The Scottish Heavy isn’t as heavy as one might think. It’s a Scottish ale that’s similar to a porter–malty and dark, but still entirely appropriate for the summer weather by managing not to be too thick or weighty. The taste of Scottish Heavy evokes similarities with a light roast coffee or toasted oats.

Scottish Heavy

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Enjoy a creamy and refreshing regular-sized strawberry shake made with ripe strawberries and smooth vanilla ice cream.

Strawberry Shake, regular size

Cheesecake served with vanilla ice cream, whipped cream, and drizzled with chocolate and caramel

Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan.

Prepare the crust

Bake the crust in the preheated oven for about 8-10 minutes until slightly golden. Remove from the oven and set aside to cool.

Bake the crust

In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and mix until well combined. Add sour cream and vanilla extract, mixing until smooth.

Make the cheesecake filling

Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.

Add the eggs

Pour the cheesecake filling into the cooled crust. Bake in the oven for 50-60 minutes until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake in the oven for 1 hour with the door ajar.

Bake the cheesecake

Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.

Cool and chill

Serve slices of cheesecake with a scoop of vanilla ice cream, a dollop of whipped cream, and drizzle with chocolate and caramel sauce.

Serve

Cream cheese

Granulated sugar

Sour cream

Vanilla extract

Eggs

Graham cracker crumbs

Unsalted butter

Sugar (for crust)

Chimicheesecake

Experience the vibrant flavors of our Chiles Toreados, featuring fire-roasted jalapeños, expertly charred to perfection and tossed with a zesty blend of lime and garlic. This tantalizing dish offers a delightful balance of smoky heat and bright acidity, making it the perfect accompaniment to any meal or a bold starter that will awaken your taste buds.

Chiles Toreados

Chicharron de Pulpo

Whole bone-in fried tilapia served with rice, salad and bread

Mojarra Frita

Fresh whole unpeeled shrimp sauteed in an extra spicy buttery sauce and red onions, garnished with cilantro(extra charge for peeled shrimp)

Camarones Huichol

One bean enchilada covered with cheese dip, lettuce, tomato, and sour cream, served with rice and beans.

#1 - One Chile Relleno

One green sauce enchilada stuffed with cheese, topped with avocado slices, covered with sour cream and cotija cheese, served with rice and beans.

#2 - One sopa de rajas

Make Chimicheesecake Recipe in just 2h . Cheesecake served with vanilla ice cream, whipped cream, and drizzled with chocolate and caramel

Chimicheesecake Recipe

Ingredients

Cheesecake

Method

Instructions