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Welcome to the Cambodian and World Archives page! This page is dedicated to sharing and preserving old photos from Cambodia and the world.

We believe that these photos are an important part of our cultural heritage and that they can help us to learn more about our history and our shared humanity. We will be sharing a variety of photos on this page, including photos of people, places, and events from both Cambodia and around the world. We will also be providing information about the photos, including the date, location, and photograph

er. We hope that you will enjoy following this page and that you will help us to spread the word about this important cultural heritage project. Here are some of the things you can expect to find on our page:

Historical photos of Cambodia and the world
Photos of people, places, and events from different cultures
Information about the photos, including the date, location, and photographer
Stories about the people and events depicted in the photos
Educational resources about Cambodian and world history and culture
We encourage you to interact with our page by liking and commenting on our posts, and by sharing your own thoughts and memories about the photos. We hope that this page can be a place where people from all over the world can come together to learn about and appreciate our shared cultural heritage. Thank you for visiting the Cambodian and World Archives page!

10/16/2024

Gluten-Free Crunchie Cheesecake Recipe (No-Bake)
This no-bake, gluten-free Crunchie cheesecake is indulgently creamy, with a delightful crunch from chocolate honeycomb pieces. It''s perfect for any occasion and super easy to make.

Servings: 8-12
Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients
For the Base:

320g gluten-free digestive biscuits
150g butter, melted
1 Crunchie bar (optional, for extra crunch)
For the Filling:

600g mascarpone or cream cheese (full fat)
100g icing sugar
300ml double cream
1 tsp vanilla extract (optional)
150-200g Crunchie bars, chopped
For the Topping:

150g Crunchie chocolate spread
Extra Crunchies, chopped (for decoration)
Instructions
Step 1: Make the Base

Crush the Biscuits: Place your gluten-free digestive biscuits and 1 Crunchie bar (optional) into a sandwich bag and crush them with a rolling pin, or use a food processor to blitz them. Avoid over-blitzing into a fine dust.
Melt the Butter: Melt the butter in the microwave on medium power (600W) for 30 seconds to 1 minute. If it melts before the time is up, stop—it''s ready.
Mix and Press: Combine the melted butter with the crushed biscuits in a bowl, mixing thoroughly. Press the mixture firmly into the base of a 20cm loose-bottom baking tin. Place it in the fridge to chill for at least 30 minutes while you prepare the filling.
Step 2: Prepare the Cheesecake Filling

Mix Cream Cheese: In a large bowl, mix together the mascarpone (or cream cheese), icing sugar, and vanilla extract using an electric hand mixer on low/medium speed for about 10-20 seconds.
Add Double Cream: Pour in the double cream and continue mixing on medium speed until the mixture thickens slightly (about 2 minutes). Be careful not to overmix; the consistency should be thick and spoonable, not pourable.
Fold in Crunchie Pieces: Gently fold in the chopped Crunchie pieces so they are evenly distributed throughout the mixture.
Step 3: Assemble and Chill

Spread Filling: Spread the cheesecake mixture evenly over the chilled biscuit base. Smooth the top with a spatula.
Chill: Place the cheesecake in the fridge to chill overnight, allowing it to set properly.
Step 4: Add the Topping

Prepare Crunchie Spread: Soften the Crunchie spread by mixing it in a bowl to loosen it up. This makes it easier to spread over the cheesecake.
Spread: While the cheesecake is still in the tin, spread the softened Crunchie spread over the top. Return it to the fridge briefly to set.
Decorate: Once set, remove the cheesecake from the tin and decorate with extra chopped Crunchie bars on top, in a random pattern.
Step 5: Serve

Slice and enjoy your delicious gluten-free Crunchie cheesecake! Keep any leftovers refrigerated.

10/16/2024

Raspberry Limoncello Soufflé Cheesecake
This Raspberry Limoncello Soufflé Cheesecake is a delightful, airy dessert with a zesty limoncello-infused filling and a tangy raspberry sauce. It’s perfect for special occasions or simply to indulge your sweet tooth.

Servings: 8-10
Prep Time: 30 minutes
Cook Time: 55 minutes
Chill Time: 4+ hours
Total Time: 5 hours 25 minutes

Ingredients
For the Crust:

1 1/2 cups graham cracker crumbs
2 tbsp brown sugar
2 tbsp butter, melted
For the Filling:

4 (8 oz) packages cream cheese, softened
1 cup sugar
4 egg yolks
1/3 cup limoncello
1/2 cup sour cream
4 large egg whites
1/4 cup sugar
For the Raspberry Sauce:

1 cup frozen raspberries (or 2 cups fresh raspberries)
1 cup homemade raspberry liqueur with the raspberries (or 1/2 cup store-bought raspberry liqueur)
1/2 cup sugar (if using store-bought liqueur)
Optional Garnish:

Fresh raspberries
Instructions
1. Preheat the Oven:

Preheat your oven to 350°F (175°C).
2. Prepare the Crust:

In a medium bowl, combine the graham cracker crumbs and brown sugar.
Stir in the melted butter until thoroughly mixed.
Press the mixture evenly into the bottom of a springform pan.
Bake for about 8 minutes or until golden brown.
Remove from the oven and let it cool completely.
3. Prepare the Filling:

In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2 minutes.
Gradually add the sugar while continuing to beat the mixture.
Add the egg yolks one at a time, scraping down the sides of the bowl after each addition.
Mix in the limoncello and sour cream until well combined.
In a separate clean bowl, beat the egg whites until soft peaks form.
Gradually add 1/4 cup sugar while continuing to beat until stiff peaks form. Be careful not to overbeat.
Gently fold 1/3 of the meringue into the cream cheese mixture using a spatula. Repeat with the remaining meringue, folding carefully to avoid deflating the egg whites.
Pour the filling over the cooled crust in the springform pan.
4. Bake the Cheesecake:

Place the cheesecake in the preheated oven. For a water bath, pour hot water into a separate pan and place it beside or under the cheesecake.
Bake for 50-55 minutes, or until the top is almost set (it should not jiggle when the pan is moved).
Turn off the oven, prop the door open slightly, and allow the cheesecake to cool in the oven for about 1 hour.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
5. Prepare the Raspberry Sauce:

In a medium saucepan, combine the raspberries and raspberry liqueur. If using store-bought liqueur, add 1/2 cup of sugar.
Bring the mixture to a low simmer and cook for about 7-8 minutes, allowing the raspberries to break down.
Use a fork to mash the raspberries slightly. If desired, strain half or all of the sauce to remove seeds.
6. Serve:

Run a knife around the edge of the cheesecake to loosen it from the pan. Release the springform and remove the sides.
Transfer the cheesecake to a serving platter or cake stand.
Pour the raspberry sauce over the cheesecake and garnish with fresh raspberries.
Slice and serve chilled.
Enjoy this light, flavorful dessert with a touch of limoncello and fresh raspberry goodness!

10/16/2024

Easy Fruit Tart Recipe
This no-bake fruit tart is a delightful dessert with a buttery graham cracker crust, a creamy no-bake cheesecake filling, and a fresh fruit topping. It''s perfect for a quick and elegant treat!

Servings: 10
Prep Time: 45 minutes
Chill Time: 1 hour
Total Time: 1 hour 45 minutes

Ingredients
For the Crust:

1 ½ cups (162g) graham cracker crumbs
7 tablespoons (99g) unsalted butter, melted
¼ cup (50g) granulated sugar
For the Filling:

¾ cup (178ml) cold heavy whipping cream
8 ounces (225g) cream cheese, room temperature
¼ cup (50g) granulated sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
For the Topping:

1 pound assorted fruits (e.g., berries, kiwi, mango, etc.)
2 tablespoons apricot or raspberry jam
2 teaspoons lime juice or water
Instructions
1. Make the Crust:

In a bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar. Use a fork to mix until it resembles coarse sand.
Pour the mixture into a 10-inch tart pan with a removable bottom.
Press the mixture firmly into the bottom and up the sides of the pan.
Chill in the refrigerator while preparing the filling.
2. Make the Filling:

In a large bowl, beat the heavy whipping cream with a hand or stand mixer until stiff peaks form. Refrigerate while you prepare the cream cheese mixture.
In another large bowl, beat the cream cheese, granulated sugar, vanilla extract, and lemon juice until smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful to fold gently to avoid deflating the whipped cream.
Spread the filling evenly into the prepared crust.
Chill in the refrigerator while preparing the fruit topping.
3. Prepare the Topping:

Wash and slice the fruit as desired. Arrange the fruit on top of the chilled cheesecake filling just before serving.
In a small bowl, microwave the apricot or raspberry jam for about 30 seconds until smooth. Stir in the lime juice or water to thin out the glaze.
Use a pastry brush to brush the glaze over the fruit to give it a shiny finish.
4. Serve:

Serve the tart chilled. It’s best enjoyed within one day. You can make the tart up to 24 hours in advance, but avoid adding the fruit topping until just before serving.
Enjoy this easy, elegant fruit tart that''s sure to impress your guests!

10/16/2024

Mary Berry Butterscotch Tart
This classic British dessert features a rich, buttery filling encased in a crisp pastry shell. It''s a straightforward recipe perfect for any occasion!

Servings: 8
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours

Ingredients
For the Pastry:

4 oz (110g) unsalted butter, cold and cubed
8 oz (225g) plain flour
1 pinch of salt
Cold water, as needed to form dough
For the Tart Filling:

10 oz (300g) unsalted butter
10 oz (300g) Demerara sugar (or soft brown sugar)
6 fl oz (175ml) milk
3 oz (75g) plain flour
Instructions
1. Prepare the Oven:

Preheat your oven to 200°C (390°F).
2. Make the Pastry Dough:

In a large bowl, combine 8 oz of plain flour and a pinch of salt.
Rub 4 oz of cold butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
Gradually add cold water, a little at a time, and knead gently until a dough forms.
Press the dough into a 9-inch tart pan and prick the base with a fork.
3. Bake the Pastry Shell:

Line the dough with parchment paper or foil and fill with dry lentils or rice to weigh it down.
Bake in the preheated oven for 15 minutes.
Remove the parchment and weights, then return the shell to the oven and bake for an additional 5 minutes, or until it starts to turn golden.
4. Prepare the Butterscotch Filling:

In a large saucepan, melt 10 oz of butter over low heat.
Stir in 10 oz of Demerara sugar and continue stirring until the sugar has fully dissolved.
Slowly add 6 fl oz of milk to the butter mixture, stirring continuously to avoid splashes.
Gradually sift in 3 oz of plain flour while whisking to keep the mixture smooth and free of lumps.
5. Assemble the Tart:

Continue to cook the filling over low heat until it thickens and coats the back of a spoon.
Pour the thickened filling into the prepared pastry shell, smoothing the top with a spatula.
6. Chill and Set:

Allow the tart to cool to room temperature.
Refrigerate until the filling is firm and set before serving.
Enjoy this indulgent butterscotch tart as a delightful treat for any occasion!

10/16/2024

☁️ Castella Cake ☁️

This fluffy, soft-as-a-cloud Castella Cake is a Japanese sponge cake that''s light, moist, and mildly sweet. It''s perfect on its own or paired with whipped cream, fresh berries, or your favorite sauce.

Ingredients:
50 g all-purpose flour 🌾
Pinch of salt 🧂
50 ml milk 🥛
50 g unsalted butter, melted 🧈
1 tsp vanilla extract 🌿
3 large eggs, room temperature 🥚
¼ tsp lemon juice 🍋
50 g sugar 🍬
Instructions:
1️⃣ Prep:

Preheat your oven to 150°C (300°F) 🔥.
Line an 8" by 5" (20cm by 13cm) loaf pan with parchment paper 📃.
Set up a water bath by placing the loaf pan into a deep baking dish, to be filled with hot water later 💧.
2️⃣ Dry Ingredients:

In a bowl, sift together the flour and a pinch of salt 🧂.
3️⃣ Heat:

In a saucepan, heat the milk and butter over medium heat until the butter melts and the mixture simmers 🧈🥛.
Pour the mixture into the bowl with the flour and whisk until smooth and lump-free.
4️⃣ Yolks & Vanilla:

Add the egg yolks one at a time, followed by vanilla extract 🌿, and whisk until well combined.
5️⃣ Whip Egg Whites:

In a stand mixer bowl (or a separate bowl if using a hand mixer), add the egg whites and lemon juice 🍋.
Whip on medium-low until foamy, then gradually add the sugar while whipping to medium peaks (do not overwhip!).
6️⃣ Fold Together:

Fold ⅓ of the whipped egg whites into the egg yolk mixture until combined, then gently fold in the remaining egg whites using a spatula.
7️⃣ Pour & Bake:

Pour the batter into the lined loaf pan 📃.
Tap the pan a few times on the counter to release air bubbles.
Place the loaf pan into the deep baking dish, pour hot water into the dish (1 inch up the sides), and bake for 45-50 minutes 🕒.
8️⃣ Cool & Serve:

Let the cake rest in the pan for 10 minutes before removing it.
Cool completely on a flat surface, then slice and serve! 🍰
Enjoy this delightful Castella Cake with your favorite toppings or simply savor its classic charm.

10/16/2024

Chocolate Bundt Cake
Decadent and rich, this chocolate bundt cake is perfect for any celebration or as a treat when you''re craving something indulgent. The chocolate ganache glaze adds a luscious finishing touch.

Servings: 12
Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling Time: 2 hours
Total Time: 3 hours

Ingredients
For the Cake:

10 oz (280g) all-purpose flour
4 oz (115g) cocoa powder (natural or dutched)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
8 oz (225g) unsalted butter, room temperature
7 oz (200g) brown sugar
7 oz (200g) granulated sugar
3 large eggs, room temperature
8 oz (225ml) buttermilk, room temperature
8 oz (225ml) strong coffee, cooled
4 oz (115g) vegetable oil
1 tablespoon vanilla extract
6 oz (170g) mini chocolate chips (optional)
For the Chocolate Ganache Glaze:

10 oz (280g) semi-sweet chocolate, chopped
6 oz (170ml) heavy whipping cream
2 oz (60g) corn syrup
2 teaspoons dark rum or vanilla extract
For the Chocolate Cake Goop (Pan Release):

7 oz (200g) vegetable shortening or margarine
7.5 oz (210ml) vegetable oil (or other oil you like)
2 oz (60g) all-purpose flour
3 oz (85g) cocoa powder
Instructions
1. Prepare the Chocolate Cake Goop:

In a large bowl, combine 7 oz of vegetable shortening, 7.5 oz of vegetable oil, 2 oz of flour, and 3 oz of cocoa powder. Mix until smooth.
Brush the goop onto your bundt pan, ensuring all edges and the center dowel are covered. Store the goop in an airtight container at room temperature for a few months or in the fridge for up to 6 months.
2. Prepare the Cake:

Preheat your oven to 350°F (177°C) and move the oven rack to the lower position.
Grease the bundt pan with cake goop or another preferred pan release method.
In a bowl, mix together 10 oz of flour, 4 oz of cocoa powder, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt.
In a separate container, combine 8 oz of buttermilk, 4 oz of vegetable oil, 8 oz of cooled coffee, and 1 tablespoon of vanilla extract.
In a stand mixer with the paddle attachment, cream 8 oz of butter with 7 oz of brown sugar and 7 oz of granulated sugar until light and fluffy. Scrape the bowl occasionally.
Add 3 large eggs one at a time, mixing well after each addition.
On low speed, add ⅓ of the dry ingredients, then ⅓ of the wet ingredients. Repeat twice more until everything is combined.
Gently fold in the mini chocolate chips if using.
Pour the batter into the prepared bundt pan and bake for 45-55 minutes, or until a skewer inserted into the cake comes out clean with a few moist crumbs.
3. Cool the Cake:

Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a wire rack.
Cool the cake completely before glazing.
4. Make the Chocolate Ganache Glaze:

Heat 6 oz of heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil).
Place 10 oz of chopped semi-sweet chocolate in a large heat-safe bowl.
Pour the hot cream over the chocolate and let it sit for 5 minutes.
Whisk until smooth.
Warm 2 oz of corn syrup in the microwave for 10 seconds, then stir it into the ganache along with 2 teaspoons of dark rum or vanilla extract.
Let the glaze cool to 85°F (29°C), then pour it over the cooled bundt cake.
5. Serve and Store:

This chocolate bundt cake can be kept at room temperature for 2-3 days. Store it in a cake dome or under a cover to keep it fresh.
Enjoy this rich, fudgy chocolate bundt cake as a delightful dessert for any occasion!

10/16/2024

Raspberry Caramel Millionaires Shortbread
Luxuriously layered with a gluten-free shortbread base, raspberry jelly, salted caramel, and vegan chocolate, this treat is both decadent and vegan-friendly. Perfect for a special occasion or a delightful dessert.

Servings: 16
Prep Time: 40 minutes
Chill Time: 4 hours
Total Time: 4 hours 40 minutes

Ingredients
For the Base:

1 cup (125g) gluten-free all-purpose flour (or plain flour if not gluten-free)
1 cup (112g) ground almonds
4 tablespoons (60g) vegan butter
2 tablespoons (30ml) pure maple syrup
¼ teaspoon (1.25g) sea salt
For the Raspberry Jelly:

4 cups (480g) fresh raspberries
¼ cup (60ml) pure maple syrup
1 tablespoon (15ml) lemon juice
2 ½ teaspoons (12.5g) agar-agar powder
For the Salted Caramel:

1 cup (256g) cashew butter
¾ cup (177ml) pure maple syrup
4 tablespoons (60g) solid coconut oil
2 tablespoons (30g) full-fat canned coconut milk (or coconut cream)
1 teaspoon (5ml) vanilla extract
1 teaspoon (5g) sea salt
For the Topping:

7 oz (200g) vegan chocolate
¼ cup (30g) freeze-dried raspberries (optional)
Instructions
1. Prepare the Base:

Preheat your oven to 175°C (350°F). Lightly grease an 8" square pan and line it with parchment paper.
In a food processor, combine the gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt. Process until the mixture forms a dough.
Press the dough evenly into the base of the pan. Smooth it out with a spatula or flat-bottomed glass. Prick the dough with a fork to prevent bubbling.
Bake for 15-18 minutes, or until slightly browned. Allow to cool to room temperature.
2. Make the Raspberry Jelly:

In a saucepan, heat the raspberries over medium heat for about 10 minutes until they become jammy. Transfer to a blender and blend until smooth.
Strain the mixture through a sieve to remove seeds, then return it to the pan.
Add the maple syrup, lemon juice, and agar-agar. Bring to a boil, then reduce the heat and simmer for 3 minutes while whisking continuously.
Remove from heat and let cool for about 10 minutes.
Pour the jelly evenly over the cooled shortbread base. Freeze for 30 minutes to set.
3. Prepare the Salted Caramel:

In a food processor, combine all caramel ingredients and blend until smooth and silky.
Spread the caramel over the set raspberry jelly layer. Use a spatula to smooth it out.
Freeze for a minimum of 4 hours, or overnight if possible.
4. Add the Chocolate Topping:

Melt two-thirds of the vegan chocolate over a double boiler. Once melted, remove from heat and stir in the remaining third of the chocolate until fully combined.
Spread the melted chocolate over the set caramel layer.
Sprinkle with freeze-dried raspberries, if using. Refrigerate for 15 minutes to set.
5. Slice and Serve:

For clean slices, dip a sharp knife in boiling water, wipe it dry, and gently cut through the shortbread. The heat from the knife will help it cut more smoothly.
Store slices in an airtight container in the fridge for 3-5 days. You can also freeze any unused portions and defrost as needed.
Enjoy this indulgent, multi-layered treat that''s perfect for special occasions or as a luxurious everyday dessert!

10/16/2024

Peach Raspberry Cheesecake
Indulge in the vibrant flavors of summer with this Peach Raspberry Cheesecake. Combining juicy peaches and tart raspberries with a creamy cheesecake filling and a buttery graham cracker crust, this dessert is perfect for any occasion.

Servings: 12
Prep Time: 30 minutes
Cooking Time: 50 minutes
Total Time: 5 hours 20 minutes
Calories: 410 per slice

Ingredients
For the Crust:

1 1/2 cups graham cracker crumbs
1/3 cup melted unsalted butter
1/4 cup granulated sugar
For the Cheesecake:

2 cups cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
For the Peach Raspberry Swirl:

1/2 cup peach jam
1/2 cup raspberry jam
Fresh peach slices and raspberries for topping
For the Topping:

1 cup whipped cream
Powdered sugar for sprinkling
Instructions
1. Preheat Oven:

Preheat your oven to 325°F (163°C).
2. Prepare the Crust:

Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
Press the mixture firmly into the bottom of a springform pan.
Bake for about 10 minutes. Remove and let cool.
3. Make the Cheesecake Filling:

Beat the cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla extract and sour cream until well blended.
4. Assemble the Cheesecake:

Pour half of the cheesecake mixture over the cooled crust.
Arrange peach slices over the top.
Pour the remaining cheesecake mixture over the peaches.
5. Add the Peach Raspberry Swirl:

Warm peach and raspberry jams separately until soft.
Dollop the jams onto the cheesecake. Swirl with a toothpick to create a pattern.
6. Bake the Cheesecake:

Bake in the preheated oven for about 40 minutes, or until the cheesecake is mostly set.
Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
7. Chill:

After cooling, refrigerate the cheesecake for at least 4 hours.
8. Garnish and Serve:

Before serving, top with whipped cream, fresh peach slices, raspberries, and a sprinkle of powdered sugar.
Serving and Storage Tips:
Serve Chilled:

Best served straight from the refrigerator to enhance its creamy texture.
Garnish Before Serving:

Add fresh raspberries or peach slices just before serving for a vibrant look.
Use a Sharp Knife:

For clean slices, use a knife dipped in hot water and wiped clean between cuts.
Store Properly:

Keep leftovers in an airtight container in the refrigerator. Cover tightly to prevent odors from other foods.
Consume Within a Few Days:

Enjoy within 3-4 days for the best flavor and texture.
Freeze for Longer Storage:

Wrap slices tightly in plastic wrap and foil, then freeze. They can last up to 1-2 months.
Thaw Properly:

Thaw frozen cheesecake in the refrigerator overnight, not at room temperature.
Variations to Customize Your Peach Raspberry Cheesecake:
Nutty Crunch: Add chopped nuts like almonds or pecans to the crust for added texture.
Lemon Zest: Add lemon zest to the filling for a fresh citrus twist.
Coconut Bliss: Substitute shredded coconut for some graham cracker crumbs in the crust or sprinkle toasted coconut on top.
Raspberry Swirl: Mix raspberry puree into the filling before baking for a stunning swirl.
Peach Glaze: Use a peach glaze on top for a glossy finish.
Almond Extract: Replace vanilla extract with almond extract for a subtle nutty flavor.
Chocolate Drizzle: Add a drizzle of melted chocolate before serving.
Mini Cheesecake Bites: Use a mini muffin tin for individual-sized servings.
Enjoy crafting this versatile and delicious Peach Raspberry Cheesecake, perfect for any summer gathering or special occasion!

10/16/2024

No Bake Lemon Cheesecake Bars
These No Bake Lemon Cheesecake Bars are a perfect blend of creamy cheesecake filling with a refreshing lemon curd topping, all sitting on a buttery graham cracker crust. Light, zesty, and incredibly easy to make, these bars are ideal for any occasion, from Easter celebrations to summer gatherings.

Yield: 16 bars
Prep Time: 30 minutes
Cook Time: 5 minutes
Chill Time: A few hours to overnight

Ingredients
For the Graham Cracker Crust:

1 1/2 cups finely crushed graham crackers
1/3 cup melted butter
For the Lemon Cheesecake Filling:

1 (3 oz.) lemon-flavored gelatin (like Jell-o)
1/2 cup boiling water
1/2 cup iced water
8 oz. cream cheese, softened
1/4 cup sugar
1 (14 oz.) can sweetened condensed milk
1/4 cup freshly squeezed lemon juice
1 1/2 cups whipped cream (Cool Whip)
For the Lemon Curd:

3 tablespoons butter
1/3 cup freshly squeezed lemon juice
1 1/2 teaspoons lemon zest
1/3 cup sugar
1 egg and 1 egg yolk, slightly whisked
For Serving:

Whipped cream
Mint leaves, for garnish
Instructions
1. Prepare the Pan:

Line a 9 x 9 x 2-inch pan with aluminum foil or plastic wrap, leaving an overhang for easy removal. Lightly grease with cooking spray and set aside.
2. Make the Graham Cracker Crust:

In a bowl, mix graham cracker crumbs with melted butter until evenly moistened.
Press the mixture firmly into the bottom of the prepared pan.
Place in the fridge to firm while you prepare the filling.
3. Prepare the Lemon Cheesecake Filling:

Pour boiling water over lemon Jell-o and stir for about 2 minutes until completely dissolved.
Add iced water and stir well. Set aside to cool.
Beat softened cream cheese and sugar until smooth and creamy.
Gradually add sweetened condensed milk, mixing well.
Slowly pour in lemon juice and mix until smooth.
Add the cooled, dissolved gelatin and mix until combined.
Fold in whipped cream until fully incorporated.
Spread the filling over the chilled crust, smoothing the top.
Gently tap the pan on the work surface to settle the filling.
Refrigerate for a few hours or preferably overnight until firm.
4. Make the Lemon Curd:

In a small saucepan, melt the butter over medium heat.
Remove from heat and whisk in sugar, lemon zest, and lemon juice.
Add the whisked eggs and whisk well.
Return to medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5 minutes).
Transfer to a bowl and cover with plastic wrap to prevent a film from forming on top. Cool to room temperature.
5. Assemble the Bars:

Once the cheesecake filling is fully set, lift it from the pan using the foil or plastic wrap overhang.
Transfer to a cutting board and spread the lemon curd evenly over the top.
Slice into bars and serve with whipped cream and a garnish of mint leaves, if desired.
6. Storage:

Store leftovers in an airtight container in the refrigerator.
Enjoy these No Bake Lemon Cheesecake Bars as a delightful and refreshing treat for any occasion!

10/16/2024

Red Velvet Oreo Cake
This Red Velvet Oreo Cake is a delightful twist on a classic red velvet dessert. With creamy Oreo frosting and chunks of Oreo baked right into the cake layers, it''s a treat that''s both fun and decadent.

Servings: 14 pieces
Prep Time: 30 minutes
Cook Time: 30 minutes
Decorating Time: 2 hours
Total Time: 3 hours

Ingredients
For the Cake:

300 grams all-purpose flour
300 grams granulated sugar
45 grams cocoa powder
¾ teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon salt
225 grams buttermilk (room temperature)
180 grams sour cream (room temperature)
186 grams oil
3 large eggs (room temperature)
1 teaspoon white vinegar
2 teaspoons vanilla extract
1 teaspoon red gel food coloring
14 crushed Oreos (cream removed)
For the Oreo Cream Cheese Frosting:

454 grams full-fat cream cheese (room temperature)
226 grams salted butter (room temperature)
907 grams powdered sugar
12 crushed Oreos
Instructions
1. Prepare the Cake:

Preheat your oven to 350°F (180°C). Line 2 8-inch cake pans with parchment paper and set aside.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, sour cream, oil, eggs, vinegar, vanilla extract, and red gel food coloring.
Gradually pour the wet ingredients into the dry ingredients, whisking until just combined and lump-free.
Fold in the crushed Oreos.
Divide the batter evenly between the two prepared cake pans.
Bake for 27-32 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
2. Make the Oreo Cream Cheese Frosting:

In the bowl of a stand mixer or using an electric hand mixer, beat the cream cheese and butter on medium-high speed until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing on low speed. Scrape down the sides of the bowl as needed.
Pulverize the additional 12 Oreos and mix them into the frosting on low speed.
3. Assemble the Cake:

Place one cake layer on a cake board or cake stand. Spread ¾ cup of frosting evenly over the top.
Place the second cake layer on top, flat side up.
Apply a thin layer of frosting (crumb coat) all over the cake to seal in crumbs. Chill in the refrigerator for 20 minutes to set.
Apply a thick layer of frosting all over the cake, smoothing it out. Decorate with additional piping, Oreo pieces, and crushed Oreos as desired.
4. Serve and Enjoy:

Slice and enjoy your delicious Red Velvet Oreo Cake!
Enjoy this decadent cake that''s perfect for any celebration or a special treat!

10/15/2024

Almond Joy Cake
Layers of fluffy, flavorful Coconut Cake are paired with Coconut-Almond Buttercream and Milk Chocolate Ganache to create this decadent Almond Joy Cake. Perfect for celebrations or any occasion that calls for a sweet treat!

Servings: 12-14 slices
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: Approximately 4 hours (includes cooling and decorating)

Ingredients
For the Coconut Cake:

3 1/4 cups (344g) cake flour, sifted before measuring
2 tsp baking powder
3/4 tsp baking soda
1 1/4 tsp salt
1 cup (226g) unsalted butter, room temperature
1 1/2 cups (330g) white granulated sugar
5 egg whites, room temperature
1/2 cup (168g) sour cream, room temperature
2 tsp vanilla extract
1 tsp coconut extract
1 1/4 cups (296ml) canned full-fat coconut milk, room temperature
1 cup shredded sweetened coconut
For the Coconut-Almond Buttercream:

2 cups (452g) unsalted butter, room temperature
7 cups (840g) powdered sugar
1 tsp vanilla extract
1 tsp almond extract
2 tsp coconut extract
3 tbsp whole milk, room temperature
1/4 tsp salt
For the Milk Chocolate Ganache:

1/2 cup (92g) milk chocolate chips
1/2 cup (120ml) heavy whipping cream
Additional Garnishes (optional):

Shredded sweetened coconut
Almond slices
Instructions
1. Make the Coconut Cake:

Preheat the oven to 350°F (175°C). Prepare three 6-inch cake pans by spraying the sides with cooking spray and lining the bottom with wax paper circles. Alternatively, grease and lightly flour the pans.
In a bowl, sift the cake flour and then measure it by spooning and leveling. Combine the cake flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream the butter on high until light and fluffy, about 2 minutes. Add the sugar and mix on medium-high for another 2 minutes. Gradually add the egg whites while mixing on low until well combined. Add the sour cream, vanilla extract, and coconut extract, and mix on high for 1 minute, scraping down the bowl as needed.
With the mixer on low, add the dry ingredients and mix until just combined. Slowly pour in the coconut milk and mix until just incorporated. Gently fold in the shredded coconut by hand, being careful not to overmix.
Divide the batter evenly among the prepared cake pans (no more than 2/3 full). Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely before frosting.
2. Make the Coconut-Almond Buttercream:

In a stand mixer or using a hand mixer, beat the butter on medium-high until creamy and light in color, about 7 minutes.
Gradually add the powdered sugar, a few cups at a time, mixing on low speed and scraping down the sides of the bowl as needed. Add the vanilla extract, almond extract, coconut extract, milk, and salt. Mix on medium-low until fully incorporated.
3. Make the Milk Chocolate Ganache:

Place the milk chocolate chips in a heat-resistant bowl. In a saucepan, heat the heavy whipping cream until it starts to boil (small bubbles around the edges). Pour the hot cream over the chocolate chips and let sit for 20 seconds. Whisk until smooth and uniform. Allow the ganache to cool at room temperature for about 30 minutes, or until it reaches room temperature.
4. Assemble the Cake:

Level the tops of the cooled cake layers. Place the first layer on a cake board or stand and spread ¾ cup of Coconut-Almond Buttercream on top. Drizzle with a little Milk Chocolate Ganache (make sure it’s room temperature or cooler). Place the next layer on top and repeat the process. Add the final layer of cake.
Apply a crumb coat (a thin layer of buttercream to seal in crumbs) all over the cake. Chill in the refrigerator for 30 minutes to set the crumb coat.
Apply a final, thicker layer of Coconut-Almond Buttercream over the cake. For decoration, add almond slices around the bottom of the cake. Drizzle with Milk Chocolate Ganache.
Fit a piping bag with a Wilton Tip 1M and fill it with more Coconut-Almond Buttercream. Pipe a rope border around the top edge, fill in the center with shredded coconut, and sprinkle some on top of the border. Add more almond slices to the border as desired.
5. Serve and Enjoy:

Slice and enjoy your Almond Joy Cake!
This cake combines the flavors of coconut, almond, and chocolate into a beautiful and delicious dessert that’s sure to impress!

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