Silvana Estrada Recipes

Home
United States
New York, NY
Silvana Estrada Recipes

Silvana Estrada Recipes Silvana Estrada Cooking Receipt

08/24/2024

🍰🍓 Strawberries and Cream Cheesecake Cake 🍓🍰
Ingredients:

For the Cake Layers:

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup whole milk
For the Cheesecake Layer:

16 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
For the Strawberry Filling:

2 cups fresh strawberries, hulled and chopped
1/4 cup granulated sugar
1 tbsp cornstarch
1 tbsp lemon juice
For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
2-3 tbsp heavy cream
Optional Garnish:

Fresh strawberries
White chocolate shavings
Instructions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper. Additionally, grease and line a 9-inch springform pan for the cheesecake layer.

Make the Cheesecake Layer:

In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Pour the cheesecake batter into the prepared springform pan.
Bake for 40-45 minutes, or until the center is set and the top is lightly golden. Allow to cool completely in the pan, then refrigerate for at least 2 hours or until firm.
Make the Cake Layers:

In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly between the two prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Strawberry Filling:

In a saucepan, combine the chopped strawberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
Remove from heat and let cool completely.
Make the Cream Cheese Frosting:

In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Mix in the vanilla extract and enough heavy cream to achieve a smooth, spreadable consistency.
Assemble the Cake:

Place one cake layer on a serving plate or cake stand. Spread a thin layer of frosting over the top.
Gently place the cheesecake layer on top of the frosted cake layer.
Spread a thin layer of frosting over the cheesecake layer, then top with the second cake layer.
Spread a thin layer of frosting (crumb coat) over the entire cake to seal in any crumbs. Refrigerate for 30 minutes to set.
After chilling, apply a second, thicker layer of frosting over the entire cake, smoothing it out with an offset spatula.
Spoon the cooled strawberry filling over the top of the cake, allowing some to drip down the sides.
Optional Garnish:

Decorate with fresh strawberries and white chocolate shavings for an extra touch of elegance.
Chill and Serve:

Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
Slice and serve this indulgent Strawberries and Cream Cheesecake Cake, and enjoy the delicious combination of creamy cheesecake, moist cake, and fresh strawberries in every bite! 🍰🍓
This cake is perfect for celebrations, combining the best of cheesecake and cake with the fresh, fruity taste of strawberries and creamy frosting.

08/24/2024

Cheesecake Crescent Rolls Casserole is a delightful dessert that combines the creaminess of cheesecake with the flakiness of crescent rolls. It's perfect for a sweet breakfast, brunch, or a simple dessert. Here’s a recipe to make this delicious casserole:

Ingredients

- 2 cans (8 oz each) crescent roll dough
- 1 package (8 oz) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup (120 ml) sour cream
- 1/2 teaspoon lemon zest (optional)
- 1/4 teaspoon salt
- 1/4 cup (60 g) unsalted butter, melted
- 1/4 cup (50 g) granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)

# # # Instructions

# # # # 1. Preheat Oven and Prepare Baking Dish:
1. **Preheat Oven**: Preheat your oven to 350°F (175°C).
2. **Prepare Baking Dish**: Grease a 9x13-inch (23x33 cm) baking dish or lightly spray with cooking spray.

# # # # 2. Prepare the Cream Cheese Filling:
1. **Mix Cream Cheese**: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth.
2. **Add Sugar and Vanilla**: Add the 1/2 cup granulated sugar, vanilla extract, egg, sour cream, lemon zest (if using), and salt. Beat until well combined and smooth.

# # # # 3. Assemble the Casserole:
1. **Unroll Crescent Rolls**: Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, sealing the perforations to form a single layer.
2. **Add Cream Cheese Mixture**: Spread the cream cheese mixture evenly over the crescent roll layer.
3. **Add Second Layer**: Unroll the second can of crescent roll dough and place it over the cream cheese mixture, again sealing the perforations.

# # # # 4. Add Topping and Bake:
1. **Brush with Butter**: Brush the top layer of crescent roll dough with the melted butter.
2. **Mix Topping**: In a small bowl, combine the 1/4 cup granulated sugar with the ground cinnamon. Sprinkle this mixture evenly over the top of the casserole.
3. **Bake**: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is set in the center.

# # # # 5. Cool and Serve:
1. **Cool**: Allow the casserole to cool for at least 15 minutes before serving. This helps it set and makes it easier to cut into squares.
2. **Serve**: Serve warm or at room temperature. It can be enjoyed on its own or with fresh fruit or a dusting of powdered sugar.

This Cheesecake Crescent Rolls Casserole is a deliciously easy way to enjoy the flavors of cheesecake with the convenience of crescent rolls. Perfect for a sweet treat at any time of day!

08/24/2024

🌟 Strawberry Cake 🍓🍰☀️🌟

🍽️ Experience the taste of summer with this heavenly Strawberry Cake! 🍓🍰☀️ Made with luscious strawberries and topped with creamy strawberry cream cheese frosting, it's pure bliss in every bite! Indulge in the best strawberry cake ever! 🌟

Ingredients:

For the Cake:
1 box white cake mix (18.25 ounces) 🍰
4 large eggs 🥚
1 box strawberry-flavored instant gelatin (3 ounces) 🍓
1 package frozen strawberries in syrup, thawed and pureed (15 ounces) 🍓
1/4 cup water 💧
1/2 cup vegetable oil 🌿

For the Frosting:
7 cups confectioners sugar 🍰
1 package cream cheese (8 ounces), softened 🧀
1/4 cup softened butter 🧈
1 package frozen strawberries in syrup, thawed and pureed (10 ounces) 🍓
1/2 teaspoon strawberry extract 🍓

Directions:

1️⃣ Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2️⃣ In a mixing bowl, combine the cake mix, strawberry gelatin, pureed strawberries, eggs, oil, and water. Mix until well combined.
3️⃣ Pour the batter evenly into the prepared pans. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
4️⃣ For the frosting, in a separate bowl, beat together the butter and cream cheese until smooth. Blend in the strawberry puree and extract. Gradually add confectioners sugar, mixing until creamy and smooth.
5️⃣ Once the cakes have cooled, spread the strawberry cream cheese frosting over them.

Optional: Garnish with fresh strawberries for an extra touch.

Serve and enjoy your delicious strawberry cake! 🍰🍓☀️

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 12 servings

🍓🍰☀️🌟

08/24/2024

🍖🌿 Crockpot Mississippi Meatballs 🌿🍖

These Crockpot Mississippi Meatballs are a delicious and savory appetizer or main dish that’s perfect for any occasion. The meatballs are tender and flavorful, cooked to perfection in a rich and tangy sauce.

Ingredients:

For the Meatballs:

2 pounds ground beef
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
2 large eggs
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper

For the Sauce:

1 packet ranch dressing mix
1 packet au jus gravy mix
1/2 cup beef broth
1/4 cup butter, sliced
6-8 pepperoncini peppers
Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Meatballs:

In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, eggs, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper.
Mix until all ingredients are well combined.
Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet.

2. Brown the Meatballs:

Heat a large skillet over medium-high heat.
Add the meatballs in batches and brown them on all sides. This step is optional but adds extra flavor.
Once browned, transfer the meatballs to your crockpot.

3. Make the Sauce:

In a medium bowl, whisk together the ranch dressing mix, au jus gravy mix, and beef broth.
Pour the mixture over the meatballs in the crockpot.
Add the sliced butter and pepperoncini peppers on top.

4. Cook:

Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are fully cooked and the sauce is thickened.

5. Serve:

Garnish with chopped fresh parsley before serving.

Serve hot as an appetizer or over mashed potatoes, rice, or pasta as a main dish.
Enjoy these flavorful and tender Crockpot Mississippi Meatballs! Perfect for any gathering or family dinner. 🍖🌿✨

08/24/2024

Enjoy a slice of this scrumptious Strawberry Honeybun Cake! 🍓🍰 The cinnamon swirl and sweet strawberry glaze make every bite a delight! 😋✨
Ingredients:
For the Cake:
1 box strawberry cake mix
1 cup sour cream
4 large eggs
1/2 cup vegetable oil
1/2 cup water
1/2 cup granulated sugar
1 teaspoon vanilla extract
For the Cinnamon Swirl:
1 cup brown sugar, packed
1 tablespoon ground cinnamon
For the Strawberry Glaze:
1 cup powdered sugar
2 tablespoons strawberry jam
1-2 tablespoons milk (as needed for consistency)
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and set aside.
Prepare the Cake Batter: In a large mixing bowl, combine the strawberry cake mix, sour cream, eggs, vegetable oil, water, granulated sugar, and vanilla extract. Mix until well combined and smooth.
Prepare the Cinnamon Swirl: In a small bowl, combine the brown sugar and ground cinnamon.
Assemble the Cake: Pour half of the cake batter into the prepared baking pan and spread it evenly. Sprinkle the cinnamon-sugar mixture evenly over the batter. Pour the remaining cake batter over the cinnamon-sugar layer and spread it evenly.
Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan while you prepare the glaze.
Prepare the Strawberry Glaze: In a small bowl, combine the powdered sugar and strawberry jam. Mix until smooth. Add milk, one tablespoon at a time, until the glaze reaches the desired consistency.
Glaze the Cake: Once the cake has cooled, drizzle the strawberry glaze evenly over the top.
Serve: Slice and serve. Enjoy the delicious combination of strawberry cake with a cinnamon swirl and sweet strawberry glaze!
Prep Time: 15 minutes | Cooking Time: 35-40 minutes | Total Time: 50-55 minutes
Kcal: 340 kcal | Servings: 12 servings

08/24/2024

🧀 Stuffed Chicken Breast with Mozzarella

Ingredients:

• 4 chicken breasts
• 4 slices turkey bacon, cooked and crumbled
• 1/2 cup mozzarella cheese, shredded
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Butterfly the chicken breasts and season with salt and pepper.
3. Stuff each breast with turkey bacon and mozzarella.
4. Heat olive oil in a pan, sear chicken until golden.
5. Transfer to the oven and bake for 15-20 minutes until cooked through.

Notes:

• Mozzarella adds a creamy texture to the chicken.
Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins | Servings: 4 | Kcal: 400

08/24/2024

Cheesecake Fruit Salad Roll-Ups 🍓🍇🍑

Ingredients:

For the Roll-Ups:

1 sponge cake roll (store-bought or homemade)
1 cup strawberries, sliced
1 cup kiwi, peeled and sliced
1 cup blueberries
1 cup blackberries
1 cup peaches, peeled and sliced
Any other favorite fruits, sliced

For the Cheesecake Filling:

1 cup heavy whipping cream
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract

Instructions:

Prepare the Cheesecake Filling:

In a large mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
In another bowl, beat the cream cheese until smooth.
Add the powdered sugar and vanilla extract to the cream cheese, and beat until well combined.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Assemble the Roll-Ups:

Unroll the sponge cake roll carefully.
Spread an even layer of the cheesecake filling over the entire surface of the cake.
Arrange the sliced fruits over the cheesecake filling, distributing them evenly.
Carefully re-roll the cake with the filling and fruits inside.

Decorate:

Place the roll-up on a serving platter.
Spread any remaining cheesecake filling over the top and sides of the roll.
Decorate the top with additional slices of fruit for a beautiful presentation.

Chill:

Refrigerate the roll-up for at least 1 hour before serving to allow the filling to set.

Serve:

Slice the roll-up into pieces and serve chilled.

Enjoy this delightful and colorful Cheesecake Fruit Salad Roll-Up! 🍓🍇🍑

08/24/2024

CREAMY PISTACHIO BANANA SMOOTHIE 🥑🍌
🍌 1 banana
🥑 1 small avocado, peeled and pitted
1/4 cup pistachios (shelled)
🍦 1/4 cup yogurt (Greek or regular)
🥛 1 cup almond milk
🧊 Ice cubes
Crushed pistachios for garnish

08/24/2024

A Red Velvet Cookie 🍪 Dough Cheesecake Recipe

Ingredients:
For the crust:
- 2 cups Oreo crumbs
- 1/4 cup unsalted butter, melted
For the cheesecake:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 tablespoons cocoa powder
- 1 teaspoon red food coloring
- 1/2 cup crushed Oreos
For the cookie dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
For the drip:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For decoration:
- Whipped cream
- Mini chocolate chip cookies
- Red velvet cake crumbs
- Sprinkles

Instructions:
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. For the crust: In a bowl, combine Oreo crumbs and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
3. For the cheesecake: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in sour cream and vanilla extract. Add eggs one at a time, beating well after each addition. Mix in cocoa powder and red food coloring until fully incorporated. Gently fold in the crushed Oreos.
4. For the cookie dough: In a separate bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Mix in milk and vanilla extract. Gradually add flour and salt until combined. Fold in mini chocolate chips.
5. Drop spoonfuls of cookie dough over the cheesecake batter in the pan.
6. Bake for 60-70 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
7. Refrigerate the cheesecake for at least 4 hours or overnight before removing from the pan.
8. For the drip: In a microwave-safe bowl, heat semi-sweet chocolate chips and heavy cream in 30-second intervals, stirring until smooth.
9. Drizzle the chocolate ganache over the edges of the cheesecake, allowing it to drip down the sides.
10. Decorate the top with whipped cream, mini chocolate chip cookies, red velvet cake crumbs, and sprinkles.

Prep Time: 30 minutes | Baking Time: 60-70 minutes | Total Time: Approximately 5 hours | Servings: 12 slices

08/24/2024

Hawaiian Pineapple Cake ✨🍍

Ingredients:

For the Cake:

Boxed yellow cake mix
Ingredients called for on the cake mix box (e.g., eggs, oil, water)

For the Filling:

Canned crushed pineapple (drained)
Sweetened condensed milk

For the Topping:

Whipped topping (like Cool Whip) or homemade whipped cream
Shredded coconut (optional)
Maraschino cherries (optional)

Instructions:

Bake the Cake:

Prepare the yellow cake mix according to the package instructions.
Bake in a 9x13-inch baking pan as directed and allow to cool slightly after baking.

Poke the Cake:

Once the cake is cool but still warm, use the handle of a wooden spoon or a similar tool to poke holes all over the cake.

Prepare the Filling:

In a bowl, mix the drained crushed pineapple with sweetened condensed milk until combined.

Add the Filling:

Pour the pineapple and condensed milk mixture evenly over the cake, allowing it to seep into the holes.

Chill the Cake:

Refrigerate the cake for at least 2-3 hours to allow the filling to set and flavors to meld.

Add the Topping:

Spread whipped topping over the cake, smoothing it out.
Optionally, sprinkle with shredded coconut and top with maraschino cherries.

Serve:

Cut into squares and serve chilled.
Pineapple Poke Cake is a moist, flavorful dessert with a sweet and creamy topping, making it a refreshing treat perfect for warm weather or as a special occasion dessert.

08/23/2024

Dulce de Leche Mocha Cake 🎉

🎉 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 🎉
Chocolate Cake:
1 1/2 cups all-purpose flour (183 grams, 5.4 oz)
1/3 cup unsweetened cocoa powder (39 grams, 1.38 oz)
1 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp fine sea salt
1/2 cup unsalted butter, room temperature (113 grams, 4 oz)
1 cup sugar (200 grams, 7 oz)
2 large eggs
2 tsp vanilla extract
2/3 cup milk (157 ml)
2/3 cup hot brewed coffee (157 ml) or hot water
Dulce de Leche:
2 cans (14 oz each) condensed milk to make dulce de leche (or about 1 1/2 cups store-bought dulce de leche)
Dulce de Leche Mocha Swiss Meringue Buttercream:
2 oz chopped chocolate or chocolate chips (56 grams, 1/3 cup)
20 tbsp unsalted butter, room temperature (283 grams, 10 oz)
4 large egg whites
1 cup sugar (200 grams, 7 oz)
1/4 cup dulce de leche (store-bought or homemade)
1 tbsp instant espresso powder
Ganache Drip:
2/3 cup chopped chocolate or chocolate chips (113 grams, 4 oz)
1/3 cup heavy cream (78 ml)
1 tsp Kahlua (optional)
🎉 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀 🎉
1. Make the Chocolate Cake:
Preheat the oven to 350°F (180°C). For dark non-stick pans, reduce to 325°F (160°C).
Butter and line 4-6” or 2-8” round cake pans with parchment paper. Butter the parchment or use spray oil. Set aside.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt (add espresso powder if using). Set aside.
Cream the butter on medium-high speed for 1 minute. Gradually add sugar and cream for another 2 minutes.
Add the eggs one at a time, mixing well and scraping the bowl after each addition. Add the vanilla extract and mix until combined.
Slowly add the milk and mix. Fold in the dry ingredients with a spatula until just combined.
Whisk in the hot coffee until the batter is smooth. Divide the batter evenly among the prepared pans.
Bake for 15-20 minutes, checking for doneness with a toothpick after 12 minutes. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, wrap each cake layer in plastic wrap and refrigerate until firm, making it easier to assemble.
2. Prepare the Dulce de Leche:
Place sealed cans of condensed milk in a pressure cooker with enough water to cover them by 2 inches. Cook under pressure for 35 minutes. Allow the pressure to release naturally and let the cans cool completely before opening.
Once opened, transfer the dulce de leche to a container and refrigerate until firm.
3. Dulce de Leche Mocha Swiss Meringue Buttercream:
Let the butter soften at room temperature.
Melt the chocolate and let it cool. Set aside.
In a heatproof bowl, whisk the egg whites and sugar over simmering water until they reach 140°F (60°C) and the sugar is dissolved.
Transfer to a mixer and whip on medium speed for 2 minutes, then on high until stiff peaks form (5-10 minutes).
Gradually add the softened butter, one piece at a time, until fully incorporated. The buttercream should be thick and smooth.
Add the dulce de leche, melted chocolate, and espresso powder. Mix until fully combined.
4. Assemble the Cake:
Place the first cake layer on a plate. Pipe a ring of buttercream around the edges and fill the center with about 1/3 cup of dulce de leche. Repeat with remaining layers.
Apply a thin crumb coat of buttercream and refrigerate for 30 minutes to set.
Frost with a thicker layer of buttercream and chill for at least 1 hour before adding the ganache.
5. Ganache Drip:
Heat the heavy cream until it’s almost boiling. Pour over the chopped chocolate and let sit for 1 minute.
Whisk until smooth and let cool to room temperature. Test for dripping consistency before using.
Place the ganache in a piping bag, snip the tip, and drizzle around the edges of the cake. Spread some ganache on top. Chill the cake for a few hours before serving.🎉🎉

08/23/2024

Pistachio smoothie

1 banana 🍌
1 small avocado 🥑
1/4 cup pistachio
1/4 cup yogurt 🍦
1 cup almond milk 🥛
Ice cubes 🧊

Crushed pistachio for garnish

08/23/2024

🍌Banana Pecan Caramel Ice Cream Cake🍰

Indulge in this creamy, crunchy, and sweet Banana Pecan Caramel Ice Cream Cake—a perfect dessert for any occasion! The combination of banana ice cream, toasted pecans, and rich caramel sauce on a vanilla wafer crust makes every bite unforgettable.

Ingredients:
1 package (12 oz) vanilla wafers 🍪
1/2 cup unsalted butter, melted 🧈
1/2 gallon banana ice cream, softened 🍌
1 cup chopped pecans, toasted 🌰
1 cup caramel sauce 🍯
1 container (8 oz) whipped topping, thawed 🍨
Instructions:
1️⃣ Prepare the Crust:

Crush vanilla wafers into fine crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin.
Combine the crumbs with melted butter until well mixed.
Press the mixture into the bottom of a 9x13-inch baking dish to form the crust.
2️⃣ Layer Ice Cream and Toppings:

Spread softened banana ice cream evenly over the crust.
Sprinkle chopped pecans over the ice cream layer.
Drizzle caramel sauce generously over the pecans.
3️⃣ Finish with Whipped Topping:

Spread whipped topping over the caramel layer, covering evenly.
4️⃣ Freeze:

Cover the dish with plastic wrap and freeze for at least 4 hours or overnight until firm.
5️⃣ Serve:

Before serving, let the cake sit at room temperature for a few minutes to soften slightly.
Slice into squares and serve chilled.
6️⃣ Enjoy:

Indulge in this delicious Banana Pecan Caramel Ice Cream Cake and savor every sweet, creamy, and crunchy bite!

08/23/2024

White Chocolate Raspberry Truffle Cheesecake

👍 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 👍
For the Crust
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
2 cups white chocolate chips
1/2 cup heavy cream
3 (8-ounce) packages cream cheese, softened
1 1/4 cups sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup raspberry preserves
For Garnish (Optional):
Fresh raspberries
White chocolate shavings
👍 𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀 👍
Preparation:
Preheat the oven to 325°F (163°C).
Grease a 9-inch springform pan.
Crust:
In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter.
Press the mixture firmly into the bottom of the prepared pan.
Cheesecake Filling:
In a saucepan, melt the white chocolate chips with heavy cream over low heat, stirring until smooth. Set aside to cool slightly.
In a large bowl, beat the softened cream cheese and 1 1/4 cups sugar until smooth.
Blend in the vanilla extract and the melted white chocolate mixture.
Add the eggs one at a time, mixing well after each addition.
Assembling:
Pour half of the cheesecake batter over the crust.
Drop spoonfuls of raspberry preserves onto the batter.
Pour the remaining cheesecake batter over the preserves.
Use a knife to gently swirl the batter to create a marbled effect.
Baking:
Bake in the preheated oven for 55-60 minutes, or until the filling is set.
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
Cooling:
Refrigerate the cheesecake for at least 4 hours before serving to allow it to set properly.
Serving:
Garnish with fresh raspberries and white chocolate shavings if desired. Enjoy 😋👍👍

08/23/2024

😋🤍🍍 No-Bake Pineapple Heaven Cheesecake Dessert
Ingredients:
2 cups graham cracker crumbs
1/2 cup melted butter
2 cups cream cheese, softened
1 cup powdered sugar
2 cups heavy whipping cream
1 can (20 oz) crushed pineapple, drained
1 can (20 oz) pineapple rings, drained
Fresh raspberries for garnish
Whipped cream for topping
Directions:
In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9x13 inch baking dish to form the crust.
In a large mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Spread half of the cream cheese mixture over the crust. Evenly distribute the crushed pineapple over the cream cheese layer.
Spread the remaining cream cheese mixture over the pineapple layer.
Arrange the pineapple rings on top and garnish with fresh raspberries.
Add dollops of whipped cream around the pineapple rings for an extra touch.
Refrigerate for at least 4 hours, or until set. Serve chilled.
Prep Time: 20 minutes | Cooking Time: None | Total Time: 4 hours 20 minutes (including chilling time)
Kcal: 320 kcal per serving | Servings: 12 servings

08/23/2024

🥑 AVOCADO BLUEBERRY SMOOTHIE 🫐
Ingredients:
1 ripe avocado, peeled and pitted 🥑
1 cup fresh or frozen blueberries 🫐
1/2 banana 🍌
1/2 cup Greek yogurt 🥛
1/2 cup almond milk (or any milk of your choice)

08/23/2024

🍫 Choco-Banana Layer Delight 🍌

Ingredients:
- 2 cups crushed chocolate graham crackers
- 1/2 cup melted butter
- 4 large bananas, sliced
- 2 cups chocolate pudding
- 2 cups whipped cream
- 1/2 cup chocolate chips
- 1/4 cup chopped nuts

Instructions:
1. In a mixing bowl, combine the crushed chocolate graham crackers and melted butter until well mixed.
2. Press the mixture into the bottom of a 9x13-inch baking dish to form the crust.
3. Layer the sliced bananas evenly over the crust.
4. Spread the chocolate pudding evenly over the banana layer.
5. Gently spread the whipped cream over the chocolate pudding layer.
6. Sprinkle the chocolate chips and chopped nuts over the whipped cream.
7. Refrigerate for at least 2 hours before serving to allow the layers to set.

Prep Time: 20 minutes | Total Time: 2 hours 20 minutes

08/23/2024

🥕🍍 CARROT PINEAPPLE SMOOTHIE 🍌🍊
🥕 1/2 cup carrots, chopped
🍍 1/4 cup pineapple, diced
🍌 1 banana
🍊 1/4 cup orange, peeled and segmented
🍯 1 tablespoon honey
🥛 1 cup almond milk
🧊 Ice cubes

Address

1120 South Avenue, Staten Island
New York, NY
10314

Telephone

+17184771603

Website

http://www.SilvanaEstrada.cooking/

Alerts

Be the first to know and let us send you an email when Silvana Estrada Recipes posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.