Good Morning!
Air Show yesterday was so epic. Skyhawks Parachute Team were awesome, Snowbirds (431 Air Demonstration Squadron) were superb, other planes were great too. The food trucks were overwhelmed tho 🤣 The customers line up were just too many 😅 Good for them, not so much for us, customers 😅
I hope you had a great weekend, friends?!
It’s sunny again today. I’m so happy. When my husband and son were volunteering on Saturday, the weather was meh. Then Sunday it was sooooo hot and beautiful. Today, doesn’t seem to be any clouds outside already, and it’s only 7 AM. By 10 it will be very hot, perhaps.
Here is today’s recipe share. A one yummy dessert 😍
1 block cream cheese
2-3 tbsp dulce de leche
1/4 c coconut sugar
2 tbsp flour
1/4 c sour
2 eggs
Graham crust
Preheat oven to 350 F and bake graham crust for 5 minutes
Meanwhile, prepare the Filling
In a bowl, place everything and mix with electric mixer to combine, but do not overmix
5 minutes is up for the crust, take out, let stand for 3-5 minutes, then pour in cheesecake mixture
Bake for 25-30 minutes, middle should still slightly jiggly
Cool to room temperature before chilling 4 H if not overnight
Slice and enjoy 😍
Coconut Sugar Dulce de Leche Cheesecake
Ingredients
- 1 block cream cheese
- 2-3 tbsp dulce de leche
- 1/4 c coconut sugar
- 2 tbsp flour
- 1/4 c sour
- 2 eggs
- Graham crust
Instructions
- Preheat oven to 350 F and bake graham crust for 5 minutes
- Meanwhile, prepare the Filling
- In a bowl, place everything and mix with electric mixer to combine, but do not overmix
- 5 minutes is up for the crust, take out, let stand for 3-5 minutes, then pour in cheesecake mixture
- Bake for 25-30 minutes, middle should still slightly jiggly
- Cool to room temperature before chilling 4 H if not overnight
