Dessert

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Vanilla Whipped Cream

8 ounces heavy whipping cream

1 tsp vanilla extract or ½ tsp vanilla beans

Stevia, to taste (optional)

Pinch of salt (optional)

Flavoring Ideas

Peppermint extract

Cinnamon

Almond extract

Orange extract

Lemon extract

Add heavy whipping cream, vanilla, stevia, optional flavoring and salt to a large mixing bowl or your stand mixer with the whisk attachment.

Whip until thick and somewhat stiff. If you don’t have a stand mixer or a hand-mixer, you can use a regular old whisk and whip it good! It will take a little longer, but it’s doable.

Smooth and Creamy Cheesecake

12 ounces cream cheese, room temp

2 whole eggs, room temp

4 egg yolks, room temp

1 Tbs butter, room temp

1 tsp vanilla

½ tsp almond extract (optional)

½ tsp gelatin

Stevia to taste (optional)

Pinch of salt

 

Preheat oven to 300 degrees.

Ensure all ingredients are at room temp.

Combine all ingredients and whisk together with a stand mixer or a hand mixer. 

Place your 6 inch round pan into a larger metal round pan, 8 or 9 inch works.

If you do not have a silicone pan, you can use another 6 inch pan that is well greased or lined with parchment.

Pour ingredients into the 6 inch round silicone baking pan.

Pour boiling water into the outer pan to help the sides of the cheesecake prevent from burning.

Bake for 40 minutes.

Turn oven off and let continue cooking for 20 minutes. 

Chill cheesecake in fridge overnight or at least 6 hours to firm up before slicing.

Serve with whipped cream or with a sprinkle of cinnamon on top, if you’d like.

Cheesecake pictured is served upside down for that smooth look.

Vanilla Pudding

1 pint heavy cream

4 whole eggs (or 6 yolks, if sensitive to whites)

2 tsp gelatin

½ tsp vanilla

Pinch of salt

Stevia to taste (optional)

Slowly heat the heavy cream into a sauce pot on low to med-low heat.

Blend the eggs, gelatin, vanilla and salt in blender.

Once the cream starts to get hot, you will see it slightly steaming, whisk in the egg mixture.

Continue whisking for about 10 minutes.

Take pudding mixture off heat and let cool for about 5 minutes.

Whisk mixture again, pour into small bowls and refrigerate for about 3-5 hours or until set.

If you want a more smooth texture, strain pudding mixture before pouring into bowls.

 

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