Mamay Rado

1) Classic Cheesecake

Ingredients:

Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter

Filling:
• 4 packages (900g total) cream cheese (softened)
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream

Instructions:
1. Preheat oven to 160°C (325°F).
2. Mix graham crumbs with melted butter. Press into a springform pan.
3. Beat cream cheese and sugar until smooth.
4. Add vanilla and eggs one at a time.
5. Mix in sour cream.
6. Pour filling over crust.
7. Bake 50–60 minutes until center is slightly set.
8. Cool completely, then refrigerate 4 hours before serving.

2) Chocolate Cheesecake

Ingredients:

Crust:
• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup melted butter

Filling:
• 4 packages cream cheese
• 1 cup sugar
• 1 cup melted semi-sweet chocolate
• 3 eggs
• 1/4 cup cocoa powder

Instructions:
1. Prepare crust and press into pan.
2. Beat cream cheese and sugar.
3. Add melted chocolate and cocoa powder.
4. Mix in eggs one at a time.
5. Pour into crust.
6. Bake at 160°C (325°F) for 55 minutes.
7. Cool and refrigerate before serving.

3) Strawberry Cheesecake

Ingredients:

Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter

Filling:
• 4 packages cream cheese
• 1 cup sugar
• 3 eggs
• 1 tsp vanilla

Topping:
• 1 cup strawberry sauce

Instructions:
1. Prepare crust.
2. Beat cream cheese and sugar.
3. Add eggs and vanilla.
4. Pour into crust and bake 50–55 minutes.
5. Cool completely.
6. Top with strawberry sauce before serving.

4) Blueberry Cheesecake

Ingredients:

(Same base as classic cheesecake)

Topping:
• 1 cup blueberry pie filling

Instructions:
1. Prepare and bake classic cheesecake base.
2. Cool fully.
3. Spread blueberry topping on chilled cheesecake.
4. Refrigerate before slicing.

5) Salted Caramel Cheesecake

Ingredients:

Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup butter

Filling:
• 4 packages cream cheese
• 3/4 cup sugar
• 3 eggs
• 1 tsp vanilla

Topping:
• 1/2 cup caramel sauce
• Pinch of sea salt

Instructions:
1. Prepare crust.
2. Beat filling ingredients until smooth.
3. Bake 50–55 minutes.
4. Cool and chill.
5. Drizzle caramel sauce and sprinkle sea salt before serving.

6) Lemon Cheesecake

Ingredients:

Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter

Filling:
• 3 packages cream cheese
• 3/4 cup sugar
• 1 tbsp lemon zest
• 1/4 cup lemon juice
• 3 eggs

Instructions:
1. Prepare crust.
2. Beat cream cheese and sugar.
3. Add lemon zest and juice.
4. Mix in eggs.
5. Bake at 160°C (325°F) for 50 minutes.
6. Cool and refrigerate before serving.

7) Oreo Cheesecake

Ingredients:

Crust:
• 2 cups crushed Oreo cookies
• 1/4 cup melted butter

Filling:
• 4 packages cream cheese
• 1 cup sugar
• 3 eggs
• 1 cup chopped Oreos

Instructions:
1. Mix Oreo crumbs with butter and press into pan.
2. Beat cream cheese and sugar.
3. Add eggs one at a time.
4. Fold in chopped Oreos.
5. Bake 55 minutes.
6. Cool and chill before serving.

😎 Peanut Butter Cheesecake

Ingredients:

Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup butter

Filling:
• 3 packages cream cheese
• 1 cup peanut butter
• 3/4 cup sugar
• 3 eggs
• 1/2 cup heavy cream

Instructions:
1. Prepare crust.
2. Beat cream cheese, peanut butter, and sugar.
3. Add eggs and heavy cream.
4. Pour into crust.
5. Bake 55 minutes.
6. Cool completely and refrigerate before slicing.

9) No-Bake Cheesecake

Ingredients:

Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter

Filling:
• 2 packages cream cheese
• 3/4 cup powdered sugar
• 1 tsp vanilla
• 1 cup whipped heavy cream

Instructions:
1. Prepare crust and chill 30 minutes.
2. Beat cream cheese and powdered sugar.
3. Add vanilla.
4. Fold in whipped cream gently.
5. Spread filling over crust.
6. Refrigerate 6 hours (or overnight).
7. Add fruit topping before serving.

Chicken SOTANGHON Guisado

Ingredients:
• 250g vermicelli/ sotanghon
• shredded chicken, leftover LECHON
• earwood mushrooms
• 1 tbsp sesame oil or any kind of oil
• hot water
• 5 cloves garlic
• 1 medium onion
• 1 pc carrot
• cabbage
• 2 tsp atsuete powder
• salt and pepper

Mix the Sauce:
• ⅓ cup water
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp sesame oil
• 1-2 tbsp oyster sauce

Methods:
Soak the mushrooms in water for 15 minutes, drain and slice.

Soak the vermicelli in hot water for 10 minutes,
drain. Add 1 tbsp sesame oil, mix and set aside.

In a pan add garlic, saute for a few seconds. Add onions, saute until soft. Add carrot, saute for a minute. Add atsuete powder, stir to dissolve. Add mushrooms, saute for a minute. Then add shredded chicken, pepper and salt, stir. Add carrot and mixed sauce, stir. Add vermicelli, set the heat to low. Toss together until tender.

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PALABOK SAUCE + Pancit LUGLOG
Ingredients:
• 500g pancit luglog/palabok
• 2 ½ liters water

Sauce & Toppings:
• 500g ground pork
• 300g tofu
• shrimp 🍤
• 7 ½ cups water
• 1 medium white onion
• 8 cloves garlic
• atsuete powder
• cooking oil
• spring onions
• 1 pc broth cube
• hardboiled eggs
• chicharon, tinapa powder, fried garlic
• fish sauce, salt and pepper

Slurry:
• ¾ cup all purpose flour
• ¾ cup cornstarch
• 3 ½ cups water

Methods:
Soak the pancit luglug in water for 1 hour.
Cook the noodles in boiling water until soft. Rinse and drain. Set aside.

Fry the tofu until golden brown. Set aside. Reduce the oil and stir-fry the shrimp until cooked. Season with salt and pepper. Remove from pan.
In the same pan, saute the garlic until brown. Saute the onion until translucent. Stir fry the ground pork until brown. Sprinkle with pepper, salt and atsuete powder. Continue cooking until slightly crisp. Set aside for toppings and leave some.

Add water and bring to a boil. Add atsuete powder, fish sauce depending on taste. Season with pepper and pork broth cube. Bring to a boil. When it boils, reduce heat and pour in slurry mixture while stirring constantly. Add 3 tbsp crushed chicharon. Stir and cook for a minute. Sprinkle with spring onions, tinapa powder and salt. Stir and simmer until the sauce has really thickened and well-cooked.

Assemble the noodles and top with prepared toppings/garnishing.