Japanese Cheesecake
**Japanese Cheesecake** Light, airy, and delicately sweet, Japanese Cheesecake is a perfect blend of souffle and classic cheesecake. With a fluffy texture and a subtle hint of lemon, this melt-in-your-mouth dessert is irresistibly soft. Balanced with cream cheese richness and a touch of vanilla, it’s a dreamy treat for any occasion. **Ingredients:** - 4 large eggs - 4 tbsp unsalted butter (plus extra for greasing) - 1 (8-ounce) block full-fat cream cheese - 1/4 cup heavy cream - 1/4 cup sour cream - 1/2 cup + 1/3 cup granulated sugar, divided - 1/4 tsp kosher salt - 1 1/2 tbsp lemon juice (about 1/2 lemon) - 2 tsp vanilla extract - 1/2 cup (60g) cake flour - Powdered sugar (optional, for dusting) - Berries (optional, for garnish)
Cheese Pasta
Save this recipe! Subscribe 1. Cook 1/2 lb pasta in salted water until al dente. 2. Add 4 tbsp of butter to a pan with 3 cloves of minced garlic. 3. Cook until fragrant then add 2 cups of heavy cream. 4. Bring to a simmer and season with salt, pepper, garlic/ onion powder and paprika. 5. Turn down the heat and add 1 cup cheddar, 1 cup of mozzarella, 1/2 cup parmesan and a few cut up cubes of velveeta. 6. Mix and let melt. Then add your cooked pasta, a dash of pasta water and mix some more.
Smash Burger Tortilla

Just a Taste | Kelly Senyei
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