A few days before leaving for hajj back in the beginning of October, it became a “use everything up in the kitchen that could potentially go bad” night.
Which meant it was a seafood night. My mom made fried fish and I made my Bang Bang Shrimp.
I’m finally getting around to typing up the recipe, so here’s how I made it:
For the crust, what I used:
- 1 stick of [unsalted] butter, softened
- 1 and 3/4 cups of sugar
- 1 cup of all-purpose flour
- 2 and 1/2 teaspoons of vanilla extract
- 1 cup of pistachios, roughly chopped
What I did:
- Preheat your oven to 350 degrees for the crust.
- Roughly chop your pistachios, and set aside.
- Cream together your stick of butter and 1/4 cup of sugar.
- Add flour in small batches until it is just combined, with your mixer on the low speed [to avoid getting flour all over you].
- Mix in your chopped pistachios and 1 teaspoon of vanilla extract.
- Press the crust, gently, into the bottom and along the sides somewhat [I’d say about 1/4 of the way up] of a greased/non-stick springform pan.
- Bake in your preheated oven, for around 10 minutes until the crust turns barely golden brown.
What I used:
- 2 [8 ounce] packages of cream cheese, at room temperature
- 1 can of condensed milk
- 2 eggs
- 1 and 1/2 teaspoons of vanilla extract
- 1 cup of mini chocolate chip morsels
What I did:
- Lower heat to 300 and bake cheesecake for an hour.
- Cream together your cream cheese and the condensed milk until it is smooth.
- Next, add in the eggs and vanilla extract. Do not over beat the mixture, just until it is all incorporated.
- Pour half of of your cheesecake batter on top of the crust.
- Sprinkle half of your chocolate chips on top of the cake batter before pouring the remainder of the cheesecake batter on top. Sprinkle the remainder of your chocolate chips on top.
- Bake [in your preheated 300 degree oven] for about 60 minutes.
- Let it cool [and completely set] for at least several hours [if you have the will power] before cutting into it.