For the cheesecake:

• 1 1/4 cups graham cracker or vanilla wafer cookie crumbs (about 5 ounces)
• 2 tablespoons unsalted butter (1/4 stick), melted, plus more as needed
• 1 1/4 cups granulated sugar
• 1 tablespoon all-purpose flour
• 4 (8-ounce) packages cream cheese, at room temperature
• 1 teaspoon finely grated lemon zest (from about 1 medium lemon)
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream, at room temperature
• 1 large egg yolk, at room temperature
• 3 large eggs, at room temperature

For the strawberry topping:

• 1 1/2 pounds strawberries, washed, hulled, and cut into large dice
• 1 cup granulated sugar
• 1 teaspoon finely grated lemon zest (from about 1 medium lemon)
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons water, if needed
• 1 tablespoon cornstarch, if needed

Cooking Instructions:

For the cheesecake:

1. Heat the oven to 325°F and arrange a rack in the middle. Generously coat the bottom and sides of a 9-inch springform pan with butter.
2. Place the wafer crumbs and melted butter in a medium bowl and mix until thoroughly combined.
3. Pour the crumb mixture into the prepared pan and, using the bottom of a measuring cup, press evenly into the bottom and slightly up the sides.
4. Mix together the sugar and flour in a medium bowl and set aside. Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute.
5. With the mixer running, slowly pour in the sugar-flour mixture and beat until incorporated. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
6. With the mixer on low, add the lemon zest and vanilla and then slowly pour in the cream; mix until just combined.
7. Add the egg yolk, then the whole eggs 1 at a time, allowing each egg to incorporate completely before adding the next. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
8. Pour the filling into the prepared crust and spread it into an even layer. Bake until just the edges of the cake are browned and the center is barely set, about 45 to 60 minutes.
9. Turn off the oven and let the cake cool in the oven for 1 hour. (It will bake a little more as it sits in the hot oven.)
10. Remove the cheesecake from the oven and place it on a cooling rack.
11. Place a baking sheet over the cheesecake and let it cool, carefully removing the baking sheet every 30 minutes to wipe away any condensation that has formed on the underside, until the springform pan is lukewarm to the touch, about 1 1/2 hours total.
12. Remove the baking sheet and refrigerate the cheesecake uncovered until it’s chilled, at least 4 hours. (The cheesecake can be kept in the refrigerator for up to 3 days, covered with plastic wrap once completely chilled.) Meanwhile, make the strawberry sauce.

For the strawberry topping:

1. Place the strawberries and sugar in a medium, nonreactive saucepan and stir until the berries are coated in sugar.
2. Mash with a potato masher until about half of the strawberries are completely smashed but some medium-sized chunks remain, about 1 minute.
3. Place the pan over high heat and cook, stirring occasionally, until bubbles form along the pan’s edge, about 5 minutes.
4. Skim any foam from the surface of the sauce with a spoon and discard. Add the lemon zest and juice, stir to combine, and bring to a full boil, cooking until foam coats the surface, about 2 minutes. Remove from the heat and skim and discard the foam.
5. If the sauce needs thickening, whisk the measured water and cornstarch in a small bowl until combined and no lumps remain. Return the pan to medium heat, bring the strawberry mixture to a boil, and add the cornstarch mixture a little bit at a time, whisking frequently, until the sauce has thickened to the desired consistency.
6. Remove from the heat. Let the sauce cool to room temperature. Transfer to a container with a tightfitting lid and refrigerate until chilled or up to 3 days.

To assemble:

1. When ready to serve, run a knife around the inner edge of the cake pan. Unlock and remove the outer ring. Place the cheesecake on a serving dish, pour the strawberry sauce over the top, slice, and serve.

Source: chow.com

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• 10-12 pcs Broas
• 2 ½ tsp Instant Coffee
• 1 ½ cups All-Purpose Cream
• ¼ cup Condensed Milk (sweetened)
• 2 tsp Vanilla Extract
• 2 tbsp Brown Sugar
• ½ tbsp Cocoa Powder
• 1 can (432 grams) Del Monte Fiesta Fruit Cocktail (drained, reserve ⅓ cup fruit cocktail syrup)
• ½ cup Del Monte Cheese Magic Sauce

Cooking Instructions:

1. Mix instant coffee and reserved syrup. Heat until coffee is dissolved. Set aside.
2. whip cream until fluffy. Add DEL MONTE Cheese Magic, condensed milk and vanilla. Mix well. Set aside.
3. Cook brown sugar and DEL MONTE Fiesta Fruit Cocktail until slightly dry. Set aside.
4. Spread half of broas in 7”x7” pan then drizzle with coffee mixture. Spread with half of fruit cocktail mixture, then top with cream mixture.
5. Repeat layering using the remaining ingredients. Chill until ready to serve. If desired, sprinkle with cocoa powder before serving.
6. Makes 6 servings.

Cooking Tools Needed:

1. Sauce Pan
2. Spatula
3. Glasses
4. Measuring Cups
5. Measuring Spoons
6. Mixing Bowl

Source: delmonte.ph

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Source: healthyrecipes1200caloriediet.blogspot.com

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The post Queso De Bola Cheesecake Recipe appeared first on Kusina Master Recipes.

Ingredients:

• 14-oz can coconut milk
• 1 cup sweetened condensed milk
• 1 cup sweetened shredded coconut, divided
• 4 cups cooked Jasmine rice
• 3 ripe mangoes

Cooking Instructions:

The post Mango Sticky Rice Recipe appeared first on Kusina Master Recipes.

• 2 cups crushed graham crackers (about 15 crackers), plus more for garnish
• 1/2 cup butter (1 stick)
• 2 tablespoons sugar
• 1 (8 ounce) package cream cheese, softened
• 2 boxes (3.4 ounces) instant lemon pudding mix
• 3 cups milk
• 1/2 teaspoon lemon zest
• 1 container (8 ounces) whipped topping, thawed
• Lemon slices, for garnish (optional)

Cooking Instructions:

1. Crush the graham crackers in a resealable bag with a rolling pin, or in a food processor, if not already crushed. Transfer to a medium mixing bowl and set aside.
2. In a small microwave safe dish, melt the butter and sugar together. Stir to dissolve completely. Pour over the graham cracker crumbs and combine thoroughly. Firmly press the crumbs into a 13×9-inch pan.
3. In a stand mixer or with a hand-held blender, beat the cream cheese, pudding mix, milk and lemon zest until well combined. Pour onto prepared crust and smooth into an even layer.
4. Add the whipped topping in an even layer and garnish with additional graham cracker crumbs and lemon slices. Refrigerate for at least 4 hours or until set.

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Have you heard about Fruit For The Gods? Doesn’t sound quite correct, right? Well, we definitely know about the classic dessert called Food For The Gods and this one is a creative twist of it.

From the name itself, fruits are added to the yummy dessert, making it yummier! The good folks from Del Monte came up with a handy and versatile canned fruits called Fiesta Fruit Cocktail. The Fiesta Fruit Cocktail is already used in a variety of desserts like fruit salad and fruit gelatin. Who would have taught we could come up with a whole new dessert out of this?

This dessert is unbelievably easy to do and if your like most Pinoys, you probably have a can of fruit cocktail sitting around. So why not make one today?

Ingredients:

The post Fruit For The Gods Recipe appeared first on Kusina Master Recipes.

• 1 egg white
• 1/2 tsp (2 ml) grated orange rind
• 2 tsp (10 ml) lemon juice
• Dash salt
• 2 cups (475 ml) sifted powdered sugar, firmly packed
• 2 tbsp (30 ml) powdered sugar
• 1/4 cup (60 ml) soft peanut butter

Cooking Instructions:

1. Beat egg white until stiff.
2. Stir in orange rind, lemon juice, salt and 2 cups (475 ml) sugar until well blended.
3. Sprinkle the 2 tbsp (30 ml) sugar over a piece of waxed paper, and turn the mixture out onto this.
4. Using a rolling pin rubbed with more sugar, roll out to 1/8 inch thick.
5. Carefully spread the peanut butter over the sheet like jelly on a jelly roll.
6. Roll the sheet up like a jelly roll and wrap it in the waxed paper.
7. Lay the wrapped roll on a piece of cardboard to keep it straight and chill in the refrigerator for 1 hour, then transfer to a covered candy box.
8. When ready to serve, cut in slices 1/4 inch thick.

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• 3 3/4 cups All Purpose Flour
• 3 tablespoons Dutch processed cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, at room temperature
• 2 1/4 cups granulated sugar
• 3/4 cups vegetable oil
• 3 large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons red wine vinegar
• 1 tablespoon red food coloring
• 1 1/2 cups buttermilk, at room temperature

Frosting:

• 1/2 cup heavy cream
• 1 cup whole milk
• 1/2 vanilla bean, split and seeds scraped
• 7 tablespoons all-purpose flour
• 3 sticks unsalted butter, at room temperature
• 1 1/2 cups superfine sugar

Cooking Instructions:

1. Red Velvet Cake Cooking Instructions
2. For the cake:
3. Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.
4. Whisk together the flour, cocoa powder, baking soda and salt in a small bowl
5. Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachmentuntil light and fluffy.
6. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated.
7. Beat in the vanilla, vinegar and food coloring.
8. Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition.
9. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs.
10. Cool on a baking rack for 15 minutes before removing the cake from the pans.
11. Let cool completely before frosting. Slice each cake into 2 layers and frost.
12. For the Frosting:
13. Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat.
14. Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes.
15. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.
16. Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes.
17. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.

Image: recipetineats.com

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