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For the Crust: 24 cream-filled chocolate sandwich cookies, such as Oreos (about 9ounces; 255 g) 6 tablespoons (85 g) unsalted butter, melted For the Cheesecake: 8 ounces (226 g) cream cheese, softened 1/2 cup confectioners' sugar (2 1/3 ounces; 67 g) 1/3 cup sweetened creamy peanut butter (such as Skippy or Peter Pan) (3 ounces; 83 g) 3/4 teaspoon vanilla extract 1/2 cup heavy whipping cream (120 ml), chilled For the Topping: 5 ounces (142 g) semisweet chocolate (60% cacao),

For the Crust: Cooking spray 160 g all-purpose flour (5.7 ounces; 1 1/4 cups) 50 g granulated sugar (1.8 ounces; 1/4 cup) 3 g (1 teaspoon) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight 1/2 teaspoon ground cinnamon 85 g (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes 5 tablespoons (80 ml) heavy cream 1 teaspoon (5 ml) vanilla extract 1 egg white, lightly beaten (save egg yolk for filling below) For the Filling: 425 g w

3 tablespoons unsalted butter, melted, plus more for greasing the dish 1/2 cup all-purpose flour 1/4 cup plus 2 tablespoons sugar Kosher salt 3 large eggs Finely grated zest of 1 lemon 1/4 cup plus 2 tablespoons milk 1 1/2 pints raspberries (3 cups) Powdered sugar, for dusting Preheat the oven to 350°F. Butter a 9-inch gratin dish. In a bowl, whisk the flour, sugar, and a pinch of salt. Whisk in the eggs, butter, and lemon zest until smooth. Add the milk and whisk until light

gredients 1 1/2 cups (355ml) heavy cream 1 1/2 cups (355ml) whole milk 1 vanilla bean, split lengthwise and scraped 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume 7 large egg yolks (98g) 1/2 cup (100g) granulated sugar Just-boiled water, for the water bath Raw or granulated sugar, for topping (see note) Directions In a 3-quart saucepan, combine heavy cream, whole milk, vanilla bean and seeds, and salt. Bring to a gentle simmer over mediu

Milk – 2 litres Rice – 100 g Ghee – 2 tbsp (for rice) Bay leaves – 2 Cardamom pods – 6 Milk powder – 200 g Jaggery – 400 g Ghee – 2 tbsp Cashew nuts – 15 Raisins – 1 tbsp Heat 2 litres milk and bring it to a boil. Remove 1 cup of milk and keep it aside. Add bay leaves and cardamom pods to the boiling milk and let it simmer. Mix rice with 2 tablespoons ghee so it gets well coated. Add the rice to the milk and cook on a low flame till the rice is soft and fully cooked. In the r

Tres leches, which means “three milks” in Spanish, refers to the Whole milk, Condensed milk and Evaporated milk that make up the creamy soaking sauce for the baked cake. Over time, it saturates the cake, making it soft and luscious. Serve with thick garnish of softly whipped cream and some berries or sliced fruit to complete the presentation. AP Flour - 1 1/2 cup Baking powder - 1 tsp Salt Butter - 1/2 cup Sugar -1 cup Egg - 5, at room temperature Vanilla extract - 1 tsp Who