Videos

New York Cheesecake Recipe by Emojoie Cuisine

by

⇓ Ingredients below the video ⇓

Ingredients (for Ø18cm)

  • 120 g biscuits
  • 60 g melted butter
  • 400 g cream cheese (Full fat)
  • 120 g granulated sugar
  • 200 g sour cream or 100g heavy cream + 100g yogurt
  • 150 ml of heavy cream
  • 2 eggs
  • 2 tbsp corn starch
  • 1.5 tbsp vanilla extract
  • 1/4 lemon juice
  • 200 g raspberries
  • 40 g granulated sugar
  • 1 tbsp water

Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) 1.5 times
18 cm (7 inch) → 24 cm (9.4 inch) 2 times
18 cm (7 inch) → 15 cm (6 inch) 0.66 times

Recommended Products

  1. Hiware 7 Inch Non-stick Springform Pan/Cheesecake Pan/Leakproof Cake Pan Bakeware – Accessories for Instant Pot 6, 8 Qt Pressure Cooker

 

 

Moist Banana Oatmeal Muffins Recipe

by

Ingredients

  • 1 cup quick cooking oats or instant
  • 1 cup boiling water
  • 4 overripe bananas
  • 1 cup brown sugar packed (about 160g)
  • 1/2 cup unsweetened applesauce
  • 1/2 cup 0% plain Greek yogurt
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups whole wheat flour fluffed and leveled (about 260g)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • chocolate chips, nuts or raisins optional

Instructions

  • Preheat oven to 350 degrees F and line 3 muffin pans with paper liners, spray with non-stick spray or use silicone muffin cups. (see notes in post above)
  • Add oats to a medium bowl and cover with boiling water. Set aside.
  • In a large bowl, mash bananas with a fork or whisk. Add sugar, applesauce, yogurt, eggs, and vanilla, and whisk until combined.
  • Add flour, baking powder, baking soda, cinnamon and salt, and stir until just combined. Gently stir in the soaked oats.
  •  Fill muffin cups 3/4 full and bake for 14-16 minutes, until a toothpick comes out clean or with moist crumbs.
  • Let cool in pans for 5-10 minutes before removing to a wire rack to cool completely. Store in an airtight container on the counter for 2 days, in the fridge for 1 week, or in the freezer for up to 3 months.