Furo's bite

Happy new week famz
Samosa rap recipe

Surprise your loved ones with us today 'sbite

Cake lovers 'sbite ゚

Banana Split Chocolate Overload Cheesecake

Ingredients:

For the Crust:

1 1/2 cups crushed graham crackers
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:

4 8 oz packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1 cup heavy cream
1/2 cup unsweetened cocoa powder
1/2 cup mini chocolate chips
For the Banana Split Topping:

2 large bananas, sliced
1 cup whipped cream
1/2 cup hot fudge sauce
1/2 cup strawberry sauce
1/2 cup chopped nuts e.g., peanuts or walnuts
Maraschino cherries for garnish
For the Chocolate Ganache:

1 cup heavy cream
8 oz semi-sweet chocolate, chopped
Instructions:

Prepare the Crust:

Preheat your oven to 350F 175C.
In a medium bowl, mix together the crushed graham crackers, granulated sugar, and melted butter until well combined.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
Bake for 10 minutes, then remove from the oven and let cool while preparing the cheesecake filling.
Prepare the Cheesecake Filling:

In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the granulated sugar and vanilla extract, and mix until well combined.
Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.
Add the sour cream, heavy cream, and cocoa powder, and mix until smooth.
Fold in the mini chocolate chips.
Pour the cheesecake filling over the cooled crust in the springform pan.
Bake the Cheesecake:

Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight to set.
Prepare the Chocolate Ganache:

Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
Remove

Yumi😋😋

Snacks are available

Red Velvet Strawberry Cheesecake

Ingredients:

For the Red Velvet Cake Base:
• 1 cup all-purpose flour
• 2 tbsp cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup buttermilk
• ½ cup vegetable oil
• ¾ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 tbsp red food coloring

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For the Strawberry Cheesecake Layer:
• 2 (8 oz) packages cream cheese, softened
• ½ cup granulated sugar
• 2 eggs
• ½ cup strawberry puree (blended fresh or frozen strawberries)
• 1 tsp vanilla extract

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For the Topping:
• Fresh strawberries, halved
• Optional: Strawberry glaze or jam for shine

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Instructions:
1. Bake the Red Velvet Cake Base:
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In one bowl, whisk flour, cocoa powder, baking soda, and salt.
In another, mix buttermilk, oil, sugar, egg, vanilla, and red food coloring.
Combine wet and dry ingredients, then pour into the pan.
Bake for 18–20 minutes. Let cool slightly.
2. Make the Cheesecake Batter:
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in strawberry puree and vanilla.
3. Assemble:
Pour the strawberry cheesecake batter on top of the baked red velvet layer.
Bake at 300°F (150°C) for 45–55 minutes until just set.
Let cool completely, then chill for at least 4 hours or overnight.
4. Top and Serve:
Arrange halved fresh strawberries on top. Glaze lightly with warm strawberry jam for a glossy finish. 'sbite

Just something light for breakfast 🥞🍳