Delicious Foods TV

10/17/2026

10/17/2026

New York Cheesecake is a classic American dessert known for its rich, creamy texture, thick cream-cheese filling, buttery biscuit crust, and smooth golden top. This homemade recipe makes a bakery-style cheesecake perfect for dessert lovers and YouTube cooking videos.

Preparation: 25 minutes

Baking: 60–75 minutes

Chilling: 6–8 hours or overnight

Servings: 10–12 slices

Ingredients

For the biscuit crust

- 250 g graham crackers or digestive biscuits
- 100 g unsalted butter, melted
- 2 tablespoons granulated sugar
- A pinch of salt

For the cheesecake filling

- 900 g full-fat cream cheese, softened
- 250 g granulated sugar
- 200 g sour cream, at room temperature
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest (optional)

Optional topping

- Fresh strawberries or blueberries
- Strawberry sauce
- Powdered sugar for decoration

Instructions

Step 1: Prepare the crust

Preheat your oven to 175°C (350°F). Crush the biscuits into fine crumbs and mix with melted butter, sugar, and salt. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Bake for 10 minutes, then let it cool.

Step 2: Make the cream-cheese filling

Beat the softened cream cheese and sugar on low to medium speed until smooth and creamy. Scrape down the sides of the bowl to remove lumps. Avoid whipping in too much air, which can cause cracks.

Step 3: Add the remaining ingredients

Mix in the sour cream, vanilla extract, lemon juice, optional lemon zest, and flour. Add the eggs one at a time, mixing on low speed just until combined. Do not overmix.

Step 4: Fill the pan

Pour the cheesecake mixture over the cooled biscuit crust. Gently tap the pan on the counter a few times to release large air bubbles. Smooth the top with a spatula.

Step 5: Bake the cheesecake

Reduce the oven temperature to 160°C (320°F). Place the pan on the middle rack and bake for approximately 60–75 minutes. The edges should look set, while the center should still wobble slightly when the pan is gently shaken.

Step 6: Cool slowly

Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour. This gradual cooling helps reduce cracking. Remove it and cool completely at room temperature.

Step 7: Refrigerate

Cover the cooled cheesecake and refrigerate for at least 6–8 hours, preferably overnight. This allows the filling to firm up and develop its signature rich texture.

Step 8: Decorate and serve

Carefully release the springform pan. Slice with a sharp knife dipped in warm water and wiped clean between cuts. Serve plain or garnish with fresh strawberries, blueberries, or strawberry sauce.

Tips for a perfect New York Cheesecake

- Use room-temperature ingredients: They blend more smoothly and help prevent lumps.
- Avoid overmixing: Too much air can cause the cheesecake to rise and crack.
- Don't overbake: The center should remain slightly wobbly when the cheesecake is ready.
- Cool gradually: Sudden temperature changes can lead to cracks.
- Chill overnight: This gives you the firm, dense, creamy texture associated with classic New York cheesecake.
- Store safely: Keep refrigerated in an airtight container and consume
within 4–5 days.

Serving suggestion

Serve each slice chilled with fresh berries and a drizzle of strawberry sauce. The contrast between the buttery crust and rich, velvety filling makes this dessert a favorite for birthdays, celebrations, and special occasions.

Enjoy your homemade New York Cheesecake! 🍰

10/17/2026

New York Cheesecake 🍰 The Ultimate Creamy Cheesecake Recipe!

10/11/2026

🍗 Chicken Kiev — Full Recipe

Chicken Kiev is a classic dish made with tender chicken breast stuffed with garlic herb butter, coated in crispy breadcrumbs, and fried or baked until golden brown. When you cut into it, delicious melted butter flows out!

Prep time
25 minutes

Cook time
25 minutes

Servings
4 people

Ingredients

For the garlic herb butter
- 100 g unsalted butter, softened
- 3 garlic cloves, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper

For the chicken

- 4 boneless, skinless chicken breasts
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)

For the coating

- ½ cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1½ cups breadcrumbs or panko breadcrumbs
- Vegetable oil, for frying

Instruction

1. Prepare the garlic butter
In a bowl, combine softened butter, minced garlic, chopped parsley, lemon juice, salt, and black pepper. Mix thoroughly. Shape the mixture into a small log using plastic wrap and refrigerate for 20–30 minutes until firm.

2. Prepare the chicken breasts
Place each chicken breast between two sheets of plastic wrap. Gently pound with a meat mallet until evenly thin, about ½ inch thick. Season both sides with salt, black pepper, and paprika if using.

3. Stuff and roll the chicken
Cut the chilled garlic butter into four portions. Place one portion in the center of each chicken breast. Fold in the sides and roll tightly around the butter, sealing all edges so the butter cannot escape during cooking. Secure with toothpicks if necessary.

4. Coat the chicken
Place flour in one bowl, beaten eggs mixed with milk in another, and breadcrumbs in a third. Roll each chicken parcel in flour, dip into the egg mixture, then coat thoroughly with breadcrumbs. For extra crispiness, repeat the egg and breadcrumb coating.

5. Fry until golden
Heat vegetable oil in a deep skillet to approximately 170°C (340°F). Carefully fry the chicken in batches for about 3–4 minutes, turning as needed, until the coating is golden brown. Do not overcrowd the pan.

6. Finish cooking in the oven
Transfer the fried chicken to a baking tray and bake in a preheated oven at 180°C (350°F) for approximately 15–20 minutes, depending on thickness. Check that the center of each chicken breast reaches 74°C (165°F) using a food thermometer.

7. Rest and serve
Remove the toothpicks and let the chicken rest for 3–5 minutes. Serve hot, slicing carefully to reveal the melted garlic butter inside. Garnish with fresh parsley and lemon wedges.

Serving suggestion

Serve your Chicken Kiev with:

- Creamy mashed potatoes
- Steamed green beans or broccoli
- Roasted potatoes or buttered rice
- Fresh garden salad
- Lemon wedges

Chef's tips for perfect Chicken Kiev

- Seal it well: Make sure there are no gaps in the chicken parcel, or the butter may leak out.
- Chill before cooking: Refrigerate the stuffed chicken for 20–30 minutes before breading or frying to help it hold its shape.
- Double-coat: An extra layer of egg and breadcrumbs creates a crispier crust.
- Avoid excessive heat: Brown the coating first, then finish in the oven so the chicken cooks through without burning.
- Check the temperature: The center must reach 74°C (165°F) for food safety.

Enjoy your homemade Chicken Kiev! Crispy on the outside, juicy on the inside, and filled with rich, melted garlic herb butter.

10/11/2026

Chicken Kiev Recipe 🍗 Crispy Outside, Garlic Butter Inside!

10/08/2026

Chocolate Lava Cake 🍫 | Easy Recipe with Molten Chocolate Center

10/08/2026

🍫 Chocolate Lava Cake — Full Recipe

Ingredients — Makes 4 Lava Cakes

For the Ramekins

1 tablespoon butter, softened
1 tablespoon cocoa powder

For the Lava Cake

115 g dark or semi-sweet chocolate, chopped
115 g unsalted butter
2 large eggs
2 egg yolks
¼ cup granulated sugar
1 teaspoon vanilla extract
¼ cup all-purpose flour
Pinch of salt

For Serving

Powdered sugar
Fresh berries
Vanilla ice cream or whipped cream
Chocolate sauce, optional

👨‍🍳 Instructions

Prepare the ramekins: Grease four 6-ounce ramekins generously with butter. Dust the inside with cocoa powder and shake out the excess.
Melt the chocolate: Add the chopped chocolate and butter to a heatproof bowl. Melt gently over a double boiler or microwave in short intervals, stirring until completely smooth.

Prepare the eggs: In a separate bowl, whisk together the eggs, egg yolks, sugar, and vanilla extract until slightly thick and well combined.
Combine: Slowly pour the melted chocolate mixture into the egg mixture while whisking gently.

Add dry ingredients: Fold in the flour and salt until just combined. Do not overmix.

Fill the ramekins: Divide the batter evenly between the prepared ramekins, filling each about ¾ full.

Bake: Preheat the oven to 220°C (425°F). Bake for approximately 10–12 minutes, until the edges are firm but the centers still look slightly soft.
Rest briefly: Let the cakes rest in the ramekins for about 1 minute.
Invert: Carefully place a serving plate over each ramekin and flip it over. Gently lift the ramekin away.

Serve immediately: Dust with powdered sugar and serve with vanilla ice cream, fresh berries, or chocolate sauce.

🔥 The Secret to the Perfect Lava Center

The key is not overbaking. The outside should be set while the center remains soft and molten. Baking time can vary slightly depending on your oven and ramekin size.

Tip: For an extra-rich chocolate flavor, use good-quality dark chocolate with around 60–70% cocoa.