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Citrus Olive Oil Cake

All month long we’re featuring recipes using Olivelle’s oils, vinegars and/or spice mixes.  And one lucky winner will receive all the products we’ve been using!  This citrus olive oil cake is simple but stunning, and relies on Olivelle’s Blood Orange Infused Olive Oil and Tangy Tangerine White Balsamic Vinegar for lots of swoon worthy citrus flavor.

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Mini Orange No-Bake Cheesecake with Gooey Almond Crust

 

Spring has arrived and here in Atlanta, it feels like summer is upon us.  With that in mind, I wanted to create a recipe that was cool and refreshing and wouldn’t use the oven for too long.  If you are a cheesecake lover like I am, I want you to know that a no-bake cheesecake has a very different texture than a regular cheesecake.  The combination of unflavored gelatin and lack of eggs creates a very velvety yet light texture.  One taste tester said it was almost like a mousse or firm custard.  I decided to use a pan by USA Pan Company that makes 6 mini cheesecakes, but I think you could easily use a traditional spring form pan.  I would recommend an 8″ pan to ensure the crust and cheesecake filling are thick enough.  I also decided to go non-traditional with my crust.  Normally I would do some type of graham cracker crust but for this recipe I decided to try out a gooey almond meringue crust and I have to tell you, it has become an absolute favorite!!

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