Golden Girls Cheesecake Series – The Sophia

Picture it: Sicilian Kissed Cheesecake. Continuing with my Golden Girls Cheesecake Series, I decided to do my own take on a traditional New York Style Cheesecake in Sophia’s honour.

What you’ll need:


• 18 full sheets of graham crackers • 1/4 cup sugar • 1 1/4 sticks of unsalted butter, melted  • Cooking spray

Cheesecake filling:

• 3 1/2 cups of cream cheese, softened (Brick-style) • 1/3 cup sugar • ½ cup of heavy cream • 1 tablespoon Amaretto • 1 tablespoon southern comfort • 1 tablespoon vanilla extract • ¼ teaspoon kosher salt • 3 large eggs, at room temperature

Step 1: Crush the graham crackers. This is best done after a phone call from your mother full of subtle judgement. Use a food processor or rolling pin. Avoid using your clentched fists.

Step 2: Add in 1/4 cup of sugar, 1 1/4 stick of melted butter, and mix your graham crackers again! Ensure you do this thoroughly so the sugar and butter are evenly dispersed into your crust. You want it to glisten, like me after a flight of stairs.

Step 3: Mist your springform pan with cooking spray. Kitchen Stuff Plus sells a fantastic 9” pan that’s inexpensive and so easy to use. Press crumbs onto the bottom and up the sides of the pan. Once complete, place in your fridge or freezer to harden. If you decide on the fridge, you’ll need to wait longer to add your batter.

Step 4: Preheat the oven to 350°F (175°C). Before turning it on, ensure your oven is empty of pans, pots, and children.

Step 5: To make the cheesecake filling, beat the cream cheese in a mixing bowl until it’s light and fluffy. Stir in 3/4 sugar and pour in 1/2 cup of heavy cream. Continue to mix until they’re fully intertwined and “Take My Breath Away” begins playing in the background.

Step 6: Stir in 1 tablespoon of vanilla extract, Amaretto, and Southern Comfort. Who said dessert can’t give you a light buzz?

Step 7: Beat in three eggs like they’re a reporter and you’re Bjork. That happened. YouTube it. Mix until combined on a low speed. Transfer the batter into the now hardened crust.

Step 8: Bake the cheesecake for 45-50 minutes. Once baked, cool in a freezer for 10 minutes before running a flat head knife around the edges of the pan.

Step 9: Refrigerate for 3-4 hours to completely set it.

Step 10: When ready to serve, remove springform sides of the pan. You can keep this cake free of a topping, or be adventurous and add a chocolate drizzle. It’s not like you have any dates lined up, pussycat.

Now invite over a gal pal for cake and thank them for being a friend!

Golden Girls Cheesecake Series – The Blanche

“Oh my, my, my!” To kick off my Golden Girls inspired series, I thought I’d try my hand at a Dulce De Leche cheesecake in honour of Blanche. Dulce De Leche is a French term that means “far less expensive than it sounds”. I recently enjoyed a slice at a local restaurant while gabbing over coffee with a “gentleman friend”. It was like heaven in my mouth. The cake was superb too, so I thought I’d try to recreate it with my own variations. 

What You’ll Need:


• 18 full sheets of graham crackers • ¼ cup of sugar • 1 1/4 sticks of melted unsalted butter • Cooking spray

Cheesecake filling:

• 3 1/2 cups of cream cheese, softened • 1/3 cup sugar • 1 can of sweetened condensed milk  • ½ cup of heavy cream  • 1 tablespoon pure vanilla extract • 1 tablespoon caramel extract • ¼ teaspoon salt • 3 large eggs • Caramel drizzle

Before we do anything, we’ll need to boil this condensed milk. This takes a few hours, so plan ahead! It might be easier if you do this the day before you’re planning to bake.

Make Your Dulce De Leche:

Step 1: Place a can of condensed milk in a large stock pot. Fill the pot with water, ensuring the can is submerged. The water should always stays above the can for it to work correctly.

Step 2: Bring the water to a boil. After about 5-10 minutes of a full boil, change your stove’s dial to a simmer.

Step 3: You’ll need to let this simmer for a few hours. You can do one hour, but if you want a darker Dulce de Leche you’ll want to stick to around three. While you wait, why not make yourself a cocktail? Click here for one of my signature drink recipes! If you’re doing this in the morning, just add orange juice to vodka with a side of toast as garnish.

Step 4: Let your can cool down. Place it in a refrigerator until you’re ready to get baked. I mean, bake.

Now that your condensed milk is boiled and chilled, we can start assembling this cheesecake. Lets fake it and make it together, cannolis!

Step 1: We’re going to start by making our graham cracker crust. Like my adolescent hopes and dreams, we’re going to crush them. A food processor is recommended for a fine crumble. If you don’t own a food processor, use wax paper and a rolling pin and add the crumble into a mixing bowl.

Step 2: Add in 1/4 cup of sugar, 1 1/4 stick of melted butter, and process (or stir) again! Ensure you do this thoroughly so the sugar and butter are evenly dispersed into your crust. You want it to be moist. Wow, I never realized how much I hate that word.

Step 3: Mist your springform pan with cooking spray and then begin pushing your crumbs into the pan. Kitchen Stuff Plus sells a 9″ pan that’s inexpensive and gets the job done beautifully! Press crumbs onto the bottom and up the sides of the pan. Once complete, place in your fridge to harden and preheat your oven to 350°F (175°C).

Step 4: It’s time to get cheesy! Beat the cream cheese in a mixing bowl until it’s light and fluffy. Pour in 1/3 cup of sugar while you blend on low.

Step 5: Add 3/4 of the Dulce De Leche and 1/2 of heavy cream. Mix it like you’re a SoundCloud DJ living in his mother’s basement.

Step 6: Stir in 1 tablespoon of vanilla extract, 1 tablespoon of caramel extract, and 1/4 salt.

Step 7: Beat in your three eggs, one by one. Mix together on low until you get a smooth batter.

Step 8: By now, your oven should be perfectly heated. Remove your pan from the fridge and add in your batter.

Step 9: Bake the cheesecake for 45minutes, or until the sides of the cake are hardened to the crust.

Step 10: Cool the cake in your freezer for 10 minutes. Remove the cake and run a flat knife around the edges of the pan. You want to make sure the crust doesn’t stick, so lets hope your cooking spray did its job. Refrigerate the cake for four hours so it completely sets before decorating.

Step 11: After it has set, remove the cheesecake from the fridge and its pan.

Step 12: Take the rest of the Dulce De Leche and pour it into a mixing bowl. For this part, you can either melt caramel yourself through stove top heating or use store bought from a squeeze bottle. I’m going with the squeeze bottle. I’ve already done so much! Mix these two together to form your top coating.

Step 13: Using a rubber spatula, dump your Dulce/Caramel mix onto the cake. Lightly spread it over the entire top of your cheesecake until it’s even.

Now invite over your best gal pals and thank them for being a friend! ♥

Miss Vanjie’s Cookies

10s, 10s, 10s across the board! These cookies will have you dotting and bopping while still being ‘eliquence’.

What You’ll Need:

• 1 stick of salted butter   • ½ cup of granulated sugar   • ½ teaspoon of vanilla extract   • ½ teaspoon of caramel extract   • 2 eggs   • 2 cups of all purpose flour   • 2 teaspoons baking powder   • ¼ salt   • Cake Mate’s Vanilla Cookie Icing   • Cake Mate’s Sprinkles Pack

  • Step 1: Using a small pot, melt a full stick of salted butter. Most baking recipes suggest using unsalted, but Vanjie went home first so she’s probably extra salty about it.
  • Step 2: In your mixing bowl, add 2 cups of all purpose flour (BAM!), 1/2 cup of granulated sugar (BAM!), 2 large eggs (BAM!), 2 teaspoons of baking powder (BAM!), and a teaspoon of both vanilla and caramel extract (BAM! x2)
  • Step 3: Take your butter that has melted, like our hearts when Vanjie made her entrance, and pour it evenly over your ingredients.
  • Step 4: Just like Miss Vanjie’s flawless face, blend it all together for a nice, even result.
  • Step 5: Preheat your oven to 375 F. Take 1 step back and say “Miss Vanjie!”
  • Step 6: Place parchment paper on your tray. If you don’t have parchment paper, improvise like Vanessa did in the work room. Take some aluminum foil and mist it with cooking spray, or lightly coat it with melted butter. We’ll save the Barbie dolls for another recipe, gurl.
  • Step 7: Flour your hands and roll the batter into semi-medium sized balls. Once complete, gently flatten them with the palms of your hands. This might be the baking equivalent to tucking. If your batter comes out having a weird shape, that’s all right. It’s like wearing Barbie dolls as a silhouette. Not great, but forgivable.
  • Step 8: Place the cookies on your baking tray. Leave some room in between, unlike VH1 airing Season 10 right after All Stars 3.
  • Step 9: Open your oven and place your baking tray inside. Close the oven door, take a step back, and say ‘Miss Vanjie’ a second time.
  • Step 10: Let the cookies bake for 7-8 minutes or until golden, gurls.
  • Step 11: Once the cookies have baked, remove from oven and place on a cooling tray. A freezer also works. Just move the vodka and carton of cigarettes out of the way first.
  • Step 12: Once cooled, begin frosting the cookies using Cake Mate’s Vanilla Cookie Icing. Treat it like make up foundation. You want it as smooth as possible for the best result.
  • Step 13: Time to get these cookies all dolled up! Take some Cake Mate pink and purple sprinkles and lightly shake them over your batch of treats. To add even more Vanjie flare, I added their purple and pink butterfly sprinkles on top. BAM!
  • Step 14: Pour yourself a glass of milk, take a bite of the cookie, and say one last time ‘Miss…Vanjie’ as you exit your kitchen backwards.