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Snickers Cheesecake

This is the first cheesecake I ever made, it means a lot to me, and it’s turned my friends into cheesecake lovers when they weren’t even into it before. I’ve made this for so many people, and I love to have it be a part of happy and special moments like it has been for me. Total comfort food ♥ College Baking
Ingredients:
Filling
(3) 8oz packages of cream cheese
¾ cup sugar
3 eggs
1 Tablespoon cornstarch
1 Tablespoon lime or lemon juice
1 Tablespoon vanilla extract
3 snickers bars chopped
Crust
24 chocolate sandwich cookies (oreos for example)
3 Tablespoons butter
Directions:
1. Crush cookies either using a food processor or grinding them manually
2. Add melted butter to the crumbs, mix thoroughly until all the crumbs are moistened.
3. Press crust mixture in the bottom of the cheesecake pan and slightly up the sides. Wrap sides of pan with foil completely around it. Bake in preheated oven at 350 Fahrenheit for 10mins. Take out and cool, set aside.
4. In a large bowl, beat cream cheese and sugar together until fluffy.
5. Add eggs, beat well.
6. Add the cornstarch, vanilla and lime juice to the batter, mix well.
7. Chop snickers roughly. Once crust has cooled, layer the snickers on top of the crust evenly so that the cheesecake has a consistent layer of snickers. Pour batter over snickers and crust, coating all snickers. You may need to take a spoon and gently tuck any snickers sticking out of batter back under it.
8. Put cheesecake, while still covered with foil, in a water bath. Place cheesecake in oven for 50mins. The cheesecake will be done when the edges are firm but the middle is slightly giggly. Fridge for 3-4 hours before serving it and enjoy!
Recipe by Christina Raddish
https://www.facebook.com/groups/672479529444218/

Asian Slow-Roasted Salmon[1]

Ingredients

Glaze

1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
1 teaspoon cornstarch
Salmon

4 (6 ounce) center-cut salmon fillets
2 tablespoons sesame oil
Freshly ground black pepper
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
3 carrots, peeled and julienned
3 heads baby bok choy, thinly sliced
1 cup frozen shelled edamame, thawed

Method

Glaze
1.Combine the soy sauce, sesame oil, vinegar, ginger, and garlic in a small saucepan over medium-low heat. Bring to a simmer, then add the cornstarch, whisking until the mixture is smooth and slightly thickened.

Salmon
2.Preheat the oven to 300°F. Line a large rimmed baking sheet with aluminum foil and arrange the salmon fillets on the pan. Drizzle 1 tablespoon of sesame oil over the salmon and season with pepper. Roast for 25 to 30 minutes, until the fish is cooked through and flakes easily.

3.Meanwhile, heat the remaining tablespoon of sesame oil in a large skillet over medium heat. Add the ginger and garlic and cook for about 30 seconds, until fragrant. Add the carrots and cook for 3 to 4 minutes, until the carrots begin to soften. Add the bok choy and cook for 2 to 3 minutes, until the leaves are wilted. Add the edamame and cook for another minute, until warmed through.

4.To serve, divide the vegetable mixture between 4 plates and drizzle with some of the sesame-soy glaze. Top each pile of vegetables with a salmon fillet and spoon the remaining glaze over the top.

Reference: [1] This recipe is shared from: http://www.mydailymorsel.com/2013/06/17/asian-slow-roasted-salmon/

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