Creamy Tiramisu Cheesecake

Ingredients

• 1 tablespoon butter, melted
• 1/3 cup chocolate graham cracker crumbs (about 2 whole crackers)
• 2 tablespoons plus 2 teaspoons instant coffee granules
• 1 tablespoon hot water
• 1/3 cup strong brewed coffee
• 1 teaspoon rum extract
• 1 package (3 ounces) ladyfingers, split
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/3 cups sugar
• 1/3 cup heavy whipping cream
• 1/3 cup sour cream
• 2 teaspoons vanilla extract
• 4 eggs, lightly beaten
• Baking cocoa

Directions

1. Brush bottom of a 9-in. springform pan with butter; sprinkle evenly with cracker crumbs. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. Dissolve coffee granules in hot water; cool and set aside for filling. Combine brewed coffee and rum extract; brush over flat sides of split ladyfingers. Arrange ladyfingers, rounded sides out, along sides of prepared pan.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, sour cream, vanilla and dissolved coffee. Add eggs; beat on low speed just until combined. Pour into prepared pan. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
4. Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
5. Remove rim from pan. Just before serving, dust cheesecake with cocoa. Yield: 12 servings.

Cheese Bread

Take some Teese cheese. Take some margarine. Add some basil flakes. Add some red pepper flakes. Put it in the oven. For the marinara sauce - get a can of plain tomato sauce or just take some fresh tomatoes, add olive oil, salt to taste, pepper to taste, basil and cook it up. Dip. Eat. Enjoy !

Raw Cheesecake

Ingredients:

Crust :

• 2 cups almonds

• 1 cup dried Medjool dates

• 3 1/2 cups raw cashews -soaked for at least one hour

• 3/4 cup fresh lemon juice

• 3/4 cup agave *

• 1 cup organic, unrefined coconut oil- liquefied (see below)

• 1/2 cup water

• 1 vanilla bean or 2 teaspoon vanilla extract

• 1/2 teaspoon celtic sea salt

• Handful of fresh blackberries

• 4 large dried Medjool dates

• 2 hefty squirts agave

Directions:

Filling :

Blackberry sauce

To melt coconut oil, if solid:

Measure out 1 cup of solid coconut oil and place in shallow bowl of warm water. As it softens, stir. Replace the water in the shallow bowl with fresh warm water and repeat until all is melted. I needed to change the water about 4 times to make it reach a fully liquid state.

To make crust:

Blend almonds and dates in a food processor until finely chopped. Press mixture very compactly into the bottom of a spring-form pan. I used the bottom of a glass to press the crust down, and it worked perfectly.

To make filling:

Take all filling ingredients and blend in food processor until smooth. Just let it go for a few minutes…. the texture should be nice and creamy.

To assemble:

Pour filling on top of crust and spread out until smooth. Cover with foil and freeze overnight. The freezing process will re-harden the coconut oil and  set up the cake. After it is frozen you can refrigerate and it will be ready to serve after about one hour.  Even though you have to freeze this cake to set it up, it is not a frozen cake… once refrigerated, it takes on an extremely similar texture to a regular ol’ cheesecake.