CHEESECAKE TERBAIK

graham cracker crumbs

Butter

2 (8 ounce or 250g) packages cream cheese, softened

4 eggs

1 cup sugar

3 tsb flour

1/4 cup heavy whipping cream

some lemon squeeze

Mix the graham cracker crumbs, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.

Can put greased cardboard paper if preferred.

Put pan in over. Now turn over to 200 F. (DO NOT PREHEAT D OVEN!!)

Cook for ~3 hours & 10 minutes. (give or take 10 minutes).

Should be a little firm when you turn the over off, but not real firm. Turn oven off after the 3 hours and about 10 minutes. Crack oven open and let cheesecake cool in over for 1 hour (or longer if you wish). The put cheesecake in refridgerator for AT LEAST over night. Best after full 24 hours.

Can use strwaaberry topping or oreo... terpulangla

Lemonade

• 1 3/4 cups white sugar
• 8 cups water
• 1 1/2 cups lemon juice

Directions

1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Oreo Cheesecake No Bake

Ingredients:

350 Oreo biscuit
80gm melted butter
375gm PHILADELPHIA Cream Cheese softened at room temperature (at least 1 hour before use)
1/2 cup Castor sugar
1 tablespoon vanilla essence
1 small box whipping cream
3 tablespoon powdered gelatin diluted in 1/4 hot water
200gm melted white chocolate (optional)

Method :

1. Blend 250gm Oreo biscuits until smooth. Once finished, mix the crushed Oreo with melted butter to make the cake crust
2. Put the Oreo crushed with butter into spring form pan and press it. To make it easier to lift the cake after finished, liner the pan with aluminium foil. Refrigerate for 30 minutes
3. Beat cream cheese with castor sugar and vanilla enssence until it become fluffy
4. Add whipping cream and continue beating
5. Add gelatin and white chocolate.
6. Put the balance of Oreo biscuit into the mixture. Mix well
7. Spread onto the crust and chill in fridge for 3 hours or until become hardened

EASY NO BAKE CHEESECAKE

1/2 c. sugar
8 oz. cream cheese
8 oz. Cool Whip
1 tsp. vanilla
1 graham cracker pie crust
Fruit topping of choice

Blend cream cheese, Cool Whip, sugar and vanilla together until fluffy. Spoon into crust. Chill at least 2 hours. Top with fruit topping. Serves 8.

Chantal's New York Cheesecake

Original Recipe Yield 1 - 9 inch springform pan

Ingredients

15 graham crackers (or cream crackers), crushed
2 tablespoons butter, melted

4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk (or less amount of milk if using plain yogurt)
4 eggs
1 cup sour cream (or strained plain yogurt..2cup yogurt yield 1 cup strained yogurt)
1 tablespoon vanilla extract
1/4 cup all-purpose flour

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth.
4. Pour filling into prepared crust.
5. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Tips:

OVERBEATING WILL CAUSE A CHEESECAKE TO CRACK. Beat cream cheese with sugar only until smooth. Proceed with a wooden spoon for the rest of the recipe. OVERBEATING WILL CAUSE A CHEESECAKE TO HAVE THE "WRONG" TEXTURE. Air bubbles, gritty/not creamy texture, etc.

OVERCOOKING WILL CAUSE A CHEESECAKE TO CRACK. Do NOT cook this cheesecake until it's set. Matter of fact, don't check it at all. Put the cheesecake in the oven, set the timer to 60 min., turn the oven off, and forget it. I mean it! Don't open the oven, just leave it alone to do its thing. And that's it. A beautiful cheesecake.

Chocolate Chip Muffins

Ingredients

• 2 cups all-purpose flour
• 1/2 cup white sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• about 1 cup milk
• 1/2 cup vegetable oil
• 1 egg
• 1 cup mini semi-sweet chocolate chips
• 3 tablespoons white sugar
• 2 tablespoons brown sugar

Directions

1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
2. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
3. Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
4. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

once finish, sprinkle on top with icing sugar

Apple Pie

Original Recipe Yield 1 - 9 inch pie

Ingredients

• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Basic Flaky Pie Crust

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup shortening, chilled
• 3 tablespoons ice water

Directions

1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
3. Roll out dough, and put in a pie plate. Fill with desired filling and bake.