Blissful recipes, Santee Alley Los Angeles, Los Angeles, CA (2026)

10/07/2026

🍓 Red Velvet Strawberry Cheesecake Recipe 🍰
This Red Velvet Strawberry Cheesecake is an irresistible combination of the classic red velvet cake and a creamy, fruity strawberry cheesecake. Perfect for any special occasion, this dessert is sure to impress with its rich flavors and stunning presentation.
Ingredients
For the Red Velvet Cake Layer:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup vegetable oil
1/2 cup buttermilk
1 large egg
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
For the Strawberry Cheesecake Layer:
16 oz cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
1/2 cup heavy cream
2 large eggs
1 tsp vanilla extract
1 cup fresh strawberries, pureed
For the Strawberry Topping:
1 cup fresh strawberries, sliced
1/4 cup granulated sugar
1 tbsp lemon juice
Directions
1. Prepare the Red Velvet Cake Layer:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch springform pan with parchment paper.
Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Mix Wet Ingredients: In another bowl, whisk together the oil, buttermilk, egg, food coloring, vanilla extract, and vinegar.
Combine and Bake: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool completely in the pan on a wire rack.
2. Prepare the Strawberry Cheesecake Layer:
Reduce the Oven Temperature: Lower the oven temperature to 325°F (160°C).
Mix the Cheesecake Batter: In a large bowl, beat the cream cheese until smooth. Add the sugar and beat until well combined. Mix in the sour cream and heavy cream until smooth. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and strawberry puree.
Combine Layers: Carefully spoon the cheesecake batter over the cooled red velvet cake layer in the springform pan.
3. Bake the Cheesecake:
Bake: Place the springform pan on a baking sheet and bake in the preheated oven for 60-70 minutes, or until the center is set and the edges are slightly puffed.
Cool Slowly: Turn off the oven and crack the door slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Chill: Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours, or overnight.
4. Prepare the Strawberry Topping:
Macerate the Strawberries: In a small bowl, toss the sliced strawberries with granulated sugar and lemon juice. Let sit for about 10 minutes to macerate.
5. Serve:
Remove from Pan: Once the cheesecake has fully chilled, carefully remove it from the springform pan.
Add Topping: Top the cheesecake with the macerated strawberries just before serving.
Enjoy: Slice and enjoy the luscious layers of this Red Velvet Strawberry Cheesecake!
This indulgent dessert offers the perfect blend of moist red velvet cake, creamy strawberry cheesecake, and fresh strawberry topping. It's a true treat for any cheesecake lover! 🍓🍰

10/07/2026

Healthy Butter Toffee Pretzels
Ingredients
- 4 cups mini pretzels
- 4 tablespoons unsalted butter
- ⅓ cup coconut sugar or light brown sugar
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 tablespoons chopped almonds or pecans (optional)
- 2 tablespoons dark chocolate chips, melted (optional)
Directions
1. Prepare the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Make the toffee coating: Add the butter, coconut sugar, honey, cinnamon, and salt to a small saucepan over medium-low heat. Stir continuously until the butter melts and the mixture becomes smooth and bubbly, about 2–3 minutes.
3. Add vanilla: Remove from the heat and stir in the vanilla extract.
4. Coat the pretzels: Place the pretzels in a large bowl. Pour the warm butter-toffee mixture over them and gently toss until evenly coated.
5. Bake: Spread the pretzels in a single layer on the prepared baking sheet. Bake for 8–10 minutes, stirring once halfway through.
6. Cool: Remove from the oven and let the pretzels cool completely. They will become crisp as the toffee coating sets.
7. Optional toppings: Drizzle with melted dark chocolate and sprinkle with chopped almonds or pecans. Allow the chocolate to set before serving.
Tip: For a lighter version, use whole-grain pretzels and reduce the added sugar slightly. Store in an airtight container for up to 1 week.

10/07/2026

🍰✨ Red Velvet Vanilla Cheesecake: A Perfect Fusion of Flavors! ✨🍰
Ingredients for the Red Velvet cake:
• 1 1/4 cups of wheat flour
• 1 cup of sugar
• 1/4 cup cocoa powder
• 1/2 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla essence
• 1 teaspoon white vinegar
• 1 teaspoon baking soda
• Red coloring (amount to taste)
• 1/2 cup of milk
Ingredients for vanilla cheesecake:
• 450g cream cheese (at room temperature)
• 1 cup of sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
Decoration:
• Fresh strawberries 🍓
• Whipped cream for an extra touch of texture and flavor
Instructions:
1. Prepare the Red Velvet:
Preheat the oven to 180°C (350°F) and grease a 23cm round tin. In a bowl, mix the sugar and oil. Add the egg, vanilla and red food coloring. In another bowl, mix the dry ingredients and then combine them with the liquids. Pour the dough into the mold and bake for 25-30 minutes. Let cool.
2. Prepare the vanilla cheesecake:
Beat cream cheese and sugar until smooth. Add the eggs one at a time, incorporating the vanilla and sour cream. Pour the mixture over the red velvet cake (make sure the cake is cold) and bake in a bain-marie for 50-60 minutes at 160°C (320°F).
3. Decorate with generous layers of whipped cream and fresh strawberries. 🍓
4. Cool completely in the refrigerator for at least 4 hours before serving. Cutting a slice will be quite an experience!
🎉 This Red Velvet Vanilla Cheesecake is going to be a HIT among your followers. Dare to do it and share your creation with us! 🥳

10/07/2026

🌟 Strawberry Cheesecake Crunch Roll Cake 🍓🍰 🌟
Ingredients:
For the Cake:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup milk
For the Filling:
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 package (8 oz) cream cheese, softened
1 cup strawberries, diced
For the Crunch:
1 cup crushed vanilla wafers
1/4 cup melted butter
For the Topping:
Additional whipped cream
Sliced strawberries
Instructions:
Preheat the Oven:
1️⃣ Preheat your oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper.
Make the Cake:
1️⃣ In a medium bowl, whisk together flour, baking powder, and salt.
2️⃣ In a large bowl, beat the eggs and sugar with an electric mixer until thick and pale, about 5 minutes.
3️⃣ Stir in the vanilla extract and milk.
4️⃣ Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5️⃣ Pour the batter into the prepared pan and spread it evenly.
6️⃣ Bake for 10-12 minutes, until the cake springs back when lightly touched.
7️⃣ Allow the cake to cool in the pan for a few minutes, then invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel. Let it cool completely.
Prepare the Filling:
1️⃣ In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2️⃣ In another bowl, beat the cream cheese until smooth.
3️⃣ Fold the whipped cream into the cream cheese until well combined.
4️⃣ Gently fold in the diced strawberries.
Make the Crunch:
1️⃣ In a small bowl, mix the crushed vanilla wafers with the melted butter until combined.
Assemble the Cake:
1️⃣ Unroll the cooled cake and spread the strawberry cream cheese filling evenly over it.
2️⃣ Sprinkle the crunch mixture over the filling.
3️⃣ Carefully roll the cake back up without the towel. Place it seam side down on a serving platter.
Decorate and Serve:
1️⃣ Spread additional whipped cream over the top of the roll cake.
2️⃣ Garnish with sliced strawberries and more crunch, if desired.
3️⃣ Chill the cake for at least an hour before serving.
Enjoy this luscious Strawberry Cheesecake Crunch Roll Cake, a delightful treat that's sure to impress! 🍓🍰

10/07/2026

𝓢𝓾𝓹𝓮𝓻 𝓶𝓸𝓲𝓼𝓽 𝓬𝓱𝓸𝓬𝓸𝓵𝓪𝓽𝓮 𝓬𝓪𝓴𝓮 𝔀𝓲𝓽𝓱 𝓹𝓮𝓻𝓯𝓮𝓬𝓽 𝓬𝓱𝓸𝓬𝓸𝓵𝓪𝓽𝓮 𝓰𝓪𝓷𝓪𝓬𝓱𝓮
Cake Ingredients:
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup milk
1/2 cup oil
2 large eggs
1 teaspoon vanilla extract
1 Nescafe stick (2 grams of coffee)
1 cup hot water (very hot)
Chocolate Ganache Ingredients:
200 grams dark chocolate, finely chopped
200 ml heavy cream
2 tablespoons unsalted butter
Instructions:
For the cake:
Preheat oven and prepare pan:
Preheat your oven to 350°F (180°C).
Grease and flour two 9-inch round cake pans or line them with parchment paper.
Prepare the dry ingredients:
In a large bowl, sift together 1 3/4 cups all-purpose flour, 2 cups white sugar, 3/4 cup cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1/2 teaspoon salt. Set aside.
Combine the wet ingredients:
In a separate bowl, whisk together 1 cup milk, 1/2 cup oil, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
Combine the wet and dry ingredients:
Gradually add the wet ingredients to the dry ingredients, mixing until combined.
Dissolve the coffee:
Dissolve the Nescafe stick (2g of coffee) in 1 cup of very hot water. Add this coffee mixture to the cake batter and mix until smooth.
Bake:
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the centre comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely
For the chocolate ganache:
Cream Heat:
In a small saucepan, heat 200ml heavy cream over medium heat until it begins to simmer. Do not boil.
Melt the chocolate:
Place 200g finely chopped dark chocolate in a heatproof bowl.
Pour the hot cream over the chocolate and let it sit for 1-2 minutes to soften the chocolate.
Gently stir the mixture until the chocolate is completely melted and smooth.
Add butter:
Stir in 2 tbsp unsalted butter until the ganache is glossy.
Cool and Use:
Allow the ganache to cool slightly until it thickens to a spreadable consistency
Use the ganache to frost the cooled chocolate cake layers. You can also use it as a filling between the layers.
Allow the ganache to set before slicing and serving the cake.
Enjoy your super moist chocolate cake with a perfect chocolate ganache!

10/07/2026

White Chocolate Raspberry Cake Recipe
This stunning White Chocolate Raspberry Cake features fluffy vanilla cake layers, a tart raspberry filling, and luscious white chocolate buttercream frosting. Perfect for special occasions or when you want to impress with a deliciously balanced dessert!
Ingredients
Raspberry Cake Filling:
3 cups fresh or frozen raspberries (375g)
2/3 cup granulated sugar (133g)
2 tsp lemon juice (8g)
2 tsp fresh lemon zest (5g)
1/4 cup + 2 Tbsp water, divided (90g)
2 Tbsp cornstarch (15g)
White Cake:
1 cup unsalted butter, room temperature (226g)
3 cups granulated sugar (600g)
1 cup pasteurized egg whites from a carton or 7 egg whites, room temperature (235g)
3 cups cake flour (360g)
2 1/2 tsp baking powder (10g)
1 tsp fine salt (6g)
1 1/2 cups full-fat sour cream, room temperature (360g)
1/4 cup vegetable oil (56g)
2 Tbsp lemon juice (24g)
2 tsp fresh lemon zest (5g)
1 tsp vanilla extract (4g)
Simple Syrup (Optional):
2/3 cup water (160g)
2/3 cup granulated sugar (133g)
White Chocolate Buttercream Frosting:
2 cups unsalted butter, room temperature (452g)
2 Tbsp lemon juice (24g)
2 tsp fresh lemon zest (5g)
2 tsp vanilla extract (8g)
1 tsp fine salt (6g)
7 cups powdered sugar (875g)
1/3 cup heavy cream or whipping cream (80g)
1 1/2 cups white chocolate chips, melted and cooled (260g)
Instructions
1. Raspberry Cake Filling:
Prepare the Filling: In a saucepan, combine 3 cups of raspberries, 2/3 cup granulated sugar, 2 tsp lemon juice, 2 tsp lemon zest, and 1/4 cup of water. Heat over medium-high until it begins to boil, then reduce to medium-low and simmer for 10-15 minutes.
Strain the Mixture: Pour the mixture through a metal strainer into a bowl, using a spatula to press out all the liquid. Discard the leftover pulp.
Thicken the Filling: In a small bowl, mix 2 Tbsp of water with 2 Tbsp cornstarch to make a slurry. Add this to the strained raspberry filling and stir well.
Cook Again: Return the filling to the pot and cook over medium heat until it thickens, stirring constantly. Cool the filling in a bowl, cover with plastic wrap, and refrigerate for at least 1 hour or overnight.
2. White Cake:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Cream Butter and Sugar: Beat 1 cup of softened butter with 3 cups of sugar until light and fluffy. Gradually add 1 cup of egg whites and mix until combined.
Add Dry Ingredients: In a separate bowl, whisk together 3 cups of cake flour, 2 1/2 tsp baking powder, and 1 tsp salt. Add to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture.
Add Flavorings: Mix in 1/4 cup vegetable oil, 2 Tbsp lemon juice, 2 tsp lemon zest, and 1 tsp vanilla extract until just combined.
Bake: Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
3. Simple Syrup (Optional):
Prepare the Syrup: Combine 2/3 cup water and 2/3 cup sugar in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Let it cool before using.
4. White Chocolate Buttercream Frosting:
Beat Butter: In a large bowl, beat 2 cups of softened butter until smooth.
Add Ingredients: Add 2 Tbsp lemon juice, 2 tsp lemon zest, 2 tsp vanilla extract, and 1 tsp salt. Gradually mix in 7 cups of powdered sugar.
Add Cream and Chocolate: Mix in 1/3 cup heavy cream until combined. Then fold in 1 1/2 cups melted and cooled white chocolate. Beat until the frosting is smooth and fluffy.
5. Assemble the Cake:
Level the Cakes: If needed, level the tops of the cakes with a serrated knife.
Simple Syrup (Optional): Brush each layer with simple syrup to keep the cake moist.
Add Filling: Place one cake layer on a serving plate, spread a thin layer of frosting, and top with a generous amount of raspberry filling. Repeat with the second layer.
Frost the Cake: Place the final cake layer on top and frost the entire cake with white chocolate buttercream.
6. Decorate and Serve:
Chill: Refrigerate the cake for at least 30 minutes to set the frosting.
Serve: Garnish with fresh raspberries and white chocolate shavings if desired. Slice and enjoy!
This White Chocolate Raspberry Cake is an exquisite blend of flavors and textures, perfect for celebrations or as a special treat. Enjoy! 🍰✨

10/07/2026

Chocolate Raspberry Bavarois (Vegan & Grain-Free)
This Chocolate Raspberry Bavarois is a delightful vegan and grain-free dessert featuring a raw nut crust, light chocolate layer, and refreshing raspberry jelly. Perfect for a wholesome, indulgent treat!
Ingredients
Crust Layer:
1 cup sunflower seeds (120 grams) 🌻
1/3 cup shelled h**p seeds (40 grams) 🌿
2 tablespoons raw cacao powder 🍫
1/2 teaspoon cinnamon 🌟
Pinch sea salt 🧂
6 medjool dates, pitted 🌴
1 teaspoon maple syrup 🍁
Chocolate Layer:
5 ounces dark vegan chocolate (150 grams) 🍫
1 cup oat cream (240 ml) 🥛
1 tablespoon agar flakes 🌿
1 tablespoon maple syrup 🍁
Raspberry Layer:
2 cups frozen raspberries (200 grams) 🍓
1/2 cup water (120 ml) 💧
1 cup oat cream (240 ml) 🥛
3 tablespoons agar flakes 🌿
2 tablespoons maple syrup 🍁
Topping:
Fresh raspberries or other seasonal berries 🍇
Chocolate shards 🍫
Instructions
1. Prepare the Crust:
Place sunflower seeds into a food processor or blender and pulse a few times until coarsely ground.
Add h**p seeds, cacao powder, cinnamon, sea salt, and pitted dates. Blend until the mixture starts to come together when pressed. Add maple syrup if needed to help the mixture stick together.
Spoon the mixture into a 6" round cake tin with a removable base. Press tightly and evenly onto the base. Refrigerate while you prepare the layers.
2. Prepare the Chocolate Layer:
Finely chop the dark chocolate and place it in a medium bowl. Set aside.
In a small pot, pour oat cream and stir in agar flakes. Bring to a boil and simmer for 5-10 minutes, stirring frequently, until the flakes are dissolved.
Stir in the chopped chocolate until completely melted. Mix in the maple syrup.
Carefully pour the chocolate mixture onto the crust layer. Refrigerate to set for 15-30 minutes.
3. Prepare the Raspberry Layer:
Place raspberries and water into a small pot. Bring to a boil and gently simmer for 5-10 minutes until broken down and mushy.
Press the mixture through a mesh sieve to remove seeds. Measure 1 cup (240 ml) of raspberry liquid and return it to the pot.
Add oat cream, maple syrup, and agar flakes. Stir well and bring to a boil. Simmer for 10-15 minutes, stirring frequently, until the flakes are dissolved.
Remove from heat and let cool before carefully pouring over the set chocolate layer. Refrigerate to set for another 15-30 minutes.
4. Assemble and Serve:
Gently remove the cake from the tin and place onto a cake stand.
Top with fresh raspberries, seasonal berries, and chocolate shards before serving.
Enjoy your Chocolate Raspberry Bavarois as a refreshing, vegan, and grain-free dessert that combines rich chocolate with tangy raspberry. Perfect for special occasions or a healthy treat! 🌟🍫🍓

10/07/2026

White Chocolate Strawberry Cheesecake
Ingredients:
• For the crust:
• 1 ½ cups graham cracker crumbs
• ⅓ cup melted butter
• ¼ cup granulated sugar
• For the filling:
• 16 oz (450g) cream cheese, softened
• 1 cup white chocolate chips, melted and cooled
• ½ cup granulated sugar
• 2 tsp vanilla extract
• 3 large eggs
• 1 cup fresh strawberries, diced
• For the topping:
• ½ cup fresh strawberries, sliced
• ¼ cup white chocolate chips, melted
Directions:
• Preheat your oven to 325°F (165°C).
• Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press into the bottom of a 9-inch springform pan to form an even layer.
• Beat the softened cream cheese in a separate bowl until smooth. Add melted white chocolate, granulated sugar, and vanilla extract, mixing until combined.
• Add eggs one at a time, mixing well after each addition. Gently fold in diced strawberries.
• Pour the filling over the crust, spreading it evenly. Bake for about 45-50 minutes.
• Turn off the oven and let the cheesecake cool gradually inside for about an hour.
• Refrigerate for at least 4 hours or overnight. Top with sliced strawberries and drizzled melted white chocolate before serving.

10/07/2026

Oreo peanut butter cheesecake drip cake
🍫 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 🍫
For the Oreo crust:
- 2 cups crushed Oreo cookies 🍪
- 1/2 cup melted butter 🧈
- 1/4 cup sugar 🧂
For the peanut butter cheesecake filling:
- 4 packages (8 oz each) cream cheese, softened 🧀
- 1 cup sugar 🧂
- 1 cup creamy peanut butter 🥜
- 3 large eggs 🥚
- 1/2 cup sour cream 🥄
- 1 teaspoon vanilla extract 🌿
- 10 crushed Oreos 🍪
For the chocolate ganache:
- 1 cup semi-sweet chocolate chips 🍫
- 1/2 cup heavy cream 🍶
For the decoration:
- Mini peanut butter cups 🥜🍫
- Extra crushed Oreos 🍪
🍫 𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀 🍫
1. Preheat the oven to 325°F (165°C). Grease and line a 9-inch springform pan.
2. For the Oreo crust: In a medium bowl, mix crushed Oreo cookies, melted butter, and sugar. Press the mixture into the bottom of the prepared pan to form the crust.
3. For the peanut butter cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and mix until combined. Add eggs one at a time, beating well after each addition. Mix in sour cream and vanilla extract. Gently fold in crushed Oreos.
4. Pour the cheesecake mixture over the Oreo crust in the pan. Bake for 55-60 minutes, or until the center is set and slightly jiggly. Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen. Cool completely before removing the sides of the pan.
5. For the chocolate ganache: Heat heavy cream until just boiling. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth and fully combined.
6. Once the cheesecake has cooled, pour the chocolate ganache over the top, allowing it to drip down the sides.
7. Decorate with mini peanut butter cups and extra crushed Oreos. Refrigerate for at least 4 hours or overnight before serving.
Enjoy 😉

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