Here you have a delicious Cheesecake for a special occasion! I hope you like it!! Enjoy!

  • 4 pck. (8 oz each) Cream Cheese
  • 3 Large Eggs
  • 1 Cup Sugar
  • 1 Cup Sour Cream
  • ⅓ Cup Heavy Cream
  • 1 Tspn Vanilla Extract
  • 2 Tbsp All Purpose Flour

Pie Crust:
  • 3 Cups Chocolate Cookies (Oreo type)
  • ½ Cup Melted Butter 

Chocolate Sauce:
  • ½ Cup Heavy Cream
  • 1 ¼ Cup Semisweet Chocolate Chips 

Strawberry Swirl (optional)
  • ⅓ Cup Unsweetened Strawberry Marmalade
  • 1 Cup Frozen Strawberries
  • 2-3 Tbsp Sugar

Preheat the Oven to 325ºF

I added a Strawberry swirl in this cheesecake, but this step is optional.
To make the Strawberry Swirl: In a blender, add ⅓ cup unsweetened strawberry marmalade, with one cup of frozen strawberries and about 2-3 tablespoons of sugar, blend until well blended, the pour into a saucepan and bring to a boil, once it starts to boil, remove from the heat and let it cool completely.

To make the Crust:
In a blender, blend the chocolate cookies, until crushed.  Combine the Cookie crumbs with the melted butter and cover the bottom of your pan with this mixture.

To make the Filling:
In a blender,  combine the rest of the ingredients.  Start by blending the cream cheese together with the heavy cream and eggs, then add in the sour cream, blend again for about a minute or two,  then add in the sugar, the flour and the vanilla extract, blend until well combined. (for about 2 more minutes)

Make the Pie:
Pour half the Cream Cheese Mixture into the pan, which is already covered with the cookie crumbs, then add in half of the strawberry Mallarme mixture, followed by the rest of the cream cheese mixture and the rest of the marmalade.  

Bake at 325ºF for 75 minutes.
After 75 minutes, turn off the oven, but don't remove the cheesecake from the oven, leave it there for another hour.

After another hour, remove the cheesecake from the oven, and let it cool completely before decorating it.

Make the Chocolate Sauce:
To make the Chocolate Sauce: Heat up half a cup of heavy cream, and once it's really hot, now add in the semisweet chocolate chips, whisk until all the chocolate chips are melted.  Let it cool a bit before using it.

Once the Cheesecake is cold. Now pour the Chocolate Sauce over the cheesecake, spread it on an even layer, make sure the whole surface of the cheesecake is well coated with the chocolate sauce.   Once it's done, place it in the refrigerator for 2 hours.

After 2 hours, the chocolate sauce on the cheesecake is already set, now you can serve it or you can finish decorating it.

I decorated my Cheesecake  with Chocolate balls all around the surface of the cheesecake and with melted Caramel, I put some writing right on the center of the cheesecake.  I also decorated the chocolate balls with the melted caramel and more melted semisweet chocolate.


Here you have a super easy and delicious Idea for your Valentine’s Dinner, I hope you give it and give it a try!  Enjoy!

  • 8 thinly sliced Chicken fillets
  • 1 ¼  C Dry Breadcrumbs
  • 2/3 C Parmesan Cheese
  • ¼  C All Purpose Flour
  • 2 Eggs
  • ¼  C Chopped Parsley
  • 3 Tbsp Coconut oil
  • Black Pepper
  • Crushed Red Pepper
  • ½ tbsp Chicken Flavor Bouillon Seasoning

In a large bowl mix the breadcrumbs with the flour, and the parmesan cheese, season this with the crushed red pepper, black pepper and chicken flavor bouillon seasoning to taste, stir well and then add in the chopped parsley, stir once again taste the flavor and add salt if needed, once you are happy with the flavor set it aside for a minute.

In another bowl, also season the eggs, with a bit of crushed red pepper, black pepper and a pinch of salt or chicken flavor bouillon, stir well and set aside for a minute.

Cover the chicken fillets with the beaten egg, then transfer them to the breadcrumbs, make sure all the fillets are well coated with the breadcrumbs on all sides. And keep on doing this until you are done.

So first cover the fillets with the beaten egg, then transfer them to the breadcrumbs. Once you are done, let them rest for 5 minutes before cooking them.

In a skillet, on medium high heat, heat up 3-4 tablespoons of coconut oil, once the oil is hot, now pan fry the chicken on both sides, for about 3 minutes on the first side, then flip it around, and deep fry it on the second side for another 2-3 more minutes or until the chicken is well cooked.

Once the chicken is done, place it on paper towels to dry the excess oil. Then serve it. I’m serving it with the zucchini you saw on my last video. Enjoy.

Here you have a delicious side dish for any kind of Meat. I hope you like it!  Enjoy!
  • 2 lbs Zucchini cut in chunks
  • 2-3 chopped Tomatoes
  • 1 chopped Onion
  • 1/4 C chopped Parsley
  • ¼  - ½ C Parmesan Cheese
  • 1 Garlic Clove
  • Black Pepper
  • Crushed Red Pepper
  • 1/2 Tbsp Chicken Flavor Bouillon
  • 2 Tbsp Coconut Oil

In a large skillet on medium heat, heat about 2 tablespoons of coconut oil,  and right in the oil shred in the garlic clove, cook it on low heat for about 30 seconds, then add in the zucchini,
season it with black pepper, crushed red pepper and chicken flavor bouillon seasoning to taste, stir well , the cover this with a lid, and cook on medium heat for 5 minutes, just to soften the zucchini a bit.
After 5 minutes, add in the chopped onions and tomatoes, stir until combined, add a pinch of salt to season the onions and tomatoes, then give it a another stir, and cover again for another 5 more minutes, or until the zucchini is cooked and it has the consistency that you prefer. (I like my zucchini to have some crunch, so I only cooked it for 3 minutes)
Once the zucchini is done, now add in the parsley and the parmesan cheese, stir once again, and now you can serve it.


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