Culinary Creations by Keesha

Culinary Creations by Keesha

Culinary Creations is a Personal Chef and Catering Service. Available for personal meals and partie

My company was established due to my passion, love, and talent for cooking. Whether it is to prepare meals for the health conscious, or just for a person who just "can't be bothered with cooking", Culinary Creations is here to bring wonderful flavor and creativity to your liking.

Photos from Culinary Creations by Keesha's post 12/09/2020

Salmon with tomato cream sauce and sundried tomatoes. How do you like your salmon?😋



What an interesting twist on butternut squash

One-Pot Butternut Squash Alfredo


Avocado stuffed eggs, a hit at any bbq. Happy Labor Day all. Be safe!☺


Anytime is guacamole time. Seasoned with all fresh ingredients, nothing but the best. Cilantro really sets this classic off! Bon Apetite!😉


My Foodies

Red Velvet Cheesecake

Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar

2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract

Prepare the cheesecake layer: Preheat oven to 325 degrees. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch spring form pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan).

In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake).

Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggle. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

Prepare the cake layers: Preheat oven to 350 degrees. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).

Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting.

Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings


Ireland of a Thousand Welcomes

Cheesecake Stuffed Strawberries ---- PLEASE LIKE - BEFORE SHARING - Thank you !!!!!!!!!!!!!!!!!!!!!!

1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs

1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.


Coconut crusted tilapia with slightly spicy mango pineapple chutney, served over mesculin greens, with honey mustard dressing.


Broiled salmon served over roasted asparagus, quick and easy, healthful meal.


A good salad always hits the spot, can be very filling and good, made with avocado, arugala for a little different flavor, egg, and marinated chicken, quick, easy and you cant go wrong. I have to say hit the spot ;)


Butternut Squash Soup: Loaded with vitamins A and C. This soup can be made very hearty with cream and chicken stock. To make it healthier I opted to use vegetable stock, and 2% milk, with seasonings of onion, nutmeg and allspice. Flavorful and healthy!


Happy New Year from Culinary Creations By Keesha. Thank you for your continued support of the business.


Culinary Creations by Keesha's cover photo


Well as the New Year approaches it is time to focus on what the majority of us will be facing. The challenge of becoming fit and incorporating healthy eating. Culinary Creations by Keesha offers ideas for healthy dishes, and culinary delight. Contact me for information for personal chef work, healthy eating ideas. More information to follow.


From Culinary Creations, wishing you a wonderful, safe, and happy holiday. God Bless each and everyone of you. Thank you for your support of Culinary Creations by Keesha, more to come :), peace and blessings to all of you. Merry Christmas!


Strawberry cheesecake squares, prepared fresh to order.


There is still time to order dishes and desserts for the holiday from Culinary Creations by Keesha. Dishes such as this full order pan of chicken marsala and other specialties available. You can place orders by inboxing, or e-mailing [email protected]


There is still time to get those orders in for the holiday's. Wonderful Red Velvet Cakes available fresh to order, Strawberry Cheesecake Squares, and other tasty desserts, as well as dishes, and catering as well. Feel free to contact me for pricing and details.


Classic comfort food. Macaroni & Cheese, my favorite dish :)


Sara Lee Desserts

Cool Crème Pies aren't just for hot summer days. Chocolate Crème Pie is a winner any time of year!


Culinary Creations By Keesha is taking orders for the holiday season (Christmas, Christmas Eve and New Year's), so if you need some dishes prepared, a party catered, or some fabulous desserts, inbox me for more information, or contact me at 516-841-8591, or e-mail me at [email protected]


Ham and collard green fritatta, this was a lovely brunch :)


Here is a nice way to use leftovers for a nice brunch, check out this ham and collard green fritatta, with diced onions, peppers, fresh herbs (sage, parsley, thyme), and of course diced ham and collard greens, topped off with cheese. Yummy! Happy Sunday :)


I would like to take the time to thank all of you for liking my page, and becoming fans of my work! :), this is something I really enjoy, and plan to strive to bring great food and dishes to everyone that I encounter. I also would like to extend prayers and wishes to the victims of Hurricane Sandy, in our hometown and all over. May peace and God's grace be with you. Wishing you well. Again, thank you all for your support. You and God give me strength :)


Crab cakes, with remoulade
sauce, with steamed broccoli


Untitled Album


Shrimp with coconut curry sauce over coconut jasmine rice!


Timeline Photos


Mini chicken patties (ground chicken filling with three cheese)


Welcome to Culinary Creations by Keesha. A page specializing in my culinary creations, and dedicated to the presentation and discussion of good food :). Feel free to contact me for personal dishes and meals, parties, and presentations.


Pan fried flounder, with a mango pineapple chutney, roasted potatoes and mango strawberry salad.


Baked salmon with ginger and spices with roasted vegetables


Mushroom & Swiss quiche


Black bean patties with spinach/spring mix salad

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