Kitchen Flavorista

Pitaya and Black Goji Berry Cheesecake Recipe 🍇🍰

Indulge in the vibrant colors and flavors of pitaya and black goji berries with this unique and delightful cheesecake. Perfect for any special occasion or just a treat for yourself!

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:

3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup pitaya (dragon fruit) puree
1/2 cup black goji berries (soaked in warm water for 10 minutes and drained)
For the Topping (optional):

Fresh pitaya slices
Fresh black goji berries
Instructions:

Preheat and Prepare:

Preheat your oven to 325°F (160°C).
Grease a 9-inch springform pan or line the bottom with parchment paper.
Make the Crust:

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well mixed.
Press the mixture firmly into the bottom of the prepared springform pan to form an even crust.
Prepare the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the granulated sugar and vanilla extract, and beat until well combined.
Add the eggs one at a time, mixing well after each addition.
Layer the Cheesecake:

Pour half of the cheesecake batter over the prepared crust.
In a blender or food processor, blend the pitaya puree until smooth. Stir the pitaya puree into the remaining half of the cheesecake batter until fully incorporated.
Pour the pitaya cheesecake batter over the plain cheesecake batter in the springform pan, creating a marbled effect.
Sprinkle the soaked and drained black goji berries evenly over the top of the cheesecake batter.
Bake the Cheesecake:

Bake in the preheated oven for 45-50 minutes, or until the center is set and the edges are lightly golden. The cheesecake may still jiggle slightly in the center.
Remove from the oven and let the cheesecake cool completely in the pan on a wire rack.
Chill and Serve:

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.
Before serving, garnish with fresh pitaya slices and black goji berries if desired.
Enjoy:

Slice and serve this unique and delicious Pitaya and Black Goji Berry Cheesecake!
Yield:
This recipe makes one 9-inch cheesecake, serving about 12-14 people.

Enjoy the vibrant colors and flavors of pitaya and black goji berries in this delightful cheesecake creation! 🍇🍰

Peanut Butter & Jelly Cheesecake 🥜🍇

Indulge in the rich and creamy flavors of a classic peanut butter and jelly sandwich, transformed into an irresistible cheesecake. This delightful dessert combines a buttery graham cracker crust, a creamy peanut butter cheesecake filling, and a sweet jelly swirl for a nostalgic and delicious treat.

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:

24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
1 cup creamy peanut butter
1 tsp vanilla extract
4 large eggs
1/2 cup sour cream
For the Jelly Swirl:

1/2 cup strawberry or raspberry jelly (smooth, not chunky)
For Garnish (Optional):

Additional jelly for drizzling
Fresh berries (strawberries or raspberries)
Instructions:

Preheat Your Oven:

Preheat your oven to 325°F (160°C).
Grease a 9-inch springform pan.
Prepare the Crust:

In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well mixed.
Press the mixture firmly into the bottom of the prepared springform pan.
Bake the crust for 8-10 minutes, then remove from the oven and let it cool while you prepare the cheesecake filling.
Make the Cheesecake Filling:

In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the peanut butter and vanilla extract, and beat until well combined.
Add the eggs, one at a time, mixing well after each addition.
Mix in the sour cream until incorporated and the batter is smooth.
Assemble the Cheesecake:

Pour the cheesecake filling over the cooled crust in the springform pan.
Drop spoonfuls of the jelly onto the cheesecake batter.
Use a knife or toothpick to swirl the jelly into the cheesecake batter, creating a marbled effect.
Bake the Cheesecake:

Place the springform pan on a baking sheet (to catch any potential leaks) and bake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Chill and Serve:

Remove the cheesecake from the oven and let it cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
Garnish and Serve:

Before serving, optionally drizzle additional jelly on top of the cheesecake and decorate with fresh berries.
Release the cheesecake from the springform pan, slice, and serve chilled.
Enjoy the rich and creamy Peanut Butter & Jelly Cheesecake, a delightful twist on a classic flavor combination! 🥜🍇

Indulge in these amazing Red Velvet Cheesecake Eggrolls - crispy on the outside, creamy on the inside! 😍🍰

**Ingredients:**

- 8 eggroll wrappers
- 1 cup red velvet cake mix
- 1/2 cup water
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Oil for frying
- Powdered sugar for dusting

**Directions:**

1. In a medium bowl, combine the red velvet cake mix with water and mix until smooth.
2. In a separate bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
3. Lay an eggroll wrapper on a clean surface. Spread a thin layer of the red velvet cake mixture in the center of the wrapper, leaving the edges clear.
4. Add a dollop of the cream cheese mixture on top of the red velvet layer.
5. Fold the sides of the wrapper over the filling and roll tightly, sealing the edges with a bit of water.
6. Heat oil in a deep fryer or a large pot to 350°F (175°C).
7. Carefully add the eggrolls to the hot oil and fry until golden brown and crispy, about 2-3 minutes.
8. Remove the eggrolls from the oil and drain on paper towels.
9. Dust with powdered sugar before serving.

**Prep Time:** 20 minutes | **Cooking Time:** 10 minutes | **Total Time:** 30 minutes

**Kcal:** 250 kcal | **Servings:** 8 servings

Just baked these amazing Peanut Butter Banana Cream Cookie Sandwiches! Perfect for any sweet craving 🍪🍌😋
**Ingredients:**
- 1 cup unsalted butter, softened
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 ripe bananas, sliced
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
**Directions:**
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually blend the dry ingredients into the creamed mixture.
6. Drop rounded tablespoons of dough onto the prepared baking sheet.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Allow the cookies to cool completely on a wire rack.
9. In a medium bowl, beat the cream cheese, powdered sugar, and lemon juice until smooth and creamy.
10. To assemble, spread a layer of the cream cheese mixture onto the flat side of a cookie, top with a few slices of banana, and then sandwich with another cookie.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 320 kcal | Servings: 24 sandwich cookies

Just baked this Luscious Refreshing Mango Cake! Perfectly sweet and tangy 🍰🥭

**Ingredients:**

**For the Cake:**

- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup mango puree
- 1/2 cup sour cream

**For the Mango Glaze:**

- 1 cup powdered sugar
- 2-3 tbsp mango juice (fresh or store-bought)
- 1/2 cup diced fresh mango for garnish

**Directions:**

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add the mango puree and sour cream to the butter mixture, mixing until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. In a small bowl, whisk together the powdered sugar and enough mango juice to reach your desired consistency for the glaze.
8. Once the cake is completely cooled, drizzle the mango glaze over the top. Garnish with diced fresh mango.

Prep Time: 20 minutes | Cooking Time: 50-60 minutes | Total Time: 1 hour 20 minutes

Kcal: 320 per serving | Servings: 8 servings

This Paradise Cake with Orange Blossom Cream is a delightful treat for any occasion! 🍰🌸

**Ingredients:**

**For The Sponge Cake:**

- 4 egg whites (room temperature)
- 1 cup + 2 tbsp (125 g) white granulated sugar (divided)
- 4 egg yolks
- 2 tsp vanilla extract
- 2/4 cups + 2 tbsp (75 g) cornstarch
- 3 tbsp (25 g) all-purpose flour
- 1 tsp (5 g) baking powder

**For The Filling:**

- 1/2 cup (125 ml) full-fat milk
- 2 tbsp (15 g) cornstarch
- 1 tbsp (20 g) honey
- 1 and 1/2 tsp vanilla extract
- 1 tsp orange blossom water (you can add more but you shouldn't really be able to taste the orange blossom, it's more for the overall flavor)
- 3/4 cups (185 ml) heavy cream (cold)
- Powdered sugar (for dusting)

**Directions:**

1. **Make the thickened milk:** This can be done 1 day ahead of time. In a small saucepan, add the milk and cornstarch. Mix until the cornstarch has dissolved and place over medium-low heat. Cook, stirring constantly, until thickened. The texture should be similar to custard. Once it has thickened, turn off the heat and stir in the honey, vanilla extract, and orange blossom water. Cover with plastic wrap, making sure it’s touching the cream, and allow to come down to room temperature. Meanwhile, make the cake.

2. **Preheat the oven:** Preheat to 320°F (160°C). Line the bottom of an 8-inch (20 cm) square pan with parchment paper and grease the sides with butter.

3. **Beat the egg whites:** In a medium bowl, combine the cornstarch, flour, and baking powder, and set aside. In a large bowl or the bowl of a stand-mixer, add the egg whites and beat until frothy and white, add in half of the sugar and beat until stiff peaks start forming.

4. **Make the sponge cake batter:** In a separate bowl, add the yolks, the remaining sugar, and the vanilla extract and beat until foamy and pale in color. Sift in about 1/3 of the dry ingredients and use a spatula to fold them into the batter. Once the batter begins to dry up, fold in about 1/3 of the egg whites. Keep alternating dry ingredients and egg whites until you run out of both and have a smooth fluffy batter.

5. **Bake:** Gently pour the batter into your prepared cake pan and bake for 30-35 minutes or up to 40-45 minutes. Your sponge cake is ready when it’s tall with a light brown top, doesn’t jiggle, and a toothpick inserted in the center of the cake comes out dry. The cake will rise a lot and slightly deflate once it comes out of the oven, it’s okay. Allow to cool for 5 minutes, then run a butter knife along the sides of the cake to release it from the pan and invert it onto a clean dish lined with parchment paper.

6. **Make the whipped cream:** Once the thickened milk has cooled down, make the whipped cream. In a large bowl or the bowl of a stand-mixer, add the cold heavy cream, powdered sugar, and vanilla extract and beat until soft peaks start forming. Use a spatula to fold in the thickened milk until smooth.

7. **Assemble the cake:** Trim the sides of the cake for a cleaner look then slice the sponge cake in half. Work very gently as this sponge cake is particularly fluffy. Add dollops of filling to the bottom layer of the cake and spread it out into an even layer. Top with the top layer. Chill covered in the refrigerator for 1-2 hours.

8. **Slice and dust:** Slice into 6 portions and dust with powdered sugar. Enjoy!

Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 60 minutes

Kcal: 320 kcal per serving | Servings: 6

Whip up these Elegant No Bake Passionfruit Bars for a tropical treat! 🌴🍰

**Ingredients:**

**Base:**

- 9oz / 250g Super Wine Biscuits (or any other type of biscuit or cookie)
- 1 Cup / 80g Desiccated Coconut
- 8 Tbsp / 115g Butter
- 1/2 Can / 200g Sweetened Condensed Milk
- 1 Tbsp Lemon Zest

**Passionfruit Topping:**

- 2 1/2 Cups / 310g Icing Sugar / Powdered Sugar
- 2 Tbsp / 30g Butter
- 2 tsp Lemon Zest
- 3 Passionfruit Pulp

**Directions:**

1. Line and grease an 8″ / 20cm square baking pan.
2. Crush the biscuits using a food processor or place them into a bag and use a heavy object like a rolling pin.
3. Place the crushed biscuits and coconut in a medium-sized bowl.
4. Melt the butter and add to the biscuits and coconut along with the lemon zest and sweetened condensed milk.
5. Mix the slice base together until well combined and pour out into the pan.
6. Use the back of a spoon to press the base into an even layer and place into the fridge to set while making the passionfruit topping.
7. To make the passionfruit topping, in a small bowl add the icing sugar / powdered sugar.
8. Melt the butter and add to the sugar along with the remaining topping ingredients.
9. Use a spoon to stir the ingredients together until you have a smooth thick mixture.
10. Spread the passionfruit topping over the no bake base using an offset spatula. If the topping is hard to spread or it keeps sticking to the spatula, dip it first in hot water.
11. Place the passionfruit slice into the fridge to set for at least 4 hours or overnight.
12. Remove the slice from the pan by pulling up the edges of the baking paper.
13. Use a long sharp knife to cut it into 12 or 16 slices, cleaning the knife in between each slice.
14. Place in an airtight container and into the fridge for up to 7 days.
15. The slice can be served cold from the fridge or at room temperature depending on if you prefer a soft or chewier slice.

Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 12 slices

These Golden Ginger Snaps are perfect for a cozy afternoon snack! 🍪✨
**Ingredients:**
- 1 cup brown sugar
- 1 large egg
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cloves
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 cup confectioner's sugar
**Directions:**
1. Preheat oven to 350°F (175°C) and prepare a baking sheet with a silicone liner or parchment paper. Set aside.
2. Using a hand-held mixer, blend together the brown sugar and butter until light and fluffy.
3. Add the egg and salt. Mix into the butter mixture.
4. Add the flour, baking soda, ground ginger, ground cinnamon, and ground cloves. Mix until just incorporated. Do not over mix.
5. Use a small cookie scoop, about 1 tablespoon in size, to scoop the cookie batter into even portions. Roll into balls and roll into the confectioner's sugar until well coated.
6. Place the dough on the baking sheet, about 1 inch apart. Bake for 15 minutes. Remove from oven and immediately transfer to a wire cooling rack to completely cool.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 100 kcal per cookie | Servings: 24 cookies

Cool off with these Refreshing Mint Chocolate Chip Ice Cream Sandwich Delights! 🍦🍫

**Ingredients:**

- ½ Cup Butter Softened
- ½ Cup Packed Brown Sugar
- 1 Egg
- 1 Tsp Vanilla
- ½ Tsp Baking Soda
- ¼ Tsp Salt
- ¼ Cup Unsweetened Cocoa Powder
- 1¼ Cup Flour
- 3 Cups of your favorite Ice Cream or Frozen Yogurt (Recipe Follows)

**Directions:**

1. Preheat the oven to 350°F (175°C) and prepare a 9x9 inch baking pan with parchment paper.
2. Cream butter and sugar together with a mixer, then add the egg and vanilla, mixing until incorporated.
3. Add dry ingredients and mix until combined, but do not overwork.
4. Spread half of the dough flat in the baking pan with a spatula or clean fingers.
5. Bake for 13-14 minutes or until darkened slightly on the edges. Remove the cookie from the pan with the parchment and cool on a wire rack.
6. Repeat with remaining dough.
7. To assemble the ice cream sandwiches, place one cookie back in the pan along with the parchment. Top with softened ice cream, then press the other cookie on top.
8. Return to the freezer for 2-4 hours or until the ice cream has solidified. Remove from the pan and cut into 9 large squares or 18 small bars.

**For the Frozen Yogurt:**

- 2 Cups Vanilla Yogurt
- ½ Cup Mint Simple Syrup
- ½ Cup Milk
- ¼ Cup Chocolate Chips
- Green Food Coloring (optional)

**Directions:**

1. Whisk everything together in a large bowl and freeze for 2 hours or until thick and spreadable but not liquid.
2. Spread onto cookies for ice cream sandwiches or whisk every 30 minutes until the desired consistency.

Prep Time: 4 hours | Cooking Time: 30 mins | Total Time: 4 hours 30 mins

Kcal: 320 kcal | Servings: 9 servings

Indulge in these Decadent Brownie Ice Cream Sandwiches! The perfect summer treat 🍫🍦

**Ingredients:**

- 1 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 1 cup light brown sugar, packed
- 4 large eggs, room temperature
- 2 tbsp vegetable oil
- 4 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup cocoa powder
- 1 tsp salt
- 1.5 qts chocolate chip ice cream (or your favorite flavor)

**Directions:**

1. Preheat the oven to 350°F (175°C). Grease two 8x8 pans with butter or baking spray, then line the bottom with parchment paper, leaving about 4-6” of paper hanging over the sides.
2. In a medium-sized bowl, combine melted butter, granulated sugar, and brown sugar. Mix with a hand mixer on medium speed.
3. Add eggs one at a time, mixing well after each addition to incorporate. Mix well to create the crackled top on the brownies.
4. Mix in vegetable oil and vanilla extract.
5. In another bowl, combine flour, cocoa powder, and salt. Reduce the mixer speed to low and gradually add the flour mixture to the wet mixture until fully incorporated.
6. Divide the batter evenly between the two prepared pans, spreading it gently with a rubber spatula.
7. Bake for 30 minutes or until a toothpick inserted into the center comes out just barely clean. Do not overbake.
8. Remove from the oven and let the brownies cool for 10 minutes.
9. Use the parchment paper to lift the brownies out onto a cooling rack. Peel the parchment paper off one half and let them cool to room temperature.
10. Thaw the ice cream for 5-10 minutes to soften.
11. Return the first half of the brownie (the one with the parchment paper) to the pan. Spread the softened ice cream evenly over the top.
12. Invert the second half of the brownie and place it on top of the ice cream layer. Cover with aluminum foil or plastic wrap and freeze for at least 6 hours, preferably overnight.
13. When ready to serve, remove the brownie ice cream block from the freezer and thaw for 5-10 minutes. Use the parchment paper to lift the entire block out, then cut into 8 even squares with a sharp knife. Serve and enjoy!

Prep Time: 30 minutes | Cooking Time: 15 minutes | Freeze Time: 6 hours | Total Time: 6 hours 45 minutes

Kcal: 682 kcal | Servings: 8 servings

Whip up this Blue Cheese, Walnut, and Thyme Pull Apart Puff Pastry Twirl for an easy and delicious appetizer! 🧀🌿

**Ingredients:**

- 2 sheets of puff pastry (square shaped sheets)
- 2 tablespoons of honey
- 100 grams of blue cheese, crumbled
- 100 grams of grated Parmesan cheese
- 50 grams of walnuts, chopped
- 6-8 sprigs of fresh thyme leaves
- 1 tablespoon of milk
- Sea salt and cracked pepper

**Directions:**

1. Preheat oven to 180°C (350°F). Note, we use a gas oven that runs quite hot – you can increase to 200°C (390°F) in an electric non-fan forced oven.
2. Drizzle 1 tablespoon of honey on each sheet of puff pastry.
3. Divide walnuts, blue cheese, and Parmesan cheese and scatter over each sheet of puff pastry. Top with fresh thyme leaves and season with sea salt and cracked pepper.
4. Roll up each sheet of pastry and cut in half lengthways (you may need to tuck the pastry in after cutting to keep filling in).
5. On a sheet of baking paper, carefully twist each length of pastry and make a round coil shape. Brush with milk and bake in the oven for about 25-30 minutes until pastry is puffed, golden, and cooked through.
6. Remove from oven, scatter extra thyme leaves on top, and serve warm.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 350 kcal per serving | Servings: 8 servings

Looking for a show-stopping dessert? Try these Coconut Domes with Chocolate Spread! They are as delicious as they look! 😍✨

**Ingredients:**

**Coconut Mousse:**

- 2 gelatin sheets (4g)
- 200ml heavy cream
- 80g mascarpone
- 80g powdered sugar
- 120ml coconut milk

**Cocoa Breton Shortbread:**

- 120g powdered sugar
- 140g softened butter
- 160g all-purpose flour
- 25g unsweetened cocoa powder
- A pinch of sea salt
- 1/2 sachet baking powder
- 3 egg yolks

**Also:**

- Grated coconut
- Gooey Cocoa Spread

**Directions:**

**Prepare the Coconut Mousse:**

1. Whip the heavy cream with mascarpone in a very cold bowl, adding the powdered sugar gradually.
2. Chill in the refrigerator while you prepare the rest.
3. Soak the gelatin sheets in a large bowl of cold water.
4. Heat the coconut milk in a saucepan, and when warm, remove from heat and add the squeezed gelatin.
5. Let it cool a bit, then gently fold it into the whipped cream using a spatula.
6. Pour the mousse into hemisphere molds, adding a teaspoon of spread halfway, cover it, then smooth with a spatula.
7. Place in the freezer for at least 6 hours.

**Make the Breton Shortbreads:**

1. Mix all the ingredients until you get a dough.
2. Let it rest in the refrigerator for 30 minutes.
3. On a floured surface, roll out the dough to about an inch in height.
4. Cut out circles, then bake for 10 minutes at 180°C (356°F). Use rings to maintain a round shape (grease and flour them, or use tartlet molds).
5. Let them cool completely.

**Assemble the Domes:**

1. Remove the domes from the molds and place them on the cocoa shortbreads.
2. Let them thaw for 2 hours at room temperature, then sprinkle grated coconut over the entire dome.
3. Tip: If you want the spread to be gooey, enjoy it at room temperature. Bon appétit!

Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes + freezing time

Kcal: 300 kcal | Servings: 6 servings

If you have Raspberries, Make this Mouthwatering Dessert! No Gelatin, Easy and Delicious! 🤤❤

**Ingredients:**

**For the Crust:**

- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tbsp unsalted butter, melted

**For the Cheesecake Mixture:**

- 4 (8-ounce) blocks cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 4 large eggs
- 2 tbsp all-purpose flour
- 1/4 cup raspberry puree

**For the Raspberry Swirl:**

- 1/2 cup raspberry puree
- 2 tbsp sugar

**For the Topping:**

- Whipped cream
- Fresh raspberries
- Powdered sugar for dusting

**Directions:**

1. **Crust:** Combine graham cracker crumbs with sugar and melted butter. Press into the bottom of a 9x13 inch pan. Chill in the fridge.
2. **Cheesecake Mixture:** Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla extract. Add eggs one at a time, then fold in flour.
3. **Assembly:** Pour cheesecake mixture over the crust. Dollop raspberry puree on top. Use a toothpick to create swirls.
4. **Bake:** Preheat oven to 325°F (163°C). Bake for 35-40 minutes. Let cool, then refrigerate for at least 3 hours.
5. **Topping:** Pipe whipped cream on top, add a raspberry, and dust with powdered sugar before serving.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 4 hours (including chilling)

Kcal: 320 | Servings: 12

Irresistible Caramel Coffee Buttercream Cake 🎂☕
Enjoy a slice of heaven with this Caramel Coffee Buttercream Cake! Perfect for your next gathering. 😋🍰

**Ingredients:**

**For the Cake:**

- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 cup unsalted butter, softened
- 1 cup brewed coffee, cooled
- 1/2 cup whole milk
- 4 large eggs
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp vanilla extract

**For the Caramel Coffee Buttercream:**

- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1/4 cup caramel sauce
- 2 tbsp brewed coffee, cooled
- 1 tsp vanilla extract

**For Garnish:**

- Cocoa powder for dusting

**Directions:**

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
5. Add the dry ingredients to the butter mixture alternately with the coffee and milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among the prepared pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
8. For the buttercream, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth.
9. Add the caramel sauce, brewed coffee, heavy cream, and vanilla extract. Beat until light and fluffy.
10. To assemble, place one cake layer on a serving plate and spread with a layer of buttercream. Repeat with the remaining layers. Frost the top and sides of the cake with the remaining buttercream.
11. Dust the top of the cake with cocoa powder.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 550 kcal per slice | Servings: 12 slices