If you’ve ever tried Japanese Cotton Cheesecake, you know it’s a dessert like no other. This delicately soft, airy cake melts in your mouth with each bite, offering the perfect balance between sweetness and creaminess. With its cloud-like texture, Japanese Cotton Cheesecake has become a beloved treat worldwide. Whether you’re a seasoned baker or a beginner looking for a new adventure in the kitchen, this recipe is both approachable and rewarding.

Let’s dive into the magic of making this unforgettable dessert.

What Makes Japanese Cotton Cheesecake Special?

Unlike traditional cheesecakes, Japanese Cotton Cheesecake combines the creaminess of a classic cheesecake with the lightness of a soufflé. Its secret lies in the combination of rich cream cheese and fluffy egg whites, which give the cake its signature airy, cloud-like texture. It’s less dense than American cheesecake and has a light sweetness that pairs perfectly with a cup of tea or coffee.

The cake’s name, “cotton,” comes from its texture — soft, bouncy, and almost as light as a cotton ball. It’s not just a dessert but an experience that brings joy with every bite.

Ingredients for Japanese Cotton Cheesecake:

• 8 oz (225g) cream cheese, softened
• 1/4 cup (60g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar, divided
• 1/2 cup (120ml) whole milk
• 1/2 cup (60g) cake flour, sifted
• 1/4 cup (30g) cornstarch, sifted
• 6 large eggs, separated
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/4 teaspoon cream of tartar (optional, helps stabilize egg whites)

INSTRUCTIONS:

Step 1: Prep the Pan and Oven

Start by preheating your oven to 320°F (160°C). Prepare a round cake pan (about 8 inches) by greasing the bottom and sides, then line it with parchment paper. Set this aside. You’ll also need a larger roasting pan or baking dish for a water bath, which helps ensure the cheesecake cooks evenly without cracking.

Step 2: Make the Cheesecake Batter

In a heatproof bowl, combine the softened cream cheese, butter, and half of the sugar (1/4 cup). Place the bowl over a pot of simmering water (double boiler) and stir constantly until the mixture becomes smooth and creamy. Once fully combined, remove the bowl from the heat and stir in the milk, vanilla extract, and lemon juice.

Next, sift the cake flour and cornstarch into the cream cheese mixture, stirring gently until smooth.

Step 3: Whip the Egg Whites

In a separate, clean bowl, add the egg whites and cream of tartar. Using an electric mixer, whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar while continuing to beat the egg whites until stiff peaks form.

Step 4: Combine and Fold

Gently fold one-third of the whipped egg whites into the cream cheese mixture using a spatula, taking care not to deflate the egg whites. Once incorporated, fold in the remaining egg whites in two batches, being careful to maintain the airy structure of the batter.

Step 5: Bake in a Water Bath

Pour the cheesecake batter into your prepared cake pan and tap it gently on the counter to remove any air bubbles. Place the cake pan into the larger roasting pan and fill the roasting pan with about 1 inch of hot water (creating a water bath). This will keep the cheesecake moist and prevent it from drying out or cracking.

Bake in the preheated oven for 50 to 60 minutes until the top of the cake is golden brown and a toothpick inserted into the center comes out clean. You may notice the cake rises quite a bit in the oven — this is completely normal and part of the magic!

Step 6: Cool Down

Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 10 minutes. This gradual cooling process prevents the cake from collapsing too quickly. Afterward, remove the cake from the oven and water bath, then let it cool completely on a wire rack.

Once cool, transfer the cheesecake to the fridge for at least 2 hours (or overnight) before serving.

Serving Ideas:

Japanese Cotton Cheesecake is delightful on its own, but you can elevate the experience by serving it with fresh fruits like strawberries or blueberries, a dusting of powdered sugar, or even a drizzle of honey or chocolate sauce. Its light flavor pairs wonderfully with almost any topping, making it a versatile dessert.

Tips for Success:

1. Room temperature ingredients: Make sure the cream cheese, butter, and eggs are at room temperature before starting. This helps create a smooth batter.
2. Gentle folding: Take your time folding the whipped egg whites into the batter to retain as much air as possible for a fluffy texture.
3. Water bath: Don’t skip the water bath! It ensures the cheesecake cooks evenly and helps maintain moisture.
4. Cooling gradually: Sudden temperature changes can cause the cheesecake to crack or deflate too quickly. Allowing it to cool gradually in the oven helps preserve its structure.

ENJOY IT 

If you’re craving a warm, hearty, and comforting meal, the “Easy Hamburger Potato Casserole” is perfect for you. This dish combines ground beef, potatoes, and a creamy, cheesy sauce, all baked to perfection. It’s a simple and affordable recipe that’s perfect for family dinners, and it’s sure to please everyone around the table.

The Easy Hamburger Potato Casserole is a dish that brings warmth and comfort, packed with hearty flavors that will satisfy everyone at the table. It’s a versatile and delicious recipe, perfect for busy nights when you need something both filling and tasty. Try it out, and make it a new family favorite!

Here’s a step-by-step guide on how to make this delightful casserole.

INGREDIENTS:

• 1 lb ground beef – Lean or extra-lean is ideal to prevent excess grease.
• 4-5 medium-sized potatoes – Russet or Yukon Gold work best for this recipe.
• 1 small onion, diced – Adds a bit of flavor and texture.
• 1 can cream of mushroom soup – The base for the creamy sauce. Cream of chicken or celery can be used if you prefer.
• 1/2 cup milk – To thin out the sauce a little.
• 1-2 cups shredded cheddar cheese – For that cheesy goodness. Feel free to adjust based on preference.
  Salt and pepper to taste
• Optional: garlic powder, paprika, or dried herbs – To add a bit of depth to the flavor.

INSTRUCTIONS:

1. Preheat the Oven
   Set your oven to 350°F (175°C). This allows the casserole to bake evenly and ensures the ingredients meld together beautifully.
2. Prepare the Potatoes
   Wash, peel, and slice the potatoes into thin, round slices, about 1/8-inch thick. Consistency is key here, so the potatoes cook at the same rate. Set them aside.
3. Cook the Ground Beef
   In a large skillet over medium heat, brown the ground beef until it’s no longer pink. Break it up into small crumbles as it cooks, and add the diced onions. Cook for another 2-3 minutes until the onions are softened. Drain any excess grease and season with salt, pepper, and any optional spices or herbs.
4. Prepare the Creamy Sauce
   In a medium bowl, mix together the can of cream of mushroom soup and milk until smooth. This mixture will help keep the casserole moist and creamy as it bakes.
5. Layer the Ingredients
   Grease a 9×13-inch baking dish lightly with cooking spray or butter. Start by layering half of the sliced potatoes on the bottom of the dish. Sprinkle a bit of salt and pepper over the potatoes. Add half of the cooked ground beef mixture on top of the potatoes, followed by half of the soup mixture. Repeat with another layer of potatoes, ground beef, and soup.
6. Add Cheese on Top
   Spread the shredded cheddar cheese evenly over the top layer. This will create a delicious golden, bubbly crust as it bakes.
7. Bake the Casserole
   Cover the baking dish with aluminum foil and bake in the preheated oven for 1 hour. After an hour, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is melted and slightly browned.
8. Serve and Enjoy
   Let the casserole cool for a few minutes before serving. This dish is great as it is, but you can also garnish with fresh parsley, chives, or green onions for added flavor and a pop of color.

Tips for Success:

• Thinly Slice the Potatoes: Thin, even slices help the potatoes cook evenly. Using a mandoline slicer can ensure uniform thickness and reduce prep time.
• Add More Veggies: For a boost in flavor and nutrients, you can add veggies like bell peppers, mushrooms, or carrots to the ground beef mixture.
• Try Different Cheeses: While cheddar is a classic choice, mozzarella, Monterey Jack, or even pepper jack can add a new twist.
• Make Ahead: You can prepare the casserole the night before, cover it tightly, and refrigerate. When you’re ready to bake, let it sit at room temperature for about 15 minutes, then bake as directed.

Why You’ll Love This Recipe:

• Simple Ingredients: You likely have most of these items in your kitchen already.
• Easy Prep: With basic steps and minimal equipment, this recipe is straightforward and hassle-free.
• Family-Friendly: It’s a classic comfort food that’s filling and flavorful, perfect for a cozy night in with loved ones.

The Orange Dreamsicle Salad is a refreshing, citrusy, and creamy dessert that brings all the nostalgic flavors of an orange creamsicle into a bowl. This no-bake dessert is light, fluffy, and perfect for any occasion—whether it’s a summer picnic or a family get-together. It combines the sweetness of oranges with a whipped topping, and marshmallows to create a delightful texture and taste.

Here’s how to make this crowd-pleasing salad!

Ingredients:

• 1 package (3.4 oz) orange-flavored Jell-O instant pudding mix
• 1 can (15 oz) mandarin orange segments, drained
• 1 container (8 oz) whipped topping (like Cool Whip), thawed
• 1 cup mini marshmallows
• 1 cup cottage cheese (optional, for added texture and creaminess)
• 1 cup crushed pineapple, drained
• 1 ½ cups milk
• Whipped cream (for garnish)
• Additional mandarin orange slices and mini marshmallows (for garnish)

INSTRUCTIONS:

Step 1: Prepare the Pudding Mixture

1. In a large mixing bowl, combine the orange-flavored instant pudding mix with 1 ½ cups of milk. Use a whisk to beat the mixture until it thickens slightly, about 1-2 minutes. Set the pudding mixture aside for a few minutes to allow it to set.

Step 2: Combine the Ingredients

1. Once the pudding mixture is thickened, gently fold in the thawed whipped topping. Be careful not to overmix, as you want to keep the mixture light and fluffy.
2. Add the drained mandarin oranges, crushed pineapple, and mini marshmallows to the pudding mixture. If you are using cottage cheese, fold that in as well. Stir gently to evenly distribute the ingredients throughout the salad.

Step 3: Chill the Salad

1. Transfer the Orange Dreamsicle Salad to a large serving bowl or individual cups.
2. Cover and refrigerate for at least 1-2 hours, or until the salad is fully chilled and the flavors have had time to meld together.

Step 4: Garnish and Serve

1. Before serving, top the salad with additional mandarin orange slices, mini marshmallows, and a dollop of whipped cream for garnish.
2. Serve cold and enjoy!

Recipe Tips:

• Customization: If you prefer a richer, creamier salad, you can substitute half of the milk with heavy cream. This will give the salad an even smoother and more decadent texture.
• Optional Add-ins: For extra texture and flavor, consider adding shredded coconut, chopped pecans, or crushed graham crackers as a topping.
• Make Ahead: This recipe is a fantastic make-ahead dessert, and can be made a day in advance to save you time. Just be sure to store it in the refrigerator, covered, until you’re ready to serve.

Ingredients:

1 banana
100 grams Greek yogurt
2 chicken eggs
A pinch of salt
3 tablespoons flour
Olive oil, for frying

Directions:

Prepare the Banana: In a blender, grind the banana until smooth.

Mix the Batter: In a mixing bowl, combine the banana puree, Greek yogurt, eggs, and a pinch of salt.
Add the Flour: Add the flour to the mixture and stir until well combined.

Heat the Skillet: Heat a small amount of olive oil in a non-stick skillet over low heat.

Cook the Pancakes: Pour small amounts of the batter into the skillet to form pancakes. Cover with a lid and cook over low heat until the pancakes are set and golden brown, about 3-4 minutes per side.

Serve: Serve hot and enjoy as much as you want.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 120 kcal per serving | Servings: 4 pancakes

Nutritional Benefits:
These Banana Greek Yogurt Pancakes are a healthy and delicious breakfast option that can aid in weight loss:
Banana: A good source of potassium, vitamin B6, and vitamin C, bananas help maintain heart health and provide a quick energy boost.
Greek Yogurt: High in protein and probiotics, Greek yogurt aids in digestion and supports a healthy gut. It also provides calcium for bone health.

Ingredients

1/2 cup peanuts (70 g)
4 leftover biscuits (about 60 g, any type)
4 tbsp melted chocolate (60 g)
1/2 cup melted chocolate (120 g) for coating

Directions

Prepare the Mixture:
Place the peanuts in a food processor and pulse until they are coarsely ground.
Break the leftover biscuits into small pieces and add them to the food processor. Pulse until the mixture resembles fine crumbs and the peanuts are well combined.

Add the Chocolate:
Pour 4 tablespoons of melted chocolate into the peanut and biscuit mixture. Stir until everything is evenly coated and you have a sticky mixture that can be rolled into balls.

Shape the Balls:
Using your hands, scoop out portions of the mixture and roll them into balls about 1 inch in diameter. You should get about 10-12 balls depending on the size.

Coat with Chocolate:
Dip each ball into the remaining 1/2 cup of melted chocolate, ensuring it is fully coated. Place the coated balls on a lined baking sheet or tray.

Chill:
Place the tray in the refrigerator and chill the chocolate balls for about 30 minutes or until the chocolate has hardened.

Serve and Enjoy:
Once set, the chocolate balls are ready to enjoy. Store any leftovers in an airtight container in the refrigerator.

Serving Suggestions
Serve these chocolate balls as a quick dessert or snack with a cup of coffee or tea.
You can also add a sprinkle of sea salt on top before the chocolate sets for a sweet and salty twist.

Cooking Tips
For extra flavor, you can toast the peanuts before grinding them.
If the mixture is too dry to roll, add a little more melted chocolate or a teaspoon of honey to help bind it.

Nutritional Benefits
Peanuts are a great source of protein and healthy fats.
This recipe is quick and perfect for a small energy boost when needed.

Ingredients

• 1 cup oatmeal
• 2 bananas
• 100g yogurt
• 2 eggs
• 1 apple, chopped
• Avocado oil for greasing

Instructions

1. Preheat the Oven: Preheat your oven to 180°C (360°F).
2. Prepare the Ingredients:
   • In a mixing bowl, mash the bananas until smooth.
   • Add the oatmeal to the mashed bananas and mix well.
   • In a separate bowl, whisk together the yogurt and eggs until well combined.
   • Add the yogurt and egg mixture to the banana and oatmeal mixture. Stir until all ingredients are thoroughly combined.
   • Fold in the chopped apple.
3. Grease the Baking Dish: Lightly grease a baking dish with avocado oil to prevent sticking.
4. Bake: Pour the mixture into the prepared baking dish and spread it evenly.
5. Bake in the Oven: Place the dish in the preheated oven and bake for 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow the dessert to cool slightly before cutting into portions. Serve warm or at room temperature.

More Information

This recipe is incredibly versatile. You can enjoy it as a breakfast, a snack, or even a dessert. The combination of bananas and oatmeal provides a natural sweetness and a hearty texture that is both satisfying and delicious.

Why You’ll Love This Recipe

• Simple and Quick: With only two main ingredients and minimal preparation, this recipe is perfect for busy individuals.
• Nutritious and Filling: Packed with fiber and essential nutrients, this dessert will keep you full and energized throughout the day.
• Versatile: Enjoy it for breakfast, as a snack, or even as a dessert. It’s a healthy option for any time of the day.
• Weight Loss Friendly: Low in calories and high in fiber, this dessert supports weight loss by keeping you satisfied and preventing overeating.

Nutritional Benefits

• Oatmeal: Rich in fiber, vitamins, and minerals, oatmeal helps to regulate blood sugar levels, promote healthy digestion, and keep you feeling full longer.

• Bananas: High in potassium, vitamins, and natural sugars, bananas provide a quick energy boost and support heart health.
• Yogurt: A good source of protein and probiotics, yogurt aids in digestion and supports a healthy gut.
• Eggs: Packed with protein, vitamins, and minerals, eggs help to build muscle and keep you satiated.

Ingredients:

• • 1 cup (90g) rolled oats
  • 2 tablespoons (30g) yogurt
  • 1 egg

• • 100 ml (1/2 cup) water
  • 1 onion, finely chopped
  • 100g (1 medium) carrot, grated

• • 1 garlic clove, minced
  • 1 tablespoon (7g) Parmesan cheese, grated
  • Salt to taste

• Olive oil for cooking
• Sesame seeds for topping

Directions:

1. 1. Prepare the Mixture:
      • In a large mixing bowl, combine rolled oats, yogurt, egg, and water. Mix thoroughly, ensuring the oats are well soaked. Let sit for 10 minutes.
   2. Add Vegetables:
      • • Stir in the chopped onion, grated carrot, and minced garlic. Add salt and Parmesan, mixing until evenly combined.

       

   3. Form Patties:
      • Shape the mixture into small patties, pressing firmly to hold them together.

1. First Fry:
   • Heat olive oil in a pan over medium heat. Fry the patties for 4-5 minutes per side until golden brown. Set aside.
2. Second Fry with Sesame Seeds:
   • • Add more olive oil to the pan if needed, lower the heat, and return the patties. Sprinkle sesame seeds on top and fry for 2-3 minutes per side until seeds are toasted.

    

Serving Suggestions:

• • Enjoy with a fresh salad, yogurt dip, or your favorite sauce.

• They also work well as a sandwich or wrap filling.

Cooking Tips:

• • Add more vegetables like zucchini, bell peppers, or spinach for variety.

• If the mixture is too wet, add more oats or a tablespoon of flour to help bind.

Nutritional Benefits:

• • Oats: Rich in fiber, promoting healthy digestion and cholesterol control.

• Carrots: Packed with beta-carotene, which supports eye health.
• Garlic and Onion: Contain antioxidants and have anti-inflammatory properties.

Dietary Information:

• Vegetarian-friendly.
• To make gluten-free, use certified gluten-free oats.

Nutritional Facts (per serving):

• • Calories: 150 kcal
  • Protein: 5g
  • Carbohydrates: 18g

• Fat: 7g
• Fiber: 4g

Hi everyone, today we’re going to learn how to make Easy recipe with 3 ingredients using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

Hi everyone, today we’re going to learn how to make Easy Dessert using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

Hi, everyone, today we’re going to learn how to make Creamy yogurt using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

BAKED CHICKEN LEGS WITH CREAM OF MUSHROOM

Ingredients:

• 1/4 cup flour you can use gluten-free flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 lb chicken legs about 3-4 large chicken legs
• 2 tablespoons olive oil
• 10 oz mushrooms each sliced in half
• 3 garlic cloves minced
• 1 tablespoon olive oil if needed1 cup chicken stock
• 1/4 teaspoon salt
• 1/2 cup heavy cream

Mix the flour, 1/4 teaspoon ground black pepper, and 1/2 teaspoon salt in a small bowl. Dredge chicken legs in this seasoned flour mixture on a big plate. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

Place chicken legs skin side down and cook until the skin is nicely browned, about 4 minutes. After about three minutes, turn the chicken legs over and brown the other side. Set aside the browned chicken legs after removing them.

Additionally, scrape off any olive oil that became too black from using the flour mixture to brown the chicken.

Similarly, empty the skillet, add the minced garlic and half-sliced mushrooms, and add an additional tablespoon of olive oil (if needed) and saute them together on medium heat for 2 minutes

Scrape up the browned bits at the bottom of the pan and add chicken stock to the skillet. Stir in 1/4 teaspoon of salt. Return the chicken legs to the pan. Cover and simmer the chicken stock on low-medium heat after bringing it to a boil. When chicken legs are cut in the center, the juices should run clear and the chicken should be fully cooked after 25 to 30 minutes of simmering.

After cooking, transfer the chicken legs to a platter and keep them warm. Adjust the skillet’s heat to medium-high and simmer the mushroom sauce for approximately 4 minutes, or until it has reduced by approximately one-third.

Add the 1/2 cup heavy cream to the mushroom sauce and simmer, stirring frequently and scraping down the bottom of the skillet, for another 2 minutes on low-medium heat, until the sauce thickens. To reheat the chicken legs, return them to the skillet.

Air Fryer Fried Chicken

Ingredients

Marinade

• ½ whole chicken cut into separate pieces (breast, thigh, wing, and leg)
• ½ cup hot sauce
• ½ cup buttermilk

Seasoning

• ¾ cup All-Purpose Flour
• 2 teaspoon seasoning salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• ½ teaspoon cayenne pepper
• Oil for spraying Canola or Vegetable.

More https://pst-algerie.org/air-fryer-fried-chicken/

Add the chicken pieces to the spicy sauce and buttermilk. Put it in the fridge and let it marinade for one to twenty-four hours. In a bowl, whisk together all-purpose flour, cayenne pepper, seasoned salt, garlic powder, onion powder, and Italian seasoning.

Put aside.

Line the basket of the Air Fryer with parchment paper. After removing a piece of chicken from the buttermilk mixture, cover it on all sides with the flour mixture and shake off any extra flour. In the basket, arrange the chicken pieces in a single layer. Close the basket of the Air Fryer, set the timer for 25 minutes, and set the temperature to 390 degrees Fahrenheit. Turn on the air fryer

Open the air fryer after 13 minutes and mist the chicken with flour if there are any spots. Make sure all of the flour areas are covered by spraying oil on the other side of the chicken after flipping it. After 12 more minutes of cooking, shut off the air fryer. After the timer goes off, open the Air Fryer and use a quick-read thermometer to examine the chicken pieces. When the internal temperature of the thickest section of the bird hits 165 degrees, the chicken is done.

Enjoy!

Hi everyone, today we’re going to learn how to make dessert with 3 ingredients using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.