Mini Cheesecakes, New York style

Mini Cheesecakes

Cheesecake Filling

• 4 (8 oz.) packages cream cheese, room temperature

• 1½ cups sugar

• 3 tablespoons flour

• 4 eggs, room temperature

• ½ cup heavy cream

• ½ cup sour cream

• 3 teaspoons vanilla

Important: Make sure all ingredients are at room temperature before beginning.

Graham Cracker Crust

• 1½ cups graham cracker crumbs

• 3 tablespoons butter, melted

• 2 tablespoons sugar

Mix graham cracker crumbs and sugar together. Add melted butter and stir until evenly combined.

Instructions

1. Combine cream cheese, sugar, and flour until thoroughly mixed, scraping down the sides of the bowl as needed.

2. Add eggs one at a time, mixing just until incorporated. Do not overmix.

3. Add heavy cream, sour cream, and vanilla. Mix just until everything is incorporated.

4. Prepare a muffin pan with liners. I use silicone liners.

5. Add 1 tablespoon crust to each muffin cup and press down lightly.

6. Add a heaping ¼ cup cheesecake filling to each cup.

7. Repeat until all the cheesecake mixture is used.

8. Bake at 350°F for 18 minutes.

9. Allow cheesecakes to cool completely before placing them in the refrigerator.

10. Refrigerate overnight.

Oreo Crust

• 25 Oreos

• 5 tablespoons butter, melted

• ¼–½ teaspoon sugar (optional)

Crush Oreos into fine crumbs. Mix with melted butter and sugar.

Nilla Wafer Crust

• 2 cups Nilla Wafer crumbs

• 2 tablespoons butter, melted

Mix crumbs and melted butter until evenly combined.

 

Instant Pot Macaroni and Cheese

Ingredients

• 16 oz. elbow macaroni

• 3 tbsp. butter

• 4 cups water

• 1 tsp. onion powder (not onion salt)

• 1 tsp. garlic powder

• 1 tsp. dry mustard

• ½ tsp. paprika

• 2 tsp. chicken broth powder

• ⅛ tsp. black pepper

• ½ tsp. salt

• 1 tsp. soy sauce

• 1 cup milk (you can also use cream or half and half)

• 2 cups shredded cheddar cheese (up to 3 cups if you prefer it extra cheesy; a mixture of cheeses works too. I only use 2)

Instructions

1. Add macaroni, water, butter, chicken broth powder, and all spices EXCEPT the soy sauce to the Instant Pot.

2. Set to Manual/Pressure Cook on High for 4 minutes.

3. When cooking is finished, quick-release the pressure and remove the lid.

4. Turn the Instant Pot to Sauté. Add the soy sauce and milk.

5. Stir gently, lifting the macaroni from the bottom of the pot to loosen it.

6. Slowly add the shredded cheese, one handful at a time, stirring after each addition until melted and incorporated.

• Fluffy Pancakes

  Half Batch:

  • 2 cups flour

  • ¼ cup sugar

  • 4 teaspoons baking powder

  • ¼ teaspoon baking soda

  • ½ teaspoon salt

  • 1¾ cups milk

  • ¼ cup oil

  • 1 egg

  Full Batch:

  • 3 cups flour

  • ⅓ cup sugar

  • 2 tablespoons baking powder

  • ⅜ teaspoon baking soda

  • ¾ teaspoon salt

  • 2½ cups milk

  • 6 tablespoons oil

  • 2 eggs

  Instructions

  1. Mix all the dry ingredients together in a large mixing bowl.

  2. Add the wet ingredients and whisk until incorporated. Don't overmix.

  3. Heat a griddle over medium/high heat.

  4. Place about 1 teaspoon (a small dollop) of butter on the hot griddle.

  5. Pour the pancake batter directly onto the melted butter.