Ricotta Cheesecake 


For when you need cake and cheesecake at the same time 👌🏼

What you will need:

15oz container ricotta cheese

2 eggs

3 tbsp sweetener (granular or powdered)

1 tbsp vanilla extract

1 packet sugar free cheesecake pudding mix

Directions:

Mix all ingredients in stand mixer until thick and fluffy! Spread into a small baking dish that has been sprayed with cooking spray! Bake at 300 for 60 mins or until brown and set. Mine took an additional 10 mins! Let cool in the dish for 15 mins and then refrigerate for an hour. Flip cake onto a plate and refrigerate for another hour. By all means, you may enjoy this still warm, it’s delicious that way as well, and has sort of a bread pudding texture. But after it was completely chilled it had a nice firm cake texture. Enjoy!

I also made this little snippet video on my Instagram 💕

Strawberry Pound Cake 

 Strawberry cream cheese pound cake with strawberry cream cheese icing, to be exact!!! Go ahead and say it.. OH EM GEE!

I am sad to say that I cannot take credit for this amazing pound cake recipe.  The recipe was shown to me by a friend last year and I wrote it down and stuck it in my notebook. So also sadly, I cannot give credit where credit is due.  But whoever you are out in the universe who created this recipe, you are a pound cake princess and we love you for this!

Ok, but what I can take credit for is the strawberry mistake! I have a bottle of wine to blame for this one.  But honestly can I really be mad at it? No. I cannot. Because it made me believe that baking would be a good idea after consuming said entire bottle of wine. So to you wine, I thank thee for giving me the courage to bake while intoxicated and to also grab the wrong bottle of extract!

What you will need: 

1 1/4 almond flour

3/4 cup granular sweetener

1 tsp baking powder

1/4 tsp salt

4 eggs

3 1/2 oz cream cheese

4 tbsp softened butter

1 tsp vanilla

And this is where it all took a turn for the best haha instead of grabbing the vanilla, I grabbed the strawberry extract. After I added it in I thought it strange that the vanilla was clear. Only to check the bottle and see what I did. Meh, let’s go with it.

Directions: 

Cream together the eggs and sweetener in your stand mixer.  Soften your cream cheese and butter together in the microwave for about 30 seconds together; stir and then add to mixture. Turn mixer to med/high to whip it all up! Add in your remaining ingredients and let blend for a good five mins while scraping the sides.

Poor into a well buttered baking dish or loaf pan and bake at 350 for 40 mins.  Let cool completely before slicing!

Strawberry Cream Cheese Icing: 

3 tbsp cream cheese

2 tbsp sweetener

2 drops vanilla extract

2 drops strawberry extract

1 tbsp heavy whipping cream

Soften cream cheese in microwave for 30 seconds. Add sweetener, vanilla, strawberry and cream and whip by hand for about 3 mins until thick and glossy. Set in fridge for ten mins to chill.

Slice your cake and spread on some icing and pretend that you’re eating a funfetti cupcake. Actually, you don’t need to pretend, because that’s exactly what it tastes like!!!! 💕<
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