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Easy New York Cheesecake Recipe ! How to make cheesecake without a water bath PRE-ORDER MY COOKBOOK ❤ : https://www.emmafontanella.com/cookbook Detailed Cheesecake Recipe: https://www.emmafontanella.com/new-york-cheesecake Cheesecake Recipe: FOR THE CRUST: - 5½ tablespoons (80g) unsalted butter - 5oz (150g) graham crackers (about 10 graham crackers) FOR THE FILLING: - 27oz (750g) Philadelphia cream cheese, at room temperature - ¾ cup (150g) sour cream, room temperature - 1 tbsp vanilla extract - 1 cup (200g) granulated white sugar - 3 medium eggs, at room temperature - 3 tbsp (30g) all-purpose flour - ¼ tsp salt Bake for 1 hour. Then turn the oven off and leave the cheesecake in the oven with the door CLOSED for 20 minutes. Then, open the oven door and allow the cheesecake to sit for another 10 minutes. Detailed cheesecake recipe on my website. Enjoy! ♥ Copyright © 2023 Emma Fontanella. All rights reserved. No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder. Chapers: 00:00 Intro 00:35 Make the Cheesecake Crust 01:04 How to assemble the Cheesecake pan 01:34 Make the Cheesecake filling 03:24 Bake the Cheesecake 04:16 Cool and Refrigerate the Cheesecake 04:34 Serve the Cheesecake

These Singapore noodles are a proper loaded stir fry, thin rice vermicelli noodles tossed with prawns, chicken, char siu pork, egg, crunchy veg and a savoury curry sauce. It’s one of those dishes that looks like there’s a lot going on, but once everything is prepped and lined up by the wok, it comes together quickly. The noodles are lightly chewy, the vegetables still have a bit of bite, and the sauce coats everything without making it wet or heavy. Free printable recipe is available on our site: https://www.kitchensanctuary.com/singapore-noodles/ Ingredients: Noodles: 180 g (6.5oz) dried vermicelli rice noodles 1 tsp sesame oil Sauce ingredients: 1 tbsp medium curry powder (go hotter if you like) 1 tsp turmeric ½ tsp white pepper 1 tsp sugar white or light brown 2 tbsp soy sauce light or all-purpose 2 tbsp oyster sauce 1 tbsp rice wine (shaoxing) 1 tsp sesame oil 2 tbsp water Stir fry: 2 tbsp oil 1 small onion peeled and thinly sliced ½ red bell pepper deseeded and thinly sliced ½ green bell pepper deseeded and thinly sliced 1 medium carrot peeled and sliced into thin strips 2 cloves garlic peeled and minced 12 king prawns peeled and deveined (defrost first, if frozen). I use raw king prawns, but you can use cooked king prawns if preferred 100 g (3.5 oz) cooked chicken breast sliced into thin strips (or shredded) 100 g (3.5 oz) cooked char siu pork chopped into small chunks (see options and alternatives in notes section) 2 eggs lightly whisked 1 tsp soy sauce light or all-purpose 100 g (3.5 oz) fresh bean sprouts - you can replace with canned bean sprouts that have been drained if preferred (less crunch though) To serve: chopped spring onions (scallions) Instructions 1. Place the noodles large bowl and cover with just boiled water. Allow to sit for two minutes, then separate the noodles out a bit with a set of tongs (or chopsticks). 2. Drain in a colander and run colder water over to stop the cooking process. 3. Drizzle over the sesame oil and toss together. Put to one side. 4. Mix together the sauce ingredients and put to one side. 5. Heat the oil over a medium-high heat in a wok. 6. Add the onion, bell peppers and carrot and stir-fry for 2-3 minutes, constantly moving everything around the wok with a spatula, until lightly softened. 7. Add the garlic, cook for 30 seconds. 8. Add the prawns and cook for 2-3 minutes until they turn from grey to pink (if using cooked prawns, just cook for 2 mins). 9. Add the cooked chicken and char siu pork and stir fry for two minutes. 10. Move everything over to the side of the wok and crack the eggs into the space and add the soy sauce. Fry the eggs, moving them constantly with the spatula, until scrambled. 11. Add the bean sprouts and drained vermicelli noodles, then pour over the sauce. 12. Turn up the heat to high and stir fry everything together for 4-5 minutes (keeping everything moving with your spatula) until hot throughout. 13. Divide between plates and sprinkle on chopped spring onions before serving. chopped spring onions (scallions) Notes Char Siu Pork Char Siu pork is a traditional ingredient in Singapore noodles. It takes a little time (marinating + 1.5 hours cooking) if you make it yourself. I have a recipe for my family's favourite char siu pork here. https://www.kitchensanctuary.com/char-siu-pork/ - Alternatively, you can buy ready-made char siu pork from larger Asian supermarkets. UK supermarkets: M&S, Ocado and occasionally Iceland have it too. If you can't find it, you could swap with:- Lap Cheong (a sweet/savoury cured Chinese sausage) - chop into chunks and fry before adding- Chopped up cooked roast pork belly, or shredded leftover pork (toss in a bit of BBQ sauce for a sweet/savoury flavour)- Chopped up ready-cooked Chinese/Sweet-Chilli/Sweet-smoky chicken breast pieces- Shredded cooked Chinese duck- Chopped up ham pieces (doesn't replace the sweet-smoky-savoury flavour or char siu pork, but is an alternative meat to the chicken and prawns that are already in there, and taste pretty good too. #fakeaway #Recipe #stirfry

SAVOR is a cinematic documentary series that steps inside the kitchens of the world’s most passionate bakers, chefs, and culinary artists. Each episode captures the raw skill, dedication, and artistry behind every dish in breathtaking detail. This is a celebration of the story, the struggle, and the true craft of food.

Restaurant-Style Salmon with an Incredible Caviar Sauce In this video, Johan Magnusson of Big Swede BBQ shows you an incredibly gentle way to prepare salmon—slow butter-confit salmon served with a luxurious sturgeon caviar sauce. Instead of hitting the salmon with high heat, we very slowly confit it in butter, keeping the temperature low so the fish cooks gently and evenly. The result is an incredibly tender, silky texture that almost melts apart on the fork while preserving the salmon’s rich flavor. To finish the dish, we pair the buttery salmon with an elegant sturgeon caviar sauce. The briny salinity and delicate pop of the caviar cut beautifully through the richness of the butter-confit salmon, creating a dish that feels luxurious without being overly complicated. This is all about technique and great ingredients—slow cooking, beautiful salmon, lots of butter, and caviar. Sometimes that’s all you need. Get your knives – www.hammerstahl.com Get your pans – www.heritagesteel.us Get your ChangBERT Induction – https://www.amazon.com/ChangBERT-Induction-Certified-Commercial-Countertop/dp/B0DDKS56SB/?maas=maas_adg_EF83157618AAFBACF5CF3FE392530509_afap_abs&ref_=aa_maas&tag=maas Order our rubs or our cookbook: www.BigSwedeBBQ.com​​​​​​​​​ FOLLOW US!!!!!! Instagram: @BigSwedeBBQ Twitter: @BigSwedeBBQ TikTok: @BigSwedeBBQ Website: https://www.BigSwedeBBQ.com

Big flavors. Big bites. Big energy. 🥪🔥 Yo-Yo is serving up Big Bold Sandwiches on this week’s episode of Downright Delicious with Yo-Yo. Tune in Thursdays on aspireTV! Don’t miss a beat. Stream past episodes now on aspireTV+ — link in bio! 🔗 #aspireTV | #DownrightDelicious | #FoodCulture | #YoYo | #aspireTVPlus

Big flavor, BIGGER bite! 🍔🔥 Chef Bren is bringing the HEAT with this Chipotle Burger, and babyyy, your taste buds ain’t ready! 😋🔥 Who’s tryna take a bite? 👀✨ #CultureKitchen TOMORROW at 9P/8C on CLEO TV! #burger #burgerrecipe #chipotle #food #recipes

Step that flavor profile up! Chef Jernard is showing you how to make the perfect rub for a nice thick piece of meat! Watch #NewSoulKitchen Wednesdays at 9p/8c on CLEO TV!

Brine is the secret to the most moist, flavorful food! Chef JJ is giving you the steps on how to make this perfect brine! Watch an all-new episode of #JustEats Wednesday at 9p/8c on CLEO TV!

If it ain't SL👀UCHY, Tamar don't want it! Extra mayo, please and thank you! 😂😂😂😭 Tamar builds the first chopped cheese just how she likes it, then passes it over to Ms. E for the finishing touch. She wrapped it up the same way she did for her girls back in the day. 🥹❤️ Now THAT'S a love language!