Life without Anorexia

My motto is
'Dont let the sadness of your past & the fear of your future ruin the happiness of your present'

My life at the moment is completely different to how it once was. I spent 5 years sick with anorexia nervosia and depression as well as struggling with self harm and overexercising. I spent 2 years in different treatment centres.
And since 2012 i have been declared healthy from my eating disorder.

I have been blogging for 7 years, and my whole journey is written in my posts. I now represent healthy and happiness. I want to show anyone struggling that it is possible to recover, no matter how hard it may seem.

I now blog about recovery, my life, veganism and positivity!

If you have any questions leave them in the comment section as i am much quicker at answering there, otherwise you can always send an email: lifewithoutanorexia@hotmail.com

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Wednesday, December 24, 2014

White chocolate gingerbread cheesecake

I give this cake 15/10.... so MAKE IT. EAT IT. ENJOY IT. TAKE ANOTHER PIECE BECAUSE ITS SOO GOOD :)

hahah. And know that i have high standards when it comes to baking and cakes :)

Recipe from HERE

Pepparkakscheesecake with white chocolate
bits 12-14

Bottom
50 g digestive biscuits (or use  gingerbread) (I used 250g+ gingerbread total!)
about 200 g gingerbread
80g butter, melted

Filling
200 g of cream cheese, e.g. Philadelphia
3 egg yolks
1 dl powdered sugar
1 teaspoon vanilla
3 cdl whipping cream, whipped
150g white chocolate, melted
3 egg whites
&I added gingerbread into the filling as well... made it even better!

garnish
½-1 orange, zest
some gingerbread

WHAT TO DO

1. Preheat the oven to 200 degrees. Crush the gingerbread biscuits into crumbs and mix them with the butter. Press out crumble in a mold with detachable edge, about 24 cm in diameter.

2. Bake the bottom middle of the oven for 7-9 minutes. Let it cool completely. (The baking in the oven can be excluded, but makes the bottom a little crispier and that it holds together a bit better).

3. Mix the cream cheese, egg yolks, powdered sugar, vanilla sugar, cream and chocolate. Beat the egg whites until stiff and gently move them into the batter.

4. Spread the batter ontop of the base. Grate the orange zest and sprinkle it on the surface. Let the cake stand in the freezer for a few hours. Take the 20 minutes before serving. Decorate with Gingerbread.

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