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This Crème Brûlée Cheesecake combines two classic desserts into one incredible recipe! A rich and creamy vanilla cheesecake with a buttery graham cracker crust, finished with a crispy caramelized sugar topping that cracks just like classic crème brûlée. Perfect for holidays, birthdays, or any special occasion.

►Full written recipe: https://thecookingfoodie.com/recipe/creme-brulee-cheesecake/

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RECIPE:
Ingredients:
For the crust:
6⅓ oz (180g) Graham crackers or other plain biscuits, crushed (*see notes)
6 tablespoons (90g) unsalted butter, melted
1 tablespoon (15ml) Milk, if needed (*see notes)
For the cheesecake:
4 cups (900g) Cream cheese, softened
1 cup (200g) Granulated sugar
¾ cup (172g) Sour cream, room temperature
2 teaspoons Vanilla bean paste
4 large Eggs, room temperature
For the Crème Brûlée Topping:
¼ cup (50g) granulated sugar

Instructions:
1. Prepare the Crust: Preheat the oven to 325°F (160°C).
2. Place the graham crackers in a food processor and pulse into fine crumbs. Alternatively, place them in a zip-top bag and crush with a rolling pin. Add the melted butter and mix until the crumbs resemble wet sand. If the mixture feels too dry and doesn't hold together when pressed, add up to 1 tablespoon milk.
3. Press the crumb mixture firmly into the bottom of a 9-inch (23cm) springform pan. Bake for 7–8 minutes, then remove from the oven and let cool slightly.
4. Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until completely smooth and creamy, about 2 minutes. Add the sour cream and vanilla bean paste and mix until fully combined, scraping down the sides of the bowl as needed.
5. Add the eggs, one at a time, mixing on low speed just until incorporated after each addition. Avoid overmixing.
6. Prepare the Water Bath: Wrap the outside of the springform pan tightly with 2–3 layers of heavy-duty aluminum foil to prevent water from seeping into the crust. Place the springform pan inside a large roasting pan.
7. Pour the cheesecake batter over the prepared crust and smooth the top. Transfer the roasting pan to the oven and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
8. Bake: Bake for 50–60 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
9. Chill: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the oven and let cool at room temperature for another 1 hour. Cover and refrigerate for at least 4 hours, preferably overnight.
10. Brûlée the Top: Once fully chilled, remove the cheesecake from the refrigerator and carefully release it from the springform pan.
11. Sprinkle the sugar evenly over the surface of the cheesecake in a thin, even layer. Using a kitchen torch, caramelize the sugar until deep golden amber and crisp. Keep the torch moving in slow circular motions and avoid focusing on one spot for too long to ensure even caramelization.
12. Allow the topping to cool for 1–2 minutes before slicing and serving.

Crème Brûlée Cheesecake – Two Classic Desserts in One!

Find the full written recipe here: https://thecookingfoodie.com/recipe/shrimp-skewers-baked-or-grilled/

Or just Google: The Cooking Foodie shrimp skewers

Best Shrimp Skewers 🍤 (Two Methods)

These juicy shrimp skewers are marinated in a flavorful lemon garlic marinade, then cooked to perfection in the oven or on the grill. An easy dinner recipe that’s perfect for a quick weeknight meal or summer BBQ.

►Full written recipe: https://thecookingfoodie.com/recipe/shrimp-skewers-baked-or-grilled/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

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RECIPE
Ingredients:
2 pounds (900g) large or jumbo Shrimp, peeled and deveined
3-4 Garlic cloves, minced
6 tablespoons (90ml) Olive oil, or butter (see notes)
2 tablespoons Lemon juice
1 teaspoon Lemon zest
1 teaspoon Smoked paprika
1 teaspoon Dried oregano
¾ teaspoon Salt
½ teaspoon Black pepper
½ teaspoon Chili flakes (optional)
2 tablespoons fresh parsley, chopped

Instructions:
1. Prepare the marinade: In a large bowl, combine olive oil, garlic, lemon juice, lemon zest, paprika, oregano, salt, pepper, chili flakes, and parsley. Reserve a few tablespoons of the marinade in a separate bowl for brushing later. Make it before adding the raw shrimp.
2. Prepare the shrimp: If using frozen shrimp, thaw completely and pat very dry with paper towels.
3. Add the shrimp and toss until evenly coated. Let marinate for 15–20 minutes.
4. Thread the shrimp onto skewers. If desired, add red onion, zucchini, or pineapple chunks between the shrimp for extra flavor and color.
5. Grilled Shrimp Skewers: Preheat a grill or grill pan to medium-high heat. Grill the skewers for 2–3 minutes per side, or until the shrimp turn pink and opaque with light char marks. Remove from the grill and immediately brush with the reserved marinade.
6. Shrimp cooks very quickly. They are perfectly cooked when they form a loose “C” shape. If they curl into a tight “O” shape, they are overcooked.
7. Oven-Baked Shrimp Skewers: Preheat the oven to 220°C (425°F). Place the skewers on a parchment-lined baking sheet or wire rack. Bake for 6–8 minutes, flipping halfway through if desired.
8. For extra color, broil for 1–2 minutes at the end. Remove from the oven and immediately brush with the reserved marinade.
9. Serve immediately

Baked or Grilled: These Shrimp Skewers Are Packed With Flavor (Super Easy)

Easy arugula steak salad with juicy steak, parmesan, and balsamic dressing.

Find the full written recipe here: https://thecookingfoodie.com/recipe/arugula-steak-salad/

Or just Google: The Cooking Foodie arugula steak salad

This Steak Salad Tastes Like a Restaurant Meal 🥩

This arugula steak salad is fresh, flavorful, and ready in just 20 minutes! Made with juicy sliced steak, peppery arugula, shaved parmesan, red onion, and a homemade lemon balsamic dressing. It’s an easy, high-protein salad recipe that tastes like something you would order at a restaurant.

►Full written recipe: https://thecookingfoodie.com/recipe/arugula-steak-salad/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

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RECIPE:
Ingredients:
For the Steak:
1 large (10–12 oz/280–340g) Steak , sirloin, ribeye or flank steak (see notes)
Kosher Salt
Black Pepper, freshly ground
1-2 tablespoons (15-30g) Butter
For the salad:
5oz (140g) Fresh Arugula
1/4 Red onion, thinly sliced into half moons
1/4 cup (20-25g) Parmesan
For the dressing:
3 tablespoons Olive oil
1 tablespoon Lemon juice
1 tablespoon Balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon Honey
Salt to taste
Pepper to taste

Instructions:
1. Prepare the Steak: Pat the steak dry with paper towels. This helps create a beautiful crust. Let the steak sit at room temperature for about 15–20 minutes before cooking. Season generously on both sides with salt and freshly ground black pepper.
2. Make the dressing:In a small bowl or jar, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey, salt, and pepper until smooth and well combined. Taste and adjust seasoning if needed.
3. Cook the steak: Heat a cast iron skillet or heavy pan over high heat until very hot. Place the steak in the pan and cook without moving it for 2–3 minutes, until a deep golden crust forms.
Flip and Finish: Flip the steak and add the butter. As the butter melts and foams, tilt the pan slightly and spoon the melted butter over the steak for 1–2 minutes.
4. Continue cooking to your preferred doneness:
Rare: 2–3 minutes per side
Medium-rare: 3–4 minutes per side
Medium: 4–5 minutes per side
Cooking time may vary depending on the thickness of the steak.
5. Transfer the steak to a cutting board or plate and let it rest for 5–10 minutes before slicing. This step keeps the steak juicy and tender.
6. Assemble the Salad: In a large bowl combine the arugula, red onion, and parmesan cheese. Drizzle the dressing over the salad and toss gently until lightly coated.
7. Slice the steak: Slice the steak against the grain and place on top of the salad.
8. Serve: Serve immediately.

Arugula Steak Salad Recipe | Restaurant-Style Steak Salad at Home

This homemade harissa is rich, smoky, and packed with flavor. Made with dried chilies, garlic, and warm spices, it's much better than store-bought and easy to customize to your taste.

Find the full written recipe here: https://thecookingfoodie.com/recipe/homemade-harissa/

Or just Google: The Cooking Foodie Harissa Recipe

Easy Homemade Harissa 🌶

Skip the store-bought version and make your own homemade harissa! 🌶️ Rich, smoky, and easy to customize from mild to extra spicy, this North African chili paste is perfect for marinades, sandwiches, hummus, roasted vegetables, and so much more.

►Full written recipe: https://thecookingfoodie.com/recipe/homemade-harissa/

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RECIPE:
Ingredient:
120g (4.2 oz) Dried chilis
10-20g Dried hot chilies, optional (see notes)
boiling Water for soaking the chilies
3 Garlic cloves
1/2 teaspoon Salt
1 teaspoon Smoked paprika
1 teaspoon Ground cumin
1 teaspoon Caraway seeds
1 teaspoon Coriander seeds
2 tablespoons Lemon juice
3-4 tablespoons Olive oil, plus more for covering

Instructions:
1. Soak the chilies: Remove the stems and most of the seeds from the dried chilies. Place them in a large bowl and cover with boiling water. Let soak for 20–30 minutes, or until softened and pliable.
2. Toast the spices: Meanwhile, toast the cumin seeds, caraway seeds, and coriander seeds in a dry pan over medium heat for 1–2 minutes, until fragrant. Let cool slightly, then grind using a mortar and pestle or spice grinder. See notes.
3. Prepare the chilies: Drain the soaked chilies well. Cut them open and remove most of the seeds. This step is optional, but recommended for better control over the spice level and for a smoother, less bitter harissa. Leaving some seeds will create a spicier paste.
4. Blend: Transfer the chilies to a food processor or blender. Add the garlic, salt, smoked paprika, toasted spices, lemon juice or vinegar, and 1 tablespoon of olive oil.
5. Blend until mostly smooth, scraping down the sides as needed. Gradually add more olive oil, 1 tablespoon at a time, until the harissa reaches your desired consistency. The paste should be thick, rich, and spreadable, not thin or runny.
6. Store: Transfer the harissa to a clean jar and smooth the top. Cover with a thin layer of olive oil to help preserve freshness.

The BEST Homemade Harissa (Better Than Store-Bought!)

This easy Tuna Caesar Salad is made with creamy homemade dressing, crispy croutons, and flaky tuna for a delicious high-protein meal.
Perfect for a quick lunch or light dinner, and ready in just 20 minutes!

Get the full written recipe here: https://thecookingfoodie.com/recipe/tuna-caesar-salad/

Or just google it: The cooking foodie tuna Caesar Salad

Tuna in Caesar Salad? Trust Me 🥗

This easy Tuna Caesar Salad is a delicious twist on the classic! Made with flaky tuna, crisp romaine lettuce, creamy homemade Caesar dressing, crispy homemade croutons, and plenty of Parmesan cheese, it's a high-protein meal that's ready in just 20 minutes. Perfect for a quick lunch, light dinner, or meal prep.

►Full written recipe: https://thecookingfoodie.com/recipe/tuna-caesar-salad/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

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RECIPE:
Ingredients:
For the croutons:
½ French baguette or other crusty bread (about 2 cups cubed) *see notes
1-2 tablespoons Olive oil
1/2 teaspoon Garlic powder
Pinch Salt
Pinch Black pepper, freshly ground
For the dressing:
4 Anchovy fillets
2 Garlic coves
1 teaspoon Dijon mustard
2 tablespoons Lemon juice, fresh
2 Egg yolks *see notes
1/3 cup (80ml) extra virgin olive oil *see notes
¼ cup (20–25 g) finely grated Parmesan cheese
Freshly ground black pepper to taste
Salt to taste
For the salad:
1 large Romaine lettuce, or two small
2 cups Homemade croutons *see notes
Parmesan cheese shavings or finely grated Parmesan
1 can (5 oz / 140 g) tuna, drained

Instructions:
1. Make the Croutons: Preheat the oven to 375°F (190°C). Cut the bread into bite-size cubes. In a bowl, toss with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet in a single layer and bake for 10–15 minutes, stirring once, until golden brown and crisp. Let cool completely.
2. Make the Dressing: On a cutting board, finely chop the anchovy fillets and garlic together. Sprinkle with a small pinch of salt, then use the flat side of your knife to mash and scrape the mixture into a smooth paste.
3. Transfer the anchovy-garlic paste to a medium bowl. Add the egg yolks (or mayonnaise), Dijon mustard, and lemon juice, and whisk until smooth.
4. While whisking constantly, slowly drizzle in the olive oil until the dressing emulsifies and becomes thick and creamy. Stir in the grated Parmesan cheese. Season with freshly ground black pepper and salt to taste, but add the salt gradually and taste as you go, since the anchovies and Parmesan are already quite salty. If the dressing is too thick, thin it with 1–2 extra tablespoons of olive oil or a splash of cold water.
5. Prepare the Salad: Wash and dry the romaine thoroughly. Tear or chop into large bite-size pieces. Drain the tuna and break it into large flakes.
6. Assemble the Salad: In a large bowl, toss the romaine with most of the dressing until evenly coated. Add the tuna, Parmesan, and croutons. Toss gently to combine.
7. Serve: Top with extra Parmesan and freshly ground black pepper. Serve immediately with lemon wedges if desired.

Tuna Caesar Salad with Homemade Dressing

Love sushi but don't want to deal with raw fish? This smoked salmon poke bowl is the perfect solution. Packed with fresh vegetables, creamy avocado, protein-rich edamame, and a delicious homemade sauce, it's fresh, healthy, and ready in 20 minutes.

Find the full written recipe here: https://thecookingfoodie.com/recipe/smoked-salmon-poke-bowl/

Or just Google: the cooking foodie smoked salmon poke bowl

Easy Smoked Salmon Poke Bowl Recipe

This Smoked Salmon Poke Bowl is fresh, healthy, packed with protein, and ready in just 20 minutes. Made with seasoned sushi rice, smoked salmon, avocado, edamame, crisp vegetables, and a flavorful ginger-soy dressing, it's an easy homemade alternative to expensive restaurant poke bowls.

►Full written recipe: https://thecookingfoodie.com/recipe/smoked-salmon-poke-bowl/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

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RECIPE:
Ingredients:
For the rice:
1 cup (185g) Sushi rice or jasmine rice
1 ¼ cups (300ml) Water
2 tablespoons Rice vinegar
1½ teaspoons sugar
¼ teaspoon salt
For the dressing:
3 tablespoons Soy sauce, (or tamari for gluten-free)
1 tablespoon Rice vinegar
2 teaspoons Toasted sesame oil
1 teaspoon Maple syrup (optional)
1 tablespoon Sriracha (optional)
1 tablespoon Fresh ginger, grated
For the bowl:
250g (9 oz) Smoked salmon, thinly sliced or cut into bite-size pieces
1 avocado, sliced
1 cucumber, evenly diced
1 cup (150g) shelled edamame, cooked
2 radishes, thinly sliced (optional)
2 green onions, thinly sliced
1 sheet nori, cut into thin strips (optional)
For garnish:
Black and white sesame seeds
Extra green onions
Pickled ginger
Lime wedges

Instructions:
1. Cook the rice: Rinse the rice under cold water until the water runs mostly clear. Transfer to a saucepan with the water. Bring to a boil, cover, reduce the heat to low, and cook for 12–15 minutes, until the water is absorbed. Remove from the heat and let sit, covered, for 10 minutes.
2. Season the rice: In a small bowl, stir together the rice vinegar, sugar, and salt until the sugar and salt dissolve. Gently fold the mixture into the warm rice until evenly combined. Let the rice cool slightly before assembling the bowls.
3. Prepare the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, sriracha, and grated ginger.
4. Prepare the toppings: Dice or slice the avocado, dice the cucumber, slice the radishes and green onions, cook the edamame if needed, and cut the nori into thin strips.
5. Assemble the Bowls: Divide the rice between two serving bowls. Arrange the smoked salmon, avocado, cucumber, edamame, and radishes over the rice.
6. Drizzle generously with the dressing. Top with sesame seeds, green onions, nori strips, and pickled ginger if desired.

Smoked Salmon Poke Bowl | Better Than Takeout (And Much Cheaper)

This Russian honey cake (AKA Medovik) is made with 8 delicate honey cake layers and a silky sour cream frosting.

Find the full written recipe here: https://thecookingfoodie.com/recipe/medovik-russian-honey-cake-recipe/

Or just Google: the cooking foodie medovik cake

Best Medovik Recipe (Russian Honey Cake) 🍯