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Ingredients: (7 or 8 inch pan) For crust: 20 (200g) Oreos 80g butter softened For cheesecake: 16 oz or 500 g cream cheese, softened ½ cup (125g) Greek yogurt 60-80g  sugar (less sweet) 1/2 tsp lemon juice  100ml whipping cream (option: if you want more creamy) 1 tsp vanilla 2 eggs 10 (100g) Oreos, chopped Instruction:  1. Prepare the crust. Preheat oven to 350 F (180C). Crush the biscuits/crackers using a food processor or using a rolling pin until crumbs form. Pour the melted butter over the crumbs. Process until evenly moistened. Press the crumbs mixture with the back of the spoon into the bottom of your pan . Bake for 10 minutes. Set aside to cool completely or put in fridge.  2. Prepare the cream cheese filling. In a large bowl mix the cream cheese until smooth. Add sugar and mix until combined. 3. Add eggs one at a time until each egg is incorporated. Add vanilla extract, lemon juice, yogurt and whipping cream. Mix until well combined. Try to not overmix the bat...

  The Crust: 130 gr. All Purpose Flour/superfine flour 40 gr. Brown Sugar 30gr. Cocoa Powder 90 gr. Salted Butter 1 Egg Yolk (from egg weighs 58-60 gr. with shell) The Cheese Cake: 500gr Cream cheese 300gr. Whipping Cream (35%) 125gr Yogurt 80gr. Fine Sugar (less sweet) 3 Eggs (from eggs weigh 58-60 gr. each with shell) 2.5 tbsp Corn Starch  1/4tsp Lemon juice Methods: Crust: 1. Mix the flour, sugar, cocoa powder, butter and egg York together to make a crust. Then put at the bottom of pan and bake at 170 Celsius  for 20 minutes. Let it cool. FILLING: Cream cheese:  Use a stand mixer (with paddle) or handheld beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling too much as it causes cracks when it bakes) Add flour, beat for 5 seconds on speed 4 until just incorporated.  Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 4). Eggs:  Add eg...

(I’m using half of the ingredients below for 7x3inch rectangular pan)  Ingredients: ( 7x7x3-inch pan) 105g (3/4 cup + 2 tbsp) cake flour ¼ tsp salt 80g (1/4 cup + 2 tbsp) unsalted butter/ corn oil 120g (1/2 cup) whole milk 1 tsp vanilla extract 6 egg yolks 6 egg whites 60g fine sugar ( less sweet) Instructions: 1. Preheat oven at 150°C/300°F. 2. Sift the dry ingredients (flour and salt). Set aside. 3. Separate the eggs. One small bowl with yolk, a large bowl with the whites. 4. In a bowl, add the butter and milk over. Melt and heat up the 2 ingredients over a double boiler. Keep stirring until the butter is completely melted. The mixture will be well heated. Remove the bowl from the double boiler. Dry the bottom of the bowl with a cloth to prevent water dripping into the batter later. As the mixture is still hot, add it into the sifted dry ingredients. Use a whisk to mix them well until incorporated. The mixture will be thick as you mix. 5. Add in the vanilla extract. 6. Add in ...

Pastry ingredients: (8 pcs) Cake flour 130 g Unsalted Butter (Room temperature) 60 g Sugar 20g Egg yolk 1 pc Salt 1/6 tsp Filling： Water (cooked) 100 g Evaporated milk 40 g Egg 1 pc Egg yolk 1 pc Sugar 45 g Vanilla extract 1 tsp INSTRUCTIONS In a bowl, combine the flour, salt, and 1 tablespoon sugar. Add the butter and break it up roughly with your fingers, making sure to keep visible little chunks of butter in the dough. Add 2 tablespoons of cold water and bring the dough together. Add a tiny bit more water if necessary, but not too much. Cover the dough and refrigerate for 20 minutes. Turn out the dough onto a lightly floured board, knead gently, and form into a neat rectangle. Roll the dough away from you (not back and forth), forming a 20 x 50cm rectangle (about 8x20 inches). Try to keep the edges even, and don’t overwork the butter streaks. Flecks of butter should still be visible in the dough. Fold the top third of the dough down to the center, then the bottom thir...

  For baby: Grow:His   weight is 10kg  and height  Feeding: He is given all our food. His portion not a lot. He also drink less and less latching. I’m doubt he is not full. He still likes to eat fruit.  He will use his hand to call you and point at the food he wants to eat. He will come to you when he saw we are eating something.  He will come to me and pulling my clothes when he wants to latch. He drinks very less frozen milk now. His nanny have to divide in 2-3 times to finish 120ml. He only drink around 200-300ml at nanny house. Night time: He sleeps around 10pm now after he calls for latching or after we off light and ready to sleep. He doesn’t drink much at 8pm when I bottl feed him. 20-60ml only. He will sleep after night latching. At night he wake up few times but lesser compare to last month. He wants to sleep in our bed. He can stay as late as us if we have not ready to sleep yet. He looks more tire and wakes up late in morning. He nap time ar...

  Baked Lemon Cheese Cake The Crust: 130 gr. All Purpose Flour 40 gr. Brown Sugar 30gr. Cocoa Powder 90 gr. Salted Butter 1 Egg Yolk (from egg weighs 58-60 gr. with shell) The Cheese Cake: 150 gr. Whipping Cream (35%) 90 gr. Unsalted Butter 8 Lemon Leaves 100 gr. Fine Sugar (less sweet) 3 Eggs (from eggs weigh 58-60 gr. each with shell) 650 gr. Cream Cheese 40 gr. Lemon Juice 40 gr. Corn Starch Methods: 1. Mix the flour, sugar, cocoa powder, butter and egg York together to make a crust. Then put at the bottom of pan and bake at 170 Celsius  for 20 minutes. Let it cool. 2. Pour whipping cream, butter and lemon leave into a source pan and heat over low heat until all butter dissolved.  3. Add in the sugar and eggs one by one into the source pan after remove from heat and mix together. 4. On another mixing bowl, mix the cream cheese until creamy at low speed. 5. The mix the batter into the cream cheese, add in lemon juice and corn starch. Stir until it becomes thick. 6. ...

  INGREDIENTS CRUST 1 1/4   cup   (105g) graham cracker crumbs 1/4   cup   superfine sugar,   can also use granulated 6   tablespoons   unsalted butter melted FILLING 16   ounces   plain full-fat cream cheese  (two 8-ounce packages; 455g) 3/4   cup   (150g) granulated sugar 1   tablespoon   (20g) fresh juice from 1 lemon 1   teaspoon   vanilla extract 1/8   teaspoon   kosher salt 1 1/2   cups   (357g, 12 ounces) heavy whipping cream 100g Strawberry jam with dried food (Option) INSTRUCTIONS CRUST Combine graham cracker crumbs, sugar, and melted butter in a small bowl. Make sure to get every crumb coated with butter.  Pour into a 7-inch springform pan. Spread into an even layer, then compress firmly with a measuring cup making sure to press up the sides of the pan. Set aside. FILLING Combine the cream cheese, sugar, lemon juice, vanilla, and salt in the bowl of a stand mixer fitte...