Cappuccino Cheesecake

It’s finally here! Cappuccino cheesecake! I was hoping to get this brand new recipe published early this week, but finals got the best of me. Looking back, I think my biggest accomplishment this semester was not “procrasto-baking”…not too much anyway. But if you’re looking for an excuse to procrasto-bake, then this is your opportunity!

My fiancé and I baked this cheesecake a couple weeks ago and it was a huge hit (My mom even says it’s her favorite one yet!) It starts with a buttery graham cracker crust with a creamy, coffee infused filling and topped with chocolate ganache. 😋

As always with recipes involving coffee, I’m going to recommend Purity Coffee. You can learn more about why this is the only coffee I buy here and they also have tons of awesome, science-packed info on their website. Enjoy 10% off your first order with promo code ROOTS!

Crust

1 tsp. sugar

1 1/2 cups graham cracker crumbs

1/4 cup melted butter

Filling

1 cup white chocolate chips*

2 Tbs. butter

2 8-oz. packages of 1/3 fat cream cheese (room temperature)

1/3 cup sugar

1/2 cup coffee reduction

1/4 tsp. sea salt

Ganache

1/2 cup dark chocolate chips

1/3 cup heavy cream

1 tsp. butter

Directions

Grease the bottom and sides of an 8 inch spring-form pan with canola spray or melted coconut oil/butter.

Put the graham crackers in a food processor and grind until they are just small crumbs. Add the sugar and pulse a few more times.

In a small bowl, mix the graham cracker crumbs with the melted coconut oil or butter. Then press the mixture firmly into the bottom of the prepared pan. Set aside.

Prepare the coffee reduction using this recipe. Set aside.

Add approximately an inch of water to the bottom of a double boiler and melt 1 cup of white chocolate chips on medium heat. Stir every few minutes and be sure not to get any water in the chocolate. When the chocolate chips are melted, remove from heat and stir in 2 Tbs. of melted butter. Allow the mixture to cool for 10 minutes.

Preheat the oven to 325°F. In a large, deep bowl, combine the somewhat-cooled white chocolate mixture, cream cheese, sugar, coffee reduction, and salt. Use an electric mixture to mix all the ingredients until smooth and creamy. Be sure to scrape down the sides every so often to ensure that everything is well combined. Be sure not to use the slowest setting and do not over mix.

Put the filling in the spring form pan and using a small offset spatula, smooth out the filling until it is even across the pan.

Bake for 35 minutes, making sure to not open the oven! Any rapid change in temperature or humidity can lead to cracking and caving.

Turn the oven off and let the cheesecake rest in the oven for another 30 minutes, still not opening the door. When the time is up, let the cheesecake cool for approximately 30 more minutes before letting it chill and set up in the refrigerator for at least three hours and up to overnight.

While the cheesecake is cooling, it’s time to start the ganache! Measure the chocolate and set aside in glass bowl. Over medium heat, bring the heavy cream to boil. Remove from heat and stir in butter. Pour the cream and butter over the chocolate chips and let stand for 5 minutes. Stir the mixture until the ganache becomes homogeneous. Pour over cake and smooth with offset spatula. Allow ganache to cool before serving. Enjoy!

Tips

*When selecting white chocolate, make sure it actually contains cocoa butter and is free from hydrogenated oils and artificial flavors. (I get mine at Trader Joe’s.)

It’s important to make sure the base of of the spring-form pan is right side up. However, even if it is, it’s still possible for butter to leak out the bottom. To prevent a major mess, line a baking sheet with foil and place it under the cake pan.

Allow the cream cheese to reach room temperature before use so that it mixes smoothly. It will also help prevent the need to over-mix which can cause the cheesecake to cave in.

Whatever you do, do not open the oven until it is time to take it out. I know it’s tempting, but you just have to trust me on this one! This is also where it becomes imperative that the pan is put together correctly and a baking sheet is below the pan. If you have to open the oven to clean up burned butter as the house fills with haze, the cheesecake will surely cave in the middle. (Yes, I also learned this the hard way.)

But in the unfortunate event that the cake does cave in, all is not lost! The ganache will make it less noticeable and it will still taste great!

Don’t cover the cheesecake in the fridge until it is totally cool to prevent condensation from collecting on top. If this does happen, dab it off with a paper towel.

Banana Chocolate Chip Cake

Good morning! Today I’d like to share a simple banana snack cake recipe. It tastes like banana bread, but has a light, fluffy cake texture. I chose to use whole wheat pastry flour instead of all purpose and to reduce the sugar by 1/2 cup to make it a little healthier.

You may also notice the aquafaba in the ingredients list. I go into this in a little more detail in my post on egg substitutes, but it’s basically just the water from the can of garbanzo beans.

The original cake recipe (from Brown Eyed Baker) also suggests topping it with cream cheese frosting. But you know what? I don’t think it needs it. Wait…what?? Me?! Saying it doesn’t need frosting?! I know that probably comes a shock, because if you’ve been following me for any amount of time, you’ve probably gathered that I love all things frosting, glaze, and ganache. But I honestly think the cake is sweet enough and moist enough on it’s own and the cream cheese was just a bit too tangy for me. (Maybe I just didn’t have enough sugar in the frosting 😉) That being said, if you want to make it more of a dessert cake than a snack cake, by all means go ahead and add some frosting! Enjoy!

Ingredients

  • 2 cups whole wheat pastry flour
  • ½ tsp baking soda
  • ¾ tsp sea salt
  • ½ cup butter, at room temperature
  • 1 cup sugar
  • 1/4 cup + 2 Tbs. aquafaba*
  • 1 cup mashed, ripe bananas (2 to 3 medium bananas)
  • 1 tsp. pure vanilla extract
  • ½ cup skim milk
  • 1 cup dark chocolate chips

Directions

Grease a square 8 inch baking pan and preheat the oven to 350° F.

Before measuring any other ingredients, mash the banana to ensure you have the right amount. There’s nothing worse than getting halfway through a recipe and finding out you don’t have enough of something!

In a separate bowl, combine the flour, baking soda, and salt.

Use an electric mixer to beat the butter and sugar until light and fluffy. Gradually add the aquafaba, bananas, and vanilla.

Now, stirring by hand, alternate between adding the milk and dry ingredient mixture until a batter comes together. Gently fold in the chocolate chips.

Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean (with the exception of some melted chocolate). Rotate the pan in the oven halfway through baking.

The cake can be stored at room temperature for up to two days or in the refrigerator for up to 5.

*This amount of aquafaba is equivalent to 2 whole eggs.

Merlot Chocolate Cheesecake

I know, it’s another cheesecake post on what’s technically a clean eating blog. 🤷‍♀️🍷🍫But yesterday I teamed up with my sister Lauren and her friend Julia from Lauren and the Foreign to bring to you this rich, decadent cake. The base is an egg-free, chocolate cheesecake on a delicate graham cracker crust. Then I topped it with a sweet, homemade merlot reduction. It’s the perfect combination of cheese, chocolate and wine!

Be sure to click on the link above watch Lauren and the Foreign’s YouTube channel and check out their Instagram here!

Ingredients

Crust

1 1/2 cups graham cracker crumbs

1 tsp. sugar

1/4 cup melted coconut oil or butter

Filling

1 cup dark chocolate chips

2 Tbs. melted coconut oil or butter

2 8-oz. packages of 1/3 fat cream cheese (room temperature)

1/2 cup sugar

2 Tbs. raw honey

1 Tbs. unsweetened cocoa

2 tsp. pure vanilla

1/4 tsp. sea salt

Topping

1/2 cup merlot

1 cup sugar

Directions

Grease the bottom and sides of an 8 inch spring-form pan with canola spray or melted coconut oil/butter.

Put the graham crackers in a food processor and grind until they are just small crumbs. Add the sugar and pulse a few more times.

In a small bowl, mix the graham cracker crumbs with the melted coconut oil or butter. Then press the mixture firmly into the bottom of the prepared pan. Set aside.

Add approximately an inch of water to the bottom of a double boiler and melt 1 cup of dark chocolate chips on medium heat. Stir every few minutes and be sure not to get any water in the chocolate. When the chocolate chips are melted, remove from heat and stir in 2 Tbs. of melted butter or coconut oil. Allow the mixture to cool for 10 minutes.

Preheat the oven to 325°F. In a large, deep bowl, combine the somewhat-cooled chocolate mixture, cream cheese, sugar, honey, cocoa, vanilla, and salt. Use an electric mixture to mix all the ingredients until smooth and creamy. Be sure to scrape down the sides every so often to ensure that everything is well combined. Be sure not to use the slowest setting and do not over mix.

Put the filling in the spring form pan and using a small offset spatula, smooth out the filling until it is even across the pan.

Bake for 30 minutes, making sure to not open the oven! Any rapid change in temperature or humidity can lead to cracking and caving.

Turn the oven off and let the cheesecake rest in the oven for another 30 minutes, still not opening the door. When the time is up, let the cheesecake cool for approximately 30 more minutes before letting it chill and set up in the refrigerator for at least three hours and up to overnight.

While the cheesecake is baking, it is time to start the reduction! In a saucepan, add the sugar and merlot. Bring to a boil, then reduce heat and simmer for three minutes. Remove from heat and allow to cool and set up.

Pour the merlot reduction on the cheesecake and smooth it out with a small offset spatula. Enjoy!

Tips

Make sure you put together the spring form pan correctly. Otherwise, oil from the crust will leak into the oven causing a huge mess. I’ve learned this the hard way. Three times to be exact.

Line a baking sheet with foil and put the spring form pan on it while baking. This will prevent any major mess in the event that some leakage does occur.

Allow the cream cheese to reach room temperature so that it mixes smoothly.

Again, whatever you do, do not open the oven until it is time to take it out. I know it’s tempting, but this is crucial to cheesecake success! This is also where it becomes imperative that the pan is put together correctly and a baking sheet is below the pan. If you have to open the oven to clean up burned butter as the house fills with haze, the cheesecake will surely cave in the middle. (Yes, I also learned this the hard way.)

If the cake does cave in, the ganache will likely fill the crater, but not the edges. What you can do to remedy the situation is make a little buttercream frosting and pipe a boarder around the cake. No one will know that it’s caved in and you get frosting too!

Don’t cover the cheesecake in the fridge until it is totally cool to prevent condensation from collecting on top. If this does happen, dab it off with a paper towel.

Vegan Cranberry Orange Muffins

Good morning! Since everything is still closed due to the extreme cold, I figured it would be a perfect time to bake a batch of muffins. Although I’m only egg free, I decided to make this recipe totally vegan for those of you who are. The egg is replaced by flax seed and butter with coconut oil. To make the muffins a little healthier, I used whole wheat flour instead of white and reduced the sugar to only 1/4 cup since the orange juice and cranberries have enough sweetness of their own. The recipe is also super simple and will be ready to go in the oven in only a few minutes.

Ingredients

1 Tbs ground flax seed

3 Tbs hot water

2 cups whole wheat pastry flour

1/4 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup melted coconut oil

3/4 cup orange juice

Zest of one orange

1 cup dried cranberries

Directions

In a small bowl, mix the flax seed and water to form an egg substitute and set aside. Preheat the oven to 400°F and grease a muffin tin or line it with muffin cups.

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the “egg”, juice, oil, and zest. Add the wet ingredients to the dry and stir until everything is moistened, being careful not to over mix. Gently fold in the dried cranberries.

Fill each muffin cup 3/4 full with batter and bake for about 15 minutes or until the tops are golden and a toothpick inserted in a muffin comes out clean. Enjoy!