New York Cheesecake: Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven. For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 - 90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Let cool completely before covering with plastic wrap. Makes one - 9 inch (23 cm) cheesecake. To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. View comments on this recipe on YouTube
Snickerdoodle Cookie RecipeSnickerdoodles: In a large bowl whisk together the flour, salt, and baking powder. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Shape the dough into 1 inch (2.5 cm) round balls. Coating: In a large shallow bowl mix together the sugar and cinnamon. Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Bake the cookies for about 8 - 10 minutes, or until they are light golden brown and firm around the edges. Can store in an airtight container, at room temperature, for about 10 - 14 days. Makes about 4-5 dozen cookies. View comments on this recipe on YouTube References: Kimball, Christopher. King Arthur Flour Company, Inc. Wilson, Dede.
new york vanilla cheesecake with blueberriesMethod Grease and line a 24cm springform cake tin and preheat the oven to 180ºC/350ºF/gas 4. Prepare the base. Turn the oven to 200°C/400ºF/gas 6. Tip the mixture into the tin, level the surface and sit on a baking sheet and place in the centre of the oven. Put the blueberries in a pan, sprinkle over the sugar and add a splash of water.Shortbread Cookies Recipe & Video - Joyofbaking.com *Tested Recipes*Shortbreads: In a separate bowl whisk the flour with the salt. Set aside. In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. On a lightly floured surface roll out the dough into a 1/4 inch (.6 cm) thick circle. For Chocolate Dipped Shortbreads: Place 3 ounces (90 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water. Shortbread cookies with keep in an airtight container for about a week or they can be frozen. Makes about 20 shortbread cookies. View comments on this recipe on YouTube
Food - Recipes : Belgian chocolate truffle cheesecakeStrawberry Creams with Raspberry Jelly Recipe With PictureStrawberry Cream: Place the thawed strawberries, sugar, and buttermilk in your food processor and process until very smooth. (Taste and add more sugar, if necessary.) Transfer this mixture to a medium sized saucepan and bring just to a boil, stirring constantly. Meanwhile, sprinkle the gelatin over 1/2 cup (120 ml) of cold water. Let this mixture sit for 5 - 10 minutes. Then stir the softened gelatin into the heated strawberry cream and continue stirring until the gelatin particles have completely dissolved. Raspberry Jelly: Place the frozen raspberries and sugar in a heatproof bowl over a saucepan of simmering water. Meanwhile, in a small bowl soften the gelatin in 1/4 cup (60 ml) of cold water. Makes 6 - 8 individual servings. References: Alexander, Stephanie. Gold, Rozanne. Grigson, Jane.
Nutella CheesecakeNutella Cheesecake Recipe Best-ever NO BAKE Nutella Cheesecake with toasted hazelnut, to-die-for richest and creamiest cheesecake | rasamalaysia.com Prep Time: | Cook Time: | Total Time: Ingredients:10 oz (280 g) graham crackers (digestive biscuits)5 tablespoons soft unsalted butter1 13-oz jar Nutella (at room temperature)¾ cup chopped toasted hazelnuts1 lb (450 g) cream cheese (at room temperature)½ cup confectioners’ sugar (sifted) Method: Break the graham crackers (digestives) into the bowl of a processor, add the butter and 15 ml or 1 tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture. Tip into a 23 cm/9-inch round springform and press into the base either using your hands or the back of a spoon. Beat the cream cheese and confectioners’ sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
Apple Crisp RecipeApple crisp belongs to a long line of simple baked desserts that combine fresh fruit with a topping. Cobblers, Crumbles, Grunts, Brown Bettys, Pandowdies, and Crisps may be called old-fashioned and homey but having a dessert of warm baked fruit topped with a tasty crust is hard to resist. Unlike a cobbler that uses a biscuit dough topping, this Apple Crisp uses a streusel-like mixture of flour, white and brown sugars, ground cinnamon, and butter, along with rolled oats and nuts. The name 'Crisp' or 'Crumble' comes from the fact that when you pull this dessert from the oven you will notice how wonderfully crisp and crumbly the topping has become. This apple crisp's topping contains old fashioned rolled oats.
New York Cheesecake | Cheese RecipesMethod Cheesecake and New York go hand-in-hand, so I just had to include this. I've been working on the recipe for quite a while, and finally perfected it during this trip. I've swapped full-fat cream cheese for a low-fat version to make my cheesecake slightly less calorific. A word of warning, though: use 'low-fat' or 'light' cream cheese rather than 'fat-free' as the fat-free version will behave differently and won't give the results you're looking for. Preheat the oven to 160°C/310°F/gas 2½ and grease a 24cm loose-bottomed cake tin. Whiz the cream cheese in a food processor until smooth, then gradually add the sugar. To make the meringue topping, put your egg whites into a clean bowl and beat until they form soft peaks – an electric whisk is quite handy here. Carefully remove it from the tin, transfer it to a nice platter and sprinkle over the lime zest. Nutritional Information Amount per serving: