sift flour, baking powder, and salt together. Cream butter and sugar in a large bowl until fluffy. Beat in eggs one at a time, then vanilla.
Alternate adding flour mixture and milk to creamed mixture. Fold in strawberry jam. Pour into pans and bake for 25-30 minutes. Cool.
For frosting: Beat butter, add sugar, vanilla, and strawberry puree. Color as desired. Frost cooled cakes, layer, and garnish with strawberries and dried strawberry dust.
Drizzle with extra strawberry puree.

Prep Time: 20 mins | Cooking Time: 30 mins | Total Time: 50 mins | Kcal: 350 kcal | Servings: 12

🤍💜 Elegant White Cholcolate Blueberry Cheesecake 😋🍇
Ingredients:
2 cups graham cracker crumbs
1/2 cup melted butter
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup blueberry preserves
1 cup fresh blueberries
Whipped cream for garnish
Fresh mint leaves for garnish
Directions:

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
In a large bowl, beat the cream cheese until smooth. Add granulated sugar and vanilla extract, and beat until combined.
Add the eggs one at a time, beating well after each addition. Stir in the sour cream.
Pour half of the cream cheese mixture over the crust in the springform pan. Spoon blueberry preserves over the cream cheese mixture and gently swirl with a knife to create a marbled effect. Pour the remaining cream cheese mixture on top and smooth the surface.
Bake for 50-60 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
Before serving, top the cheesecake with fresh blueberries, whipped cream, and mint leaves for garnish.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours | Kcal: 450 kcal per slice | Servings: 12 servings

Oil Based vanilla cake

Ingredients

3 cups flour

1 cup veg oil

3 eggs

1 cup sugar

1/2 tbsp baking powder

1/3 cup Luke warm water or milk

Flavor

Steps

Sieve flour and baking powder and keep aside.grease your pan with cooking spray and dust with flour keep aside

In another bowl whisk your egg very well add sugar and veg oil mix for about 2mins.add your flour mix then add the milk and flavor

Put your cake batter in the pan and bake for about 35-40mins or until skewer is insert and come out clean.allow it to cool and decorate

FLUFFY CAKE IN BLENDER

INGREDIENTS
500 grams of wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon powder
150 grams of milk cream
350 grams of white sugar
200 milliliters of milk
4 small eggs
1 spoon of vanilla
1 pinch of salt

STEP BY STEP PREPARATION

1. For this cake, I am going to start by adding 4 small eggs to the blender.

2. Then I will add a teaspoon of cinnamon powder, a pinch of salt that will give a special touch to our cake.

3. Next, 150 grams of heavy cream, 350 grams of white sugar, 200 milliliters of milk, which should be at room temperature.

4.A tablespoon and a half of butter, although it can also be margarine, a tablespoon of vanilla. Cover and mix all the ingredients very well for 3 minutes.

5. After this time, I will add 500 grams of all-purpose flour, but the idea is to add little by little so as not to force the blender.

6. Also a tablespoon of baking powder, cover. I turn the mixer on again until I get a homogeneous mixture.

7. Next, I will grease a cake pan with a little butter and flour it very well with a little flour. We do this step so that our cake is easier to unmold.

8. Finally, I add the entire mixture from the blender and put the mold in the oven preheated to 180 degrees Celsius for forty-five minutes.

9. After forty-five minutes, our super moist cake is ready. We prepare a delicious cake in the blender.

Vanilla Custard Cream Squares 💛

Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
2 cups whole milk
1/2 cup heavy cream
1 cup granulated sugar
1/2 cup all-purpose flour
4 large egg yolks
2 teaspoons vanilla extract
Powdered sugar, for dusting

Directions:

Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper.
In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then let it cool completely.
In a medium saucepan, heat the milk and heavy cream over medium heat until it begins to simmer.
In a separate bowl, whisk together the sugar and flour. Gradually add the egg yolks, whisking until smooth.
Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
Remove from heat and stir in the vanilla extract.
Pour the custard over the cooled crust and spread it evenly.
Refrigerate for at least 4 hours, or until set.
Cut into squares and dust with powdered sugar before serving.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes + chilling time

Kcal: 320 kcal | Servings: 12 squares

BLACK FOREST CHERRY ROLL

The recipe:
Dough:
4 eggs
1/2 cup sugar
1/2 cup flour
1 teaspoon Baking powder
3 tbsp cocoa
2-3 tbsp milk
1 tbsp oil
Otherwise:
600g whipped cream
3 packs of cream stiff
2 tbsp powdered sugar
2 tbsp vanilla pasta
1 large glass of cherries with juice
1 tbsp alcohol (e.g. vodka or rum)
1.5 tbsp potato flour or starch
50 g dark chocolate flakes
A few candied cherries
Separate eggs. Beat the egg whites until stiff, gradually add the sugar and continue beating. Then add the egg yolks one at a time and continue beating! Gently mix the flour, baking powder and cocoa alternately with milk and oil and spread on a tray lined with baking paper, spread evenly and bake at 180 degrees for 13 minutes.
Cool for 5 minutes, place a damp cloth on top, turn over, peel off the baking paper and roll the dough together.
Drain the churches. Thicken a cup of cherry juice with starch, add vodka and cool.
Beat the cream until stiff and mix with the powdered sugar and vanilla paste.
Roll out the dough, spread with the thickened juice, distribute the cherries and cover with 2/3 of the cream. Carefully roll the dough together with the filling using the cloth and cool in the refrigerator for 1/2 hour. Then spread with the remaining cream and decorate with dark chocolate and cherries. There is a video about this in the other pictures in the post.
We will eat my roll with our friends this afternoon and I wish you a nice weekend too!