Ingredients

>>>Vanilla cake
• makes 1 quarter sheet pan
• 115g (8 tbsp [1 stick]) butter, at room temperature
• 250g (1 ¼ cups) granulated sugar
• 60g (¼ cup, tightly packed) light brown sugar
• 3 eggs
• 110g (½ cup) buttermilk
• 75g (½ cup) grapeseed oil
• 12g (1 tbs) vanilla extract
• 185g (1 ½ cups) cake flour
• 4g (1 tsp) baking powder
• 4g (1 tsp) kosher salt
• pam or other nonstick cooking spray (optional)
>>>*pickled strawberry jam*
• makes about 400g
• 240g (1 ¼ cup) strawberry puree
• 180g (1 cup) sugar
• 8g (2 tsp) pectin
• 2g (½ tsp) kosher salt
• 18g (2 tsp) sherry wine vinegar
• 12g (1 ½ tsp) white wine vinegar
>>>liquid cheesecake
• makes about 325 g (1 1/2 cups)
• 225g (8 oz) cream cheese
• 150g (¾ cup) sugar
• 6g (½ tsp) cornstarch
• 2g (½ tsp) kosher salt
• 25g (2 tbs) milk
• 1 egg
>>>passion fruit curd
• makes about 360 g (1 ½ cups)
• 100 g passion fruit puree ½ cup
• 65 g sugar 1/3 cup
• 2 eggs
• 1 gelatin sheet
• 170 g butter, very cold 12 tablespoons (1 ½ sticks)
• 2 g kosher salt ½ teaspoon
>>>milk crumb
• makes about 260g (2 ¼ cups)
• 40g (½ cup) milk powder
• 40g (¼ cup) flour
• 12g (2 tbs) cornstarch
• 25g (2 tbs) sugar
• 2g (½ tsp) kosher salt
• 55g (4 tbs) butter, melted
• 20g (¼ cup) milk powder
• 90g (3 oz) white chocolate, melted
>>>For Passion Fruit glaze
• 100 ml water
• 1 tbspn sugar
• Pulp of 1 passion fruit
• 1 1/2 tspn gelatin powder soaked in 1 tbpn of cold water

Instructions

>>>Vanilla Cake
1. heat the oven to 350°f.
2. combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. scrape down the sides of the bowl, add the eggs, and mix on medium-high again for 2 to 3 minutes. scrape down the sides of the bowl once more.
3. on low speed, stream in the buttermilk, oil, and vanilla. increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely mixed in. stop the mixer and scrape down the sides of the bowl.
4. on very low speed, add the cake flour, baking powder, and salt. mix for 45 to 60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated. scrape down the sides of the bowl. if you see any lumps of cake flour in there while you’re scraping, mix for another 45 seconds.
5. pam-spray a quarter sheet pan and line it with parchment, or just line the pan with a silpat. using a spatula, spread the cake batter in an even layer in the pan. give the bottom of your sheet pan a tap on the countertop to even out the layer.
6. bake the cake for 30 to 35 minutes. the cake will rise and puff, doubling in size, but will remain slightly buttery and dense. at 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.
7. take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer . the cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.
>>>Pickled Strawberry Jam
8. whisk together the sugar, pectin, and salt in a medium pot or saucepan. slowly whisk in the strawberry puree, sherry wine vinegar, and white wine vinegar and bring to a full, rolling boil. reduce the heat and cook at a low boil for 2 minutes to activate the pectin and turn the puree into a beautiful jam.
9. once the pectin has been activated and coats the back of a spoon, remove the jam from the heat. the jam can be stored in an airtight container in the fridge for up to 2 weeks.
>>>liquid cheesecake
10. heat the oven to 300°f.
11. put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 2 minutes. scrape down the sides of the bowl with a spatula. add the sugar and mix for 1 to 2 minutes, until the sugar has been completely incorporated. scrape down the sides of the bowl.
12. whisk together the cornstarch and salt in a medium bowl. whisk in the milk in a slow, steady stream, then whisk in the egg until the slurry is homogenous.
13. with the mixer on medium-low speed, stream in the egg slurry. paddle for 3 to 4 minutes, until the mixture is smooth and loose. scrape down the sides of the bowl.
14. line the bottom and sides of a 6 x 6-inch baking pan with plastic wrap. pour the cheesecake batter into the pan, put the pan in the oven, and bake for 15 minutes. gently shake the pan. the cheesecake should be firmer and more set toward the outer boundaries of the baking pan but still be jiggly and loose in the dead center. if the cheesecake is jiggly all over, give it 5 minutes more. and 5 minutes more if it needs it, but it’s never taken me more than 25 minutes to underbake one. if the cheesecake rises more than a 1/4 inch or begins to brown, take it out of the oven immediately.
15. cool the cheesecake completely, to finish the baking process and allow the cheesecake to set. the final product will resemble a cheesecake, but it will be pipeable and pliable enough to easily spread or smear, while still having body and volume. once cool, the cheesecake can be stored in an airtight container in the fridge for up 1 week.
>>>Passioon Fruit Curd
16. Put the passion fruit puree and sugar in a blender and blend until the sugar granules have dissolved. Add the eggs and blend on low until you have a bright orange-yellow mixture. Transfer the contents of the blender to a medium pot or saucepan. Clean the blender canister.
17. Bloom the gelatin (see below).
18. Heat the passion fruit mixture over low heat, whisking regularly. As it heats up, it will begin to thicken; keep a close eye on it. Once the mixture boils, remove it from the stove and transfer it to the blender. Add the bloomed gelatin, butter, and salt and blend until the mixture is thick shiny, and super-smooth.
19. Transfer the mixture to a heatproof container, and put in the fridge until the curd has cooled completely, at least 30 minutes. The curd can be refrigerated for up to 1 week; do not freeze.
20. blooming the gelatin: get it right, or do it twice
21. In order to incorporate it seamlessly into a mixture, gelatin must be softened, or “bloomed,” first. To bloom any amount of sheet gelatin, soak it in a small bowl of cold water. The gelatin is bloomed when it has become soft, after about 2 minutes. If the gelatin still has hard bits to it, it needs to bloom longer. If it is so soft it is falling apart, it is overbloomed; discard the gelatin and start over. Gently squeeze the bloomed gelatin to remove any excess water before using.
22. To bloom powdered gelatin (any amount between ½ teaspoon and 2 teaspoons), sprinkle it evenly onto the surface of 2 tablespoons of cold water in a small cup. If you pour the powdered gelatin into a pile on top of the water, the granules in the center will remain hard and will not bloom. If you use too much water to bloom the gelatin, it will dilute the flavor of the recipe and its consistency will be looser than intended. Allow the granules to soften entirely in the cold water for 3 to 5 minutes.
23. Once it is bloomed, in order to incorporate either kind of gelatin into a mixture, you need to dissolve the gelatin in hot, but not boiling, liquid – usually a bit of whatever it will be mixed into. If the gelatin gets too hot, it will lose its strength and you will have to start over again.
>>>Passion Fruit Cheesecake
24. Mix the passion fruit curd with the liquid cheesecake until just mixed.
>>>milk crumb
25. heat the oven to 250°f.
26. combine the 40 g (½ cup) milk powder, the flour, cornstarch, sugar, and salt in a medium bowl. toss with your hands to mix. add the melted butter and toss, using a spatula, until the mixture starts to come together and form small clusters.
27. spread the clusters on a parchment- or silpat-lined sheet pan and bake for 20 minutes. the crumbs should be sandy at that point, and your kitchen should smell like buttery heaven. cool the crumbs completely.
>>>For Passion Fruit glaze
28. In a heavy bottom pan, add water and sugar let them simmer on medium heat. Occasionally stir them till sugar dissolves, next add in passion fruit pulp and gelatin soaked in water. Bring it to simmer till the gelatin dissolves.
29. Let the glaze to cool in ice water bath till it becomes syrupy, them immediately pour it on top of the cake. Cover with fresh wrappers and refrigerate it. Serve the cake cold with warm tea or a cock tail!
30. crumble any milk crumb clusters that are larger than ½ inch in diameter, and put the crumbs in a medium bowl. add the 20 g (¼ cup) milk powder and toss together until it is evenly distributed throughout the mixture.
31. pour the white chocolate over the crumbs and toss until your clusters are enrobed. then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. the crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

Ingredients

Crust
• 3 cups chocolate cookie crumbs
• 10 tablespoons butter, melted
Filling
• 2 lbs. cream cheese, softened
• 2/3 cup sugar
• 4 large eggs
• 2 large egg yolks
• 2 tablespoons flour
• 1 1/2 teaspoons vanilla extract
• 8 oz. white chocolate, melted
• 3/4 cups raspberry filling

Instructions

1. Make sure that cookie crumbs are fine. Add butter to crumbs and mix until evenly incorporated. Pour into spring form pan and press firmly to the pan, making sure to form an even layer along the sides and the bottom.
2. Melt chocolate in microwave, stirring every 30 seconds. Set aside.
3. Beat cream cheese in mixer until smooth. Be sure to get out all lumps because you won't be able to once you start adding other ingredients.
4. Add in sugar and mix just until incorporated.
5. Add 1 egg. Mix just until incorporated. Add another egg and mix just until incorporated. Add in one egg yolk and mix just until incorporated.
6. Repeat process for remaining eggs and egg yolk.
7. Add flour, vanilla extract, and melted chocolate. Mix just until incorporated.
8. Pour mixture into prepared spring form pan. Drop raspberry filling onto batter by the spoonful and swirl. Remember you are just trying to swirl, not mix it in with the batter.
9. Place spring form pan into a larger cake pan and then place that cake pan into a large roaster. Add boiling water to roaster to create a water bath. Be sure not to splash any water onto the cheesecake.
10. Bake at 350 degrees for 20 minutes.
11. Reduce heat to 250 degrees and bake for 1 hour and 20 minutes or until done. The center of the cheesecake should jiggle a little when shaked gently.
12. Turn off oven and leave cheesecake in oven for 3 hours then remove.
13. Refrigerate overnight.
14. The next day you can remove the spring form pan and slice up the cheesecake.

Ingredients

• Key Lime Cheesecake – adapted from cheesecakefactorymenu.com
• Ingredients:
Crust
• 1 cup graham cracker crumbs
• 1/3 cup butter, melted
• 1 tablespoon sugar
Filling
• 2 1/2 sticks (20 oz. total) cream cheese at room temperature
• 2/3 cup sugar
• 1/2 cup sour cream at room temperature
• 3 tablespoons flour
• 3 eggs at room temperature
• 1 1/2 teaspoons vanilla extract
• 1/4 cup heavy cream
• 3 tablespoons key lime juice (6 tablespoons if using regular lime juice)
Glaze (adapted from Creative Culinary)
• 1/4 cup sugar
• 3/4 tablespoon cornstarch
• 1/4 cup water
• 2 tablespoons key lime/lime juice
• green food coloring if desired
Topping/Garnish
• 1 cup heavy cream, whipped with 2 tablespoons powdered sugar (or make stabilized whipped cream)
• Sliced key limes/limes

Instructions

Crust
1. Mix graham crackers, melted butter, and sugar in a medium bowl or plastic bag.
2. Pour into a 7-inch spring form pan that’s been coated with non-stick cooking spray.
3. Carefully spread crumb mixture evenly over the bottom and press firmly all over.
Cheesecake
4. Put a layer of heavy duty aluminum foil on the bottom and up the sides of the spring from pan as a protective barrier to keep the water from getting into the cheesecake.
5. I also like to put my pan into an oven-proof plastic turkey bag (top open) and then put it in the water bath, just to ensure I don’t get a soggy cheesecake.
6. Preheat oven to 475 degrees Fahrenheit.
7. Place a large shallow pan filled with 1 inch of water into the oven to create the water bath.
8. In a large bowl (or the bowl of a standing mixer), beat the cream cheese with an electric mixer on low speed.
9. Gradually beat in the sugar, sour cream, flour, and vanilla until smooth.
10. Scrape down the sides of the bowl.
11. Add the eggs, 1/4 cup heavy cream, and lime juice and continue to beat until the mixture is smooth and creamy.
12. Pour the cheesecake filling into the spring form pan.
13. Place the pan into the water bath in the oven.
14. After 8 minutes, reduce heat to 350 degrees and bake for another 40 minutes, or until filling is puffed, set, and light brown.
15. Remove from oven and from the water bath, and allow to cool on a wire rack.
16. Once cooled to room temperature, take the foil off, put a paper towel over the pan, and then cover with the foil (you can use a new piece of foil, but reusing is just as good).
17. Refrigerate overnight.
For the glaze,
18. combine the sugar, cornstarch, water, and lime juice in a small pan.
19. Mix until smooth.
20. Bring to boil over medium heat, stirring constantly.
21. Cook for 3 minutes.
22. Cool/chill until cool, but not set.
23. Pour cooled glaze into the center and spread evenly with an offset or rubber spatula.
24. Refrigerate until glaze is cold and firm.
25. Pipe whipped cream around the top of the cheesecake, if desired Garnish
26. with lime slices. Refrigerate until ready to serve.
27. Makes about 8 servings

Ingredients

For Cheesecake
• 2 sticks (16 tbsp) softened butter
• 1 cup granulated sugar
• 4- 8 oz packages cream cheese, softened
• 1- 3 oz. package cook and serve vanilla pudding
• 4 eggs
• 2 tsp baking powder
• 1 tbsp lemon juice
RASPBERRY PUREE
• 2 TB sugar
• 3/4 cup raspberries
For Red Velvet Cake
• 18.25 ounce) package yellow cake mix
• 1 (3.5 ounce) package instant vanilla pudding mix
• 4 eggs
• 1 ounce red food coloring
• 1/2 cup vegetable oil
• 1 cup water
• 1 tablespoon distilled white vinegar
• 1 tablespoon unsweetened cocoa powder
• 1 cup cold milk
For buttercream icing
• Ingredients (to cover one 8 inch cake)
• 1 1/2 cup sweetex or crisco
• 1/4 teaspoon salt
• 1 teaspoon meringue powder
• 2 pounds powdered sugar
• 1/2 cup milk or water
• 1 tsp vanilla

Instructions

For cheesecake
1. Preheat oven to 325 degrees.
2. Grease two 8" pans with shortening, line the pans with parchment and then grease the parchment. Lightly flour the pans and tap out excess over the sink. Set aside.
3. Cream butter and sugar in a stand mixer fitted with paddle attachment.
4. Add cream cheese a little at a time until smooth.
5. Scrape bowl down and beat again on medium speed, adding eggs one at a time.
6. Add remaining ingredients.
7. Mix again until smooth.
8. Divide batter evenly between pans. You should have 8 cups of batter, so 4 cups in each pan. Blend Raspberries with sugar to make puree. Pour big drops over half the batter in the pan and swirl with a fork.
9. Add the rest of the batter and do the same with the rest of the puree. Do this with both pans of batter.
10. Smooth batter with offset spatula and bake for 55 minutes to 1 hour.
11. Cheesecake will puff up during baking, then deflate when taken out.
12. Do not turn out cheesecakes when they are finished baking. Put them directly in the freezer, and leave until frozen solid.
13. Turn out frozen cheesecake layers and peel parchment from the bottoms.
14. Tip: if your cheesecake does not come out right away, just set it on a burner on the stove for a few seconds. Then cover the pan with saran wrap and flip it over onto a cutting board
For Red Velvet Cake
15. Preheat oven to 350 degrees F (175 degrees C).
16. Grease and flour three 8 inch pans.
17. Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pans.
18. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
19. Cool.
For Buttercream Icing
20. mix the sweetex, salt, and meringue powder with electric mixer to blend aobut 30 seconds
21. Add the milk in the bowl, then add the sugar and blend by hand with a spatula until the sugar is absorbed into the liquid
22. put bowl back on the mixer and beat on medium speed for 2-5 minutes until smooth and a little fluffy.
23. if mixture is too stiff, you can add more liquid. if it is too runny add more powdered sugar
Assembly of cake
24. OK so after you make both cakes, a total of 5 cakes, stack them with a thin layer of buttercream between each layer with raspberry filling on top of the buttercream. I used a store bought filling. Freeze untill completely frozen. Then you can take it out and frost it any way you like. I used a crumb coat of buttercream and piped on pink petals.

Ingredients

Crust
• 1 cup graham cracker crumbs
• 3 TB sugar
• 4 1/2 TB melted butter
Cheesecake filling
• 12 ounces cream cheese softened
• 6 TB sugar
• 3 eggs slightly beaten
• 1 1/2 teaspoons vanilla
• 4 1/2 teaspoons cornstarch
• 3//4 cup sour cream
• food coloring (optional)

Instructions

Crust
1. combine crumbs, sugar and butter, press evenly into bottom and sides of pans.
2. bake for 6-7 minutes or until golden brown at 350
Cheesecake filling
3. Preheat oven to 350.
4. in large bowl, beat cream cheese and sugar with mixer until light and fluffy. beat in eggs, vanilla and cornstarch until thoroughly mixed. Add sour cream and beat well blended. Keep beating 3 minutes longer after all the lumps are out. If using, add food color to batter and mix thoroughly
5. pour mixture into crusts
6. bake on cookie sheet 20-25 minutes.
7. allow cheesecake to cool in the oven with the door slightly ajar for 45 minutes. transfer to cooling grid to cool completely.
8. refrigerate at least 2 hours
9. makes three heart cheesecakes
10. To prevent cracks, you can bake the cheesecakes in a water bath, but will need to cook a lot longer. you will know they are done when they still jiggle but look set.