#cheesecake

Electric Lunchbox #92: Bananas Foster Cheesecake

Theresa PizarroLeave a comment

Bananas Foster Cheesecake! Minus the flame as I had never done it, so it’s still scary for me to light up my food and watch the flames dance on it. 😊

This cheesecake has bananas in it too so you get to taste a hint of it, but together with the caramelized sugar and bananas ever so slightly toasted in butter…pure heaven in every bite!

Making it in the ELB makes sure you only get a small portion, not too much, so that there is no need to summon much will power. 😊

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients for the crust:

1/2 cup graham cracker crumbs

2 tablespoons melted butter

1 tablespoon brown sugar, optional

Ingredients for the filling:

1 bar (8oz) cream cheese

1/3 cup brown sugar, packed

1 small banana

1/2 teaspoon vanilla extract or paste

1/4 teaspoon salt

1 large egg

Ingredients for the topping:

2 tablespoons butter

1/4 cup brown sugar, packed

1/4 teaspoon ground cinnamon

1 banana, sliced

1 tablespoon Bacardi rum

Procedure:

1. For the crust: Mix the graham cracker crumbs,

2. Butter, and brown sugar (if using) together.

3. Place in the big ELB bowl. You can line the bottom with a parchment paper, cut to fit, to make it easier to remove the cheesecake later. You can also add parchment paper slings to make it even easier.

4. Press the mixture down with a spoon. Set aside.

5. Make the filling: In a bowl, place the cream cheese,

6. and brown sugar.

7. Beat well with a hand mixer until mixed.

8. In a small bowl, mash the banana for the filling.

9. I use a fork and just press down on the bananas until they look like this.

10. Add the mashed bananas to the cream cheese mixture.

11. Add the vanilla,

12. Salt,

13. And egg.

14. Beat everything together until well mixed.

15. Pour over the prepared crust and smooth the top using the back of a spoon.

16. Cover with foil and place in the ELB base. Add 3 ELB cups of water to the base, cover and let steam until it shuts off, about an hour.

17. Carefully open the ELB and set the cheesecake aside to cool while you make the topping.

18. Melt butter in a small saucepan.

19. Sprinkle the brown sugar over.

20. Add the cinnamon next.

21. Cook over medium low heat until it melts completely.

22. Place the banana slices on the mixture.

23. Lower heat and cook for a couple of minutes, flipping the bananas over once.

24. Pour the Bacardi rum over and let it heat for a few seconds.

25. Remove cheesecake from the bowl and place on a serving plate.

26. Pour the caramelized bananas over the cheesecake.

27. Serve and enjoy!

Electric Lunchbox # 64: Pumpkin Cheesecake

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Advanced Happy Halloween! 🎃 👻

I love Halloween – but this year, just like everything else since March, is different. Not much of the houses on my street are decorated and I, too, am staying in. Sad because it is actually on a weekend this year! It would’ve been wonderful if not for the pandemic.

My hand therapist, Becky, has this halloween tradition with her kids wherein she would prepare Halloween themed foods like meatloaf shaped like a bloody foot, spaghetti with eyeballs…green slime drink with worms…they sound fun and can make staying indoors this year much better.

I, on the other hand, make pumpkin flavored everything! Pumpkin bread, ravioli, muffins, latte, ice cream, and cheesecake! And lucky for you guys, I made an ELB version of the cheesecake this year!

I hope you will like it! Stay safe everyone! Enjoy watching scary movies and maybe indoor scavenger hunt for candies for the kids! ❤️ I know I treasure time with family and if there is one thing this pandemic gave us, it is this precious time.

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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See Itaki’s offerings here! https://www.itakico.com/theresa

Crust:

1/2 cup graham cracker crumbs

1/4 teaspoon ground cinnamon

1 tablespoon brown sugar, packed

2 tablespoons melted butter

Cheesecake:

1 (8oz) bar cream cheese

1/3 cup sugar

1 teaspoon vanilla extract

1 eggwhite

Pumpkin layer:

1/4 cup pumpkin puree

1/2 teaspoon cinnamon

Dash of allspice

1 teaspoon flour

1 teaspoon brown sugar

Procedure:

1. Line the large ELB bowl with parchment paper cut to fit. Set aside.
2. For the crust: mix all ingredients in a small bowl. Press onto the bottom of the prepared bowl using the back of a spoon. Set aside.

3. Place all ingredients for the cheesecake in a small bowl. Using a hand mixer, blend until well mixed and everything is incorporated.

4. Mix all the ingredients for the pumpkin layer in another small bowl using a spoon.

5. Pour half of the cheesecake batter over the crust, smoothing to the edges. Scatter all but 1 tablespoon of the pumpkin layer mixture over and then pour the rest of the cheesecake batter. Smooth the top.

6. Place little drops of the remaining pumpkin mixture on top of the cheesecake, swirl with a butter knife and smooth the top again.

7. Cover with foil and set on the ELB base. Add 3 ELB cups of water to the base, cover and let steam until it shuts off, about 1 hour.

8. Carefully open the ELB and check the cheesecake, if it slightly jiggles only in the middle, it is done.

9. Cool completely on a wire rack and refrigerate overnight to set.

10. Serve cold! Enjoy!

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Electric Lunchbox #40: Chocolate Cheesecake

Theresa Pizarro3 Comments

Another cheesecake…this time with chocolate crust, chocolate filling, and chocolate topping.

Whew! For the chocolate lover in your life! ❤️

Of course you can totally leave out the topping but I would just go all out since it is just a small cheesecake.

This cheesecake recipe checks all the boxes – easy to make, creamy, rich, sweet, chocolatey…,made in your Electric Lunchbox, it’s something you can prepare any time your craving hits! The ingredients are easy to find anywhere. **Just remember to chill it for a few hours, preferably overnight.**

So chocolatey, so creamy!

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*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

Perfect for a small celebration! 🎉🍾

Crust:

6 Oreos, crushed

1 tablespoon melted butter

Cheesecake:

1/2 cup semi sweet chocolate chips, melted

1 (8oz) bar cream cheese

1/4 cup sugar

1 egg

2 tablespoons sour cream

1 teaspoon vanilla

Pinch of salt

Topping:

1/4 cup semi sweet chocolate chips

2 tablespoons heavy cream

Crust: grease the big bottom bowl of the ELB. Line bottom with a parchment paper cut to fit. Mix together crushed Oreos and butter. Press onto the bottom of the ELB bowl.

Cheesecake: Melt chocolate chips in 30 second increments in the microwave and stir until smooth. Beat cream cheese and add melted chocolate, sugar, egg, sour cream, vanilla, and salt. Beat just until combined. Pour over crust and cover with foil.

Add 120 ml water in the ELB base, cover and let steam for about an hour. Remove from lunchbox carefully and check if the edges are set but the middle is a little jiggly, but almost firm.

Cover and cool completely on a wire rack. Transfer to the refrigerator to chill at least 4 hours, ideally overnight. Run a knife along the edges, turn out the cheesecake onto a plate, then invert on the serving plate. Return to the fridge while making the topping.

Topping: Place chocolate chips in a microwave safe bowl and microwave in 30 second increments until soft and shiny. Pour cream in and stir until smooth. Pour over cold cheesecake and smooth the top. Chill about an hour more.

Dig in! 😊

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Electric Lunchbox #30: Oreo Cheesecake

Theresa Pizarro1 Comment

Another cheesecake recipe! Can you tell it’s one of my favorite desserts? 😊 The fact that it comes together rather quickly with just a few ingredients that I always have, “bakes” in the Electric Lunchbox, and is ready within about an hour, makes it ever present in my dessert rotation.

So today, I am making an Oreo version of my Electric Lunchbox cheesecake. Oreos are a big favorite in my home. I make Oreo ice cream with my Breville Ice cream maker several times a year, specially when the weather gets hot. Even straight out of the package, Oreos go pretty fast here. So cheesecake was a natural progression of one of our favorite flavor. I just know you’ll agree!

I added a layer of sour cream to cut through the sweetness and give this dessert an extra layer of taste. Of course you can omit it, or replace it with whipped cream if you wish! Feel free to adapt this recipe to your liking. It’s a very forgiving dessert that I hope you’ll enjoy with those you love.

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*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup, unless specified.*

Crust:

7 oreo cookies, crushed

1 tablespoon melted butter

Cheesecake:

1 (8 oz) cream cheese, softened

1/4 to 1/3 cup sugar

1 egg

1 teaspoon vanilla extract

Extra Oreo cookies

3 Itaki cups water, for the base

Topping:

2 tablespoons sour cream

1 teaspoon sugar

1. Line bottom of the big bowl with parchment paper cut to fit. This will make it easier to remove the cheesecake from the bowl when done.

2. For the crust: Crumble the Oreos and whirl in a food processor (or use a ziplock bag and a rolling pin) until it becomes fine crumbs. Add the melted butter and mix well. Press mixture into the bowl with parchment paper liner.

3. In a small bowl, using a handheld mixer, blend cream cheese, sugar, egg, and vanilla until smooth. Pour half of the mixture over prepared crust and top with extra Oreo cookies to cover the batter. Pour the rest of the batter over and smooth the top. Tap the bowl a couple of times on the counter to remove air bubbles. Cover the bowl with a piece of foil.

4. Pour 3 Itaki cups of water (120 ml) in the electric lunchbox base. Place the bowl in the base, cover, and let steam until done, about 55 minutes.

5. Carefully remove the bowl from the base, and let cool to room temperature. Chill for 4 hours to overnight.

6. Run a knife along the edges and invert bowl onto a plate to release cheesecake. Remove the parchment and invert onto a serving dish.

7. In a small bowl, mix sour cream and sugar until sugar is dissolved. Pour over cold cheesecake and spread to cover the top. Crumble additional Oreos on top if desired. Serve cold.

Electric Lunchbox #21: Cheesecake!

Theresa Pizarro1 Comment

Advanced Happy Father’s day to all the dads out there! 🎉🎊 I was going to post this tomorrow morning for the actual Father’s day but decided to post it today so you can chill the cheesecake overnight and have it ready to go if you decide to make it.

My father encouraged all my many hobbies so I have him to thank for all that I do. I collected a variety of books, cacti, really expensive orchids, grew veggies, fruit trees, bought cooking and baking equipment, baking pans, sewing and crafting items, soap making materials, jewelry making things, everything coffee related, shoes, bags, and so much more! I was the first to use all his treasured kitchen appliances that were only previously up on the cabinets. And I realize that even now, those things are dear to me, that those hobbies are still things I enjoy doing/making/having. So I try and encourage my son when he shows interest in something. I try to get involved as much as I can in his hobbies since I am learning with him too and I hope he is learning something he will keep doing even when he is older.

Back to this recipe….if you have not prepared any dessert in advance and want to make something special, then I encourage you to try this! I did say to leave it in the fridge overnight (ideally) as I always prepare this a day ahead, but if you are pressed for time, 2-4 hours is likely enough. I didn’t try placing it in the freezer to rush the chilling but I’m guessing that could work too. If you tried it, please let me know how it turned out.

This makes a perfect little dessert for 2 to 6 people, depending on how much dessert they can handle. Trust me when I say it’s really good and that you might get asked for seconds or thirds!

And for today, dad can have it all for himself if he so desires!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup*

Ingredients:

For the crust:

1/2 cup graham cracker crumbs

2 tablespoons melted butter

1 tablespoon brown sugar

For the cheesecake:

8 oz cream cheese room temperature

1/3 cup granulated sugar

1 egg room temperature

1 tsp vanilla

3 Itaki cups of water for the base

Line the big bowl of the Itaki with parchment paper cut to fit the bottom. This will make it easy to get your cheesecake out in one piece.

Mix together the crust ingredients in a small bowl and use a spoon to press firmly onto the bottom of the parchment lined bowl. Set aside.

In a another bowl, beat the cream cheese using a hand mixer until it is smooth. Scrape down the sides and beat in the sugar, egg, and vanilla until blended.

Pour over the crust, smooth the top and cover the bowl with a piece of aluminum foil. Place the bowl on the base of the Itaki.
Add 3 Itaki cups of water to the base. Cover and steam until it shuts off, about 50 minutes.

Remove the cheesecake and check for doneness, the edges has to be set but the middle is still a little jiggly. Cover and cool on a wire rack. When cool, leave in the refrigerator at least 4 hours, ideally overnight.

To remove cheesecake, run a knife along the edge of the cheesecake. Place a plate over the bowl and tip the bowl over. The cheesecake should fall onto the plate. Transfer to a serving dish, top side up. Top with desired topping before serving. I like to top it with fruits, berries or even canned pie filling like in this photo!

Follow me for more recipes for the Itaki!

See and order Itaki’s offerings here! https://www.itakico.com/theresa