Vanilla Cream Cheese Cupcake

Simple but delicious during Christmas time

Ingredients for 8-10 medium cupcakes
  For muffin
120 gr of sugar
1 ts of vanilla sugar
2 eggs
100 gr of butter, melted but not warm.
200 ml of whole milk
1/4 ts of salt
2 ts of baking powder
240 gr of all purpose flour

  For cream cheese topping
75 gr of butter at room temperature
100 gr of cream cheese
50 ml of whole milk
120 gr of icing sugar

How to make muffin

1. Preheat oven to 200 C and prepare muffin pan with muffin forms.
2. Mix melted butter with milk. Set aside.
3. Mix salt, baking powder and flour and set aside.
4. Whisk egg and both sugar until light and fluffy, and stir the mixed butter-milk in.
5. Add gradually the mixed flour and keep whisking. Repeat until the flour is used up.
6. Fill the batter in each muffin form (about 3 tablespoon in each medium cup)
7. Bake for about 10-15 minutes. 
8. Cool them down before topping.

How to make cheese cream

1. Whisk butter and cream cheese until combined. Add icing sugar and keep whisking.
2. Mix small amount of milk in ( about 10 ml), and whisk until getting smooth. Check your desire consistence of the cream. I use totally about 20 ml of milk.
3. If it's too thick, add little more milk. If it's too thin, add more icing sugar. 
4. Divide cream cheese in portions, and color it as you wish.
5. I use a full tablespoon of cream cheese to decorate each top of cupcake. 

Homemade Chocolate Truffles with Filling

I am a Chocolate Lover!

I have inspiration to make my own truffles from her, Ann (www.HowToCookThat.net)

The way she shows how to do is clear and easy to understand and follow. When we understand the science of chocolate ;), it is fun to create more tastes and designs you love. Therefore I wish to distribute this page to her chocolate expert. Every step I made my own truffles is from her instructions. Thank you so much for making me enjoyable and smarter about chocolate recipes!

About the secret of chocolate, please make sure you understand it before you start. Here's it.

Chocolate Secrets Revealed

Here is her wonderful page I started with

10 More Chocolates Truffle Recipes

Enjoy!

Norwegian's Sveler

Ingredients for 15 pieces
375 gr of all-purpose flour
63 gr of butter, melted
70 gr of brown sugar (this is a less sweet recipe, the original one they use 125 grams)
2 eggs
0.5 tsp of baking soda
500 ml of kulturmelk* or soured milk**

  *"Kulturmelk is Norwegian's soured milk, which is homonized heat treated at ultra-high temperature(90-95 C) and then cooled to the desired acidified temperature (about 21-23 C). After that lactic acid bacteria is added and the acidified process initiates and lasts for a day. This gives the culture milk a different and texture than regular milk", quoted from http://www.tine.no/merkevarer/tine-kulturmj%C3%B8lk/artikler/kulturmelk-hva-er-det
 **"Soured milk is a food product produced from the acidification of milk through bacterial fermentation, which gives the milk a tart taste", quoted fromhttps://en.wikipedia.org/wiki/Soured_milk

Ingredients for buttercream
95 gr of butter
95 gr of icing sugar
63 gr of sugar (Optional, I drop this one to avoid too sweet. But if you like creamy and sweet texture, you can add sugar in)
Or you can use your favourite jam.

How to make

1. Whisk eggs and brown sugar until it becomes well combined and little pale colored, but not until firm peak. 
2. Add in kulturmelk or soured milk and keep whisking with low speed.
3. Add gradually flours in and keep whisking until all is done.
4. At last put in baking soda and stir it well. You will get good batter with tight thickness to be ready for frying.
5. On a frying pan with low-medium heat, then wipe it with oiled kitchen paper.
6. Ladle a full spoon of batter into the pan. When it starts getting bubbles on sveler surface, flipp into another side of sveler. When it turns golden brown, take it out for serving. Continue with the rest of batter.
7. To make buttercream, whisk butter with both sugar until creamy smooth.
8. Serve sveler warm and apply the buttercream on it.
9. It tastes so good with a cup of coffee or tea. Enjoy!

Chocolate Truffles

A Perfect Sweet for Christmas :)

Ingredients for about 18 Truffles 
125 ml heavy cream
1 teaspoon of vanilla extract
200 gr of chopped dark chocolate
Cacao powder for coating
Finely Chopped and Salted Cashew Nut or Finely Chopped Almonds for coating

How to make

1. Simmer heavy cream in a saucepan. Keep stirring the cream.
2. Put chopped dark chocolate in a bowl.
3. Pour the simmered heavy cream over chopped chocolate. 
4. Let it melts for a few minutes, then stir until smooth.
5. Let the melted chocolate mixture (it is called ganache) cool, then refrigerate for 2-2.5 hours. You can cover it with the plastic film.
6. Prepare cacao powder and chopped cashew nut/ almonds into a dish. Also prepare some boxes covered inside with baking sheets. They will be placed each truffles and kept them cool in the refrigerator. 
7. Remove the ganache from refrigerator. Use a teaspoon to scoop it out.
8. Roll in your hands quickly as a small ball, and coat it with cacao powder or nuts.
9. Place each truffles into the box, and in the refrigerator overnight. Enjoy!

Rocky Road recipe is coming soon :)

"Chocolate Panna Cotta" & "Red Currant Panna Cotta"

Ingredients for 2 portions
1 piece of gelatin
1 tsp of brown sugar
150 gr of heavy cream
50 gr of milk
0.5 tsp of vanilla extract (only for Chocolate Panna Cotta)
50 gr of chopped dark chocolate (only for Chocolate Panna Cotta)
0.5 tsp of strawberry extract (only for Red Currant Panna Cotta)
For topping of Chocolate Panna Cotta
Chopped Crisp wafers (like Kit Kats or Kvikk lunsj)
For topping of Red Currant Panna Cotta
100 gr of fresh red currant squeezed to get its juice and mix the juice with 0.5 teaspoon of icing sugar

How to make

1. Put a piece of gelatin in cold water. Set a aside.
2. Boil milk, brown sugar and 100 gr of heavy cream in a saucepan.
3. Put the gelatin into the saucepan. Stir to dissolve it. Remove from the heat.
4. If you make Chocolate Pannacotta, add in vanilla extract and mix it well. Pour the mixture over chopped chocolate. Then, stir the mixture until chocolate melts and becomes a good texture. Then add the rest of heavy cream and stir well.
5. If you make Red Currant Panna Cotta, add in strawberry extract to get favour and color. Mix it well. Then add the rest of heavy cream and stir well.
6. Divide the mixture into prepared glasses or bowls. If they're still warm, let it cool down before you put in the refrigerator about 10 minutes.
7. Refrigerate all Panna Cotta at least 6 timer, preferably overnight.
8. Before serving, decorate on top with your favourite topping. Enjoy!

Homemade Horn with Ham & Cheese

So Yummy!

 Ingredient for 18-20 pieces
528 gr of all-purpose flour
1 ts of salt
50 gr of fresh yeast
350 ml whole milk
100 gr of dairy butter, melted but not warm
150 gr of diced ham
150 gr of grated cheese
1 egg for brushing
some mixed sunflower seeds, pumpkin seeds and linseed for topping

How to make

1. Mix flour and salt in a ball and crumble it with yeast by using an electric whisk with dough kneading. You can also easily use your clean hand or a fork to crumble it.
2. Mixed melted dairy butter with milk. Then add it into flour.
3. Knead the mixed flour with low speed for 5 minutes and continue to knead with high speed for 2 minutes. Then you will get a good dough.
4. Butter another clean bowl with little butter. Move dough into the bowl and covered with plastic film. Let the dough sit in a warm place for 40 minutes.
5. Dust some flour on the kitchen bar or table to smoothen the dough, then divide it into 2 big balls. Divide each ball again to get 9-10 smaller balls. 
6. You can now shape each ball into Equilateral triangle. As I am an amateur, I don't have any shaped cutter. So, I just use a paper cut into a shape of right triangle. I finally cut a edge out by a knife.
7. Put diced ham and grated cheese at a wide edge (not a tip side) of  each triangle dough. Then roll it up to get a horn.
8. Put each horn into the baking tray covered with baking sheet.
9. After finishing all horns, cover the baking tray with a clean cloth and let it rest for 35 minutes.
10. Preheat oven to 225 C.
11. Brush each horn with egg and sprinkle with some mixed sunflower seeds, pumpkin seeds and linseed.
12. Bake in the middle of oven about 10-13 minutes. Yummy!

I adapted this recipe from www.godt.no

Soft and Crumbly Peanut Butter Cookies

   Actually it's not my intention to make cookie. I prepared the filling of peanut butter for  my cake. However, my cake wasn't turned out so good as I expected. Instead of wasting the filling, I adjust to get these soft crumbly cookies.

Ingredients for 10 cookies
4 tbsp of all-purpose flour
1 tsp of baking powder
a pinch of salt
50 gr of soft butter
0.5 tsp of vanilla extract
150 gr of crunchy organic peanut butter
0.5 gr of heavy cream
80 gr of icing sugar
Some mocha chocolate or chocolate chip for topping

How to make

1. Preheat oven to 175 C.
2. You can soften butter and peanut butter by putting in microwave for 10-15 seconds.
3. Whisk soft butter, peanut butter, vanilla extract and icing sugar until it's good combined
4. Add heavy cream and keep whisking.
5. Sieve flour, salt and baking powder, then add into the peanut butter mixture.
6. Knead the dough by hand to combine the flour. You will get soft dough with little crumble.
7. Shape a small ball and put it on the baking form with a baking sheet.
8. Use a fork to flatten each cookie and top with chocolate chip.
9. Bake for 7-8 minutes. You will get soft and crumbly delicious cookies! 

Choco-Creamcheese Ball

Easy but Tasty Snack!

Ingredients for 7-8 balls
12 pieces of digestive biscuit
1 tsp of some unsweetened cacao
50 gr of melted butter
50 gr of cheese cheese, whisked
extra unsweetened cacao for dusting
extra icing/ confectioners sugar for topping

How to make

1. Preheat the oven at 170C. Crush all biscuits until finely ground crumb. You can use the food processor or fork by hand.
2. Add a teaspoon of cacao and mix well. Add melted butter in the mixed biscuit and stir it well.
3. Place the crumb in the bottom of baking tray. Use the spoon to press down gently to tighten the crust.
4. Put in the oven and bake for 5 minutes. 
5. After cooling it down, add cream cheese into the baked crust.
6. Loosen the crust to combine with cream cheese. Now you can shape it as a ball.
7. Roll each ball with cacao and dust on top with icing sugar.
8. Time to taste and enjoy! You can chill them in the refrigerator before serving.
9. Or you can shape it in a cup cake form and decorate with some berries and icing sugar :)

Cheesecake Brownie

Sunday's pleasure

Ingredient for 6 portions
     For brownie cake
50 gr of sieved all purpose flour
0.25 tsp of baking soda
50 gr of unsweetened cacao
3 egg
150 gr of brown or white sugar (This recipe is not too sweet. If you are sweet lover, 200 gram of sugar is recommended)
125 gr of butter
100 gr of chopped dark chocolate
     For cream cheese topping
200 gr of cream cheese
30 gr of white sugar(This recipe is not too sweet. If you are sweet lover, 50 gram of sugar is recommended)
Mocha chocolate for additional decoration

How to make

1. Preheat oven to 180C. Prepare the baking form 18 cm x 28 cm with baking sheet.
2. Beat eggs lightly and set aside.
3. In a saucepan, melt butter, chopped chocolate and sugar on the medium heat.
4. When the melted chocolate mixture is well blend, pour it into whisked egg and mix well.
5. Add sieved flour, baking soda and cacao in the batter and mix well.
6. When the battle becomes smooth blend, pour it in the prepared baking form.
7. In another bowl, whisk cream cheese with sugar until it's smooth combination.
8. Use a whipping cream clay or spoon to gently decorate cream cheese on the cake. Then use a toothpick or knife to make a pattern. As I am an amateur, my cake decoration must be more improved :)
9. Bake in the middle of oven for 35-38 minutes.
10. Cool it down before you cut and serve.

Homemade Pretzels with Salted Cashew Nut

Ingredients for 6-8 pretzels
3 cups of all-purpose flour
1 cup of whole-wheat all-purpose flour
1 . 5 tsp of salt
1 small package of dry yeast (15 gr)
2 tbsp of sugar (I recommended to use brown sugar because it's naturally moister so it helps pretzels a bit softer and moister. However, I didn't have brown one so I used the white sugar. It turns good too).
2 tbsp of baking soda
1 . 5 cups of lukewarm water (for dissolving yeast)
2 cups of warm water (for dissolving baking soda)
3 tbsp of butter, melted
30 grams of salted cashew nut, ground

How to make

1. Stir and dissolve yeast in 1 . 5 cups of lukewarm water.
2. Add salt and sugar in and keep stirring to dissolve.
3. Add both flour in and knead the battle until it become a smooth dough.
4. Cover the dough with the plastic film and let it rise for half an hour.
5. Stir and mix baking soda in 2 cups of warm water. Set aside. 
6. After dough is ready, knead and divide dough into balls. You can decide to have 6 big preztels or 8 medium preztels.
7. Preheat oven to 230C. 
   
8. Roll each ball into a long line with about 1 . 5 cm thickness, and make a pretzel shape. My rolling was still too thick about 2 cm.
9. Stir the dissolved water of baking soda before using. Dip each pretzel and place on baking tray with a baking sheet. Each pretzel could be a bit sticky and unshaped. But it is easy to fix the shape again on the baking tray.
10. Let's wait for about 5 minutes so the pretzels can rise a bit more.
11. Bake for 10 minutes.
12. After baking, brush melted butter on both sides of each pretzel.
13. Put the ground salted cashew nut in a big bowl where you can dip each whole pretzel. Sprinkle it on over the pretzel. Time to yummy!

I adjusted the recipes from www.food.com: Auntie Anne's Pretzels - Copycat

Ricotta Cake with Hazelnut and Caramel Chocolate

Ingredient for a 20 cm mold
200 gr of all purpose flour
2 eggs
a pinch of salt
150 gr of caster sugar (you can easily use granulated sugar and grind it shortly in a coffee grinder with pauses about 5 times)
250 gr of homemade ricotta cheese
1 tbsp of baking powder
100 gr of chopped hazelnuts
70 gr of chocolate chip with caramel taste (or normal chocolate chip)
2 tbsp of vegetable oil

How to make

1. Preheat the oven on 180 C.
2. Whisk eggs with sugar and salt with high speed until it turns foamy pale.
3. Add in ricotta and continue to whisk with low speed
4. Gradually add in flour (which already mixed in baking powder) a little at the time and whisk it until smooth and done with the flour.
5. Add hazelnut, chocolate chip and oil. Use a plastic spoon to mix it well.
6. Grease the mold with butter. Technic is to dust the mold with the flour after greasing. This helps to take out the cake very easy after baking. Pour the mixture in.
7. Bake in the oven for 30-35 minutes.

Choco Ricotta Cheese Pie

Very easy but Very delicious!

Ingredient for 4 pieces

Crust
6 pieces of digestive biscuit
25 gr of melted butter

Cheese topping
120 gr of homemade Ricotta Cheese
1 tbsp of cacao drinking cacao powder
some chocolate chip

How to make crust

1. Preheat the oven at 170C. Crush all biscuits until finely ground crumb. You can use the food processor too.
2. Mix melted butter in the ground biscuit and stir it well.
3. Place the crumb in the bottom of glass form. Use the spoon to press down gently to tighten the crust.
4. Put in the oven and bake for 5 minutes. Do not take out from the mold yet. 
5. After cooling it down, put them in the freezer for 1 hour. The crust will not be loosen when being taken out from the mold. 

How to make cheese topping

1. Sprinkle drinking cacao powder over the ricotta cheese and gently mix it well.
2. Use a whipped cream clay to squeeze the cacao cheese on the top of each pie.
3. Decorate with some chocolate chip.
4. Let is sit in the refrigerator for about 30- minutes before serving. Enjoy :) 

Homemade Ricotta Cheese

Ingredients to get about 400 grams of Ricotta cheese
1 litre of whole milk
300 ml of heavy cream
1 tsp of salt
3 tbsp of white rice vinegar

How to make

1. Pour milk and heavy cream in a Teflon pot or saucepan.
2. Stir in the salt and bring to the full boil over medium heat. Stir occasionally to not get burn at the bottom.
3. Remove from the heat and stir in vinegar. 
4. Close the lid and let it sit for 5-10 minutes, which it will start a process to separate into the curds and the milky water called whey.
5. Prepare a sieve with a thin filter cloth to drain the curbs out of the whey, but you do not need to throw away the whey yet. You can boil it again to get more ricotta cheese ;) No need to add more salt or vinegar. Just boil and let it sit with a lid again.
6. While you drain out the curds, you can use a spoon to stir and squeeze water out as much as possible.
7. Leave it drain in the room temperature for 20 minutes. You will see the cheese getting thicker.
8. Remove the drained ricotta cheese in a box. It can stay about 4-5 days in a refrigerator. 
9. You can create more exciting dishes from the ricotta cheese, which recipes are ready for you. For example, Crispy Chicken Taco with Ricotta Topping, Ricotta Cake with Hazelnut and Caramel Chocolate and Choco Ricotta Cheese Pie. 

Mocha Chocolate Mousse

Ingredients for 5 small servings
0.5 tbsp of butter
100 gr of dark chocolate
200 ml (2 dl) of heavy cream
2 egg yolks, room temperature
30 gr of sugar
2 tbsp of espresso shot.

How to make

1. Chop dark chocolate into small pieces and melt it with butter in microwave for about 45 seconds. Stir to mix it well. Set aside.
2. Use medium-high speed mixer to whisk heavy cream in a large bowl until getting softly firm peak. Cool it down in the refrigerator.
3. Whisk egg yolks and sugar in another bowl until sugar combines well with the yolks.
4. Slowly add the melted chocolate and espresso shot in the egg mixture. Whisk with low speed.
5. Take out the peak cream from the refrigerator and add into the chocolate mixture.
6. Gently mix to combine all together, but not too long in order to avoid any deflating of the whipped cream. 
7. Pour the mousse into the prepared cups, then cover with plastics film and chill them in the refrigerator. The best is to chill for overnight to get more mocha-colored and mousse texture.

Berries & Walnut Soft Cake

Ingredients for 4 persons
100 gr of butter
2 eggs
100 gr of sugar (This is less sweet recipe. If you love sweetness, the original amount is 160 grams)
0.5 ts of vanilla extract
0.3 ts of baking soda
120 gr of all-purpose flour
For topping
150 gr of frozen or fresh berries ( I used frozen mixed blueberries, raspberries, and blackberries)
0.25 tbsp of sugar
20 gr of walnut, coarsely smashed

How to make

1. Preheat the oven to 180 C. 
2. Prepare a cake form sized 26 cm in diameter with a baking sheet. Set aside.
3. Melt butter and let it cool down.
4. Whisk egg and sugar until it is combined together, but not to become as a peak form.
5. Add in the melted butter, vanilla extract and keep whisking.
6. Add all dried ingredients in and mix together.
7. Pour batter in the prepared cake form.
8. Decorate on the top with the berries and walnut.
9. Sprinkle some sugar at the end.
10. Bake in the oven for 30 minutes. If you use fresh berries, it can take less minutes in the oven. The ready baked cake will turn golden with softly colorful berries. Do not take out the cake from the baking form yet.
11. Let it set and cool down about 15 minutes in room temperature, then put it in the refrigerator for a hour. Cake will be firm consistency, and easy to take out from the baking form. 
12. Do not forget to take out the baking sheet under the cake.  
13. Cake tastes so good and soft even though you serve it cool. Enjoy!

Healthy Peanut Butter Banana Cake

I love cakes and sweets, but sometimes I am worried to consume too much sugar and fat. So, I try to find some healthier recipes to balance my eating desire and good health. Here is one I adjusted from an original VEGAN recipe, which you can follow the genuine recipe at the below link.

Ingredient for 8 portions

1/3 cup of oat milk
1 tbsp of apple cider vinegar
2/3 cup of organic crunchy peanut butter
1/2 cup of honey
1 tsp of vanilla extract
1/4 cup of water
3 medium mashed bananas
1+2/3 cup of whole wheat flour
1 tsp of baking soda
1/4 tsp of salt
1/4 cup of chocolate chips

How to make

1. Preheat the oven to 180 C.
2. Line a cake form with a baking sheet. This helps to remove the cake easily after baking.
3. Whisk oat milk and apple cider vinegar until frothy. Then add peanut butter, honey, vanilla extract and water, and mix it well. I use a handy blander so it's easy :)
4. In another bowl mix the flour, baking soda and salt together, then pour it in the wet ingredients.
5. Mix it well. The batter becomes like smoothie.
6. Pour the batter into the prepared cake form, and sprinkle with chocolate chips.
7. Bake for 40 minutes.
8. Should be cool down about 5-10 minutes before being removing from the cake form.

I'm appreciated for Jenn Sebestyen. Her original vegan recipe is recommended at : http://www.veggieinspiredjourney.com/2015/07/22/healthy-peanut-butter-banana-bread-w-chocolate-chips/

Fresh Berries Crunchy Cobblers

Ingredient for 1 portion

3 pieces of digestive biscuit

15 gr of melted butter

fresh strawberries

fresh raspberries

fresh blueberries

1 tsp of milk or heavy cream (optional if you prefer little more juicy and creamy)

How to make

1. Crush all biscuits until finely ground crumb. You can use the food processor too.
2. Mix melted butter in the ground biscuit well.
Put the mixing into microwave for 30 seconds.
3. Place the crumb in the bottom of glass. Remain 2 teaspoons of it for topping.
4. Follow with all berries you like.
5. Top up with the rest of crumb.
6. Chill it in the refrigerator about 30 minutes.
7. Drop a teaspoon of milk or heavy cream before serving.

Cashew Nut Cookies

Ingredients 
for 30 pieces
1 egg and 1 egg yolk
135 gr of butter
125 gr of icing sugar
315 gr of all-purpose- flour
a pinch of salt
30 pieces of natural cashew nut
1 tsp of vanilla extract
2 tbsp of warm water mixing with some drop of vanilla extract
1 egg for applying on top of cookie before baking 

How to make

1. In a bowl, mix butter egg yolk, egg, salt, vanilla extract and icing sugar. You can use a ladle to mix them together.
2. Add gradually (2-3 tbsp) of flour to the mixture and mix them well until using up the flour.
3. When it turns golden dough, roll and shape your dough into a cylinder. Tip is to roll it on the baking sheet. It won't be sticky and easy to keep your kitchen bench. 
4. Wrap the dough with the baking sheet and put it in the refrigerator for an hour.
5. After an hour, preheat the oven at 185C.
6. Unwrap the dough and slice it into a small bite. Then shape each small bit into a ball.
7. Use the spoon to flat it and place on baking tray covered with baking sheet.
8. Brush on top with egg and put each cashew nut on each dough and brush it again with egg.
9. Bake for 15-20 minutes.
10. After 5-minute-taking out from the oven, brush them with a vanilla extract water.

 I applied this recipe from the original recipe of Turkish Almond Cookies with Rosewater. 

Thank you for Pascale De Groof who inspires me to apply for my dish :)

http://www.shewandersshefinds.com/2015/04/turkish-almond-cookies-with-rosewater.html

Chocolate Mocha Cupcakes

Ingredients for 10 cups
Cupcakes:
210 gr of all purpose flour
30 gr of pure cocoa powder
225 gr of sugar
1 tsp of baking soda
0.5 tsp of salt
225 ml (2,25 dl) of brewed espresso coffee
1 tbsp of vinegar
1 tbsp of vanilla extract
6 tbsp of olive/vegetable oil
Topping:
2 tbsp of butter melted
20 gr of pure cocoa powder
100 gr of icing sugar
1.5 tbsp of milk
0.5 tbsp of vanilla extract
Sliced strawberries
Some chocolate

How to make cupcakes

1. Preheat the oven 175 C
2. Place paper cup in cupcake mold or muffin baking plate.
3. Mix all dry ingredients of cupcake in a large bowl.
4. In another bowl, mix and stir all liquid ingredients together.
5. Pour the mixed liquid into the dry ingredients and stir gently until it becomes smooth batter.
6. Fill about 1.5 tablespoon of the batter into each cup.
7. Put in the oven about 18-20 minutes. You can check by sticking a toothpick into a cupcake and see no any wet batter stuck on the toothpick.
8. Remove from the oven and let them cool for about 5 minutes. Take each out from the mold before decorating with the topping.

How to make topping

1. Stir the cocoa in the melted butter until smooth.
2. Add 1/3 of icing sugar and stir, then add 1/3 of milk in and stir.
3. Repeat the item 2 until you use them up. Add vanilla extract and keep stirring until smooth and shiny consistency. It should not be too liquid or too thick.

Simply & Yummy Orange Chessecake

Ingredients for 2 portions

Crust
6 pieces of digestive biscuit
25 gr of melted butter
Cheesecake
3.5 tbsp (0.5 dl) of stevia or sugar
125 gr of cream cheese (1 pack of naturell kremost)
1 tsp of  grated orange zest
1 tbsp of lime juice
100 ml (1 dl) of heavy cream
1 tsp of vanilla extract
1 egg

How to make crust

1. Preheat the oven at 170C. Crush all biscuits until finely ground crumb. You can use the food processor too.
2. Mix melted butter in the ground biscuit and stir it well.
3. Place the crumb in the bottom of glass form. Use the spoon to press down gently to tighten the crust.
4. Put in the oven and bake for 5 minutes. Do not turn off the oven yet.

How to make cheesecake

1. Mix stevia/ sugar, grated orange zest and cream cheese, and whisk it until smooth. I don't have an electric mixer. I just whisked with a fork and it worked well ;)
2. Add an egg and continue to whisk. (If you make more than 2 portions, you need more egg. The trick is to add one egg at one time. Whisk for a minute and add another.)
3. Add heavy cream, lime juice, and vanilla extract. Keep whisking until it becomes smooth and incorporated filling.
4. Pour the filling on the baked crust forms and set them in  baking tray. Put water in the tray until it reaches half level of the baked crust form. Bake for 25 minutes at 170 C.
5. Cool it down after baking to prevent any cracking. Chill in refrigerator until serving.