Japanese cheesecake

ingredient:

250g cream cheese

1/2 cup butter

1 1/4 cup milk

6 eggs (separated)

1 1/2 cup sugar

5 tbspn lemon juice

1 cup sour cream/plain yogurt

4 tbspn corn starch

6 tbspn superfine flour

a pinch of salt

method:

1-melt the cream cheese,butter &* milk using double boiler method.let's it cool then fold in corn starch & flour together with yolks,salt,sugar & lemon juice .fold until well mix.set a side

2-in another bowl,beat the white eggs until creamy & fluffy.

3-now,combine the white eggs with the cream cheese batter.fold in using wooden spatula until get nice & smooth mixture.

4-pour in the batter into the cake pan.bake by using bain marie method or aka water bath. for those who not really sure what is bain marie it is a baking method using 2 cake pan.one of it you need to fill with hot water& place it bottom of the other cake pan that containing batter.

Easy Frittata

recipe from:

http://www.bellaonline.com/articles/art37219.asp

• 8 eggs ( I used 4 whites & 4 whole eggs)
• 2 Tbsp milk ( i used half cup )
• 1 plum tomato, chopped ( i used the big tomato)
• 1 cup Mozzarella Cheese, shredded ( i added 1/2 cup shredded parmesan)
• 2 bacon strips, cooked and crumbled ( i used cooked sausages - cubed)
• 1/2 cup white mushrooms, sliced ( i used canned )
• 1/4 cup fresh basil, chopped
• 1 onion- chopped
• oil for pie pan ( i use my non stick frying pan)

method:

1. In a bowl beat the eggs and milk together.
2. Mix in the tomato, 1/2 cup of Mozzarella cheese, bacon, mushrooms, and basil.
3. Oil the a 9" pie pan.
4. Pour the egg mixture into the pie plate.
5. Bake at 350F for 20 minutes.
6. Top the frittata with the remaining cheese and return to the over for 10 minutes, or until puffed and golden brown.
7. Remove from the oven and allow to stand for 5 minutes before cutting.

   Note: A frittata is the Italian version of an omelet, but is doesn't require sophisticated or tricky maneuvers. Even if you can't make a pretty omelet, you can make a great frittata. The frittata is made "open-face" style and isn't folded over. It's part of what makes Italian comfort food fantastic. It is healthy, tasty, and simple to make. You can add meat or keep it vegetarian. It can be served for breakfast, lunch, or supper.

   If you have eggs and cheese almost everything else can be added. You have some broccoli left over from dinner the night before? Cut it into bite size pieces and include it. I have a friend who adds left over pasta to her frittata! Ask yourself, would you eat it on a pizza or in an omelet? If the answer is "yes" then it should be great in a frittata. Vegetables are always welcome for flavor, color, and crunch. Textures should vary within the frittata. Herbs should be added, whether fresh or dried. Your cheeses will also effect the flavors of your frittata. Spinach, walnuts, and Gorgonzola create a sophisticated frittata. Have fun! Experiment!

   
   

baileys cheesecake

• recipe from: http://www.bbcgoodfood.com/recipes/344606/baileys-cheesecake
• 
  
• 
  
• Ingredients for a 9-inch cheesecake:
• 100g/3½oz unsalted butter
• 250g/8¾oz biscuits (crushed).
• 450g/1lb Cream cheese such as Philadelphia
• 1 slug of Baileys Irish cream
• 100ml/3½oz icing sugar
• 200ml/10½oz double cream
• 60g/2oz chocolate (dairy or plain, as you prefer)

method:

1. Gently melt the butter in a saucepan. Add the crushed biscuits and mix until the butter has been absorbed.
2. Remove from the heat and, while still warm, press the mixture (using the back of a spoon) into the bottom of a lined 23cm/9inch springform or flan tin. Leave to set for one hour in the fridge.
3. While it is chilling, grate the chocolate. Set aside in the fridge if your kitchen is warm.
4. In a bowl, whip the cream until it forms soft peaks.
5. In a separate bowl, beat the cream cheese until it is soft. Beat in the icing sugar and a shot of Baileys. Fold in the whipped cream and three-quarters of the chocolate. When the mixture is smooth, smooth it evenly onto the biscuit base.
6. Refridgerate and allow to set for at least two hours. If you can bear to leave it overnight, so much the better.
7. To serve, remove from the tin and decorate. You can either sprinkle the remaining grated chocolate over the top for a simple finish, or add some individual chocolates and flakes for a more elegant and ceremonial dressing.
8. Some people serve individual portions with additional cream, poured over or whipped into a peak.

Oreo Cookies and Cream No-Bake Cheesecake Recipe

recipe from:

http://www.cheesecake-recipe.org/oreo-cookies-and-cream-no-bake-cheesecake-recipe/

INGREDIENTS FOR CRUST

* 1 1/2 cup crushed graham cracker
* 1/4 cup packed light brown sugar
* 7 tablespoon unsalted butter(melted)

INGREDIENTS FOR CHEESECAKE

* 2 ¼ cups heavy cream
* 1 pound cream cheese, softened
* 2/3 cup sugar
* ½ teaspoon salt
* 2 tablespoon lemon juice
* 2 teaspoon vanilla powder
* ¾ cups Oreo Cookies, crushed

DIRECTIONS FOR CRUST

1. Combine graham cracker crumbs with sugar. Add melted butter and blend until combined.

2. Press into pan. Set aside.

DIRECTIONS FOR CHEESECAKE

1. Beat heavy cream until medium peaks form. Set aside.

2. Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins).

3. Add cream cheese mixture to heavy cream and beat until incorporated.

4. Gently fold in Oreo cookies.

5. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.

6. Refrigerate for at least 6 hours to set or overnight for best results.

7. Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.

cotton cheesecake (aka Japanese cheesecake)

recipe from: http://maryahearn.com/recipes/fluffy-cheesecake/light-as-air-fluffy-cheesecake-recipe/

i've change a few from the original recipe

ingredient:

1/4 c milk

½ tsp lemon juice

1 lb. Kraft Philadelphia cream cheese (let soften at room temperature)

1 pint Daisy sour cream

6 eggs, separated

1 ¼ c sugar

1 Tbsp pure vanilla extract

1 1/2 tbspn corn strach*

2 tbspn self raising flour*

*i added this 2 ingredient cause i want a little bit dense but still fluffy cheesecake

method:

1-Blend together in large bowl milk, lemon juice and cream cheese. Add to blended ingredients sour cream, egg yolks, sugar and vanilla. Beat egg whites till stiff and fold into mixture.

2-Pour over crumbs and bake 320-325 degree oven for one hour or until center comes out clean on a toothpick. Turn off heat and keep in oven one more hour. Remove sides of pan and chill. (May develop cracks on top which can be covered with sifted powdered sugar when serving).

Helpful suggestions for baking a perfect fluffy cheesecake:

• Use only large size eggs (not jumbo!)
• Use Kraft Philadelphia Cream cheese and best brands of sour cream (Daisy, Friendship, or Breakstone). I do not recommend a store brand for this recipe.
• I advise you to calibrate your oven temperature; if the oven fails to meet its automatic setting, it may be too hot or too cold. Therefore, compensate by using either a lower or higher temperature setting than the recommended (320-325 degrees) range.
• If you use a silver springform pan, bake at 325° for 1 hour or more. For adark, non-stick springform pan, bake at 300° for at least 1 hour, 15 min. (Thanks to Tony for the tip!)
• Use a springform pan that measures no less than 9″ in diameter.
• Fill the springform pan approximately one inch below the rim.
• Do not beat egg whites ahead of time. They should be stiff but not dry. When egg whites can stand up in peaks after beating then that is the time to stop beating.
• Carefully fold whites into batter to avoid deflating the egg whites.

chocolate cookies

recipe from:kraft.com

ingredient:

2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, divided

1/4 cup butter, softened

3/4 cup packed brown sugar

2 eggs

1 tsp. vanilla

1/2 cup flour

1/4 tsp. CALUMET Baking Powder

2 cups chopped PLANTERS Walnuts

method:
HEAT oven to 350°F.

CHOP 8 chocolate squares; set aside. Microwave remaining 8 chocolate squares in large microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Add butter; stir until melted. Stir in sugar, eggs and vanilla. Add flour and baking powder; mix well. Stir in chopped chocolate and nuts. (Note: If omitting nuts, increase flour to 3/4 cup to prevent excessive spreading of cookies as they bake.)

DROP rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.

BAKE 12 to 13 min. or until cookies are puffed and shiny. Cool 1 min.; remove from baking sheets to wire racks. Cool completely
.

cheesy meat lasagna

recipe from: kraft.com

ingredient:

3/4 lb. extra-lean ground beef

3 cloves garlic, minced

1-1/2 tsp. dried oregano leaves

1 jar (26 oz.) spaghetti sauce

1 large tomato, chopped

1 egg

1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

1/4 cup KRAFT Grated Parmesan Cheese

9 lasagna noodles, cooked

1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided

method:
HEAT oven to 375°F.

BROWN meat with garlic and oregano in large saucepan. Stir in spaghetti sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes. Mix egg, cottage cheese and Parmesan.

SPREAD 1/2 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 noodles, half the cottage cheese mixture, 1/2 cup mozzarella and 1 cup sauce. Repeat layers. Top with remaining noodles and sauce; cover.

BAKE 30 min. or until heated through. Top with remaining mozzarella. Bake, uncovered, 5 min. or until melted. Let stand 5 min. before serving.