Cheese Cake

CRUST

•  1 1/2 cups graham cracker crumbs (9 to 10 whole graham crackers, crushed)
• 1/4 cup confectioners' sugar  
•  5 tablespoons + 1 teaspoon (1/3 cup) melted butter

FILLING

• 2 cups (2 large packages) cream cheese, at room temperature 
• 3 large eggs
• 2/3 cup granulated sugar
• 1 teaspoon VANILLA EXTRACT

INSTRUCTIONS

• Select a pie pan whose inside top dimension is at least 9", and whose height is at least 1 1/4". Preheat the oven to 275°F.
• Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined.
• Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.
• Make the filling by mixing together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.
• Set the pie pan nd than put the mixture on the pie.
• Place the cheesecake in the oven. Bake it for 40 minutesthe filling won't look entirely set in the center.
• Remove the cheesecake from the oven, and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until you're ready to serve it.
• Serve cheesecake in wedges, with fresh fruit if desired. Store any leftovers in the refrigerator for several days; freeze for longer storage.

Gulab Jamun with dry milk

Ingredients

For the dough balls

• 2 cups powdered milk (Nido)
• 2 tbsp plain flour
• 2 tsp baking powder
• 2 Large eggs
• Milk as needed to make dough smoother
• Canola oil, for deep frying

For the sugar syrup

• 2 cup sugar
• 3½ cup water
• few strands saffron

To serve

• 1 tbsp chopped pistachio nuts

Method

1. For the dough balls, mix all the ingredients together in a bowl, adding enough extra milkto form a soft, sticky dough. Cover with cling film and set aside for 10 minutes. Shape the dough into small round balls.
2. Heat the oil in a deep heavy-bottomed frying pan.(CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the balls until golden brown, then remove from the oil with a slotted spoon and set aside on kitchen papper to drain.
3. Make a sugar syrup by heating the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy.
4. When the dough balls are cool, add to the syrup and leave to soak for about 1 hour.
5. Garnish with chopped pistachio and serve.