Sandra's Easy Cooking

Cheesecake is one of the most delicious desserts and is relatively easy to make. I enjoy making this one using PB2 Powdered ALMOND BUTTER.

I partnered with PB2 Foods to create one more recipe using their products. You can find all the recipes on my site that I have created utilizing their incredible products.

TAP HERE FOR MORE RECIPES WITH PB2 FOODS POWDERED PEANUT BUTTER AND ALMOND BUTTER

I have tested this recipe several times, and my family loved it every single attempt. As for any cheesecake, the rules are straightforward, make sure that the cream cheese is softened and bake at a low temperature.

Furthermore, there are two kinds of ways to make cheesecake, one that makes or bakes this cake with a water bath and one without it.

I made it both ways, and I do like it a bit better created with the water bath. Also, you can wrap a wet towel around the pan and create steam as well, but you can make this cake without it.

The reason a water bath is used is that it prevents the cake from cracking and the texture is a bit different which most like or are used to.

With that being said, I added both ways in the recipe box. For sugar-free, low-carb people, use almond flour with butter or if you would like it healthier, use coconut oil for the crust. That way, it’s low carb, and anyone can enjoy it.

For sugar, use Monkfruit, swerve, or stevia to substitute reg. powdered sugar. If you do not have powdered sugar, just use your blender, and make it yourself.

If you love PB2 Foods Powdered products and do not have powered almond butter, you can use any of their products to create this recipe.

PB2 Powdered Peanut Butter works well too. However, if you are unable to eat PB, then use almond butter because it is tasty and delicious— bake, blend and mix.

Depending on which variety of PB2 you are using, you will find 4 to 6 grams of protein per 13-gram serving. Also, it is easy to replace regular protein powders in your morning smoothie with PB2.

It is kosher, vegan, and gluten-free: Not only do PB2 products void of any GMOs, but they also work well with a wide variety of dietary preferences. I hope you give this recipe is go and please do check my partners at their website @ PB2Foods

If you try my Cheesecake with PB2 Powdered Almond Butter, please share it with me on Instagram @sandraseasycooking. I would love to see it and with your permission share it!

Yield: 8-10

Cheesecake with PB2 Powdered Almond Butter

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Simple recipe (two ways) Cheesecake with PB2 Powdered Almond Butter

Prep Time 10 minutes

Cook Time 1 hour

Chill Time 2 hours

Total Time 3 hours 10 minutes

Ingredients

• 15 large chocolate graham crackers (227g)
• 1 tbsp. PB2 Powdered Almond Butter
• 6 tbsp unsalted butter (84g)
• GARNISH
• Shaved chocolate
• Crushed almonds
• Chocolate chunks

CHEESECAKE FILLING

• 3 large organic eggs
• 3/4 cup powdered sugar
• 3 8-ounce blocks cream cheese, room temperature
• 1 1/4 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 cup PB2 Powdered Almond Butter

CHOCOLATE GANACHE

• 1 cup bittersweet or semisweet chocolate, coarsely chopped, or use chunks.
• 3/4-1 cup heavy cream

Instructions

1. Butter the inside of a 9" springform pan. In a food processor or blender, grind
   chocolate graham crackers into fine crumbs. 
2. Transfer to a medium bowl, add PB2 Powdered Almond Butter and unsalted butter; use fork or fingers to blend mixture until crumbs are evenly moist. Press into the bottom and about a third of the way up the sides of the springform pan. Refrigerate for about 10-15 minutes.

HOW TO MAKE THE CHEESECAKE:

1. Cream eggs and sugar by beating for a few minutes and set aside.
2. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat softened cream cheese on medium, scraping down the bowl, as necessary. Mix until completely smooth, approximately 2 to 4 minutes. Add vanilla and beat for 30 seconds. Add PB2 almond butter, heavy cream, and beat on low until completely smooth and streak-free, about 1 minute. Make sure the cheesecake filling is lump-free before adding in the eggs.
3. Combine creamed eggs and sugar with cream cheese mixture and mix until well blended.
4. Pour batter into graham cracker crust, smooth the top and bake.
5. Tap the pan on the counter for 20 to 30 seconds to remove air bubbles. Air-bubbles can contribute to why cheesecakes crack, and we want to prevent that.

Bake it without a water bath:

1. Preheat the oven to 325 degrees and bake it for 55-60 minutes without opening the oven. Do not open range for the first 30-40 minutes.
2. Set cheesecake on the rack and let it come to room temperature. Once completely cool, loosely cover the cheesecake with plastic wrap and refrigerate for 2 hours.

Bake with water bath:

1. Wrap the bottom of the springform pan with a double layer of aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway up sides of springform pan.
2. Bake cheesecake until the top is just starting to brown and slightly crack, about 1 hour and 15 minutes.
3. Turn off the oven, prop the door open and let cheesecake slowly cool in a water bath for 1
   hour.

CHOCOLATE GANACHE: 

1. In a saucepan, add 1 cup of Bittersweet or semisweet chocolate, coarsely chopped or use chocolate chunks/chips and mix with 3/4 cup heavy cream.
2. Turn temperature to medium heat and melt chocolate. Make sure to keep stirring until all the chocolate is melted and the texture is smooth and glossy.
3. Pour ganache over cooled cheesecake and allow it to drip over. Garnish with crushed almonds,
   shaved chocolate, and chocolate chunks if desired.
4. Place it back in the fridge for at least one hour to set, but preferably 2-3 hours.
   

Notes

• If you are on a low carb and sugar-free restrictive diet,
  replace graham crackers with almond flour and use coconut oil instead of
  butter.
• Sugar replacements: Monk fruit, swerve, stevia, or whatever
  you prefer to use as a substitute.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 938Total Fat: 76gSaturated Fat: 43gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 247mgSodium: 503mgCarbohydrates: 55gFiber: 3gSugar: 39gProtein: 17g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Granola! I do not think there is one person that I have met that does not like this delicious snack.

You can easily top yogurt with my homemade granola, perhaps eat it with your cereal, or pack it for your next hike. It gives you incredible energy and keeps you full as it is packed with terrific ingredients.

We love packing it when we go on our family hikes. It is so much better than the store-bought version, and I must say it tastes even better.

Granola clusters are versatile. You can even make bars and carefully slice them but breaking them into smaller bite-size clusters is so much fun, and they look imperfectly perfect.

I partnered with PB2 Foods to create this recipe and video. Honestly, I had the most fantastic time creating these recipes and using their products, which you can check here.

TAP HERE FOR MORE DELICIOUS RECIPES WITH PB2 PEANUT BUTTER POWDER

If you get the chance, get PB2 Powdered Almond Butter. This recipe is made using this product, and let me tell you, it is incredible.

Since my son is sensitive to peanuts, this product was a perfect replacement for me to use in recipes where I usually would add PB2 Foods Powdered Peanut Butter.

We love it in our baked goods, granola, cereal, or smoothies.

If you try my Homemade Granola with Oats, Almonds, and Dried Fruit, please share it with me on Instagram @sandraseasycooking. I would love to see it and with your permission share it!

Similar posts:

OVEN ROASTED PUMPKIN SEEDS

OVEN ROASTED CHESTNUTS

THE BEST HOMEMADE TOASTED GRANOLA

NO BAKE MUESLI PEANUT BUTTER ENERGY BITES

This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own.

Yield: 8 servings

Homemade Granola with Oats, Almonds and Dried Fruit

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Easy and tasty Homemade Granola with Oats, Almonds and Dried Fruit

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 2 cups rolled old-fashioned oats (gluten-free)
• ½ unsalted pumpkin seeds
• ½ cup flax seeds
• 1 cup roasted unsalted almonds.
• ¼ cup PB2 Foods almond butter powder
• ½ cup pure maple syrup
• 1 tbsp coconut oil, melted
• 1 tsp. vanilla extract
• 1 cup dried fruit; ginger, cranberry, mango, goji berries.

Instructions

1. Heat the oven (with the oven rack in the middle) to 350°F. Line a rimmed sheet pan
   with parchment or use a silicone mat.
2. In a large bowl, combine the oats, almonds, and flax, and pumpkin seeds. You may use
   other seeds as well.
3. Add almond powder and store to coat.
4. Combine maple syrup and coconut oil, and vanilla extract. Whisk until creamy and
   smooth.
5. Pour the mixture over the oat mixture. Use a spatula to stir until well combined and
   the oats are evenly coated.
6. Pour the mixture into the prepared pan and spread it into an even layer.
7. Bake for about 30-35 minutes, stirring halfway through or until crisp.
8. Break into clusters and store in glass jars or containers for the best taste.
   
   

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 388Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 30mgCarbohydrates: 52gNet Carbohydrates: 42gFiber: 10gSugar: 33gSugar Alcohols: 0gProtein: 11g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Easy Homemade Beef Ragu is one of my absolute favorite sauces. Not only does it taste absolutely delectable, warm, and comforting but it is super easy to make, as most of my recipes are.

There is something special about a meal when it is cooking ever so slowly on your stovetop on a cold Saturday mid-morning. Honestly, I love making this ragu all year round, but in particular, the rather frosty days of the year are my favorite times to cook and indulge in this exquisite recipe. 

As you all may know I live in Nashville, Tennesee, so these wintery days are really limited. On another related note, this year definitely started shaky for me and my family, so we surprised our bellies with daily comforting meals that brought peace and harmony to our bodies.

After losing my father-in-law due to this nasty virus, comfort meals were what we needed the most.

This meal is one of those that brings such fond memories to my heart. It has been a hot minute since I’ve made this one for my family.

I had this recipe on my blog a while ago, but as some of you know, after my blog transfer, I lost many of the recipes I had posted about.

Luckily, I still have them in my archive, so I am recreating them, one by one, all over again, adding in new images and methods of making them.

This is my eleventh year of blogging so I have learned so much more throughout the years from cooking methods to writing styles and a whole new and improved business and management process.

TAP HERE FOR MORE TASTY BEEF RECIPES

Anyhow, let’s get back to the recipe. I am pretty ecstatic for you to try it. I definitely think you should!

You can totally make it in a slow cooker, but I like and prefer my ceramic cookware and bakeware. I adore moist, slow-cooked meals when it is simmering on the stove, so that is how I approach making most of my slow-cooked meals usually.

I have nothing against slow cookers, I own one, and use it from time to time. However, if you ask me how to make this, I’d highly recommend doing it this way in the earthware dishes.

If you by any chance decide to make this lovely dish please tag me on INSTAGRAM @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much for all your love and support!

Yield: 6 servings

Easy Homemade Beef Ragu

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Easy recipe for delicious Homemade Beef Ragu

Prep Time 15 minutes

Cook Time 3 hours

Total Time 3 hours 15 minutes

Ingredients

• 2 lb beef for stew (chuck), chunks
• Generous pinch of salt, season to taste later
• Generous pinch of Black pepper
• 2-3 tablespoons olive oil
• 1 onion, diced
• 2 celery ribs, diced
• 3 cloves garlic, sliced
• 2 carrots, diced
• 1 tablespoon herb de Provence
• 15 oz tomato sauce, you may use any on your hand-crushed, chopped, or pureed
• 2 tbsp tomato paste
• 2 cups beef broth/stock
• 2 cups water, more if needed
• 2 dried bay leaves
• 2 beef bouillon cubes

Thickening agent:

• 2 teaspoons cornstarch or flour, for low carb option xanthan gum or guar gum
• 1 teaspoon tomato paste
• 4-5 tablespoons of water
• Finish it with 2 tablespoons of unsalted butter.

Instructions

1. Pat down a generous pinch of salt and pepper beef. Try to mix it, so it is coated well with salt and pepper.
2. Heat oil over medium temperature in a heavy-based pot, preferably with the fitted lid. Add beef and sear each piece until browned on all sides, then remove onto a platter.
3. Drizzle a bit more oil and add onion, celery, garlic, carrots. Stir and cook for 4-5 minutes at medium temp.
   Return the beef to the pot by pouring it over with beef juices over sauteed veggies and add herb de Provence. Keep stirring to coat everything.
4. Add liquid, beef broth, water, tomato sauce, and tomato paste. Add bay leaves and bouillon cubes. Allow it to boil, then turn down the temp.
5. Cover the pot and let it cook at the low temperature (simmer) for about 2 1/2 to 3 hours or until beef is tender enough to shred. Taste your food and see if it needs more seasoning to please your taste buds.
6. You do not have to add a thickening agent but if you want a nice glossy sauce: mix the thickening agent of your choice with tomato paste and water. Mix until smooth and well combined.
7. Pour slowly over a bubbling pot of sauce.
8. Stir to combine, and in a few seconds, it will start to get thicker. If you made a mistake added too much of it and the sauce is too thick, add a bit of liquid, mix, and it will be just fine.
9. Always taste to see if you need more salt or pepper. At the very end, add two tablespoons of unsalted butter because the sauce is richer and adds a velvety smooth taste.

Serve it over mashed potatoes, pasta, or rice.

Notes

You may use a beef chuck in one piece for this although it may cook a bit longer. I would slice it in half or quarter it if you do not want to use chunks.

You may find different beef bouillon cubes so use it only you wish to use it. You can always sub it with more salt and pepper.

I do not use vine in my cooking. I never have so if you like to do that add a splash of the vine to this sauce. Also, 1 cup of Guinness strut or simular is good in this sauce.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 733Total Fat: 40gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 173mgSodium: 819mgCarbohydrates: 38gFiber: 4gSugar: 8gProtein: 55g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest