Sugar Cookie Strawberry Cake

strawberry cake

This is a fresh and flavorful cake that is perfect for birthday parties or spring/summer holidays such as Easter. The original recipe is from a fabulous book entitled, Cakes by Melissa: Life Is What You Bake It by Melissa Ben-Ishay, which is filled with great recipes for cakes, frostings, fillings, and toppings! I decided to combine this strawberry cake with her scrumptious recipe for sugar cookie dough which is perfect for nibbling since it contains no eggs. I could eat this sugar cookie dough ALL DAY LONG! The recipe makes a lot of sugar cookie dough, more than you need for this recipe, so you can either halve the recipe or tightly wrap the leftovers and freeze for later use.

The wonderful thing about this cake is that you don’t have to make it strawberry flavored, the recipe calls for a homemade fruit puree for the flavoring so you can feel free to play around and experiment with whatever fruit you like best! Try mixed berries, pineapple, peaches, or even mango! The possibilities for this cake are seemingly endless. For the frosting, I used a swiss buttercream since it tints well and isn’t overly sweet.

One last note, before making your cake be sure to bring all of the refrigerated ingredients to room temperature. Cold ingredients don’t blend as well and subsequently won’t form a proper emulsion. It’s tempting to overlook this step but please don’t as it’s really quite necessary in order to create a fluffy, light baked good. Enjoy!


For the cake

  • 1/2 lb (2 sticks) unsalted butter, plus more for greasing the pan
  • 2 cups granulated sugar
  • 2 tsp pure vanilla extract
  • 4 large eggs
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/2 cup whole milk
  • 1 3/4 cups strawberry puree*
  • sanding sugar, for decoration

For the sugar cookie dough

  • 1/2 lb (2 sticks) unsalted butter, at room temperature
  • 2 tsp pure vanilla extract
  • 1 1/3 cups granulated sugar
  • 1 1/4 cups all-purpose flour
  • 1 tsp fine sea salt


Preheat oven to 350ºF. Grease two 9″ round baking pans or line the pans with parchment paper and butter the paper.

With a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high-speed, then scrape down the sides of the bowl with a spatula. Add the sugar and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.

With the mixer on medium-low speed, add the vanilla extract then add the eggs one at a time. Scrape down the sides of the bowl midway through.

In a separate bowl, combine the flour, baking soda and sea salt. In another bowl, stir together the milk and the strawberry puree.

With the mixer on low-speed, add half of the flour mixture. When it’s mostly incorporated add half of the milk mixture. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter.

Divide the batter equally between the two pans and bake until the middle of the cake feels springy when you gently press with your finger, about 35-40 minutes.

While the cakes are baking, make the buttercream frosting and sugar cookie dough. To make the sugar cookie dough, using a stand mixer fitted with the whisk attachment, whip the butter on high for about a minute. Add the vanilla and whip to just incorporate. Add the sugar and whip for another minute. Scrape down the sides of the bowl. Add the flour and salt and whip just until incorporated. Scrape down the sides of the bowl one last time.

Allow the cakes to completely cool on wire racks before icing and decorating. Frost the layer cake then break off small pieces of the sugar cookie dough and assemble them around the outside edge of the cake. Sprinkle lightly with sanding sugar. Extra sugar cookie dough can be wrapped tightly and stored in the refrigerator for use in other recipes.

*To make the strawberry puree – Clean and hull 3 1/2 cups (a little more than a pint) of fresh strawberries. Puree the strawberries in a blender or food processor, adding a little granulated sugar if the berries are a bit too tart.

Dark Chocolate Bundt Cake

Dark Chocolate Caken

I absolutely adore this Dark Chocolate Bundt Cake! It is hands down one of the BEST chocolate cakes I’ve ever had, better than a bakery cake and blows away any box mix. The best part? It takes no more effort to make this cake then it does to whip up a boxed cake mix and it’s made with ingredients that everyone has on hand. All you do is combine the dry ingredients in a bowl, add all of the wet ingredients, mix and bake. How easy is that?

I generally like to make this cake as a bundt but it also works great for layer cakes and cupcakes too! Just be sure to adjust the cooking time as needed depending on the baking vessel you are using. You can frost the cake with traditional canned frostings or try using a delicious Swiss Meringue Buttercream . I also love to drizzle it generously with rich chocolate ganache and top it with a few mini chocolate chips. Feel free to be as creative as you like as it’s the perfect “base cake” for almost anything you can think up. Enjoy!


  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp Kosher salt
  • 2 large egg
  • 1 cup (8 oz) brewed coffee, cold
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp white vinegar
  • Powdered sugar, for dusting


Preheat oven to 350ºF. Grease and flour a bundt pan.

Combine all of the dry ingredients and mix well. Make a well in the dry ingredients and add all of the wet ingredients. Mix until smooth, batter will be very thin. Bake 35-40 min or until a toothpick comes out with just a few moist crumbs.

Cool on a wire rack for about 15 minutes then loosen the cake from the pan and turn out onto the wire rack. Cool completely. Dust generously with powdered sugar.

Love the pan? Click the link below to order!

 Nordic Ware Platinum Collection Heritage Bundt Pan

Almond Pound Cake with Chocolate Ganache

Almond Pound Cake2

I’ve struggled for years to find a pound cake recipe that results in a cake that has the right texture and level of moistness. Then I stumbled across this recipe in one my old cookbooks from Williams-Sonoma and I instantly fell in love. (“Williams-Sonoma Holiday Entertaining” – page 206 – “Almond Pound Cake with Cherry Glaze”) Because the cookbook is quite old you can’t find it new anymore however, if you’d like a copy for yourself you can click the image below to find some used copies available through various sellers on Amazon.

The original recipe calls for the pound cake to be served with a cherry glaze (see recipe below) which is absolutely delicious but this time around I decided to take the cake into a different direction. Instead of the cherry glaze I covered the pound cake in a chocolate ganache so that it took on a similar flavor to one of my favorites, rainbow cookies! Because I was bringing this cake to a late holiday get-together I used Christmas colored sprinkles to decorate but of course, feel free to use any color sprinkles that you have on hand.

What I like most about this cake is that there are various ways to make and serve it, all of which are equally yummy. If you want a lighter cake, try dusting it with some powdered sugar instead of the ganache or cherry glaze. If you prefer a more traditional pound cake flavor, you can easily replace the almond extract with pure vanilla extract. Also, don’t be afraid to try other flavored extracts as well, there are so many awesome ones to choose from such as brandy, hazelnut, and coconut! This is truly a great “base cake” that lends itself to so many other flavor options and presentations! Enjoy!


  • 2 1/2 cups (235 grams) sifted cake flour (sift the flour FIRST, then measure)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp Kosher salt
  • 1 1/4 cups (315 grams) unsalted butter, room temperature
  • 2 cups (500 grams) granulated sugar
  • 6 large eggs
  • 3/4 cup (6 fl. oz.) buttermilk*
  • 1 1/2 tsp almond extract 

*If you do not have buttermilk, make your own.  Measure out 1 cup of milk and add to it 2 tbs of vinegar or lemon juice.  Let stand 5-10 minutes and then it will be ready to use.  It will not be as thick as store bought buttermilk but it will work just the same in recipes.


Preheat the oven to 350ºF. Butter a bundt pan and dust lightly with flour, shake out the excess.

In a large bowl, combine the flour, baking powder, baking soda, and salt. Mix well and set aside. In the bowl of a stand mixer, combine the butter and sugar. Beat until creamy and fluffy, about 2 minutes. Add the eggs, one at a time, and beat thoroughly after each addition.

Add the flour mixture to the egg mixture, one-third at a time, alternating with one-third of the buttermilk. Combine thoroughly after each addition. Lastly, beat in the almond extract.

Pour the batter into the prepared bundt pan then gently tap the pan to release any air bubbles. Bake until the top is golden brown and a toothpick inserted into the center comes out clean, about 45-55 minutes depending on the size/shape of bundt pan.

Transfer the pan to a wire rack and allow it to cool for about 15 minutes. Then, slip a knife between the cake and the pan to loosen any stuck edges and turn the cake out onto a wire rack. Cool completely. Drizzle with the chocolate ganache and cover in sprinkles.

To store, cover loosely and place in a cool, dry place. This cake can be made a day ahead of serving as well.

Cherry Glaze

  • 1 cup (125 grams) dried cherries
  • 1 cup (8 fl. oz.) port wine
  • 2 tbs granulate sugar
  • 1 jar (8 oz.) cherry preserves

In a small saucepan over medium-high heat, combine the dried cherries, port wine and sugar and bring to a boil. Cook, stirring often, until the sugar dissolves. Stir in the preserves, reduce the heat to low and simmer until thickened, about 6-7 minutes. Let cool slightly. Drizzle the cooled cake with the cherry glaze or serve on each individual slice. If making the glaze ahead of time, allow to cool completely, cover, and keep in the fridge. Reheat with 1-2 tbs of water.

Apple Brown Betty

apple betty3

Apple pie is the quintessential fall dessert. It evokes memories of jumping in the leaves, cuddling up in a cozy sweater, and stuffing your face at Thanksgiving dinner. Making a delicious homemade apple pie isn’t all that difficult but it can be a little time consuming Instead, when a craving for apple pie hits try making an Apple Brown Betty! It has all of the same delicious flavor as an apple pie minus the hassle.

An Apple Brown Betty is very similar to a crumble or crisp. It’s a traditional American dessert made from apples that are topped with delicious sweetened crumbs. It is unclear of the exact origin of this dessert however, it was first mentioned in a cookbook dating all the way back to 1864! Just like its apple pie counterpart, it pairs really well with a nice, cold scoop of vanilla ice cream or freshly whipped cream.

The recipe that I used came from one of my most favorite cookbooks, The New England Orchard Cookbook: Harvesting Dishes & Desserts from the Region’s Bounty . If you love farm fresh fruit such as apples, berries, and peaches this would be a fabulous addition to your cookbook library. It features information on local farms all around the New England region (CT, MA, RI, VT, and NH) as well as a bounty of wonderful and delicious recipes like Streusel Spiced Cider Muffins, Orchard Cake, Apple Stuffing and more!

For this recipe I made a few, very slight changes. In place of the maple syrup that was called for I used pure apple syrup, I prefer the flavor over maple. The instructions said to use cinnamon, allspice, and nutmeg to taste but I instead tossed the apples with a cinnamon sugar blend and apple pie spice which is a mix of all the flavors that are called for. I also substituted Granny Smith apples for McIntosh. In general you can substitute one baking apple for another in most apple recipes. The top apples for baking are: Granny Smith, Jonagold, Braeburn, Cortland, and Honeycrisp.  


  • 8 Granny Smith apples, peeled, cored, and cut into chunks
  • 1/4 maple syrup
  • Cinnamon, allspice, and nutmeg, to taste
  • 1 full sleeve of graham crackers
  • 1 stick (1/4 lb) unsalted butter, melted
  • 1 cup brown sugar
  • Vanilla ice cream or freshly whipped cream (optional)


Preheat the oven to 350ºF. In a large bowl, combine the apples with the syrup and spices. Toss to coat. Place in a medium casserole dish and set aside.

In a large mixing bowl, combine the graham crackers, melted butter, and brown sugar. Using your hands, crumble up the crackers and mix everything together.

Pat the crumb mixture all over the top of the apples. Bake for 35-40 minutes or until the apples up bubbling up through the topping and the crust is golden brown.

Serve warm with vanilla ice cream or freshly whipped cream.

**Tip** – You can also use a food processor to turn the graham crackers into crumbs.

apple betty2


Crazy Sprinkle Four Layer Rainbow Cake

Sprinkle Cake 1

My daughter loves sprinkles and all things rainbow so for her 9th birthday this week I decided to make her a very special rainbow cake. It was four layers of vibrant vanilla cake frosted with Swiss Meringue Buttercream  and then covered in an entire container of sprinkles. It was the perfect cake for my sweet little girl who is growing up way too fast, I could’ve sworn she was just born yesterday!!

For the four layers, I used the Wilton Easy Layers Cake Loaf Pan 4 Pc . These pans are great, they are small and shallow but when layered together they create an impressive cake. You can also get them in various shapes such as scalloped, square, and round. If you enjoy baking cakes they are worth adding to your pan collection.

For the vanilla cake I tried out Buddy Valastro’s (The Cake Boss) recipe that was featured on the “Rachael Ray” show. You can find the original recipe here . It was a fairly moist and flavorful cake and it paired nicely with the buttercream frosting that I made but I think if I used this recipe again I would like to enhance the vanilla flavor even further. I like a really deep, rich vanilla cake and I think this one came up a little short even after doubling the amount of vanilla that was called for in the recipe. In the end, the cake as a whole was excellent and everyone enjoyed it so I will check this recipe off as a success!


  • 2 cups granulated sugar
  • 4 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 cup milk
  • 3/4 cup vegetable oil
  • 2 1/4 tsp. baking powder
  • 2 tsp. pure vanilla extract OR vanilla paste
  • Swiss Meringue Buttercream Frosting
  • Jar of rainbow sprinkles


Preheat oven to 350ºF. Spray each of the four layer pans with cooking spray and then place a sheet of parchment paper (cut to size) in the bottom of each one, spray again with cooking spray.

In the bowl of a stand mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don’t overbeat. Pour batter into the prepared baking pans.

Bake for about 20 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. Cool the cake on a wire rack for 10-15 minutes then turn them out of the pan onto the rack. Cool completely before frosting.

On a rectangular dish or cake board, place the first layer of cake and frost with a thin layer of buttercream. Repeat until all of the layers are stacked. Then apply a thin crumb coat to the cake, place in the fridge for about 20 minutes to allow it to set. Frost the cake with the remainder of the buttercream and then coat the entire cake in sprinkles. Gently press in the sprinkles on the sides of the cake to ensure they stick. Store the cake in the fridge until serving time.

**Tip** – Be sure and adjust the cooking time as needed if using different sized pans.

Sprinkle Cake 2

Swiss Meringue Buttercream Frosting

Swiss Mer Btrcrm

Admittedly, I usually dislike homemade frosting because so often it’s overly sweet thanks to the 4,000 cups of confectioners sugar many recipes call for. When I was baking my daughter’s birthday cake this year I decided it was the perfect time to try my hand at a Swiss Meringue Buttercream Frosting instead and I am so glad that I did. It was SO much better than any other homemade frosting I’ve ever made, it had a really nice, well-balanced flavor.

I got this recipe from The Pioneer Woman’s website, you can find the original recipe here . It was very easy to make however, it takes a little more time than other types of frosting because you need to cook the egg whites and sugar. A good candy thermometer will come in handy for that step, if you don’t have one you’ll just have to pay very close attention to the egg and sugar mixture as it cooks so that the right consistency is achieved. The mixture will increase in volume as it cooks and when it’s ready it should be very shiny, smooth, and have the consistency of melted marshmallow. This process took about 20 minutes until the desired temperature (160ºF) and consistency was reached.

Also, although not required, a stand mixer really makes the whole job so much easier but if you don’t have a stand mixer, a handheld mixer will do just fine. The finished product has a pronounced almond flavor thanks to the added extract. If you prefer a more straight vanilla flavor simply substitute the almond extract that is called for in the recipe with additional vanilla extract.


  • 4 egg whites
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups unsalted Butter, room temperature and cut into tablespoons
  • 1 tsp pure vanilla extract
  • 1 tsp pure almond extract
  • 1 pinch fine sea salt

Place egg whites and sugar in the metal bowl of a stand mixer. Place bowl over a pan of simmering water, do not allow it to touch the water. Whisk or stir constantly until sugar is dissolved and mixture comes to approximately 160ºF. If attempting without a thermometer, sugar should be dissolved with no graininess when a bit is rubbed between two fingers. It will be hot to the touch.

Immediately place the bowl on the stand mixer and whip on high using the whisk attachment until frosting has become thick and glossy, forming a stiff peak. Continue to whip frosting until the bowl feels room temperature to the touch, a total of about 10 minutes.

Switch the whisk attachment to the paddle attachment. With the mixer on low, drop in butter, 1 tablespoon at a time, beating until smooth after each addition. If frosting appears curdled or clumpy at any time, increase speed to medium-high and beat until smooth.

Once all of the butter has been incorporated, mix in extracts and pinch of salt. If needed, continue beating until smooth.

**Tip** – Sweets frosted with Swiss Meringue Buttercream may be stored on the counter for a few days or in the refrigerator. If storing in the refrigerator, bring to room temperature before serving.

Dutch Apple Pie

Happiness is Homemade Pie

Technically it’s still summer, for a few more days anyway, but my heart and my head are already in the fall which also happens to be my most favorite time of year. There is nothing better than cozy sweaters, a crisp breeze on your face, and of course, apples! What better way to herald in the start of apple season than with a homemade, perfectly spiced, warm Dutch Apple Pie. It’s the quintessential fall dessert and it’s perfect to serve at any holiday gathering or just as a weekend treat. Feeling naughty? Top your warm pie with a nice, big scoop of vanilla ice cream. Absolute perfection!

I’ve always been a huge apple lover and although I wouldn’t kick a slice of double crust apple pie to the curb, there is really nothing better than a slice topped with sugary, buttery crumbs. This recipe has become my “go-to” for Dutch Apple Pie and the best part is that it’s really quite easy to pull together. If you’re feeling ambitious, go ahead and make your own pie dough but if you want to keep this super simple, a store-bought crust works just as well. I prefer to use the Pillsbury Pie Crusts that you roll out, they can be found right in the refrigerator section of the supermarket. Also, I like to use a 10″ deep dish pie plate so that I can pile my apples high without risking overflow in the oven.

You can use any type of firm baking apple in this pie such as a Northern Spy, Cortland, or Gala. I prefer to use either all Granny Smith or a combination of Granny Smith and Honeycrisp apples. Choose whatever apple appeals to your palate, just stay away from soft snack apples such as a Red Delicious, they will become applesauce in the oven. Be sure to let this pie cool down before cutting into it, if you slice into it while it’s still steaming hot your pie will be very runny and it won’t hold it’s shape on the plate. Allow it to come down to almost room temperature before slicing in order to maintain its structural integrity.


For the pie filling

  • 1 pie shell or roll of store-bought  pie dough
  • 5 cups of peeled, cored, and sliced apples (any firm baking variety will do)
  • Juice of 1 lemon
  • 2 tbs all-purpose flour
  • 2/3 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 2 tbs unsalted butter

For the crumb toppping

  • 3/4 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/2 cup dark brown sugar
  • 3/4 cup rolled oats
  • 1 tsp lemon zest
  • 1/2 cup cold unsalted butter


Preheat oven to 375ºF. Lightly spray a pie plate with cooking spray then lay the pie dough into the plate. Gently press the dough into place.

To make the pie filling – Place the sliced apples in a large bowl and toss with a little lemon juice to prevent browning. In a small bowl, combine the flour, sugar, and spices. Sprinkle the mixture over the apples and toss gently to combine.

In a large saucepan over low to medium heat, melt the butter. Cook the apples in the butter for about 8-10 minutes or until very slightly softened. Set aside.

To make the crumb topping – In a medium bowl combine the flour, sugar, cinnamon, oats, and lemon zest. Cut in the cold butter with a pastry blender or fork, the mixture should become nice and crumbly.

Using a slotted spoon, transfer the apple filling to the prepared pie plate. Cover the top of the pie with the crumb topping, gently pressing the crumbs into place.

Bake for 30-35 minutes or until the crumb topping is browned and the apples are tender. If the pie is browning too quickly, loosely cover with aluminum foil until it’s done baking. Cool on a wire rack. Serve slightly warm and store in the refrigerator.

Dutch Apple Pie

Fresh Peaches and Cream Prosecco Cake

Prosecco Cake

What is better than a fresh juicy peach? A fresh juicy peach soaked in sugar and Prosecco and then layered between a delicate Prosecco soaked sponge cake. This is the perfect cake to bring to your next BBQ, it’s light and fresh and has all of the flavor of summer.

The recipe is originally from Better Homes, and Gardens and can be found right here . I followed the recipe as written making only two minor substitutions. Instead of vanilla extract I used vanilla paste simply because I love the flecks of vanilla throughout the whipped cream. If you don’t have vanilla paste on hand, extract is perfectly fine. Also, I substituted the sour cream called for in the whipped cream topping for vanilla yogurt. I don’t like the strong tang of sour cream, vanilla yogurt is a much more subtle flavor and it worked out beautifully in the final product. This is a fairly delicate cake so to ensure that it doesn’t fall apart as you remove it from the pan, I recommend coating your pans with cooking spray then lining the bottom with a circle of parchment paper. Also, take care when assembling the cake, once the layers have been soaked in Prosecco they will be fragile.

This was an absolutely delicious cake with a very pronounced Prosecco flavor. The whipped cream and cake structure held up beautifully during transport and even the following day. This recipe is definitely a keeper, enjoy!


For the cake

  • 4 large eggs, at room temperature
  • 2 1/4 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp Kosher salt
  • 2 1/4 cups granulated sugar
  • cup milk
  • 1/4 cup unsalted butter
  • 1/2 teaspoon almond extract
  • cup Prosecco or sparkling rose

For the filling

  • medium ripe peaches, pitted and coarsely chopped
  • 1/4 cup Prosecco 
  • 2 tbs granulated sugar

For the topping

  • cups heavy cream
  • 2/3 cup vanilla yogurt
  • 1/2 cup granulated sugar
  • 2 tsp vanilla paste


For the cake – Allow the eggs to stand at room temperature for 30 minutes, or place in warm water for about 10 minutes. Meanwhile, grease three 8.5″ round baking pans.

In a bowl, combine the flour, baking powder, and salt. Set aside.

Preheat the oven to 350ºF. In the bowl of a stand mixer, beat the eggs on high for 5 minutes or until thickened and light. Beat on medium an additional 5 minutes while gradually adding sugar, 1/4 cup at a time. (Batter will be light and fluffy) Beat in flour mixture on medium low until just combined.

In a small saucepan heat the milk and butter until the butter melts, stirring occasionally. Add to the batter, beating until combined. Add in almond extract and mix until combined. The batter should be smooth and shiny. Divide the batter equally among the prepared pans.

Bake for 25 minutes or until a wooden toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and cool for 10 minutes. Remove cakes from the pans and cool completely on wire racks set over a shallow pan or tray. Once cooled, poke the cakes all over. Slowly pour the Prosecco over the cakes, about 1/3 cup per cake. Wrap individually in plastic wrap and chill 2 to 24 hours.

For the fresh peach filling – In a large bowl combine peaches, Prosecco, and sugar, stir well. Cover and let stand for 30 minutes, stirring occasionally. Using a potato masher or fork, mash the peaches into a coarse mixture. Set aside.

For the whipped cream – In the bowl of a stand mixer beat the heavy cream, vanilla yogurt, sugar, and vanilla paste on medium until stiff peaks form. Set aside.

To assemble – Place one cake layer on a serving plate. Spread with half the fresh peach filling. Top with second cake layer and spread with remaining peach filling. Top with third cake layer and spread the top and sides with whipped cream. To garnish, top with a sliced peach fanned out in a circle pattern. Store the finished cake in the fridge.

Prosecco Cake Slice

Creamy Dreamy Cheesecake


What is better than a slice of dense, creamy cheesecake? Literally almost nothing! This is my most favorite cheesecake recipe ever, it’s one that my mother-in-law has been baking since my husband was itty-bitty. She has no recollection of where she first came across this recipe but let me tell you, it is TO DIE FOR. It’s rich, dense and has amazing flavor! The best part? It’s also super easy to make!

This go around I baked my cheesecake with a scrumptious, sugary Graham Cracker Crust but in the past I’ve also used an Oreo™ cookie crust which is equally delicious. When I use the Oreo crust I always cover the whole cheesecake with Chocolate Ganache and than top it with crushed Oreo™ cookies. For this version however, I kept it simple and did just a light coating of ganache on just the top.

Cheesecake is a great dessert because you can make it so many ways from a large cake to small, individual servings. Top it will fudge, fresh fruit, ganache, crushed cookies or anything else you can think of! Some people like to serve cheesecake at room temp but I love it ice cold out of the fridge, I feel that it’s more dense that way and I’m just not a fan of mushy, warm cheesecake. However you choose to serve it jut follow a few simple tips and your cheesecake is sure to be a hit!

  • Pre-bake your crust
  • Always start with room temperature ingredients, this prevents a lumpy batter.
  • Don’t scrimp, always use full fat cream cheese.
  • Add a little starch to help avoid cracking and to make slicing easier.
  • Mix on low and don’t overbeat the batter, incorporating too much air into the batter will ruin the texture of the cheesecake.
  • Use a water bath to create a steamy environment which develops a smooth, creamy cheesecake. To create a water bath, wrap the bottom of a springform pan in tin foil and place the cheesecake directly in a pan of water before putting in the oven. Alternatively, place a pan of water in the oven on the rack below the cheesecake. Both will generate steam while baking.
  • No peeking! Don’t open the oven door while baking.
  • Don’t overbake the cheesecake, take it out when the edges look done and the center is still slightly jiggly.
  • Before leaving the cheesecake to cool in the oven, take it out and run a thin offset spatula or knife around the edge to loosen it from the sides of the pan. This will help to prevent cracking as the cheesecake cools and pulls away from the pan.
  • Cool the cheesecake gradually letting in sit in the turned off oven with the door cracked open, then let it cool completely on the stovetop. 
  • ALWAYS chill your cheesecake for at least 6 hours, preferably overnight.
  • If the top cracks, don’t panic! A simple sour cream frosting, chocolate ganache, or even fruit will hide all sins.


  • Graham Cracker Crust
  • 5 (8 oz) packs of cream cheese
  • 1 3/4 cups granulated sugar
  • 3 tbs all-purpose flour
  • 1/2 – 1 tsp vanilla paste or vanilla extract
  • 1/4 tsp almond extract
  • 5 large eggs + 2 yolks
  • 1/3 cup heavy cream


Pre-bake your crust in a 10″ springform pan for 7-8 minutes at 350ºF. Set aside to cool slightly.

Add the softened, room temperature cream cheese to the bowl of a stand mixer. Mix on low until smooth, about a minute. Add the sugar and flour, mix. Once the dry ingredients have been combined, add in the vanilla, almond, and heavy cream. Mix until smooth then add in the eggs, one at a time, mixing on low after each addition. Continue to mix on low speed until the batter is shiny and smooth. Grease the sides of the springform pan that holds the crust, pour the batter in and smooth the top.

Place the cheesecake in a water bath and bake at 500ºF for 10 minutes, then lower the heat to 250ºF and bake for about an hour or until the edges are baked and the center is slightly jiggly.

Once the cheesecake is done baking turn off the oven and remove the cheesecake, run an offset spatula or knife around the edge to loosen the sides from the pan. Place the cheesecake back in the warm oven (not in the water bath) with the door slightly open and cool for about an hour. Remove from oven and cool completely on the stovetop. Chill in the fridge for at least 6 house, preferably overnight. Enjoy!



Graham Cracker Crust

Graham Crust 2.jpg

I love a good graham cracker crust but the ones in the store always seem so bland and I hate all of the extra preservatives they add to it. A while back I came across this recipe from Sally’s Baking Addiction and it’s been my “go to” crust ever since. For the original recipe click here .

This crust comes together super quick, I do everything right in my food processor, and it has a really delicious, sugary texture and taste. It goes great with pudding pies and cheesecakes or any other dessert which calls for a graham cracker crust. I like to use brown sugar instead of the granulated sugar that is suggested and I also add a teaspoon of vanilla paste for a little extra flavor boost. This recipe is made with honey graham crackers but feel free to try out chocolate or cinnamon grahams as well depending on what type of dessert you’re making. This is an excellent graham cracker crust and I promise, once you make this one you’ll never go back to pre-made crusts again!


  • 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
  • 6 Tablespoons (87g) unsalted butter, melted
  • 1/3 cup (67g) granulated OR brown sugar
  • 1 teaspoon vanilla paste (optional)


Crush the graham cracker sheets using a food processor, pulse until crushed and crumbly. Alternatively, crush them in a zipped top bag with a rolling pin.

Add the melted butter, sugar, and vanilla paste to the food processor and pulse a few times until combined. The mixture will be thick, coarse, and sandy.

Press the mixture into the bottom of the dish or springform pan and slightly up the sides. This crust will fit into a 9 – 10 inch pan. Make sure it is tight and compact, the crust will be thick. For a baked dessert, pre-bake the crust for 10 minutes at 300°F (149°C) or 7-8 minutes at 350°F (177°C). For a no-bake dessert, chill the crust for 2 hours before using in your recipe.

**Tip** – Freeze the prepared crust in your pan for up to 3 months. Thaw before using in your recipe. For shorter storage, keep the prepared crust in the refrigerator for a few days before using in your recipe.