u/Superior_Seeker_

For this I did the NY style with added apple bits with apple spices (cinnamon, nutmeg, brown sugar and cloves)

Crust:

Like 20 golden oreos ground up

1 stick of melted butter

Mix and put in springfoam pan lined with parchment paper. Bake at 350° for 13-15 minutes.

While it's baking prep 3 medium apples, peel and core. Put in my food processor and add in:

2 tsp cinnamon

1 tsp cloves

1 tsp nutmeg

1 tbsp brown sugar

Mix until all apples are minced.

Cheesecake:

4 packages of softened cream cheese

2 c sugar

3 tbsp flour

1/2 c sour cream room temperature

1 lemon for zest and juice

2 tsp vanilla

6 eggs room temperature

Mix sugar, flour & cream cheese until smooth on low speed. Add in vanilla, lemon zest and juice, mix in. Add in the minced spiced apple mix. Add in the sour cream and mix. Add in the eggs one at a time until mixed in.

Pour into springfoam pan. Put in oven with a water bath set up. I put mine in a cake pan and set it in the middle of a cookie sheet with the water surrounding it.

Bake at 325° for 1.5 hours

Rest in the oven for an hour. Then on a rack for another hour. Then refrigerate for 4 hours to overnight

I was busy doing my wife's birthday cake that was a strawberry Shortcake Ice cream cake....but I had time to make ice cream from cream cheese....and a apple one

So.....

Cheesecake Ice Cream

Ingredients

2½ cups heavy cream, divided

1½ cups granulated sugar

2 large eggs

12 oz light cream cheese, softened to room temperature

½ tsp fresh lemon zest (optional)

1 Tbsp fresh lemon juice

1 tsp vanilla extract

4 graham crackers, coarsely crushed

Steps

1. Whisk together 1½ cups of the heavy cream, the sugar, and eggs in a heavy saucepan.

2. Bring to barely a simmer over medium-low heat, then remove from the heat.

3. If desired, pour the egg mixture through a fine-mesh strainer to remove any lumps.

4. In a large bowl, beat the cream cheese until soft and creamy. Gradually beat in the hot cream mixture.

5. Cover and chill for 4–5 hours or overnight.

6. Add the remaining 1 cup of heavy cream, lemon zest, lemon juice, and vanilla extract to the cold mixture.

7. Freeze in an ice cream maker according to the manufacturer's instructions.

8. Transfer the ice cream to a freezer-safe container and stir in the crushed graham crackers.

9. Freeze for 3–4 hours, or until scoopable.

cheesecake:

2 packages of softened cream cheese

1 c sugar

1.5 tbsp flour

1 tsp vanilla

1 tsp lemon juice

Lemon zest

3/8 sour cream room temperature

3 eggs room temperature

Mix cream cheese, flour, and sugar until smooth on low speed. Add in vanilla, lemon juice and zest mix. Mix in sour cream. Add eggs one at a time.

Pour into crust

Crust

2 packages (20) graham crackers crushed/ground up

3 tbsp sugar

1 stick of melted butter

Mix and line in prepared spring foam pan. Bake at 350° 13-15 minutes

Key Lime

1 can sweetened condensed milk

1/2 c lime juice

Lime zest

3 eggs yolks

Mix together.

Then bake cheesecake at 325° for 1 hour and 15 minutes. With water bath. About 25 minutes before the cheesecake is done add key lime. When done leave in oven for a hour. Then on rack for another hour. Refrigerate 4 hours to overnight....

Strawberry Glaze

1 c strawberries cut and mashed

1 c sugar

3 tbsp cornstarch

3/4 c water

Red food coloring

Combine sugar and cornstarch in saucepan. Stir in water and strawberries. Heat in medium until boiling, stirring constantly. Add in red food coloring. Cook until thick about 3 minutes or so.

Add to top Cheesecake with whipped cream

​

# Brookies

**Servings:** 15 brookies

**Prep:** 15 minutes

**Cook:** 40 minutes

**Total:** 55 minutes

## Ingredients

### Brownie Batter

* ½ cup unsalted butter, melted (113 g)

* ⅓ cup cocoa powder (35 g)

* ½ cup granulated sugar (100 g)

* ½ cup packed light or dark brown sugar (110 g)

* ½ teaspoon salt

* 2 large eggs, room temperature

* 1 teaspoon vanilla extract

* ½ cup all-purpose flour (60 g)

* ¾ cup semisweet chocolate chips or roughly chopped chocolate (135 g)

### Cookie Dough

* ½ cup unsalted butter, room temperature (113 g)

* ½ cup granulated sugar (100 g)

* ¼ cup packed light or dark brown sugar (55 g)

* 1 teaspoon vanilla extract

* 1 large egg, room temperature

* ½ teaspoon salt

* ½ teaspoon baking powder

* ¼ teaspoon baking soda

* 1⅓ cups all-purpose flour (160 g)

* 1 cup semisweet chocolate chips (180 g)

## Instructions

1. **Preheat oven** to **350°F**. Line a **9×13-inch baking dish** with parchment paper or foil.

### Make the Brownie Batter

2. Combine the melted butter and cocoa powder in a large bowl. Whisk until the cocoa is fully dissolved.

3. Add the granulated sugar, brown sugar, and salt. Whisk until the sugar is moistened.

4. Whisk in the eggs and vanilla. Beat well for about **1 minute**.

5. Add the flour and mix with a spatula until only a few streaks remain.

6. Fold in the chocolate chips.

7. Spread the brownie batter into a thin layer in the prepared pan.

### Make the Cookie Dough

8. Beat the room-temperature butter, granulated sugar, and brown sugar on high for **3–4 minutes**, until light and fluffy.

9. Mix in the vanilla and egg.

10. Add the salt, baking soda, and baking powder and mix until combined.

11. Add the flour and mix until almost combined.

12. Fold in the chocolate chips by hand, reserving a handful for the top.

13. Drop spoonfuls of cookie dough over the brownie batter. It doesn't need to completely cover the brownies.

### Bake

Bake for 40 minutes 350° in spring foam pan lined with parchment paper. Cool on rack and make the cheesecake

Cheesecake:

2 packages of softened cream cheese

1 c sugar

1.5 tbsp flour

Lemon zest

1 tsp lemon juice

1 tsp vanilla

3 eggs room temperature

3/8 sour cream room temperature

Mix cream cheese, sugar, flour until smooth on low speed. Add vanilla, lemon juice and zest...mix. Mix in sour cream. Add eggs one at a time.

Pour over brookie. Bake at 325° for 1 hour and 15 minutes. With water bath. Rest in oven for a hour. Then on rack for another hour. Refrigerate 4 hours to overnight.

Baked cookies orange flavored for decoration. Recipe in images

Crust:

Half bag of nilla wafers ground up

1 stick of melted butter

3 tbsp sugar

Mix and line in prepared spring foam pan with parchment paper. Bake at 350° for 13-15 minutes.

Set aside and prepare the cheesecake mixture

Cheesecake:

Standard Layer:

2 packages of softened cream cheese

1.5 tbsp flour

3/4 c sugar

1 tsp vanilla

1/2 c sour cream room temperature

Lemon zest from one lemon

2 tbsp lemon juice

2 eggs room temperature

Mix cream cheese, flour, and sugar until smooth on low speed. Add vanilla, zest, and juice mix in on low. Mix in sour cream.Mix in eggs one at a time. Pour into spring foam pan.

Orange layer:

3 packages of softened cream cheese

1.5 tbsp flour

3/4 c sugar

1 tsp vanilla

1/2 c sour cream room temperature

2 tbsp orange zest

2 tbsp orange juice

3 eggs room temperature

Repeat the process for mixing as the first layer.

Pour orange layer in pan. (Mine did not layer sad 😢)

Bake at 325° for 1 hour. Then rest in oven for a hour. Then on rack for another hour. Refrigerate 4 hours to overnight.

Decorate:

Whipped Cream

1 c heavy cream

3 tbsp powder sugar

1 tsp vanilla

Mix until stiff peaks form.

Frost cookies and cut in half decorate on cheesecake

Recipe is in pictures...

I baked it for the recommended time but I think I would bake it longer

Crust:

14 crushed/ground graham crackers

1 stick of melted butter

3 tbsp sugar

Mix and line prepared spring foam pan with parchment paper. Bake at 350° for 13-15 minutes.

Set aside and prepare the cheesecake mixture...

Cheesecake:

First Layer: Lemon

2 packages of softened cream cheese

2/3 c sugar

1.5 tbsp flour

1/4 c room temperature sour cream

1 tsp vanilla

Lemon zest

Enough lemon juice from one lemon

2 eggs room temperature

Mix sugar, cream cheese, and flour until smooth on low speed. Mix in vanilla, lemon juice and zest. Then sour cream. And eggs one at a time. Pour into spring foam pan.

Second Layer: Strawberry

2 packages of softened cream cheese

2/3 c sugar

1.5 tbsp flour

1/4 c room temperature sour cream

1 tsp vanilla

Little bit of lemon juice

1 pint of strawberries cut grinded. Meshed separate using only the liquid

2 eggs room temperature

Mix sugar, cream cheese, and flour until smooth on low speed. Mix in strawberry juice, vanilla, lemon juice. Add in the sour cream. Mix in eggs one at a time. Then add to the spring foam with the lemon layer

Bake 325° for one hour. With water bath. Then leave in oven for a hour. Then on rack for another hour. Refrigerate 4 hours to overnight.

Cake base:

# Chocolate Cake

**Prep:** 20 minutes

**Bake:** 45 minutes

**Cool:** 1 hour 10 minutes

**Makes:** 12 servings

This cake could also be called Devil’s Food because it’s dark, dense, and very chocolaty, just the opposite of the white and feathery Angel Food Cake.

### Ingredients

* 2 1/4 cups all-purpose flour* **or** 2 1/2 cups cake flour

* 1 2/3 cups sugar

* 3/4 cup butter or stick margarine, softened**

* 2/3 cup baking cocoa

* 1 1/4 cups water

* 1 1/4 teaspoons baking soda

* 1 teaspoon salt

* 1 teaspoon vanilla

* 1/4 teaspoon baking powder

* 2 large eggs

* 1/4 c sprinkles

* Fudge Frosting (page 110) or White Mountain Frosting (page 112), if desired

### Instructions

1. **Preheat oven to 350°F.** Grease the bottom and sides of a 13 × 9 × 2-inch rectangular pan, two 9 × 1 1/2-inch round pans, or three 8 × 1 1/2-inch round pans with shortening; lightly flour.

2. **Mix the batter.** Beat all ingredients except the Fudge Frosting with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes, scraping the bowl occasionally. Stir in sprinkles. Pour into prepared pan(s).

3. **Bake.**

   * Rectangular pan: **40–45 minutes**

   * Round pans: **30–35 minutes**

   Bake until a toothpick inserted in the center comes out clean. Cool the rectangular cake in the pan on a wire rack. Cool round cakes for 10 minutes, then remove from pans to a wire rack. Cool completely, about 1 hour.

4. **Frost.** Frost the rectangular cake, or fill the round layers and frost with Fudge Frosting.

### Notes

* Do not use self-rising flour.

** Spreads with at least 65% vegetable oil can be used.

**Nutrition per serving:** 320 calories; 13g fat (8g saturated); 65mg cholesterol; 430mg sodium; 48g carbohydrate (2g dietary fiber); 5g protein.

**Diet Exchanges:** Not Recommended.

CHEESECAKE MIXTURE:

4 packages of softened cream cheese

1 c sugar

2/3 cocoa powder

3 eggs room temperature

1/4 c sprinkles

1/2 c sour cream room temperature

2 tsp vanilla

Mix cream cheese, sugar, and cocoa on low speed until smooth. Mix in vanilla. Add eggs one at a time. Mix in sour cream. Stir in sprinkles.

Pour into spring foam pan with cake bottom. And bake at 325° for 1 hour. Then leave in oven for a hour. And then on rack for another hour. Then refrigerate 4 hours to overnight.

You can decorate with frosting or whatever you desire....

I'll take a picture after it gets cut into of a slice

Today I made a total knockout of a cheesecake. It has the taste of a Reese's peanut butter cup and really easy to make.

And with the excess cheesecake mixture, I made some bite size with chocolate cookie base.

Peanut Butter Brownies

Author: John Kanell

Servings: 12

Prep Time: 10 minutes

Cook Time: 40–45 minutes

Total Time: 50 minutes

Equipment

8×8-inch baking dish

Ingredients

1 cup unsalted butter (227 g)

1 cup semisweet chocolate chips, divided (175 g)

1¼ cups all-purpose flour (150 g)

½ cup unsweetened cocoa powder (50 g)

1 teaspoon salt

1 cup granulated sugar (200 g)

1 cup firmly packed light brown sugar (220 g)

3 large eggs

1 tablespoon vanilla extract

½ cup creamy peanut butter

Instructions

Prepare the pan. Preheat the oven to 350°F. Spray an 8×8-inch square baking pan with baking spray and line it with parchment paper.

Melt the butter and chocolate. In a small saucepan, melt the butter over medium heat. Remove from the heat and whisk in ½ cup of the chocolate chips. Continue whisking until fully melted. Transfer to a large bowl and let cool for a few minutes.

Alternatively, melt the butter in a large bowl in the microwave, then stir in the chocolate until melted.

Mix the dry ingredients. In another bowl, sift together the flour and cocoa powder. Whisk in the salt.

Make the batter. Whisk the sugars, eggs, and vanilla into the melted chocolate mixture until smooth. Fold in the flour mixture until well combined. Fold in the remaining ½ cup chocolate chips. Pour the batter into the prepared pan and spread it evenly to the edges with a spatula.

Add the peanut butter. Drop the peanut butter over the top of the batter by teaspoonfuls. Use the tip of a knife or skewer to swirl it into the batter.

Bake. Bake for 40–45 minutes, or until the center doesn’t wobble when the pan is gently shaken. For a super fudgy center, bake for about 35 minutes.

If the peanut butter appears to be browning, cover the brownies with foil after 25 minutes. The baking time may increase by 5–10 minutes if covered.

Cool and slice. Let the brownies cool completely in the pan before slicing.

Notes

Room-temperature eggs mix more smoothly into the batter. You can warm cold eggs by placing them in a bowl of warm water.

For the most accurate flour measurement, use a kitchen scale. If using measuring cups, fluff the flour, spoon it into the cup, and level it off.

Avoid overmixing, as this can make the brownies tough. Mix by hand with a spatula rather than using a mixer.

For clean cuts, wipe the knife on a damp cloth or run it under warm water between slices.

Keep water out of the chocolate while melting to prevent it from seizing.

Sifting the dry ingredients helps break up lumps and prevents dense or overmixed brownies.

When swirling the peanut butter, use a light touch. Too much swirling will mix it into the batter.

Cheesecake:

Here is the **Peanut Butter Cheesecake** recipe from the uploaded Preppy Kitchen PDF, written out with the ingredients and instructions organized clearly.

# Peanut Butter Cheesecake

**Author:** John Kanell

**Servings:** 10

**Prep Time:** 30 minutes

**Cook Time:** 1 hour

**Cool Time:** 5 hours

**Total Time:** 6 hours 30 minutes

## Equipment

* 9-inch springform pan

* Aluminum foil

* Roasting pan

* Electric hand or stand mixer

* Mixing bowls

## Ingredients

### For the Crust

* 30 chocolate sandwich cookies (Oreos)

* 3 tablespoons granulated sugar

* 5 tablespoons unsalted butter, melted (75 ml)

### For the Filling

* 4 (8-ounce / 227 g) packages cream cheese, room temperature

* ½ cup sour cream, room temperature (120 g)

* 1 cup creamy peanut butter (259 g)

* 1 cup granulated sugar (200 g)

* ¼ teaspoon salt

* 4 large eggs, room temperature

* ⅔ cup heavy whipping cream (160 ml)

* 1 teaspoon vanilla extract

### For the Ganache Topping

* 3 ounces semi-sweet chocolate, chopped (85 g)

* ⅓ cup heavy whipping cream (80 ml)

## Instructions

### Prepare the Crust

1. Position an oven rack in the lower third of the oven and preheat to **325°F**.

2. Tightly wrap the bottom and sides of a 9-inch springform pan with aluminum foil. Lightly spray the inside with cooking spray.

3. In a food processor, process the sandwich cookies and sugar until finely ground, about 30 seconds.

4. Transfer to a medium mixing bowl and stir in the melted butter until well combined.

5. Press the mixture into the bottom and about 1½ inches up the sides of the pan.

6. Refrigerate while preparing the filling, or for at least 30 minutes.

### Prepare the Filling

1. In a large mixing bowl or stand mixer fitted with the paddle attachment, combine the cream cheese and sour cream. Beat on medium-low speed until smooth and creamy, about 3 minutes.

2. Add the peanut butter, sugar, and salt. Beat until combined, about 30 seconds.

3. With the mixer on low, add the eggs one at a time, beating well after each addition. Stop and scrape down the bowl occasionally.

4. Slowly pour in the cream and vanilla until fully combined.

5. Pour the filling into the chilled crust and spread into an even layer.

### Bake the Cheesecake

1. Bring about **8 cups of water** to a boil.

2. Place the springform pan in a large roasting pan and position it on the lower-third oven rack.

3. Carefully pour the boiling water into the roasting pan until it reaches about **1 inch deep**.

4. Bake for **1 to 1½ hours**, or until the filling starts to pull away from the sides and jiggles like gelatin when gently shaken.

5. Loosely cover with foil after 45 minutes if needed to prevent over-browning.

6. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for **1 hour**.

7. Remove the cheesecake from the roasting pan and discard the foil.

8. Refrigerate the cheesecake, uncovered, for at least **4 hours**, or up to 24 hours.

### Prepare the Ganache

1. When ready to top, run a thin knife around the outside of the cheesecake to loosen it from the pan.

2. Release the spring and transfer the cheesecake to a serving plate or cake stand.

3. Place the chopped chocolate in a medium mixing bowl.

4. Microwave the cream in a microwave-safe bowl on HIGH until it just starts to bubble, about 1 minute.

5. Pour the hot cream over the chocolate and let stand without stirring for 10 minutes.

6. Stir in slow circles until the chocolate is fully melted and the ganache is smooth.

7. Pour the ganache over the chilled cheesecake, spreading gently to the edges and allowing it to drip down the sides.

8. Garnish with chopped peanut butter cups, if desired.

**Serve immediately or refrigerate until ready to serve.** The cheesecake can be loosely covered and refrigerated for up to 5 days.

## Notes

* Do not overmix the cheesecake batter, as too much air can cause the cheesecake to rise excessively and collapse in the middle.

* Bringing the eggs, sour cream, and cream cheese to room temperature helps them incorporate without overmixing.

* Gently tap the filled pan on the counter to pop air bubbles before baking.

* Make sure the foil tightly seals the pan to prevent water from leaking into the cheesecake.

* For garnish, you can use unwrapped Reese’s mini peanut butter cups, roasted peanuts, or whipped cream.

# Homemade Marshmallows

**Yield:** About 54–60 marshmallows

**Prep Time:** 35 minutes

**Cook Time:** 15 minutes

**Total Time:** About 6 hours 50 minutes

## Ingredients

### For the Marshmallows

* ⅓ cup (40 g) confectioners' sugar

* 3 Tablespoons (24 g) cornstarch

* ¾ ounce (21 g) unflavored gelatin — 3 standard ¼-ounce packets hi

* 1 cup (240 ml) cold water, divided

* 1 cup (325 g) light corn syrup

* 1½ cups (300 g) granulated sugar

* ¼ teaspoon salt

* 1 Tablespoon pure vanilla extract

## Instructions

### 1. Prepare the Pan

Generously spray the bottom and sides of a **9×13-inch glass or ceramic baking pan** with nonstick cooking spray.

Sift the confectioners' sugar and cornstarch together. Lightly sprinkle some of the mixture around the bottom and sides of the pan. Set the remaining mixture aside.

### 2. Prepare the Gelatin

Place the gelatin and **½ cup of the cold water** into the bowl of a stand mixer fitted with a whisk attachment.

Whisk on low speed for about **1 minute** to combine. Let the mixture sit while you prepare the sugar syrup.

### 3. Make the Sugar Syrup

Place the remaining **½ cup cold water**, corn syrup, granulated sugar, and salt into a **3-quart heavy-duty saucepan** over medium heat. 

Stir with a wooden spoon until the sugar dissolves.

Attach a candy thermometer to the side of the saucepan, making sure it does not touch the bottom.

As the syrup cooks, brush down the sides of the pan with a water-moistened pastry brush to prevent crystallization.

### 4. Cook the Syrup

Without stirring, continue cooking until the syrup reaches the **soft-ball stage: 235–240°F (113–116°C)**.

Remove from the heat and allow the syrup to sit for **5 minutes**.

### 5. Combine With Gelatin

Turn the mixer on low and slowly pour the hot syrup into the gelatin mixture while the mixer is running.

**Be very careful—the syrup is extremely hot.**

### 6. Whip the Marshmallow

Gradually increase the mixer speed to high.

Whip for **10–15 minutes**, or until the mixture becomes **white, thick, and shiny**.

During the final minute of whipping, add the vanilla extract.

### 7. Set the Marshmallows

Pour or spoon the marshmallow mixture into the prepared pan.

Smooth the top with a silicone or offset spatula.

Leave uncovered at room temperature for **at least 6 hours, and up to 48 hours**, until completely firm.

### 8. Cut the Marshmallows

Cover a large work surface or cutting board with parchment paper.

Liberally sprinkle the surface and the top of the marshmallow with the remaining confectioners' sugar/cornstarch mixture.

Run a sharp knife around the edges to loosen the marshmallow. Invert the pan onto the prepared surface and gently peel the marshmallow away from the pan.

### 9. Cut Into Squares

Using a sharp knife, cut the marshmallow into approximately **1½-inch squares**.

Coat the knife with the sugar/cornstarch mixture as needed. Running the knife under hot water and wiping it dry can help make cleaner cuts.

If desired, roll the edges of the marshmallows in the sugar/cornstarch mixture to prevent them from being sticky.

I took my round cutter smallest one I had and out most of them for a round shape.

Crust:

14 Graham crackers crushed

3 tbsp sugar

1 stick of melted butter (8 tbsp)

Mix and place in prepared spring foam pan with parchment paper. Bake at 350° for 12-14 minutes.

Cheesecake:

3 packages of softened cream cheese

1 cup sugar

3 tbsp flour

2 tsp lemon juice

2 tsp vanilla

Handful of marshmallows

3 eggs room temperature

1/2 cup sour cream room temperature

Mix cream cheese, sugar, and flour on low until smooth. Add in lemon juice and vanilla mix. Add in marshmallows mix in. Add eggs one at a time. Add in sour cream.

Pour 1/3 of the mixture in the pan. Add marshmallows around and pour remaining mixture. Place Hershey pieces around. Bake at 325° for 1 hour. Rest in oven for a hour and then on rack for another hour. Refrigerate 4 hours.

Then make a ganache. 8 oz chocolate chips and 1 c heavy cream. Heat the cream until scalding. Turn off and add the chocolate. Stir until mixture is smooth.

Add ganache to the top. And add marshmallows around the top. Use a torch and scorch the marshmallows. Refrigerate for more hours....

Cake:

* **1⅓ cups (166.5 g)** all-purpose flour

* **1 cup (200 g)** granulated sugar

* **½ teaspoon** baking powder

* **¼ teaspoon** baking soda

* **½ teaspoon** table salt

* **6 Tablespoons (85 g)** unsalted butter, softened and cut into pieces

* **¾ cup (177 ml)** buttermilk

* **1 large egg**

* **½ teaspoon** vanilla extract

* **¼ teaspoon** almond extract

* **½ cup (60 g)** sweetened shredded coconut

* **½ cup (56.5 g)** coarsely chopped pecans

### Frosting

* **½ cup (113 g)** unsalted butter, softened

* **8 oz (226.5 g)** cream cheese, softened

* **¾ teaspoon** vanilla extract

* **¼ teaspoon** almond extract

* **⅛ teaspoon** table salt

* **4 cups (500 g)** powdered sugar

Cheesecake:

3 packages of softened cream cheese

1 c sugar

3 tbsp flour

Lemon zest

2 tsp lemon juice

1 tsp vanilla

1/2 tsp almond extract

4 eggs room temperature

1/4 c coconut shavings

1/4 c pecans (chopped)

1/2 c sour cream room temperature

## Optional Decoration

* **¼ cup (30 g)** pecan halves, finely chopped

* **¼ cup (20 g)** toasted coconut, finely chopped

## Instructions

### Cake

1. Preheat oven to **350°F (175°C)**. Grease and flour the cake pan(s).

2. Combine flour, sugar, baking powder, baking soda, and salt.

3. With the mixer on medium speed, add the butter one piece at a time until completely incorporated. The mixture should look sandy.

4. In a separate measuring cup, whisk together the buttermilk, egg, vanilla, and almond extract.

5. With the mixer on low, slowly drizzle the buttermilk mixture into the batter. Scrape the sides and bottom of the bowl as needed.

6. Stir in the coconut and chopped pecans.

7. Pour the batter into the prepared pan(s) and bake at **350°F**. Begin checking around **25 minutes**, and bake until a toothpick inserted in the center comes out clean or with moist crumbs.

8. Allow the cake to cool for 10–15 minutes, then remove from the pan and cool completely before frosting.

Cheesecake:

Turn oven to 325°

Mix cream cheese, sugar, and flour on low speed until smooth. Mix in vanilla, almond, lemon juice and zest. Then add eggs one at a time. Mix. Add in the coconut and pecans. Add in sour cream mix.

Pour the cheesecake mixture in the spring foam pan with the cake. And bake for about 50 minutes with water bath.

Then leave in oven for a half hour. Then on rack for another half hour. Then refrigerate 4 hours to overnight.

Then decorate with frosting. See the frosting and decorate as desired....

### Frosting

1. Beat the softened butter and cream cheese together until creamy and well combined.

2. Add vanilla extract, almond extract, and salt; mix until combined.

3. Gradually add the powdered sugar, scraping the bowl as needed, until the frosting is smooth and creamy.

Crust:

1.5 packs of graham crackers

1 stick of melted butter

3 tbsp sugar

Mix and bake at 350° for 13-15 minutes.

Cool as you prepare the cheesecake

Cheesecake:

4 packages of softened cream cheese

2 c sugar

3 tbsp flour

1 packages of strawberries cut and processed to mush (drain excess liquid)

2 tsp vanilla

Lemon zest

2 tsp lemon juice

6 eggs at room temperature

Mix on low until smooth the cream cheese, sugar, flour, strawberries. Mix in vanilla, lemon juice and zest. Add in the eggs one at a time.

Place in the crust.

Crumble:

3/4 brown sugar

3/4 flour

3/4 oatmeal

Package strawberries cut into fourth

2 tsp vanilla

2 tsp water

Pinch of salt

Mix together and then put on top Cheesecake. Bake at 325° for 1 hour and 45 minutes. In water bath. Leave in oven for a hour. Then on rack rest for another hour. Refrigerator for 6 hours to overnight.

I added plums to the base and 2 tsp of cherry blossom powder

# Japanese Cheesecake

### Ingredients

* 8 ounces (227 g) cream cheese

* 4 tablespoons (57 g) unsalted butter

* ⅓ cup (76 g) whole milk

* 6 large eggs, separated

* about 213 g egg whites

* about 128 g egg yolks

* ½ cup (60 g) cake flour

* ¼ cup (28 g) cornstarch

* ½ teaspoon (2 g) fine sea salt

* Zest and juice of 1 lemon

* ¼ teaspoon (1 g) cream of tartar

* 1 cup (198 g) granulated sugar

* Vanilla extract 1 tsp

* Powdered sugar and/or whipped cream, for finishing

### Directions

**1. Prepare the pan and oven**

Preheat the oven to **325°F**.

Lightly grease a **9-inch springform pan** and line the sides and base with parchment paper. **Do not grease the parchment paper.**

Place the springform pan inside a deep casserole dish or other large pan, since the cheesecake will bake in a water bath. Put a pot or kettle of water on to boil and keep it warm.

**2. Make the cream cheese mixture**

Bring a pot of water to a simmer over medium heat.

Place the cream cheese, butter, and milk in a medium heatproof bowl and place the bowl over the simmering water.

**3. Melt and combine**

Heat, stirring constantly, until the butter and cream cheese are completely melted and smooth.

Remove from the heat and stir in the vanilla extract.

**4. Add the egg yolks and dry ingredients**

Add the egg yolks and whisk well to combine.

Sift the cake flour, cornstarch, and salt over the bowl and gently fold to combine.

Stir in the lemon zest and lemon juice.

**5. Make the meringue**

Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment.

Whip on medium speed until the whites just become white. Gradually stream in the sugar, then continue whipping on high speed until **stiff peaks** form.

**6. Temper the batter**

Add about **¼ of the egg whites** to the cream cheese mixture.

It's okay to mix this portion in somewhat vigorously because it helps "temper" the base and makes it easier to incorporate the remaining meringue.

**7. Fold in the remaining meringue**

Add the remaining meringue in **2–3 additions**, folding gently until just combined.

**8. Fill the pan**

Gently transfer the batter to the prepared springform pan and spread it into an even layer.

**9. Prepare the water bath**

Transfer the pan to the oven.

Carefully pour the hot water into the surrounding casserole dish, ideally bringing the water about **½ way up the side of the springform pan**.

**10. Bake**

Bake for **1 hour to 1 hour 15 minutes**.

The cheesecake should be very puffy, with a lightly golden surface.

**11. Cool**

Remove the cheesecake from the oven and remove the cake from the water bath.

Let it cool completely before unmolding and peeling away the parchment paper.

**12. Serve**

Garnish with **powdered sugar and/or whipped cream** and serve