DIRECTIONS:

• Line 6” circle cake tin with 2 layers of baking paper and trimmed to have an overhanging amount of 1.5″-2″.
• Beat sugar and cream cheese together on medium until smooth. Scrape the bowl.
• Add eggs one at a time and beat on medium until smooth. Scrape the bowl again to ensure that nothing sticks to the sides for even mixing.
• Add the vanilla and lemon juice and beat until just mixed.
• In a separate bowl, mix flour and 1/4 of the cream and mix until smooth. Add another 1/4 more cream, mix, and then add the rest and mix until smooth. (Adding the flour a small amount at the time allows you to mix out any lumps that may form by creating a paste at the start.)
• Slowly pour the cream/flour mixture into the cheese mixture whilst the mixer is beating on low until mixed through. Increase speed to medium and mix for 15 seconds just to ensure it’s all combined.
• Preheat your oven on convection mode at 240C for at least 30mins and bake at 240C for 30-35mins until top is dark amber and almost charred at parts but the middles still has a wobble to them when you give the pan a jiggle.
• Let cool in the tin fully on a wire rack at room temperature to allow the cheesecake to set.
• Remove from the baking tin and enjoy at room temperature.
• For a less “gooey” center, place into the fridge after cooled to allow it to chill and set and serve cold.
• For a Caramel version, drizzle with caramel sauce and sprinkle crushed Biscoff biscuit over and serve.

RECOMMENDED PRODUCTS:

DIRECTIONS:

• Combine the Warabi Mochiko, sugar, and water in a medium saucepan.
• Heat the mixture over low heat until it starts to boil and form a dough
• When the mixture starts to boil, reduce the heat, stir constantly and vigorously for 10 minutes, or until the mixture is thick and evenly translucent.
• Remove the mochi from the heat and transfer to a baking sheet.
• Let it cool down for 20 minutes.
• Sprinkle kinako evenly to cover a silicone baking mat or a baking dish.
• For Matcha version, sprinkle matcha green powder.
• Coat and cover the mochi well with the kinako.
• Slice/cut into ¾ inch cubes. If you like, pour the Kuromitsu (brown sugar syrup) over the Warabi mochi and enjoy.

RECOMMENDED PRODUCTS:

DIRECTIONS:

• Preheat your oven to 375°F (190°C), grease your muffin tin with some butter or non-stick spray and set aside.
•  Fill a small bowl with some water, squeeze in the juice of 1/2 of a small lemon and set aside.
• Cut the apple in half lengthwise, core it and then slice each half into very thin half moon shapes, add the slices of apples in the lemon water immediately to stop them from turning brown. Drain the apples then place them in a shallow bowl and pop them in the microwave for 45 seconds.
• On a lightly floured surface, roll out the puff pastry about one inch size with a rolling and then cut into 6 equal size strips.
•  Brush the egg over the surface of each strip of puff pastry, then sprinkle a little cinnamon sugar on each one.
• Lay the apple slices along the top half of each piece of puff pastry and fold the bottom half over the base of the apple slices.
• Roll each one carefully and put each one in the muffin tin. Bake them on the middle rack of your oven for about 40 minutes then allow them to cool a bit and serve them with some caramel sauce.

RECOMMENDED PRODUCTS: