Make mealtime a happy time for kids with these kid-friendly recipes. They're healthy and delicious! Be a kitchen hero with the RecipeShare app!

Kid Friendly


<YouTube url="https://www.youtube.com/watch?v=aazm2xFW2fc&pp=ygUlY2hlZiBydiBiYW5hbmEgY2hvY29sYXRlIGNoaXAgbXVmZmlucw%3D%3D" />

## What You'll Need

- 250g all-purpose flour
- 150g white sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 cup fresh milk (240 ml)
- 1 tablespoon white vinegar
- 113g melted butter (salted)
- 1 whole egg
- 4-5 chopped bananas
- 175g dark chocolate chips

## Creating the Muffins

### Prepare the Muffin Pan

Line your 3-ounce muffin pan with cupcake liners and spray with non-stick cooking spray. This will prevent the muffins from sticking to the sides.

### Combine Dry Ingredients

In a mixing bowl, whisk together the flour, sugar, baking powder, and baking soda.

### Add Wet Ingredients

Pour in the milk, vinegar, melted butter, and egg. Mix until the batter is smooth with no traces of dry flour.

### Stir in the Goodies

Fold in the chopped bananas and dark chocolate chips, being careful not to overmix.

### Scoop and Bake

Use a scoop to evenly distribute the batter into the prepared muffin pan. Bake at 400°F (204°C) for 20-25 minutes or until golden brown.

## Ingredient Substitutes

- Sugar: Try light brown sugar, muscovado, or coconut sugar for a healthier or darker muffin.
- Bananas: Feel free to use any type of banana, but Lakatan bananas have consistent sweetness and flavor.
- Add-ins: Customize with walnuts, almonds, dried mangoes, blueberries, chia seeds, or flax seeds.

## Nutrition Information (Without Frosting)

Serving Size: 1 muffin (85g)
Servings: 12

Per serving:

- Calories: 280 kcal
- Fat: 12g
- Carbohydrates: 41g
- Protein: 4g

## Perfect Pairings

Serve these muffins with a cup of coffee or tea, or enjoy them with a glass of cold milk. They're also great with a side of fresh fruit or a dollop of yogurt.

## Tips and Tricks

- For a lighter muffin, replace the melted butter with vegetable oil.
- Add a tablespoon of banana chips on top for extra crunch.

## Frequently Asked Questions

### Can I use self-raising flour instead of all-purpose flour?

Yes, you can. Simply omit the baking powder and reduce the baking soda to ¼ teaspoon.

### How do I store the muffins?

Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

### Can I freeze the muffins?

Yes, wrap the muffins individually in plastic wrap and freeze them for up to 3 months. Thaw at room temperature before enjoying.

### How can I make vegan Banana Chocolate Chip Muffins?

Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use dairy-free milk and chocolate chips.

## Last Bites

Chef RV's Banana Chocolate Chip Muffins are a delightful treat that will leave you wanting more. With their moist, tender crumb and the irresistible combination of banana and chocolate, these muffins are sure to become a household favorite. Give them a try, and don't be afraid to get creative with add-ins and substitutions. Happy baking!

## Extra Indulgence: Frosting Options

Take these muffins to the next level by adding a luscious frosting. Here are some options to consider:

### Cream Cheese Frosting

- 115g cream cheese, softened
- 56g unsalted butter, softened
- 240g powdered sugar
- 1 teaspoon vanilla extract

In a mixing bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, and mix until well combined and creamy. Spread or pipe the frosting onto cooled muffins.

### Peanut Butter Frosting

- 125g creamy peanut butter
- 56g unsalted butter, softened
- 180g powdered sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons milk

In a mixing bowl, beat together the peanut butter and butter until smooth. Add the powdered sugar, vanilla extract, and milk, and mix until well combined and fluffy. Spread or pipe the frosting onto cooled muffins.

## Muffin Troubleshooting

### Why are my muffins dense and heavy?

Overmixing the batter can cause muffins to become dense. Mix until the dry ingredients are just incorporated to prevent overmixing.

### Why did my muffins sink in the middle?

Underbaking or using too much leavening agent can cause muffins to sink. Check for doneness with a toothpick and adjust the leavening agents if necessary.

### How can I make my muffins more moist?

Make sure not to overbake the muffins, as this can cause them to dry out. Additionally, you can replace some or all of the butter with oil for a moister crumb.

## Sharing the Love

These muffins make a fantastic gift for friends, family, and coworkers. Wrap them individually in parchment paper or plastic wrap, and present them in a decorative box or basket for a thoughtful, homemade treat.


Delight your taste buds with these scrumptious, easy-to-make Banana Chocolate Chip Muffins - perfect for breakfast, snacks, or dessert!

Chef RV Banana Chocolate Chip Muffins


<YouTube url="https://www.youtube.com/watch?v=YUK0khu5DeA&t=9s&pp=ygUVY2hlZiBydiBnYXJsaWMgc2hyaW1w" />

## Ingredients

- 150-200 grams salted butter
- 1/4 cup minced garlic
- Chili flakes, to taste
- Sugar, salt, and pepper, to taste
- 750 grams fresh shrimps
- Slurry Ingredients
- 6 tbsp Water
- 2-3 tbsp cornstarch
- A splash of fish sauce

## Cooking Instructions

### Preparing the Shrimps

First, thoroughly wash and clean the fresh shrimps. If desired, remove the heads and devein them. Set the shrimps aside.

### Melting the Butter

In a large skillet or saucepan, melt the butter over medium heat. Opt for high-quality butter, such as European or Danish butter, for the best results.

### Adding the Garlic

While the butter is still not too hot, add the minced garlic. This prevents the garlic from becoming toasted and bitter. Let the garlic cook until its flavors infuse the butter.

### Cooking the Shrimps

Once the garlic has cooked, add the shrimps to the skillet. Cook them until they turn orange, then cover the skillet and continue cooking for another 1-2 minutes to ensure the shrimps are fully cooked.

### Preparing the Slurry

In a separate container, mix water, cornstarch, and a splash of fish sauce to create the slurry. This slurry will help thicken the sauce and prevent separation from the shrimps.

### Flavoring the Dish

Add chili flakes, salt, sugar, and pepper to the skillet according to your taste preferences. If you don't like spicy food, you can skip the chili flakes.

### Adding the Slurry

Pour half of the slurry mixture into the skillet, ensuring the sauce thickens and clings to the shrimps. You can add more slurry if necessary, but be careful not to over-thicken the sauce.

### Final Touches

Once the shrimps are cooked and the sauce has reached your desired consistency, turn off the heat. Sprinkle some chopped parsley on top for a pop of color and added flavor.

## What to Serve with Garlic Butter Shrimps

- Steamed white or brown rice
- Garlic bread
- Fresh green salad
- Quinoa
- Grilled or steamed vegetables

## Ingredient Substitutes

If you can't find salted butter, unsalted butter with a pinch of salt can be used as a substitute. Margarine blends can also be an alternative for those who prefer a dairy-free option. For a spicier version of the dish, you can use fresh chili peppers instead of chili flakes.

## Nutrition Information

This recipe serves 4 people with approximately 187 grams per serving. The nutrition information per serving is as follows:

- Calories: 446 kcal
- Total Fat: 32g
- Saturated Fat: 19g
- Cholesterol: 340mg
- Sodium: 443mg
- Total Carbohydrate: 5g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 36g
  Please note that these values are approximate and may vary based on the specific ingredients used.

## Tips and Tricks

- Always use fresh shrimps for the best results. Keep them refrigerated until you're ready to cook.
- When cooking the garlic, avoid browning it, as this can cause a bitter taste in the sauce.
- Be cautious not to overcook the shrimps, as they can become tough and rubbery.
- Adjust the spiciness, sweetness, and saltiness of the sauce according to your preferences.

## FAQs

### Can I use frozen shrimps for this recipe?

Yes, you can use frozen shrimps. Thaw them completely and pat them dry before cooking.

### Can I substitute the shrimps with another type of seafood?

Yes, you can use crabs, prawns, or even scallops instead of shrimps. Just adjust the cooking time accordingly.

### Is there a dairy-free alternative for the butter?

You can use a dairy-free margarine blend or a plant-based butter substitute.

### Can I make this dish ahead of time and reheat it later?

Yes, you can make the dish ahead of time. Just reheat it gently over low heat to avoid overcooking the shrimps.

### How long can I store the leftovers?

You can store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

## Final Thoughts

Chef RV's Garlic Butter Shrimps is an incredibly flavorful and satisfying dish that's sure to impress your taste buds. With this easy-to-follow recipe, you'll be enjoying a restaurant-quality meal in the comfort of your own home. Bon appétit!


Discover how to make Chef RV's scrumptious Garlic Butter Shrimps. Follow this easy recipe and learn tips and tricks for an unforgettable dish.

Chef RV Buttered Shrimps


<YouTube url="https://www.youtube.com/watch?v=jNP5AwCUcns&pp=ygUgY2hlZiBydiBnYXJsaWMgbG9uZ2dhbmlzYSByZWNpcGU%3D" />

## Ingredients for a Flavor Explosion

Here's what you'll need to make this mouthwatering longganisa:

- 1kg ground pork (with about 10% fat)
- 110g dark brown sugar
- 100g minced garlic
- 2 tablespoons oyster sauce
- 1 teaspoon annatto powder
- 1 teaspoon ground black pepper
- 2 teaspoons iodized salt
- 2 tablespoons cake flour (or all-purpose flour)
- 1 tablespoon ketchup (banana or tomato)
  Note: For those who don't eat pork, you can substitute it with ground chicken or ground beef.

## Unleashing the Garlic Goodness

### Mix It All Together

In a large mixing bowl, combine ground pork, dark brown sugar, minced garlic, oyster sauce, annatto powder, ground black pepper, iodized salt, cake flour, and ketchup. Mix well using your hands or a mixer with a paddle attachment. The goal is to achieve a paste-like consistency that ensures the flavors blend perfectly.

### Shape Your Longganisa

Using a #20 ice cream scooper (around 50g each), scoop the mixture and roll it into a meatball shape. Place each meatball onto a parchment paper, wax paper, or cello sheet. Use the paper as a guide to roll and shape the longganisa into your desired size and shape. There's no standard rule for size, so feel free to get creative.

### Rest for Best Results

For optimal flavor, let the shaped longganisa rest overnight in the refrigerator. However, if you can't wait to dig in, you can fry them right away.

### Fry and Enjoy

Heat a pan and fry the longganisa until cooked and golden brown. Serve and enjoy your delicious homemade Garlic Longganisa.

## Nutritional Information

The following nutrition information is based on a single serving size of 100 grams of cooked Chef RV Garlic Longganisa, using the provided ingredients:

- Calories: 268 kcal
- Total Fat: 16g
- Saturated Fat: 5g
- Trans Fat: 0g
- Polyunsaturated Fat: 1.5g
- Monounsaturated Fat: 7g
- Cholesterol: 76mg
- Sodium: 782mg
- Total Carbohydrates: 11g
- Dietary Fiber: 0.5g
- Sugars: 6g
- Added Sugars: 5g
- Protein: 20g
- Vitamin D: 0.7mcg
- Calcium: 38mg
- Iron: 1.2mg
- Potassium: 346mg
  Please note that the nutrition information may vary depending on the specific ingredients used and their measurements, as well as the cooking methods employed. To obtain more accurate nutrition information, you can consult a registered dietitian or use a nutrition calculator with the exact ingredients and measurements that you use in your own version of this recipe.

## Perfect Pairings

Serve your Garlic Longganisa with a side of garlic fried rice and a sunny-side-up egg for a complete Filipino breakfast experience. Alternatively, pair it with a simple salad or some sautéed vegetables for a lighter meal.

## Ingredient Substitutes

- Dark brown sugar: Light brown sugar, coconut sugar, or muscovado sugar can be used as healthier alternatives.
- Annatto powder: Substitute with turmeric or paprika for a similar color effect.
- Cake flour: All-purpose flour can be used in place of cake flour.

## Tips and Tricks for Success

- Use ground pork with about 10% fat to prevent dry longganisa.
- Mix the ingredients well to create a paste-like consistency for better binding.
- Resting the shaped longganisa overnight enhances the flavor.

## FAQs

### Can I freeze the shaped longganisa?

Yes, you can freeze them for later use. Just make sure to store them properly in an airtight container.

### Can I use ground turkey instead of pork, chicken, or beef?

Absolutely! Ground turkey can also be used as a substitute for ground pork in this recipe. Just keep in mind that the flavor and texture might be slightly different.

### How long can I store cooked longganisa in the refrigerator?

Cooked longganisa can be stored in the refrigerator for up to 3-4 days. Make sure to store them in an airtight container to keep them fresh.

### What other sauces can I use instead of oyster sauce?

If you prefer not to use oyster sauce, you can try substituting it with soy sauce or Worcestershire sauce. Keep in mind that the flavor profile will change slightly.

### Can I bake the longganisa instead of frying them?

Yes, you can bake the longganisa at 375°F (190°C) for 20-25 minutes or until fully cooked and golden brown.

## Final Thoughts

With Chef RV's Garlic Longganisa recipe in your arsenal, you're all set to impress your family and friends with a delightful breakfast treat. This homemade longganisa is not only delicious but also easy to make, allowing you to create a fantastic dish with minimal effort. So go ahead and give it a try – your taste buds will thank you!


Discover the secrets to making Chef RV's scrumptious Garlic Longganisa at home, with an amazing blend of flavors, and tips for the perfect breakfast.

Chef RV Garlic Longganisa


<YouTube url="https://www.youtube.com/watch?v=4e06oSAYsM0&pp=ygUbY2hlZiBydiBzcGFnaGV0dGkgbWVhdGJhbGxz" />

## Ingredients: The Foundation of Flavor

For this recipe, we are using the same recipe for Chef RV's Swedish Meatballs

### Meatballs

- 250g ground beef (lean)
- 250g ground pork
- 2 whole eggs
- 2 tablespoons all-purpose flour
- ½ cup Panko bread crumbs
- 1 teaspoon salt
- Pinch of thyme
- 1 teaspoon soy sauce
- 1 teaspoon garlic powder
- Black pepper, to taste

### Spaghetti Sauce

- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 cup crushed tomatoes
- 1 tablespoon sugar
- Salt and pepper, to taste
- Oregano, optional
- Basil, optional
- Thyme, optional
- Parmesan cheese, for serving

### Spaghetti

- 300g spaghetti

## Let's Get Cooking: A Step-by-Step Guide to Deliciousness

### Preparing the Meatballs

1. In a large bowl, combine the ground beef, ground pork, eggs, flour, Panko bread crumbs, salt, thyme, soy sauce, garlic powder, and black pepper. Mix well using your hands or a wooden spoon until all ingredients are evenly distributed.
2. Using an ice cream scoop or your hands, shape the mixture into 24 equal-sized meatballs. Place them on a plate or tray lined with parchment paper.
3. Heat a large skillet or frying pan over medium heat. Add the meatballs and cook them for about 10-12 minutes, turning occasionally, until they are browned on all sides and cooked through.
4. Remove the meatballs from the pan and set aside.

### Crafting the Spaghetti Sauce

1. In the same skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Stir in the crushed tomatoes, sugar, salt, pepper, and optional herbs (oregano, basil, and thyme). Bring the sauce to a simmer, then reduce the heat and let it cook for 10-15 minutes to allow the flavors to meld.
3. Add the cooked meatballs to the sauce, stirring gently to coat them evenly. Let the meatballs simmer in the sauce for an additional 5-10 minutes.

### Boiling the Spaghetti

While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the spaghetti and set aside.

### Bringing It All Together

Serve the spaghetti topped with the meatballs and sauce. Sprinkle with Parmesan cheese and enjoy!

## Nutritional Information and Serving Size

This recipe serves 6 people, with each serving consisting of approximately 100g of spaghetti, 4 meatballs, and sauce. The nutrition information per serving is as follows:

- Calories: 610
- Total Fat: 25g
- Saturated Fat: 9g
- Cholesterol: 190mg
- Sodium: 720mg
- Total Carbohydrates: 64g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 38g

## Side Dishes and Accompaniments

Spaghetti and meatballs can be accompanied by a side of garlic bread or a crisp green salad for a complete meal. You can also serve it with a glass of red wine or a cold beer to enhance the dining experience.

## Ingredient Substitutes: Adapting to Your Pantry

If you can't find some of the ingredients listed in the recipe, don't worry! Here are some substitutions you can use:

- Ground turkey or chicken can replace ground beef or pork for a leaner alternative.
- Regular bread crumbs can be used instead of Panko bread crumbs, though Panko provides a lighter texture.
- For a gluten-free option, replace the spaghetti with gluten-free spaghetti and use gluten-free flour and bread crumbs for the meatballs.

## Tips and Tricks for the Perfect Spaghetti and Meatballs

- To ensure even cooking, try to keep the meatballs uniform in size.
- You can also bake the meatballs at 375°F (190°C) for 25-30 minutes instead of frying them.
- For a smoother sauce, you can blend the crushed tomatoes before adding them to the skillet.
- If you prefer a spicier sauce, add a pinch of red pepper flakes or a dash of hot sauce.

## Last Words: Time to Indulge

Now that you've mastered Chef RV's delectable spaghetti and meatballs, it's time to gather your loved ones and share this mouthwatering dish with them. Whether it's a weeknight dinner or a special occasion, this classic comfort food will leave everyone satisfied and craving more. Buon appetito!

## Frequently Asked Questions

### Can I make the meatballs ahead of time?

Yes! You can prepare the meatballs in advance and store them in the refrigerator for up to 24 hours before cooking. You can also freeze uncooked meatballs for up to 3 months. Just make sure to thaw them completely before frying or baking.

### How can I make this recipe gluten-free?

To make gluten-free spaghetti and meatballs, substitute gluten-free spaghetti, gluten-free flour, and gluten-free bread crumbs. Ensure that the soy sauce you use is gluten-free as well.

### Can I cook the meatballs in the oven instead of frying them?

Absolutely! You can bake the meatballs at 375°F (190°C) for 25-30 minutes, or until they are cooked through and browned on the outside.

### Can I use jarred spaghetti sauce instead of making it from scratch?

While making spaghetti sauce from scratch offers a fresher, more vibrant flavor, you can use jarred sauce in a pinch. Just be sure to heat it up and add the cooked meatballs to simmer together for a few minutes.

### How long will leftovers last in the refrigerator?

Leftover spaghetti and meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a saucepan over low heat until warmed through, or in the microwave for a quick option.


Learn how to prepare Chef RV's delightful spaghetti and meatballs, a classic comfort food that's perfect for family dinners or any special occasion.

Chef RV Spaghetti and Meatballs


<YouTube url="https://www.youtube.com/watch?v=rix0raUN548&t=131s&pp=ygUZY2hlZiBydiBzd2VkaXNoIG1lYXRiYWxscw%3D%3D" />

## Ingredients for Swedish Meatballs

- 250g ground beef (lean)
- 250g ground pork
- 2 whole eggs
- 2 tablespoons all-purpose flour
- 60g (½ cup) Panko bread crumbs
- 1 teaspoon salt
- Pinch of thyme
- 1 teaspoon soy sauce
- 1 teaspoon garlic powder
- Black pepper, to taste

## White Sauce

- 2 shallots, chopped
- 2 tablespoons butter
- 2-3 tablespoons all-purpose flour
- 240g (1 cup) cream
- 500g (2 cups) chicken or beef stock

## It's Time to Cook: Let's Get Rolling

### Mixing the Ingredients

In a large bowl, combine the ground beef, ground pork, eggs, flour, bread crumbs, salt, thyme, soy sauce, garlic powder, and black pepper. Mix well using your hands or a wooden spoon until all ingredients are evenly distributed.

### Forming the Meatballs

Using an ice cream scoop or your hands, shape the mixture into 24 equal-sized meatballs. Place them on a plate or tray lined with parchment paper.

### Cooking the Meatballs

Heat a large skillet or frying pan over medium heat. Add the meatballs and cook them for about 10-12 minutes, turning occasionally, until they are browned on all sides and cooked through.

### Preparing the Sauce

Remove the meatballs from the pan and set aside. In the same pan, add the chopped shallots and butter. Sauté the shallots until they are soft and translucent.

Gradually whisk in the flour, stirring constantly to avoid lumps. Cook for 1-2 minutes until the flour turns slightly golden.

Slowly pour in the cream and chicken or beef stock while continuing to whisk. Bring the sauce to a boil, then lower the heat and let it simmer for about 5 minutes, or until the sauce thickens.

### Bringing It All Together

Add the meatballs back into the sauce, stirring gently to coat them evenly. Let the meatballs simmer in the sauce for an additional 5-10 minutes.

## Nutritional Information and Serving Size

This recipe makes 6 servings, with each serving being 4 meatballs and approximately 200g. The nutrition information per serving is as follows:

- Calories: 575
- Total Fat: 40g
- Saturated Fat: 18g
- Cholesterol: 190mg
- Sodium: 980mg
- Total Carbohydrates: 20g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 35g

## Side Dishes and Accompaniment Ideas for Swedish Meatballs

Swedish meatballs are traditionally served with mashed potatoes or egg noodles, but you can also pair them with a side of steamed vegetables or a crisp green salad. Add a dollop of lingonberry jam or cranberry sauce for a touch of sweetness that complements the savory flavors of the dish.

## Ingredient Substitutes: Adapting to Your Pantry

If you can't find some of the ingredients listed in the recipe, don't worry! Here are some substitutions you can use:

- Ground turkey or chicken can replace ground beef or pork for a leaner alternative.
- You can use regular bread crumbs instead of Panko bread crumbs, though Panko provides a lighter texture.
- For a dairy-free option, replace the cream with coconut milk or a dairy-free cream alternative.

## Tips and Tricks for the Perfect Swedish Meatballs

- To ensure even cooking, try to keep the meatballs uniform in size.
- You can also bake the meatballs at 375°F (190°C) for 25-30 minutes instead of frying them.
- For a smoother sauce, you can strain the cooked shallots before adding the flour.
- To make a lighter sauce, use half-and-half or milk instead of cream.
- You can freeze the cooked meatballs and sauce for up to 3 months. Simply reheat them in a saucepan over low heat until warmed through.

## Last Words: Savoring the Flavor

Now that you have the scoop on how to create Chef RV's scrumptious Swedish meatballs, it's time to roll up your sleeves and get cooking! This delicious, heartwarming dish is perfect for sharing with family and friends or for satisfying your own cravings. Enjoy!

## Frequently Asked Questions

### Can I make these meatballs ahead of time?

Yes! You can prepare the meatballs in advance and store them in the refrigerator for up to 24 hours before cooking. You can also freeze uncooked meatballs for up to 3 months. Just make sure to thaw them completely before frying or baking.

### How can I make this recipe gluten-free?

To make gluten-free Swedish meatballs, substitute gluten-free flour and gluten-free Panko bread crumbs. Also, ensure that the soy sauce and chicken or beef stock you use are gluten-free.

### Can I cook the meatballs in the oven instead of frying them?

Absolutely! You can bake the meatballs at 375°F (190°C) for 25-30 minutes, or until they are cooked through and browned on the outside.

### What if I don't have lingonberry jam or cranberry sauce?

While lingonberry jam and cranberry sauce complement Swedish meatballs, they are not essential. You can enjoy the dish without them or try serving the meatballs with another fruit preserve or chutney of your choice.

### How long will leftovers last in the refrigerator?

Leftover Swedish meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a saucepan over low heat until warmed through.


Discover how to prepare mouthwatering Swedish meatballs from our favourite Chef RV Manabat. These are packed with flavor and perfect for a family dinner.

Chef RV Swedish Meatballs


<YouTube url="https://www.youtube.com/watch?v=b2eltrNPVOE&pp=ygUOY2hlZiBydiBiYXNxdWU%3D" />

## 4 Simple Ingredients

- 675 grams cream cheese, at room temperature
- 200 grams white sugar
- 5 whole eggs
- 240 grams cream (heavy, thickened, all-purpose, or sour cream)

## Optional Add-Ins

- Lemon zest and vanilla extract
- Coffee powder for a Mocha Burnt Basque Cheesecake
- Green tea powder for a Matcha Burnt Basque Cheesecake
- Ube powder for a unique Ube Burnt Basque Cheesecake

## Method: Baking the Perfect Cheesecake

1. Preheat your oven to 400°F (204°C). If you prefer a more burnt top, set it to 425°F (218°C) or even 450°F (232°C).
2. Prepare a 9-inch round pan by lining it with parchment paper. Push the parchment paper to fit the pan snugly. You can also use an 8-inch pan, two 5-inch pans, a square pan, or even a cupcake pan.
3. In a mixing bowl, combine the cream cheese and sugar. Beat until smooth, light, and fluffy (about 3-4 minutes).
4. Scrape the sides of the mixing bowl to ensure no cream cheese is left unblended.
5. Add the eggs one at a time, mixing well after each addition.
6. Pour in the cream and mix until well combined.
7. If desired, add your choice of optional add-ins for a unique flavor twist.
8. Pour the cheesecake mixture into the prepared pan.
9. Bake for 40-45 minutes. The middle should still jiggle slightly when removed from the oven, as it will set as it cools.
10. Allow the cheesecake to cool completely before slicing and serving.

## Pro Tips for a Flawless Cheesecake

- Make sure your cream cheese is at room temperature for easier mixing.
- Always scrape the sides and bottom of the mixing bowl to ensure a smooth mixture.
- Feel free to get creative with flavors! Add coffee powder, green tea powder, or ube powder for a unique twist.

## Possible Ingredient Substitutes

- Cream cheese: You can use Neufchâtel cheese as a lower-fat alternative to cream cheese.
- Heavy cream: You may substitute whole milk or half-and-half, but the cheesecake will be less rich. You may also use sour cream or all purpose cream.

## Nutritional Information

This recipe yields 12 servings, with each serving being approximately 130 grams. Here's a detailed breakdown of the nutritional information per serving:

- Calories: 395 kcal
- Total Fat: 33g
- Saturated Fat: 20g
- Trans Fat: 0g
- Polyunsaturated Fat: 1.5g
- Monounsaturated Fat: 8.8g
- Cholesterol: 160mg
- Sodium: 260mg
- Total Carbohydrate: 20g
- Dietary Fiber: 0g
- Sugars: 18g
- Protein: 7g
- Vitamin D: 1.3µg
- Calcium: 70mg
- Iron: 0.6mg
- Potassium: 135mg

Please note that these values are approximate and can vary depending on the specific ingredients used.

## Complementary Sides and Pairings

Serve your Burnt Basque Cheesecake with fresh berries, a dollop of whipped cream, or a drizzle of caramel sauce to elevate the dessert experience. You can also pair it with a glass of dessert wine, such as a Moscato or a late harvest Riesling.

## FAQs About Burnt Basque Cheesecake

### How should I store my Burnt Basque Cheesecake?

Store your cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days.

### Can I freeze the Burnt Basque Cheesecake?

Yes, you can freeze the cheesecake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil or store it in an airtight container. Thaw in the refrigerator before serving.

### Why is my cheesecake cracked on top?

Cheesecakes can crack due to sudden temperature changes or overbaking. However, the beauty of the Burnt Basque Cheesecake is that cracks and imperfections are part of its rustic charm.

### What is the ideal oven temperature for a Burnt Basque Cheesecake?

Bake the cheesecake at 400°F (204°C) for a lightly burnt top. If you prefer a darker, more burnt appearance, increase the temperature to 425°F (218°C) or 450°F (232°C).

### Why is my cheesecake not setting in the middle?

The center of the Burnt Basque Cheesecake should still jiggle slightly when removed from the oven. It will continue to set as it cools down. If it's too liquid, bake it for a few more minutes and monitor the texture.

## Last Bites

The Burnt Basque Cheesecake is not only a delightful dessert but also a fun and creative culinary experience. It's easy to make, open to various flavor twists, and a guaranteed crowd-pleaser. So, preheat your oven, gather your ingredients, and prepare to be amazed by this delicious treat!


Travel with Chef RV with his Burnt Basque Cheesecake recipe. An exquisite combination of ingredients ensures a unique and scrumptious dessert experience.

Kid Friendly Recipes

Chef RV Banana Chocolate Chip Muffins

Chef RV Buttered Shrimps

Chef RV Garlic Longganisa

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