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It looks like a regular fruit salad. It absolutely is not a regular fruit salad. πŸ“πŸ That creamy cheesecake base undernea...
06/18/2026

It looks like a regular fruit salad. It absolutely is not a regular fruit salad. πŸ“πŸ That creamy cheesecake base underneath β€” made with real cream cheese, pudding mix, and pineapple juice β€” transforms every single piece of fruit into something that tastes like dessert masquerading as a side dish. Strawberries, grapes, mandarin oranges, pineapple, kiwi, banana β€” all coated in the most luscious tropical cheesecake cream you have ever tasted. This is the dish that empties first at every single gathering and the one everyone demands the recipe for before they leave. ✨

Hawaiian Cheesecake Fruit Salad

Ingredients:
β‡’ 8 oz / 225g cream cheese, softened to room temperature
β‡’ 1 box (3.4 oz) cheesecake or vanilla instant pudding mix
β‡’ 1 cup / 240ml pineapple juice
β‡’ 1 lb / 450g fresh strawberries, hulled and halved
β‡’ 1 cup / 150g grapes, halved if large
β‡’ 1 can (15 oz) mandarin oranges, drained
β‡’ 1 can (20 oz) pineapple chunks, drained
β‡’ 3 kiwis, peeled and sliced
β‡’ 1 ripe banana, sliced

Directions:
Make the Cheesecake Dressing: In a large bowl beat the softened cream cheese until completely smooth and lump-free. Add the instant pudding mix and pineapple juice and beat together until the mixture is silky, thick, and creamy. The pineapple juice gives it that gorgeous tropical flavor that makes this salad completely addictive.

Prep the Fruit: Hull and halve the strawberries. Drain the mandarin oranges and pineapple chunks well β€” excess liquid will thin out your dressing. Peel and slice the kiwis and banana. Halve any larger grapes.

Fold Everything Together: Add all the prepared fruit to the cheesecake dressing and fold gently with a spatula until every single piece of fruit is evenly coated in that creamy tropical base. Work carefully so the softer fruits like banana and mandarin oranges stay intact and don't get crushed.

Chill: Cover the bowl and refrigerate for at least 1 hour before serving β€” this allows the dressing to thicken slightly and the flavors to meld together beautifully. The longer it chills the better it tastes.

Serve: Give it a gentle stir before serving and scoop into bowls or serve straight from the big bowl family style. Watch it disappear!

Pro Tip: Add the banana slices right before serving rather than during assembly β€” bananas brown quickly and soften faster than the other fruits, so keeping them out until the last minute means every bowl looks fresh and beautiful. A tiny squeeze of lemon juice on the banana slices also helps keep them bright!

Prep Time: 15 mins | Chill Time: 1 hr | Total Time: 1 hr 15 mins
Calories per serving: ~210 | Servings: 8–10

Bon appΓ©tit and happy cooking!

These are the cups that make everyone at the 4th of July party stop and say "wait β€” did you MAKE these?" Patriotic Red, ...
06/18/2026

These are the cups that make everyone at the 4th of July party stop and say "wait β€” did you MAKE these?"

Patriotic Red, White & Blue Layered Jello CupsπŸ‡ΊπŸ‡Έ

Ingredients:
Red Layer:
β‡’ 1 box (3 oz) strawberry gelatin
β‡’ 1 cup boiling water
β‡’ 1/2 cup cold water
White Layer:
β‡’ 1 envelope unflavored gelatin (about 2ΒΌ tsp)
β‡’ 1/4 cup cold water
β‡’ 1/2 cup boiling water
β‡’ 1 cup Cool Whip, thawed
Blue Layer:
β‡’ 1 box (3 oz) berry blue gelatin
β‡’ 1 cup boiling water
β‡’ 1/2 cup cold water
For Serving:
β‡’ Extra Cool Whip for topping
β‡’ Fresh strawberries
β‡’ Fresh blueberries

Directions:
Make the Red Layer: Dissolve the strawberry gelatin in 1 cup boiling water, stirring for about 2 minutes until completely dissolved. Add the cold water and stir. Divide evenly among 8–10 clear plastic cups, filling each about one-third full.
Refrigerate for 1½–2 hours until completely and firmly set. This layer must be fully firm before you add the white layer β€” even slightly soft and the colors will bleed into each other.

Make the White Layer: Sprinkle the unflavored gelatin over the cold water and let it bloom for 5 minutes. Add the boiling water and stir until completely dissolved. Let the mixture cool to room temperature β€” it must not be warm when it meets the Cool Whip or it will deflate. Fold in the thawed Cool Whip until smooth and evenly combined.

Add the White Layer: Once the red layer is completely firm, gently spoon the white mixture on top of each cup. Do not pour directly from a bowl β€” use a spoon and work gently so you do not disturb the red layer beneath. Spread into an even layer.
Refrigerate for another 1–2 hours until the white layer is completely set and firm.

Make the Blue Layer: Dissolve the berry blue gelatin in 1 cup boiling water and stir until fully dissolved. Add the cold water and stir. Let the mixture cool completely to room temperature before using. Warm gelatin will melt the white layer β€” patience here is everything!

Add the Blue Layer Without Mixing: This is the most important step for those perfect clean layers. Place a spoon upside down just above the white layer surface. Slowly pour the cooled blue gelatin onto the back of the spoon and let it flow gently down and spread across the white layer without breaking through it. Fill each cup to the top.

Refrigerate for another 1½–2 hours until fully and firmly set.

Serve: Top each cup with a swirl of Cool Whip and garnish with fresh strawberries and blueberries right before serving. Keep refrigerated until the moment they go on the table.

Pro Tip: The single most important rule for perfect distinct layers is temperature β€” every new layer of gelatin must be cooled completely to room temperature before it goes on top of the previous layer. Hot or even warm gelatin will melt the layer below it and turn your beautiful patriotic cups into a murky purple mess. Cool, patient, and slow wins every time!

Prep Time: 30 mins | Chill Time: 5–6 hrs | Total Time: ~6 hrs
Calories per serving: ~120 | Servings: 8–10 cups

Bon appΓ©tit and happy cooking!

Everything you love about a Samoa cookie β€” the toasted coconut, the caramel, the dark chocolate drizzle β€” wrapped around...
06/18/2026

Everything you love about a Samoa cookie β€” the toasted coconut, the caramel, the dark chocolate drizzle β€” wrapped around a crisp tart Granny Smith apple slice. 🍎 These Caramel Apple Samoa Bites are the fall treat I did not know I needed in my life until I made them and now I genuinely cannot stop thinking about them. No baking required beyond toasting the coconut, they come together in under 30 minutes, and they disappear in approximately 4 seconds flat every single time. Make a double batch. You have been warned. ✨

Caramel Apple Samoa Bites

Ingredients:
β‡’ 3 Granny Smith apples
β‡’ 1 tub (about 14 oz) caramel dip
β‡’ 1 bag (7 oz) sweetened shredded coconut
β‡’ 1 cup / 170g semisweet chocolate chips
β‡’ 1 tsp coconut oil or vegetable oil (optional)
β‡’ 2 tbsp lemon juice
β‡’ Wooden skewers or toothpicks

Directions:
Toast the Coconut: Preheat your oven to 350Β°F (175Β°C). Spread the shredded coconut in an even layer on a parchment-lined baking sheet. Bake for 5–8 minutes, stirring once or twice, until golden brown and fragrant. Watch it very closely β€” coconut goes from golden to burnt in seconds! Let cool completely before using.

Prep the Apples: Wash and thoroughly dry the apples β€” any moisture will prevent the caramel from sticking. Cut into 1-inch thick rings or wedges, removing the core. Toss immediately with the lemon juice to prevent browning. Insert a toothpick or small skewer into each piece for easy dipping and handling.

Dip in Caramel: Dip each apple piece into the caramel dip, coating about three-quarters of the surface. Hold it over the tub for a few seconds to let the excess caramel drip off before moving to the next step.

Coat with Coconut: While the caramel is still tacky immediately roll or press the toasted coconut onto each caramel-coated apple piece, pressing gently so it adheres all over. Place each finished piece onto a parchment-lined tray as you go.

Melt the Chocolate: Place the chocolate chips and coconut oil if using into a microwave-safe bowl. Microwave in 20-second intervals, stirring well between each, until completely smooth and glossy.

Drizzle: Using a spoon or piping bag drizzle the melted chocolate generously back and forth over all the coconut-coated bites for that classic Samoa look.

Chill & Serve: Refrigerate the tray for 15–20 minutes until the chocolate is fully set and firm. Serve cold and watch everyone's eyes light up!

Pro Tip: Make sure your apple pieces are completely dry before dipping into caramel β€” pat them dry with paper towels after the lemon juice toss. Even a small amount of moisture on the surface will cause the caramel to slide right off instead of coating and clinging beautifully.

Prep Time: 20 mins | Chill Time: 20 mins | Total Time: 40 mins
Calories per serving: ~180 | Servings: 18–20 bites

Bon appΓ©tit and happy cooking!

This is the dessert you bring to the 4th of July cookout and become an instant legend πŸ‡ΊπŸ‡ΈPatriotic 4th of July Cake RollI...
06/17/2026

This is the dessert you bring to the 4th of July cookout and become an instant legend πŸ‡ΊπŸ‡Έ

Patriotic 4th of July Cake Roll

Ingredients:
Cake:
β‡’ 3/4 cup / 95g all-purpose flour
β‡’ 1 tsp baking powder
β‡’ 1/4 tsp salt
β‡’ 4 large eggs, room temperature
β‡’ 3/4 cup / 150g granulated sugar
β‡’ 1 tsp vanilla extract
β‡’ Red gel food coloring
β‡’ Blue gel food coloring
β‡’ Powdered sugar for dusting the towel
Buttercream Filling:
β‡’ 1 cup / 226g unsalted butter, softened
β‡’ 3 cups / 360g powdered sugar
β‡’ 2 tbsp heavy cream or milk
β‡’ 1 tsp vanilla extract
Decoration:
β‡’ 1 cup prepared vanilla frosting or extra buttercream
β‡’ Red, white, and blue star sprinkles

Directions:
Prep: Preheat your oven to 350Β°F (175Β°C). Line a 10Γ—15 inch jelly roll pan with parchment paper and lightly grease the parchment. Lay a clean kitchen towel flat on your counter and dust it generously with powdered sugar β€” have this ready before the cake goes in the oven.

Mix the Batter: In a medium bowl whisk together the flour, baking powder, and salt. In a large bowl beat the eggs with an electric mixer on high speed for about 5 minutes until thick, pale, and tripled in volume. Gradually add the sugar while continuing to beat. Add the vanilla extract. Gently fold the dry ingredients into the egg mixture until no dry streaks remain β€” do not overmix or you will deflate all that precious air!

Color the Batter: Divide the batter evenly into three bowls. Leave one plain white. Add red gel food coloring to the second bowl and stir gently until evenly colored. Add blue gel food coloring to the third and stir until evenly colored.

Create the Pattern: Using spoons or piping bags place alternating dollops of red, white, and blue batter throughout the prepared pan. Lightly drag a skewer or toothpick through the batter once or twice to create a marbled patriotic swirl β€” do not overdo it or the colors will muddy together. Spread the batter gently and evenly to the edges.

Bake: Bake for 10–12 minutes until the cake springs back lightly when touched in the center. Do not overbake β€” a dry cake will crack when rolled.

Roll While Hot: The moment the cake comes out of the oven immediately invert it onto the powdered sugar dusted towel. Peel away the parchment paper carefully. Starting from the short end roll the warm cake and towel together tightly into a log. Let it cool completely on a wire rack in this rolled position β€” this trains the cake to hold its shape without cracking.

Make the Filling: Beat the softened butter until smooth and creamy. Gradually add the powdered sugar mixing on low. Add the vanilla and heavy cream and beat on medium-high until light, fluffy, and perfectly spreadable.

Fill & Roll: Carefully unroll the completely cooled cake. Spread the buttercream filling evenly over the entire surface leaving a half inch border around the edges. Gently roll the cake back up tightly without the towel this time. Place seam-side down on your serving platter.

Frost & Decorate: Spread a smooth even layer of vanilla frosting or buttercream all over the outside of the cake roll. Cover generously with red, white, and blue star sprinkles. Refrigerate for 30–60 minutes to set before slicing.

Pro Tip: Gel food coloring is essential here β€” liquid food coloring adds too much moisture and can affect the batter consistency and the vibrancy of the colors. Gel gives you that deep, bold red and blue without changing the texture of the cake at all.

Prep Time: 30 mins | Bake Time: 12 mins | Chill Time: 1 hr | Total Time: ~2 hrs
Calories per serving: ~420 | Servings: 10–12 slices

Bon appΓ©tit and happy cooking!

I have tasted a lot of lemon pies in my life and this one genuinely ruined all the others for me. That buttery shortcrus...
06/17/2026

I have tasted a lot of lemon pies in my life and this one genuinely ruined all the others for me. That buttery shortcrust pastry, the silky lemon cream that hits the perfect balance between tart and sweet, and that cloud of toasted meringue piled high on top β€” this is the kind of dessert that gets completely silent at the table because everyone is too busy eating to speak. Classic, timeless, and absolutely worth every step. πŸ‹

Lemon Meringue Pie

Ingredients:
Pastry Crust (24–26cm / 9–10 inch tart pan):
β‡’ 100g / 7 tbsp unsalted butter, softened
β‡’ 100g / 3/4 cup powdered sugar
β‡’ Zest of 1 lemon
β‡’ 1 large egg
β‡’ 250g / 2 cups all-purpose flour
Lemon Cream Filling:
β‡’ 2 egg yolks
β‡’ Juice and zest of half a lemon (about 60ml / 1/4 cup juice)
β‡’ 100g / 1/2 cup granulated sugar
β‡’ 30g / 2 tbsp unsalted butter, melted
β‡’ 20g / 2 tbsp cornstarch
β‡’ 250ml / 1 cup whole milk
Meringue:
β‡’ 2 large egg whites
β‡’ 120g / 1/2 cup granulated sugar

Directions:
Make the Pastry Dough: Beat the softened butter and powdered sugar together until creamy and smooth. Add the lemon zest and egg and mix until fully combined. Add the flour gradually and mix until a soft dough comes together. Do not overwork it β€” mix just until it forms a smooth ball.
Wrap in plastic and refrigerate for 30 minutes before rolling out.
Blind Bake the Crust: Roll the dough out and press it into your tart pan, trimming the edges neatly. Place in the freezer for 15 minutes β€” this stops the pastry from shrinking during baking.
Remove from the freezer, poke the base all over with a fork, and bake in a preheated oven at 350Β°F (180Β°C) for 15–20 minutes until lightly golden. Let it cool completely before filling.
Make the Lemon Cream: In a medium saucepan whisk together the egg yolks, sugar, cornstarch, lemon juice, lemon zest, and milk until smooth and fully combined. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth, glossy cream.
Remove from heat and stir in the melted butter until fully incorporated. Pour the warm lemon cream into the cooled pastry shell and smooth the top evenly. Let it cool slightly while you make the meringue.
Make the Meringue: In a clean completely grease-free bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the sugar a little at a time while continuing to beat on high speed until stiff, glossy peaks form. The meringue should hold its shape firmly and look smooth and shiny.
Top & Toast: Spoon or pipe the meringue generously over the lemon cream filling, spreading it all the way to the edges of the crust to seal it completely β€” this prevents the meringue from weeping and pulling away. Use a spoon or spatula to create dramatic peaks and swirls across the surface.
Bake at 350Β°F (180Β°C) for 10–12 minutes until the peaks are beautifully golden and toasted. Watch it closely β€” it goes from golden to burnt quickly!
Cool & Serve: Let the pie cool completely at room temperature, then refrigerate for at least 1 hour before slicing. Use a sharp knife wiped clean between each cut for those clean gorgeous slices.

Pro Tip: The key to meringue that doesn't weep or collapse is making sure your bowl and beaters are completely free of any grease or egg yolk β€” even a tiny trace of fat will prevent the whites from whipping up properly. Wipe your bowl with a little lemon juice before starting for insurance!

Prep Time: 30 mins | Chill Time: 45 mins | Bake Time: 30 mins | Total Time: ~2 hrs
Calories per serving: ~310 | Servings: 8–10 slices

Bon appΓ©tit and happy cooking!

Some recipes just never go out of style β€” and this Philadelphia cheesecake is one of them. Creamy, dense, perfectly gold...
06/17/2026

Some recipes just never go out of style β€” and this Philadelphia cheesecake is one of them. Creamy, dense, perfectly golden on top, and silky smooth all the way through. Just four filling ingredients and it tastes like something you would pay serious money for at a restaurant. The condensed milk gives it this beautiful natural sweetness that makes every single bite absolutely perfect. This is the one you make when you want to genuinely impress someone with minimal effort. ✨

Philadelphia Cheesecake

Ingredients:
Base:
β‡’ 170g / 1Β½ cups Maria biscuits or graham crackers, crushed
β‡’ 45g / 3 tbsp unsalted butter, melted
Filling:
β‡’ 190g / 6.7 oz Philadelphia cream cheese, softened
β‡’ 397g / 1 can sweetened condensed milk
β‡’ 3 large eggs, room temperature
β‡’ 1 tsp vanilla extract
β‡’ 1 tbsp fresh lemon juice (optional)

Directions:

Make the Base: Crush the Maria biscuits or graham crackers into a fine crumb β€” no large chunks remaining. Mix with the melted butter until the mixture resembles damp sand and holds together when pressed. Press firmly into the bottom and slightly up the sides of a greased springform pan.

Bake at 350Β°F (180Β°C) for 5 minutes until just set and lightly crisp. Set aside to cool slightly while you make the filling.

Make the Filling: In a blender or food processor combine the softened cream cheese, condensed milk, eggs, vanilla extract, and lemon juice if using. Blend until completely smooth and creamy with absolutely no lumps remaining. The condensed milk does all the sweetening work here β€” no extra sugar needed!

Bake: Pour the filling slowly and evenly over the prepared crust. Bake at 350Β°F (180Β°C) for 40–45 minutes until the edges are set and lightly golden and the center has just a slight jiggle when you gently shake the pan.

Cool & Chill: This step is non-negotiable β€” let the cheesecake cool completely to room temperature before touching it. Then refrigerate for a minimum of 2–3 hours, ideally overnight. This chilling time is what transforms the texture from soft and wobbly to that perfectly dense, silky, creamy cheesecake slice.

Slice & Serve: Run a thin knife around the edges before releasing the springform. Slice with a sharp knife wiped clean between each cut for those gorgeous clean triangular slices.

Pro Tip: For an ultra smooth filling with zero air bubbles β€” which means zero cracks on top β€” blend the filling on low speed rather than high, and tap the filled pan gently on the counter a few times before putting it in the oven to release any trapped air.

Prep Time: 20 mins | Bake Time: 45 mins | Chill Time: 2–3 hrs | Total Time: ~4 hrs
Calories per serving: ~320 | Servings: 8–10 slices

Bon appΓ©tit and happy cooking!

I genuinely could not believe how good these were until I made them myself. πŸ“ They take 15 minutes to make, zero baking ...
06/17/2026

I genuinely could not believe how good these were until I made them myself. πŸ“ They take 15 minutes to make, zero baking required, and taste like strawberry cheesecake in the most playful handheld form imaginable. Kids go crazy for these. Adults go equally crazy for these. There is truly no age limit on a Fruit Roll-Up cheesecake bite and I will die on that hill. ✨

Fruit Roll-Ups Cheesecake Bites

Ingredients:
β‡’ 8 oz / 225g cream cheese, softened to room temperature

β‡’ 1/2 cup / 60g powdered sugar

β‡’ 1 tsp vanilla extract

β‡’ 6–8 strawberry Fruit Roll-Ups

β‡’ 1 cup / 100g graham cracker crumbs
Optional add-ins:

β‡’ Fresh sliced strawberries

β‡’ Extra graham cracker crumbs for rolling the outside

Directions:
Make the Cheesecake Filling: In a mixing bowl beat together the softened cream cheese, powdered sugar, and vanilla extract until completely smooth, creamy, and lump-free. The filling should be thick enough to hold its shape when spread β€” not runny! If it feels too soft pop it in the fridge for 10 minutes to firm up slightly.

Prep the Fruit Roll-Ups: Unwrap each Fruit Roll-Up and lay it completely flat on a clean surface, peeling away the paper backing fully. They are your wrapper, your flavor, and honestly your aesthetic all in one.

Spread the Filling: Spoon the cream cheese mixture onto each Fruit Roll-Up and spread it evenly across the entire surface leaving a small border at one edge. Sprinkle graham cracker crumbs generously over the cream cheese layer β€” this gives you that classic cheesecake crust flavor and texture in every bite!

Roll Tight: Starting from the filled edge, roll the Fruit Roll-Up up tightly and firmly into a log shape. The tighter you roll the cleaner your slices will be! Press the edge gently to seal.

Slice: Using a sharp knife slice each roll into bite-sized pieces about 1–1.5 inches thick. Wipe the knife clean between cuts for the neatest edges.

Chill & Serve: Place the bites on a plate or lined tray and refrigerate for at least 30 minutes before serving β€” this firms everything up and makes the Fruit Roll-Up wrapper slightly more set and easier to bite into cleanly. Serve cold and watch them vanish instantly!

Pro Tip: Add thin fresh strawberry slices on top of the cream cheese filling before rolling for an extra fruity burst in every bite β€” the fresh strawberry inside against the creamy cheesecake filling and the sweet Roll-Up wrapper is genuinely next level.

Prep Time: 15 mins | Chill Time: 30 mins | Total Time: 30 mins
Calories per serving: ~120 | Servings: 12 bites

Bon appétit and happy cooking! 🧑

There is nothing in this world that smells better than cinnamon rolls baking in the oven. Nothing. And these ones β€” pill...
06/16/2026

There is nothing in this world that smells better than cinnamon rolls baking in the oven. Nothing. And these ones β€” pillowy soft, packed with brown sugar cinnamon filling, and completely blanketed in that glossy cream cheese glaze that melts right into every swirl β€” are the absolute gold standard. The kind that make people wake up early on a weekend just because they know these are happening. Gourmet bakery results. Your own kitchen. πŸ₯✨
β €
Super Fluffy Cinnamon Rolls with Cream Cheese Glaze
β €
Ingredients:
β €
Dough:
β‡’ 4 cups (500g) all-purpose flour

β‡’ 2ΒΌ teaspoons (10g) instant yeast

β‡’ β…“ cup (80g) granulated sugar

β‡’ 1 teaspoon salt

β‡’ 1 cup (240ml) whole milk, warm

β‡’ 2 large eggs, room temperature

β‡’ β…“ cup (80g) unsalted butter, melted

β‡’ 1 teaspoon vanilla extract
β €
Cinnamon Filling:
β‡’ Β½ cup (120g) unsalted butter, softened

β‡’ ΒΎ cup + 2 tbsp (180g) light brown sugar

β‡’ 2 tablespoons ground cinnamon
β €
Cream Cheese Glaze:
β‡’ ΒΎ cup (200g) cream cheese, softened

β‡’ 3Β½ tablespoons (50g) unsalted butter, softened

β‡’ 1ΒΌ cups (150g) powdered sugar, sifted

β‡’ 1 teaspoon vanilla extract

β‡’ 2 tablespoons whole milk
β €
Directions:
β €
Activate the Yeast: In a small bowl, combine the warm milk, yeast, and 1 teaspoon of sugar. Let sit for 10 minutes until foamy and active.
β €
Make the Dough: In a large bowl, combine the flour, remaining sugar, and salt. Add the eggs, vanilla, melted butter, and yeast mixture. Knead by hand or with a stand mixer for 8–10 minutes until the dough is smooth, soft, and elastic. Cover and let rise in a warm place for 1–1.5 hours until doubled in size.
β €
Fill & Roll: On a lightly floured surface, roll the dough out into a large rectangle approximately 16Γ—20 inches (40Γ—50cm). Spread the softened butter evenly across the entire surface. Mix the brown sugar and cinnamon together and sprinkle evenly over the butter. Starting from the longest side, roll the dough tightly into a log. Cut into 12 equal rolls using a sharp knife or unflavored dental floss.
β €
Second Rise: Place the rolls in a greased 12Γ—8 inch (30Γ—20cm) baking pan, leaving a little space between each one. Cover with a clean kitchen towel and let rise for 30–40 minutes until puffy and pillowy.
β €
Bake: Preheat your oven to 350Β°F (180Β°C). Bake for 22–28 minutes until just slightly golden on top. Do not overbake β€” you want them soft and tender. Let rest in the pan for 10 minutes before glazing.
β €
Make the Glaze: Beat the cream cheese and butter together until completely smooth. Gradually add the powdered sugar and beat until combined. Add the vanilla and milk and beat until creamy and glossy.
β €
Glaze: Spread the cream cheese glaze generously over the warm rolls β€” the heat will cause it to melt slightly and soak into every swirl and crevice. Do not hold back.
β €
Pro Tip: Glazing the rolls while they are still warm β€” not hot, not cold, just warm β€” is the secret to that glossy, slightly melted glaze that seeps into the layers and makes every bite taste like pure indulgence. And using dental floss to cut the rolls instead of a knife gives you perfectly round, undistorted spirals every single time. πŸ₯
β €
Prep Time: 30 mins | Rise Time: 2 hrs | Bake Time: 28 mins | Total Time: ~3 hrs
β €
Yield: 12 large rolls | Pan size: 12Γ—8 inch (30Γ—20cm)
β €
Bon appétit and happy cooking! ✨

If you love lemon desserts this cheesecake is going to ruin you for everything else. A buttery graham cracker crust. A r...
06/16/2026

If you love lemon desserts this cheesecake is going to ruin you for everything else. A buttery graham cracker crust. A rich, impossibly smooth cream cheese filling brightened with fresh lemon zest and juice. A glossy golden lemon curd poured over the top. And then piped whipped cream rosettes around the edge with little lemon slices tucked in for the most elegant finish. It looks like it came from a high-end bakery and it tastes even better than it looks. Worth every single minute of the process. πŸ‹βœ¨
β €
Lemon Cheesecake
β €
Ingredients:
β €
Graham Cracker Crust:
β‡’ 1ΒΎ cups (175g) graham cracker crumbs (from about 14 whole crackers)

β‡’ 6 tablespoons (85g) unsalted butter, melted

β‡’ 2 tablespoons granulated sugar
β €
Cheesecake Filling:
β‡’ 2 lbs (900g / 4 packages) full-fat cream cheese, room temperature

β‡’ 1 cup (200g) granulated sugar

β‡’ 5 large eggs, room temperature

β‡’ 2 tablespoons sour cream

β‡’ 1 tablespoon fresh lemon zest (from about 2 lemons)

β‡’ 2 tablespoons fresh lemon juice

β‡’ Β½ tablespoon vanilla extract
β €
Topping:
β‡’ Β½ cup (120g) lemon curd, homemade or store-bought

β‡’ 1 cup (240ml) heavy whipping cream, cold

β‡’ 3 tablespoons powdered sugar

β‡’ Β½ teaspoon vanilla extract

β‡’ Fresh lemon slices, for garnish
β €
Directions:
β €
Make the Crust: Preheat your oven to 350Β°F (175Β°C) with a rack in the center. Butter the bottom of a 9-inch springform pan and line with a parchment circle. In a bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the pan, going slightly up the sides. Bake for 8 minutes then transfer to a wire rack to cool completely.
β €
Prep for Water Bath: Increase the oven to 450Β°F (230Β°C). Lay two sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the center and fold the foil up the sides β€” no rips or the water will get in. Fan the foil out at the top to keep the rim clear.
β €
Make the Filling: In a stand mixer with a paddle attachment, beat the room temperature cream cheese and sugar on medium-high for 5 minutes until completely smooth, scraping the bowl several times. Reduce to medium and add the eggs one at a time, mixing well after each addition. Reduce to low and add the sour cream, lemon zest, lemon juice, and vanilla. Mix just until incorporated. Pour over the cooled crust.
β €
Water Bath: Place the foil-wrapped cheesecake in a deep roasting pan. Pour boiling water around it until it comes about 1 inch up the sides of the springform pan. Carefully transfer to the center rack.
β €
Bake: Bake at 450Β°F for 15 minutes, then without opening the oven door reduce the temperature to 225Β°F (107Β°C) and bake for another 60–65 minutes until the center has a slight wobble when you jolt the pan. Remove from the oven and let rest in the water bath for 45 minutes. Discard the foil and cool completely on a wire rack.
β €
Chill: Cover and refrigerate for at least 8 hours or overnight. This step is completely non-negotiable β€” the cheesecake needs the full chill time to set into that perfect sliceable texture.
β €
Top & Serve: Run a thin knife around the edges to loosen, then remove the springform ring. Transfer to a cake platter. Spread the lemon curd in an even layer over the entire surface. Whip the cold heavy cream, powdered sugar, and vanilla to stiff peaks and pipe rosettes around the edge. Garnish with fresh lemon slices.
β €
Pro Tip: The two-temperature water bath method is what gives this cheesecake its incredibly smooth, crack-free surface and that ultra-creamy, dense texture. The high blast of heat at the start sets the edges, and the low slow heat finishes the center gently without over-baking. Never open the oven door during the temperature change β€” patience here is everything. πŸ‹
β €
Prep Time: 30 mins | Bake Time: 1 hr 15 mins | Chill Time: 8 hrs | Total Time: ~9 hrs 45 mins
β €
Servings: 12 slices | Pan size: 9-inch springform
β €
Bon appΓ©tit and happy cooking! πŸ‹βœ¨

Frozen Whipped Lemonade⠀Ingredients:⠀⇒ 1 cup (240ml) ice⇒ 1 cup (300g) sweetened condensed milk⇒ 1½ cups (360ml) heavy w...
06/16/2026

Frozen Whipped Lemonade
β €
Ingredients:
β €
β‡’ 1 cup (240ml) ice

β‡’ 1 cup (300g) sweetened condensed milk

β‡’ 1Β½ cups (360ml) heavy whipping cream

β‡’ Β½ cup (120ml) fresh lemon juice (or lemonade)

β‡’ Whipped cream, for topping

β‡’ Fresh lemon slices, for garnish

β‡’ Yellow striped paper straws, for serving
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Directions:
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Blend: Add the ice, sweetened condensed milk, heavy cream, and lemon juice to a blender. Blend on high speed for about 30 seconds until the mixture is completely smooth, thick, and creamy.
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Pour: Divide the frozen whipped lemonade between two tall glasses.
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Top: Finish each glass with a generous swirl of whipped cream.
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Garnish: Add a fresh lemon slice on the rim of each glass and a paper straw.
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Serve immediately β€” this one does not wait and it does not need to. πŸ‹
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Pro Tip: For the creamiest, frothiest texture, use very cold heavy cream straight from the fridge and blend for the full 30 seconds without stopping. The cream emulsifies with the condensed milk and lemon juice into something almost mousse-like that is genuinely unlike any other frozen drink. And if you want an adults-only version, add a shot of vodka or limoncello before blending β€” it takes this from refreshing to absolutely unhinged in the best way. 🍸
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Prep Time: 5 mins | Total Time: 5 mins
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Servings: 2 large glasses | 4 ingredients only | No cook
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Bon appΓ©tit and happy cooking! πŸ‹βœ¨

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