Fluffy 3-Ingredient 🇯🇵AIR Cheesecake in 5 MINUTES
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Put in an ice cream maker and add bits of the butter cake you made with some caramel, a delight 😋
Reminds me of no-bake cheesecake, or Milnot cheesecake. Whipped Milnot (or evaporated milk), beaten and sweetened cream cheese, and partially-set lemon gelatin, folded into whipped Milnot or canned milk, then poured over a graham cracker crust and refrigerated. This was the only cheesecake I knew growing up. Cool and refreshing!
I want a big box full of Nama Yatsuhashi and I will not share. All mine! 🤣🤣
Ummmmm….those look a little phallic Emmy🤣🤣
"Cute poop"
🥰
Can you please try this freezable breakfast muffin?
1 cup Bisquick
4 beaten eggs
1 lb browned sausage patties or links
1 cup shredded yellow cheese
Bake 350 for 20 minutes
Break up the pork sausage and mix in with Bisquick, eggs, and shredded yellow cheese of your choice. It IS a muffin so mix it all together. Don’t over work the Bisquick. Mix and pour into muffin tins. Makes 12 muffins in a regular muffin tin smeared with sausage grease or Crisco. They freeze great. Ready to microwave and you’re good to go.
Use sweetened condensed milk, instead of cream cheese and viola, ice cream.
Enjoy your way of teaching…
You should not take Jesus' name in vain. But the recipe looks yummy.
My favorite videos of yours are the gross retro recipes. Having said that, it’s obvious I’d watch you make anything so please do cream cheese from green yogurt!
just fold in the cheese!
HELLO EMMIE….THOSE CUSTARD CAKES YOU MADE SHOULD BE LAYERED WITH THIS CHEESECAKE CREAM.
Smaller tip will make a better snowman look
I have made this for years, it is super yummy: I also play with extracts, sour cream, curd, and many other fun flavors with it
Hey Ms Emmy. I understand ur just doing a cover of a recipe. I don't see how this recipe is a breakthrough or even a new recipe. This is basically a no-bake cheesecake…nothing new or original. U mentioned some of the better aspects…such as being not being heavy, not as sweet and the mouth feel. What r some hazards or pitfalls to watch out for? How far in advance can this b made and plated. How long till the cream deflates (not sure if creamcheese is a sufficient stabilizer). What r some possible applications other than a cup of mousse? I of course do not know how u or others will react to my comments, it is my hope that it is viewed as 2 people with similar interests sharing ideas betwixt themselves and not as anything negative 😅 who knows mayb doing something along those lines could lead to a new channel 🤗
I made the cream cheese out of the Greek yogurt. It looked right and was the right consistency, but it didn’t taste right. Didn’t have the tangyness I expected even after aging it for a week in the fridge. Biggest issue is that the amount of yogurt needed cost me $6 and a block of cream cheese at Walmart costs $2. LOL
I did that myself yesterday your in good company..
My favorite mishap EVER!
https://www.youtube.com/watch?v=LIFcT5NqEzg
I can imagine a fancy shmancy restaurant serving this at $30-40 a dollop… Looks yummy tho!
This is how I make my cherry delight. Add some cherry pie filling and you got it.
If you don't want to take the time to drain a batch of Greek yogurt, go to your local Middle Eastern market and buy a tub of labneh. Labneh is delicious, but I find it a bit milkier tasting and the texture is a little different from cream cheese.
As a kid I did not know there was any other kind
I laughed so hard when you put the mixer down… because you hadn’t clicked it off so I was just waiting for you to turn it on.😂😂😂