What a great week I had! I got to sleep until 6:00 am most days, and the weather was beautiful, not too hot and a nice breeze….sigh. But I no better than to get use to it, because summer’s coming! We’ll be hitting those sweltering dog days of summer before you know it, and that means the joy of air conditioning…lol!
Lisa keeps reminding me that the plan is to move to Florida in two years, and that it’s much hotter down there than it is here….well I do understand that and being a native Texan, I also know about heat. I really think it’s all about what your body gets use to too. I’m sure within a year or two of living in Florida, we’ll be grabbing jackets when the temps drop to 70. I have to tell you, I just can’t take the cold , snow or ice anymore, so I’ll learn to deal with the heat! If not, they’ve got air conditioning down there too!
Of course you’re not here for a weather report, it’s Guest Post Friday! Today my friends it’s my pleasure to share my blog with Anna from Crunchy Creamy Sweet, and I’m sure you’ve already guessed that you’re going to find a treasure trove of delicious desserts on her blog. I have to warn you ahead of time that all the amazing creations she shares on her pages are liable to put a few pounds on you just from looking at them….sigh
From Crunchy Ranch Flavored Sun Flower Seeds to her Creamy Chocolate Whipped Milk Ice Cream , you’ll find something for everyone at her blog. So when you visit, make sure to give yourself enough time to go through her recipes, I know you’re going to find quite a few to try in your own homes for your families, I certainly did!
So sit back, relax, put your feet up and bring a napkins, because you’re going to be drooling all over your keyboard as I give you………..
Hello everyone! My name is Anna and I run a little blog called Crunchy Creamy Sweet, where I share my sweet explorations and adventures. I am a happily married mother of three. There is always a lot going on in our home and baking is my way of balancing it all. I love sharing my recipes with my readers and hopefully, inspire them to create also!
When Chef Dennis asked me to guest post on his blog, I fainted, composed myself and then panicked! I learned so much about blogging from “Ask Chef Dennis” series and bookmarked so many delicious recipes from his site. For days, I was brainstorming what to make. It’s such a big deal for me to be guest posting here, that I wanted to make something special. It felt as if chef Dennis will walk into my house and actually taste what I’ve made!
After a few days of deliberation with my Hubby, I decided to take his favorite dessert and my favorite baking ingredient and marry them together.
Enter Chocolate Cheesecake.
The texture is so deliciously creamy and smooth, it melts in your mouth. I promise, it’s not too rich so you may find yourself reaching for seconds. I used Biscoff cookies for the crust, but feel free to use traditional graham crackers. I used my homemade candied lime peel for garnish.
Oh, and it’s no-bake. When the hot weather hits and your oven is marked with a yellow tape saying “Do not cross this line”, you can still make this decadent dessert and enjoy it’s amazing texture and flavor. Win win!
Thank you so much, Chef, for inviting me to guest post. It feel truly honored.
- 7 oz . crushed Biscoff cookies or graham crackers
- 4 Tbsp unsweetened cocoa powder
- 1/4 c butter melted
- 2 oz pkg cream cheese softened, 16 .
- 3 3/4 oz . or 3/4 c powdered sugar
- 1 tsp vanilla extract
- 5 1/4 oz . bittersweet chocolate chopped
- 5 1/4 oz . semisweet chocolate chopped
- 1 c + 1 Tbsp. whipping cream 1/2 pint
- additional cocoa powder for dusting
- candied lime peel for garnish optional
- In a medium mixing bowl, stir together cookie crumbs, cocoa powder and butter. Stir until all combined.
- Press firmly onto the bottom of a spring form pan. Set aside.
- In a large mixing bowl, beat cream cheese for 1 minute, until smooth. Add powdered sugar and beat again. Add vanilla extract and mix again.
- Melt chocolate over a double boiler. Let cool slightly.
- With your mixer on slow speed, add the chocolate, pouring slowly.
- Whip the cream until stiff peaks form. Fold in gently to chocolate and cheese mixture.
- Pour the filling over the crust.
- Refrigerate for at least 8 hours, preferably overnight.
- When the cheesecake is set, run a sharp knife around the edge to loosen from the pan.
- Gently open the latch and release the cheesecake.
- Before serving, dust with cocoa powder and garnish.
Dessert should chill at least 8 hours or overnight
How could you not love this cheesecake, It looks sinfully delicious and oh so creamy! Thank you so much Anna for such a wonderfully delicious guest post! Now before you forget please head on over to Crunchy Creamy Sweet and say hi to Anna, just don’t forget to tell her chef Dennis sent you (and ask her to overnight a slice or two of that incredible cheesecake to me).
Thanks so much for stopping by today, I hope you all know just how much it means to me. I’m still having a great time blogging, and without a doubt it’s because of all the wonderful people I’ve met along the way. Have a great weekend my friends!