Grandma's secret recipe is revealed! Three home baked desserts you can't stop wanting!

? Grandma's cheesecake ?

? Ingredients:

Bottom material

-200 grams of digestive biscuits, crushed.

-100 g unsalted butter, melted

Stuffing

-600 g cream cheese, room temperature

-150 g of sugar

-3 eggs

-200 ml whipped cream

-1 teaspoon vanilla extract

-Peel of 1 lemon

-The juice of 1 lemon

Ingredients (optional)

-Jam (strawberry, raspberry or blueberry)

? Description:

Step 1: Prepare the base material

-Mix cookies: Mix cracked cookies with melted butter in a bowl until a homogeneous mixture is obtained.

-Molded Cake Bottom: Press the biscuit mixture into the bottom of a 23 cm spring pan, ensuring that it is compacted. While preparing the filling, place it in the fridge for later use.

Step 2: Prepare the filling

-Beat the cheese: In a large bowl, beat the cream cheese with the sugar until smooth and fine.

-Add eggs: Add eggs one by one, and beat them well after each addition.

-Add cream: Add whipped cream, vanilla extract, lemon zest and lemon juice. Mix until everything is well combined and smooth.

Step 3: Bake

-Preheat the oven: Preheat the oven to 160 °C.

-Pour in the filling: Pour the cheese mixture into the bottom layer of the cookies in the baking dish.

-Bake: Bake for 50-60 minutes, or until the center is mostly set (it may wobble a little when shaken). Turn off the oven and place the cake inside with the door open and let cool slowly for 1 hour.

Step 4: Cool and serve

-Cool: Remove the cake from the oven and allow to cool to room temperature. Then chill in the refrigerator for at least 4 hours, preferably overnight.

-Serve: Unmold the pie and drizzle it with jam before serving, if desired.

Prep Time: 20 minutes | Cook Time: 60 minutes | Total Time: 80 minutes + Cool | Number of people: 8-10

Nuts Coconut Nut Cake ? ? ?

? Ingredients:

-200 g of coconut flour

-100 g walnuts, chopped

-100 g of coconut oil, melted

-100 g of sweetener (erythritol or similar)

-2 large eggs

-1 teaspoon vanilla extract

-1 tsp baking powder

-a pinch of salt

-50 g sweetened shredded coconut

? Description:

Step 1: Prepare the mixture

-Preheat oven to 180 °C and line a baking sheet with parchment paper.

-In a large bowl, mix together the coconut flour, sweetener, baking powder and salt.

Step 2: Stir the wet ingredients

-In a separate bowl, whisk together the eggs, melted coconut oil and vanilla extract until well combined.

-Add the wet mixture to the dry ingredients and stir until smooth.

Step 3: Add nuts and coconut

-Add chopped walnuts and coconut to the batter and mix well.

Step 4: Shaping and Baking

-Form the dough into small balls with a spoon and place them on the baking sheet, leaving a space between each ball.

-Bake for 12-15 minutes until golden brown around the edges.

Step 5: Cool and Serve

-Remove the dough from the oven and let it cool on a tray for a few minutes, then move the dough to a grid rack to cool completely.

Prep Time: 15 minutes | Baking Time: 15 minutes | Total Time: 30 minutes | Each serving: 20 cookies

Cheese and bacon bread ? ?

? Ingredients:

-250 g wheat flour

-15 g baking powder

-2 g of salt

-1 gram black pepper

-3 large eggs

-80 ml of milk

-80 ml olive oil

-100 g grated cheese (e.g. cheddar or gruyere)

-75 grams of chopped olives (green or black olives, choose one)

-75 g cooked and chopped bacon

-1 tablespoon chopped fresh parsley (optional)

? Description:

Step 1: Preheat the oven

-Preheat oven to 175 °C. Grease a 23 x 13 cm baking sheet, or line with parchment paper.

Step 2: Mix the dry ingredients

-Combine flour, baking powder, salt and black pepper in a large bowl.

Step 3: Mix the wet ingredients

-Beat the eggs in a separate bowl. Add the milk and olive oil and stir until well combined.

Step 4: Mix wet and dry ingredients

-Add wet ingredients to dry ingredients and stir until thoroughly combined. Do not overstir.

Step 5: Add the cheese, olives and bacon

-Stir in the shredded cheese, chopped olives and bacon. Parsley can also be added if using.

Step 6: Pour into mold

-Pour the batter into the prepared mold and smooth the surface with a spatula.

Step 7: Baking

-Bake in the preheated oven for 45-50 minutes, or until removed clean by inserting a toothpick into the center of the bread.

Step 8: Cool and serve

-Cool the bread in the oven for about 10 minutes, then transfer to a grid rack to cool completely before slicing.

Preparation time: 15 minutes | Cooking time: 50 minutes | Total time: 1 hour and 5 minutes | Portions: 8

[Warm Tips]

When making Western-style pastries, commonly used cups and tablespoon/teaspoon are standard units of capacity, which are mainly used to measure the volume of ingredients, rather than directly expressing weight. To convert these capacities into grams (g), it needs to be calculated based on the density of the specific ingredient, because the weight of different ingredients varies greatly.

Here are the approximate weights of some common ingredients for reference:

Cup Weight Conversion

1 cup = about 240 milliliters (mL), but the grams depend on the ingredients:

all-purpose flour: 1 cup ≈ 120-130 g (depending on the degree of compaction)

granulated sugar: 1 cup ≈ 200 g

brown sugar: 1 cup ≈ 220 g (lightly pressed)

butter: 1 cup ≈ 227 g

milk: 1 cup ≈ 240 g

water: 1 cup ≈ 240 g

Spoon weight conversion

1 tablespoon (tablespoon, tbsp) = 15 ml

Flour: 1 tablespoon ≈ 8-10 g

White sugar: 1 tablespoon ≈ 12.5 g

Cream: 1 tablespoon ≈ 14 g

Water: 1 tablespoon ≈ 15 g

1 teaspoon (teaspoon, tsp) = 5 ml

Flour: 1 teaspoon ≈ 3-4 g

White sugar: 1 teaspoon ≈ 4 g

Salt: 1 teaspoon ≈ 6 g

vanilla extract: 1 teaspoon ≈ 5 g

Notes

Status of ingredients: For example, whether the flour is sifted and whether the sugar is compacted will affect the weight.

Accurate measurement: If the recipe calls for precision, it is recommended to use an electronic scale for direct weighing rather than relying entirely on cups or spoons.

Regional differences: This refers to the standard cup (240 mL) commonly used in the United States, other regions (such as Australia, 1 cup = 250 mL) may be slightly different.