••••HAPPY PINK DAY👛!!!!••••

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••••HAPPY PINK DAY!!

••••ANGEL WINGS CHEESECAKE😇!!!!••••

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••••ANGEL WINGS CHEESECAKE!!

••••YUM!!

Ingredients
Crust:
1 cup slivered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tablespoons sugar
1 tablespoon unsalted butter, melted
Filling:
2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature
Topping:
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/4 cup whipping cream

Directions
Watch how to make this recipe.
For the crust: Preheat oven to 350 degrees F.
Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

••••HAPPY BIRTHDAY CYNDI LAUPER🎂🍰!!!••••

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••••HAPPY BIRTHDAY CYNDI!!

••••YOU ARE 63!!!

••••GARLIC TIPS FOR HEALTH🍤!!!!••••

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••••GARLIC TIPS FOR HEALTH!!!

••••ORANGE TIRAMISU🍊!!!!••••

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••••ORANGE TIRAMISU!!!

Orange Tiramisu

 

 

Prep time

30 mins

Cook time

5 mins

Total time

35 mins

 

Author: Adina

Recipe type: Dessert

Serves: 6

Ingredients

• 500 g/ 1.1 lbs oranges
• 80 g sugar/ 2.8 oz/ ⅓ cup + 1 tablespoon sugar
• 2 tablespoons lemon juice
• 1 tablespoon sugar for the orange puree
• 250 g/ 8.8 oz mascarpone
• 200 g/ 7 oz cream cheese
• 350 g/ 12.3 oz yogurt
• 60 g/ 2.1 oz/ ⅓ cup sugar
• 200 g/ 7 oz heavy cream
• 100 g/ 3.5 oz ladyfingers
  
  

  
  

Instructions

1. Top and tail the oranges and peel them with a knife, removing all the white pith. Using a sharp knife cut in between the orange segments to separate them from the orange skins. Do this over a bowl and make sure to collect all the running juices. When finished press again all the skin rests to collect as much juice as possible. You will need about 150 ml/ 10 tablespoons in the end.
2. Weigh about 200 g/ 7 oz of the orange segments and puree them, adding 1 tablespoon of sugar. Place in the fridge, covered, until ready to serve.
   
3. To make the syrup place the 10 tablespoons collected orange juice in a small pan. Add the sugar and the lemon juice and bring to a boil, stirring often. When it starts to boil, immediately remove from the heat and let cool. You should have a thin syrup.
4. Mix the mascarpone, cream cheese, yogurt and the rest of the sugar together. Whisk the heavy cream until stiff and fold carefully into the mascarpone mixture.
5. Spread about half of the mascarpone-yogurt mixture in a nice casserole dish (about 30 x 20 cm/ 12 x 7 inch). Arrange the ladyfingers on top and carefully pour some of the syrup on them (using a tablespoon) until they are soaked. You might not need to add all the syrup. Give the remaining syrup to the bowl containing the pureed oranges.
6. Arrange the rest of the orange segments on top of the ladyfingers and cover everything with the rest of the mascarpone mixture. Cover the dish with plastic foil and refrigerate for several hours or better overnight.
7. Just before serving spread the pureed oranges on top of the tiramisu. Enjoy!
   

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••••HAPPY FATHERS DAY🐟!!!••••

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••••HAPPY FATHERS DAY!!

••••BLUEBERRY AND LEMON CHEESECAKE BARS🍋!!!!••••

(Source: simplystacie.net & photos also)

••••BLUEBERRY AND LEMON

••••CHEESECAKE BARS!!

Blueberry and Lemon Cheesecake Bars

These super-simple no-bake cheesecake bars make a great dessert!

ingredients:

• 7oz graham crackers
• 4oz (1 stick) unsalted butter, melted
• ½ cup + 2 tbsp heavy cream
• 1 + ⅓ cups cream cheese (I used Philadelphia)
• ½ cup confectioners’ sugar
• 1 tsp vanilla extract
• 1 + 1/2 tbsp lemon juice
• Zest of two lemons
• 2 cups blueberries
• 3 tbsp granulated sugar
  

directions:

1. Line a 20cmx20cm baking tin with plastic wrap (or foil or parchment).
2. Place the crackers into a bowl or bag and crush with a rolling pin. Mix the butter with the crackers crumbs and spoon the mixture into the prepared baking tray. Flatten and squash the crumbs down as much as you can (I like to place another same-size tray on top to squash it down). Place in the refrigerator whilst you make the cream cheese layer.
3. Place the cream into a large bowl and whisk until it just holds it’s shape. Add in the cream cheese, confectioners’ sugar, vanilla extract, lemon juice and lemon zest. Whisk again until combined.
4. Spoon the cream cheese mixture on top of the biscuit base and level out with the back of a spoon. Place back in the refrigerator whilst you make the blueberry topping.
5. Place the blueberries and sugar into a small saucepan. Heat on a medium heat until the sugar melts and the blueberries start to release their juices – stirring a couple of times during cooking. It should take about 5 minutes. Turn off the heat and leave to cool to room temperature.
6. Take the cheesecake out of the refrigerator and remove from the tin. Peel off the lining, then carefully cut the cheesecake into 12 slices.
7. Top each slice with a spoonful of the blueberry mixture before serving.

Any leftover cheesecake can be covered and refrigerated for up to two days.