New York Cheesecake with Strawberry Glaze

What you need:

1 pkg Oreo cookies

3 tbsp butter or margarine, melted

2 pkgs (250g each) PHILADELPHIA Cream cheese, softened

1/2 cup sugar

3 tsp flour

1 tsp vanilla

2 eggs

1/2 cup strawberry jam

Make it:

1: Heat oven to 165°C.

2: Line cake pan with foil (I'm using 8' inch cake pan), with ends of foil extending over sides. Mix Oreo crumbs and butter; press firmly onto bottom of pan.

3: Beat cream cheese.

4: Next, add sugar, flour, eggs and vanilla with mixer on low speed after each just until blended.

5: Pour over crust.

6: BAKE 30 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake.

7. The cheesecake may have some cracks in them once they’re done, that’s ok. Spread the strawberry jam over the top, and refrigerate at least 2-3 hours minimum before cutting.

Kitchen injury:

None. Weeho! :)

Cream Caramel Pudding

I've been craving cream caramel pudding all day. So I decided to call my grandma and get her famous cream caramel pudding recipe. This is where trial and error begins *Nervous*

To make the caramel:

1 cup sugar

1/2 cup water

To make the pudding:

1 can condensed milk (my all time fav: nestle ideal or carnation)

1/2 cup water

5 eggs

1 tablespoon custard powder (optional)

1 teaspoon vanilla essence

pinch of salt

Make it:

1. To make the caramel you have to heat the sugar & water in a pan. Place it over low heat until brown and once ready, remove it from the heat and immediately pour it into a cake tin.

2. Next, whisk together the milk, water, eggs, custard powder (optional), vanilla essence and salt.

3. Strain the custard carefully and then pour onto the caramel.

4. Place you cake tin in the steamer and steam until firm, approximately an hour.

5. TADAAA! Gently loosen the side of the creme caramel with butter knife. Put a large serving dish (with a slight rim to contain the caramel juice) upside down over your pudding. Holding the plate and cake tin firmly with your fingers, carefully and quickly flip them over, so that the plate is the right way up and the pudding plops gently down with the caramel sauce.

My first ever cream caramel pudding. YUMMY! :)

Kitchen injury:

I put my finger into the boiling-hot sugar mixture (1st step) and it burned so sorely that I followed my next natural reaction, which was to stick it in my mouth. -.-' HAHA