Cheesecake Crust

Material :
3 tablespoons unsalted butter, softened
3 tablespoons of sugar
1 egg yolk
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt

One 9-inch spring form/round pan, bottom buttered, lined with a round of parchment

How to Make :

1. In a bowl, cream together the butter and sugar until light and fluffy. Beat in the yolk until smooth.
2. In a separate bowl, combine the dry ingredients and gently fold them into the butter mixture
3. The mixture will be crumbly
4. Press the dough down evenly and firmly to cover the pan bottom
5. which has been buttered and lined with a round of parchment paper
6. Bake for about 15-20 minutes at a low temperature 165 Celcius degrees
7. until the dough is golden and baked through

Cheesecake Filling

Material :
2 pounds softened cream cheese (four 8 ounce bars)
1 cup of sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 eggs One 9-inch spring form/round pan, bottom buttered, lined with a round of parchment

How to Make :

1. Set a rack in the middle level of the oven and preheat to 160 Celcius degrees
2. Using a paddle attachment on your mixer (if it has one), beat the cream cheese smooth
3. Stop the mixer and scrape the mixing bowl and beater/paddle
4. Add the sugar in a stream, mixing until just combined. Stop and scrape
5. Add the vanilla extract and lemon juice. Mix only until absorbed. Stop and scrape
6. Add the eggs, one at a time, mixing only until each is absorbed. Stop and scrape after each addition
7. Pour the filling into the pan over the crust
   
8. And place the pan in a jelly-roll or roasting pan filled with water to a depth of 1/2 inch
9. Bake the cheesecake for about 60 minutes, or until firm except for the very center
   
10. Remove from the pan
11. Cool completely. Wrap the cheesecake in plastic or foil and chill overnight before unmolding

Mexican Corn Salad

Material :
2 cans kernel corn
1 lg. bell pepper, chopped
1 bunch green onions, chopped
1 bunch cilantro, chopped
1/2 c. picante sauce
1/3 c. Paul Newman salad dressing
1 teaspoon garlic powder
1 teaspoon ground cumin
Salt and pepper

How to Make :

1. Drain corn, add pepper, onions and cilantro
2. Add dressing and picante sauce. Mix well
3. Add seasonings
4. Marinate overnight before serving
5. The corn salad recipe is ready