Every now and then, a person is lucky enough to come up with an idea that’s pure genius. I consider myself endlessly lucky to have a platform, both here on the blog and in my magazine column, where I can share my occasional stroke of brilliance with a couple of folks.

Well this one was one of my most incredible strokes of genius. Ages ago, I posted this Zebra Cake. Then I took it a step further with this ever popular Zebra Bundt Cake. And ever since then, the concept of zebra cakes and such have been in my head constantly.

I wanted to create a zebra cheesecake, but plain chocolate and vanilla has been done so many times, and I wanted to do something a little more extraordinary. That’s when I came up with the idea of this Neapolitan Zebra Cheesecake. It’s gorgeous, it’s impressive, and the flavors are simply awesome together. After all, who doesn’t love this amazing flavor combination?

The recipe was published recently in my magazine column, and it might have been my most popular recipe ever. Facebook blew up with my amazing readers posting pictures of this gorgeous cake, so I knew I had to share it with my lovely blog readers.

Next time you want to impress, make this cheesecake. It’s not as complicated as it looks. It’s a matter of making three quick batters, then spooning them in carefully. Go ahead. You know it’s worth it!

Zebra Neapolitan Cheesecake

By Miriam Pascal, OvertimeCook.Com

Originally published in my column in Ami/Whisk Magazine

Ingredients:

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

6 Tablespoons butter, melted

For the Strawberry Layer:

8 ounces cream cheese

1/2 cup sour cream

1/2 cup sugar

2 eggs

1/4 cup flour

1/2 cup strawberry purée*

1 teaspoon strawberry extract (optional, but strongly recommended)

A few drops food coloring (optional but recommended)

*(blend frozen strawberries that have been defrosted in your food processor to make the purée.)

For the chocolate layer:

8 ounces cream cheese

1/2 cup sour cream

1/2 cup sugar

2 eggs

1 teaspoon vanilla extract

1/4 cup milk

1/4 cup cocoa powder

1/4 cup flour

For the vanilla layer:
8 ounces cream cheese

1/2 cup sour cream

2 eggs

1/2 cup sugar

2 teaspoons vanilla extract

1/4 cup milk

1/4 cup + 2 Tablespoons flour

Instructions:

To prepare the crust:

Mix together the graham crackers, sugar and melted butter until combined. (It will have the texture of wet sand.) Press along the bottom and up the sides of a 9 inch springform pan. Press a round measuring cup along the edge to smooth it out. Place the crust in the freezer while you prepare the batter.

To prepare batter: combine all ingredients for strawberry mixture in a bowl. Whisk until smooth. (You can do this with an electric mixer or a whisk.) Set aside. Repeat to make chocolate and then vanilla batter.

To assemble the cheesecake: 

Remove the crust from the freezer. Place a small scoop (*see note) (about 2-4 Tablespoons) of the vanilla batter in the center of the crust.
Next, place a scoop of the chocolate mixture in the center of the vanilla. This will cause the vanilla mixture to spread out. Then, place a scoop of the strawberry mixture in the center of the chocolate, again, this will push the chocolate mixture out towards the edge.

Repeat with the remaining batter, alternating between the colors. (Note about the size of the scoop- the smaller the scoop, the more impressive your cheesecake will look, but the longer it will take. Just make sure the scoops are the same size for each flavor.)

Bake the cheesecake at 350 for 65 minutes. To prevent cracks, turn the oven off and leave the cheesecake in the oven to cool slowly for at least an hour.

If you don’t want to make your own crust, divide the batter between two pre-made graham cracker crusts and bake for 40-45 minutes.

*Note: I heard from many readers who used squeeze bottles and piping bags to place the batter in neat, even circles. This might also make the process easier.

Thanks everyone for stopping by! And come back soon for some more delicious recipes! -Miriam

Hey folks! My friend Samantha from Little Ferraro Kitchen is graduating, and studying for finals, and all kinds of stuff that keep her too busy for blogging. I’m so excited to step in with a guest post for her.

So head over there to see my recipe for Roasted Green Beans with Shallots and Cherry Tomatoes, and to wish Samantha a big mazel tov on her graduation.

And of course, come back soon for more yummy treats! -Miriam

People often ask me where my recipe ideas come from. And I never know what to answer- no, I really can’t answer. Because I simply don’t know.

Okay, sometimes I know. I mean, the Butterscotch Bundt Cake that I published in my column in Ami magazine was a dream I had during my commute home from work one day. Okay, so I can’t exactly tell you where the dream came from, but it’s something. And some recipes are carefully researched and created to fit a theme, holiday or inspiration.

But this recipe came to my head, completely formed, in a split second. I was talking to my sister-in-law about dessert I would bring for a party she was making. She mentioned a yellow color scheme, so naturally my mind went to lemon. And then, because there’s a cheesecake holiday coming up, my mind went to cheesecake. And in a tenth of a second, this entire recipe appeared, fully formed, in my head.

Good news is, it was as delicious in real life as it seemed in my head. And better news, it’s super easy, no bake, and looks really pretty. Can you possibly ask for anything else?

No Bake Lemon Cheesecake Mousse

By Miriam Pascal, overtimecook.com 

Ingredients:

1 cup heavy whipping cream or non-dairy whip topping

1 cup lemon pie filling

12 ounces unwhipped cream cheese (or tofutti cream cheese)

1 teaspoon vanilla extract

a few drops yellow food coloring, optional

1 cup powdered sugar

for graham cracker crumbs

1/2 cup graham cracker crumbs

2 Tablespoons sugar

2 Tablespoons melted butter or margarine

Instructions:

In the bowl of an electric mixer, whip the cream until stiff.

Remove from the mixer and set aside. (No need to wash the bowl before continuing.) Add the lemon pie filling and cream cheese to the mixer and beat until smooth. Add the vanilla extract, food coloring (if using) and powdered sugar and beat until combined.

Using a rubber spatula, add the whipped cream into the cream cheese mixture, slowly (do it in batches), until its fully incorporated. Set aside.

To make the crumbs, combine the graham cracker crumbs, sugar and melted butter or margarine.

To assemble the cups:

Place a small amount of the crumbs on the bottom of a cup. Pipe the mousse over the crumbs to fill the cup, then add more crumbs on top.

Serve chilled.

Enjoy!

Thanks for stopping by friends! Hope you love these gorgeous little treats. Have a great Shavuot and come back after for some yummy healthy recipes. -Miriam

This post is going to be very short, but it’s totally worth it because I have a fabulous new bundt cake recipe to share with you today!

My awesome friend BL came to my house for Shabbat recently, and in her honor, I knew I had to come up with a delicious cake to serve. One of her favorite dessert flavors is maple, so my mind naturally went there. Add in some sour cream (or tofutti sour cream, if you are so inclined) for richness, and you are left with one of the most delicious bundt cakes I’ve come up with in a while! If you are looking for a delicious, simple, and very pretty cake, try this. It’s dense and pound cake-like, but with a wonderfully different flavor. You’ll totally love it!

If you are looking for a dairy cake recipe for the upcoming holiday, try this with butter and sour cream. If you want a non dairy option, sub those out with margarine and tofutti sour cream – the cake will still be fabulous.

Maple Sour Cream Bundt Cake:

By Miriam Pascal, OvertimeCook.Com

Ingredients:

1 cup (2 sticks) butter or margarine

1 cup sugar

5 eggs

2 teaspoons vanilla extract

1 1/2 teaspoons baking powder

1 cup pure maple syrup (for best results do not use pancake syrup)

1/2 cup sour cream

2 cups flour

Instructions:

Preheat oven to 325. Spray a bundt pan well with floured baking spray and set aside.

In the bowl of an electric mixer, combine the butter/margarine and sugar and beat until smooth.

Add the eggs, one at a time, beating well to combine after each addition.

Add the vanilla extract and baking powder, and beat to combine.

In a small bowl, whisk together the maple syrup and sour cream until somewhat smooth. (It may still have some pieces, but that’s fine)

Turn the mixer to low speed, and add about a third of the flour. With the mixer still running, add half of the maple/sour cream mixture, then another third of the flour, the remaining maple mixture, and finish off with the rest of the flour. Beat until combined, but don’t over-mix.

Pour the batter into the prepared bundt pan and bake at 325 for about an hour, until a tester inserted into the middle comes out clean.

Set aside to cool fully before glazing.

Vanilla Bean Bourbon Glaze:

By Miriam Pascal, OvertimeCook.Com

Ingredients:

1 1/2 cups powdered sugar

1 Tablespoon maple syrup

1 Tablespoon bourbon

1 Tablespoon oil

1 Tablespoon boiling water

1 teaspoon vanilla bean paste (sub 1 teaspoon of vanilla extract if you don’t have it, but reduce the water by a teaspoon)

toasted pecans, optional, for decorating

Instructions:

Combine all ingredients except pecans in a bowl and stir until combined. Drizzle over cooled cake. If desired, sprinkle toasted pecans over the cake immediately after drizzling.

Enjoy!

Thanks for reading! Make sure to come back soon, because I have one more really awesome dairy treat – perfect as a last minute idea – to share with you before Shavuot!  -Miriam

PS – What’s everyone cooking up for the holiday? I’d love to hear your ideas! (And of course, if you’re making anything from this blog!)

I’m so excited to share this recipe with you folks today! I recently developed these cookies for company called Baker’s Choice. I’ve been a fan of theirs for a while, and I’d like to tell you a bit about them.

For kosher bakers and those in the New York area, Baker’s Choice is found to be a familiar name. But for those who haven’t heard the name before, let me introduce you to their fabulous line of baking products. They sell a full line of non dairy chocolate chips, non dairy peanut butter, caramel and, best of all, cappuccino chips. These chips are full of coffee goodness flavor, and provide a nicely different flavor from the typical chocolate. Also…coffee, duh.

Anyway, in honor of the upcoming holiday of Shavuos, my friends at Baker’s Choice asked me to develop a delicious dairy cookie recipe using their delicious chips. And I came up with these cookies. (You might have seen these cookies on the Baker’s Choice ads in various kosher magazines. Good news! They’re by me!)

I offered one to my father (who can be somewhat critical of my recipes) and he was all “oh my. These are the the best cookies you’ve ever made!” So pick up a package of these delicious chips (or use coffee flavored chocolate chips, if you can’t get your hands on any) and make them. Betcha you’ll agree!

Creamy Cappuccino Cookies:

By Miriam Pascal for Baker’s Choice, OvertimeCook.Com

Ingredients:

1 ½ sticks (¾ cup) butter, softened

6 ounces unwhipped cream cheese

1 cup sugar

1 cup brown sugar

1 teaspoon vanilla extract

1 Tablespoon instant coffee powder

2 eggs

1 Tablespoon milk

1 teaspoon baking soda

2 ½ cups all-purpose flour

1 ¼ cups cappuccino chips

Instructions:
Preheat oven to 350. Line 2 cookie sheets with parchment paper and set aside.

In the bowl of an electric mixer, cream together the butter and cream cheese until smooth, about a minute. Add the sugar and brown sugar and beat until smooth and creamy.

Add the vanilla extract, coffee powder, eggs and milk, beating to combine after each addition.

With the mixer on a low speed, add the baking soda and flour. Beat until just combined.

Stir in the cappuccino chips. The dough will be a bit sticky.

Drop the dough onto the prepared cookie sheets using a medium cookie scoop (or by the heaping tablespoon).

Bake at 350 for 10-11 minutes, until the tops are set.

Remove from oven and set aside to cool for a minute or two before removing from the tray.

Enjoy!

Note: their nougat chips have a wonderful hazelnuty, creamy flavor. To use in these cookies, use 2 teaspoons of vanilla and omit the coffee. Substitute equal amount of nougat chips.

Love these cookies? Try these Brown Butter Triple Chunk Cream Cheese Cookies

Disclaimer: I was paid by Baker’s Choice to develop this recipe. Opinions are my own.

Thanks for stopping by everyone! Hope you’re all enjoying the amazing dessert recipes. If you’re looking for some real food ideas, make sure to browse the recipe index, 0r come back soon for a brand new, healthy recipe! (And naturally, more dessert.) -Miriam

I don’t know about you, but I love cheesecake. All flavors, all shapes, all varieties. If it’s creamy and cheesey, I. Am. In.

Well the holiday of Shavuot is coming (for those of you who aren’t familiar with it, click here). If there’s ever a time to go crazy making cheesecake, it’s for a holiday where it’s traditional to eat cheesecake (among other dairy treats!). So whether you are celebrating this holiday, or just love a good slice of cheesecake, I have gathered up over 65 of the best cheesecake recipes from all over the internet.

I’ve divided the recipes up into catergories, so scroll down, click over, and enjoy! (Links to the recipes in the photos are directly below the picture.)

And don’t forget to come back soon, for some all-new, super delicious dairy treats!

Full Cheesecakes:

Smore’s Cheesecake

Copycat Cheesecake Factory Cheesecake

Black Forest Cheesecake

Triple Threat Chocolate Cheesecake

Caramel Apple Crisp Cheesecake

Chocolate Chip Cookie Dough Cheesecake

Lime Cheesecake with Blackberry Sauce

Cotton Soft Japanese Cheesecake

Banana Split Cheesecake

Chocolate Cheesecake Cake

White Chocolate Cheesecake

Mocha Cheesecake with Oreo Crust

Layered Cheesecake with Chocolate Leaves

Oreo Cheesecake

Chocolate Chip Cookie Dough Devil’s Food Cheesecake

Carrot Cake Cheesecake

Brownie Mosaic Cheesecake

Brownie Cherry Cheesecake

Dulce de Leche Cheesecake

Peppermint Mocha Cheesecake

Dutch Chocolate Mint Cheesecake

Peanut Butter Caramel Cheesecake

Banana Cream Cheesecake

Buckeye Cheesecake

Chocolate Cheesecake with Peanut Butter Cream

Cheesecake Bars:

Chocolate Chip Peanut Butter Cheesecake Bars

Brownie Cheesecake Bars

Triple Citrus Cheesecake Bars

Peanut Butter Cookie Cheesecake Bars

Mini Cheesecakes with Gingersnap Crust

Blueberry Blondie Cheesecake Bars

Marble Cheesecake Squares

Salted Caramel Apple Cheesecake Bars

Honey Lemon Cheesecake Bars

Cheesecake Cupcakes/Mini Cheesecakes

Mini Chocolate and Peanut Butter Mousse Cheesecake

Salted Caramel Cheesecake Oatmeal Cups

Red Velvet Cheesecake Cupcakes

Sour Cherry Crustless Cheesecake Cupcakes

Mini Oreo Cheesecake

Very Berry Cheesecake Muffins

Mini Vanilla Bean Turtle Cheesecake

Mini Lemon Lime Cheesecakes

Cheesecake Cookies:

Cheesecake Thumbprint Cookies

Vanilla Glazed Red Velvet Cream Cheese Cookies

Oreo Cheesecake Cookies

Brown Butter Triple Chunk Cream Cheese Cookies

Red Velvet Cheesecake Cookies

No Bake Cheesecake:

No-Bake Meyer Lemon Cheesecake Shots

Raspberry Cheesecake Ice Cream

Blueberry Cheesecake Popsicles

Raspberry Cheesecake Yogurt Cups

Cotton Candy Mini No Bake Cheesecake

Cheesecake Truffles

No Bake Raspberry Lemonade Cheesecake

Passionfruit Cheesecake Parfaits

Chocolate Speckled No-Bake Cheesecake

No Bake Lemon Cheesecake with Blueberry Sauce

Toasted Coconut Cheesecake Dip

Light as Air No Bake Cheesecake

No Bake Cheesecake Mousse

Lighter Cheesecake:

Lemony Greek Yogurt Cheesecake

Cheesecake Supreme

Cherry Cheesecake Cups

Healthy Chocolate Cheesecake Pancakes

Cheesecake Stuffed Peaches

Cream Cheese Cakes:

Cream Cheese Swirled Chocolate Fudge Bundt Cake

Cream Cheese Stuffed Banana Bundt Cake

Pumpkin Cream Cheese Bundt Cake

Thanks for stopping by friends! I hope you get inspired to bake some really amazing treats! -Miriam

 All photos used with permission from their owners.

It’s funny that I am posting one of my passover recipe hits now, when so many of you have been asking me when I am starting to post recipes for Shavuot. (For those of you who don’t know, Shavuot is a Jewish holiday celebrating the Torah. And it’s traditional to eat delicious dairy food…like cheesecake! I’ve got you covered in that area…later in the week!

But today I want to share this fabulous dip recipe. I made it on Passover, when I couldn’t use many spices (or even the garlic) so I roasted the jalapeno to bring out more flavor. It was an amazing hit, so I knew I would make it again to photograph and post.

Well when my awesome friend BL told me she was coming as a Shabbat guest, I knew she would be the perfect one to make it for.

Suffice it to say there aren’t any leftovers.

Roasted Jalapeno Dip:

By Miriam Pascal, overtimecook.com

Ingredients:

8 jalapenos

2-3 cloves garlic, peeled

2 Tablespoons olive oil

1 cup mayonnaise

salt and black pepper, to taste

Instructions:

Preheat oven to 450. Line a cookie sheet with parchment paper and set aside.

Cut the jalapenos in half. Remove all or some of the seeds and membranes, depending on how hot you like it. (The more of the membrane and seeds you leave behind, the hotter it will be.)

Place the jalapeno, garlic and olive oil on the tray, and toss to combine.

Bake at 450 for 25 minutes.

Remove from oven and set aside to cool.

When the jalapeno and garlic has cooled, place them with the oil from the tray into the bowl of a food processor (you can also use a tall bowl of container and an immersion blender.) Add the mayo and blend until smooth. Add salt and pepper to taste.

Serve with bread, crackers or veggies, or anything else you like to dip into delicious dips!

Enjoy!

Thanks for stopping by! Come back soon because I have some of the most drool-inducing, awe-inspiring and fab-tastic desserts coming your way very soon! -Miriam PS: I made a layer cake for the first time today! I documented it all on instagram…do you follow me?

Hey friends. I haven’t been posting much lately, but I blame that on a combination of a humongous magazine deadline and serious dieting. I’m finally done with my deadline, so I figured I’d share one of my greatest diet recipe triumphs ever.

Ok, so I know that diet and cookies don’t seem to belong in the same sentence. And in most cases I’m inclined to agree. But sometimes even a serious dieter needs a treat, and if you’re going for a treat, this is a less guilt inducing option than most cookies.

There’s a secret ingredient in these cookies that gives them a phenomenal texture and an added bit of protein. Don’t let it scare you off though, because these cookies taste dee-lish-us.

Healthy Oatmeal Protein Cookies:

By Miriam Pascal, overtimecook.com; originally published in Ami Magazine

Ingredients:

½ cup pureed white beans (purée from a can of cannelini beans)

½ cup vegetable oil

¾ cup agave syrup

2 eggs

2 teaspoons vanilla

2 cups white whole wheat flour

1 ½ cup toasted oatmeal*

1/3 cup sweetener of your choice (8 splenda packets)

1 teaspoon baking soda

½ cup (sugar free) chocolate chips, raisins or nuts

Instructions:

Preheat the oven to 375. Grease or parchment line a cookie sheet and set aside.

In the bowl of an electric mixer, beat together the white bean puree, oil and agave syrup until combined and slightly thickened. Add the eggs, one at a time, and the vanilla extract, beating well to combine after each addition.

In a small bowl, whisk together the flour, oatmeal, sweetener and baking soda. Slowly stir into the wet mixture until just combined. Stir in add-ins.

Using a small cookie scoop, or a teaspoon measuring spoon, drop the dough onto the prepared cookie sheets. You can place them pretty close together as they barely spread.

Bake at 375 for 8 minutes.

These cookies freeze nicely

*To toast the oatmeal, spread it on a cookie sheet and bake at 350 for7-10 minutes, until lightly browned. Be careful not to over-bake.

Enjoy!

Thanks for stopping by folks! I have more deliciousness coming your way shortly, so stop by again soon! -Miriam