Works like a charm my grandmother does this 😊 for her fig cakes

Spot on👍

I immediately came to the comments to post the parchment paper solution; glad ya beat me to it and in so much more detail than I could have done with my limited knowledge.

Out of curiosity; Is there any reason not to just put the parchment paper in the bottom of the springform pan anyway tho for a dish like this? It would also help prevent crust stickage which appeared to be a problem here (no doubt tho; worsened by butter drippings falling thus drying out the crust); as well as making it easier to remove each slice with minimum crust breakage.

I have always used aluminum foil the same way.

😁

Haha

Funny

“Wdym it IS the most beautiful name” lactose intolerant people everywhere my self included

Adorable!

Good idea! Better than mine of leaving it in @ 250 def F for an additional 45 mins (for a total low temp baking time of 2 hrs).

Great ideal

I needed this tip. I always cook mine for way too long because I convince myself it’s not done because it’s too jiggly in the middle.

@@IratePuffin hope it helps. It also prevents cracks!

Oh this is brilliant!

-- 😂😂 hell I wouldn’t touch that with a 10 foot pole

@@Rrod810 it seems like it'd be so dense

I use it was I make my Spanish spaghetti at least that's what my kids call it.

I’ve been cringing the whole time. I could never do that..

Doesn't even sound good

It's a food crime...

I've tried Velveeta fudge it was gross🤢 I'm thinking this would be gross also.

Velveeta just grosses me out

Yeees it tastes like a weird salt when cold, and when you give it a bit of heat it becomes a orange melted extra salty - disgusting plastic 🤢🤢🤢 that's totally not cheese

Glad someone else in the comments feels the same. Cause im interested in this recipe but i think velveeta tastes like ass lol

Me too!!! Lol

I was thinking the same thing. I would have thought a graham cracker crust.

I would use graham crackers. I've used pretzels with other flavors because I thought the salt on the pretzels would help cut the sweetness of the filling. The pretzel crust could be more salty than you might want,especially with a whopping pound of salty Velveeta in the chz cake filling. Not sure if I can bring myself to try the Velveeta chz cake. I've never liked Velveeta, but when Emmy mentioned a butter scotch type of flavor, my mind wanted to replace 1/3-1/2 sugar with brown sugar. So maybe I'll give it a try

Thom Dantzer I make a pecan praline topped cheesecake. I use brown sugar in place of the white sugar for the base and it’s delicious. Doesn’t remind me to butterscotch but it’s really good

Chocolate wafer cookies - not oreos - are very cheap and have a very mild chocolate flavour.

Right? It seems like it should be savory

Ooooh! Yes 🍋

She should definitely do this!!!

Agreed!

hasnt she already done it? (guess i was mixing it up with clear potato chips lol)

YES PLEASE

She also did the ritz cracker mock apple pie. Ritz crackers wouldn’t be an economical substitute for apples

@@cherylchristian5673 that was a Depression-Era video. So at the time the recipe was invented, crackers were an economical substitute for apples due to fresh fruit being so scarce unless you grew your own.

I am glad someone understands my puzzlement! Velveeta was cheap...Now it's Gourmet priced!!

A lot of food pantrys give out commodity cheese which is similar to veletta but better. So someone who is low income could make this.

@@territimmerman140 was gonna say, Velveeta is the same as what we called "government cheese" back in the 80s & 90s- they gave blocks of it away to low income families.

Saaaaame

Mild or hot Rotel sauce, ground beef and velveeta makes a bomb dip.

My mother always used Velveeta for making grilled cheese sandwiches. Sooo melty good.

I can't eat anything Velveeta related as it tends to mess with my stomach for some odd reason.

I love mixing it with some salsa or ro-tel tomato and chillis for queso dip!

Myom used it in her mac & cheese. That's what I grew up eating and loved it!

Whoa, so kinda like a cream cheese bagel with lox, but sweet...🤔

That sounds amazing!

Emmy, definitely try that one!! How interesting:)

I tried frozen lobster ice cream in Maine! it was interesting. I bet salmon would be even more interesting

I was born in Anchorage and love Alaskan ice cream with fresh berries , lard and salmon. Yum right?

tmntlover 349 omg yesssssss sounds like an awesome idea

👏🏼👏🏼👏🏼

My sister uses a KitchenAid stand mixer with a dough hook. Her recipe is to soak the rice over night, or until it's gotten as big as it will get. Then she steams the rice in a cloth in a steamer (she says the rice cooker will make it too wet) be sure to use your finger to make some holes in the surface of the rice, so it will steam evenly. Steam it for half an hour. When it's done she pours the boiling water from the steamer into the bowl of the mixer (she says attach the dough hook and put it down into the bowl that way, instead of leaving the hook in the bowl, because it's not fun trying to fish it out of the boiling water). Then dump the water, dump the rice into the mixer bowl, and set it to about six or eight. She says she likes sweet mochi, so she just adds a little bit of sugar, a tiny bit at a time, so it doesn't stick to the walls too bad. If you don't want it sweet, you could try dripping some water in instead, but she hasn't tried it and doesn't know how well it will work. Then just beat it until it's the consistency you want. Her mochi is so nice, smooth, and chewy!!! I love it when she makes red bean paste daifuku....

@@russianseamonster you're a saint 😭thank you so much!!! I've been trying to find clear instructions for real mochi for months. The first time I tried, the rice wouldn't soften no matter how much I pounded it, so I'm so relieved that I can just use a stand mixer instead of struggling again

@barb rarick I found that out the hard way, unfortunately 😂 I've tried again since leaving this comment, and my rice is always too dry in the steamer no matter what I do. Both times, I've used mochiko rice and soaked the rice overnight, but the steaming process did not sufficiently moisten the rice. I suspect it's because I live in a drier area, so I'll have to try using the rice cooker and hope that it doesn't end up too wet. I'm glad that you replied to this comment, since I'm actually going to attempt making mochi again soon and I'm glad to look over the original recipe one more time. thank you!

Not weird at all. I actually love Velveeta and generally have a pretty open mind about food... But this crosses a line for me. It sounds absolutely disgusting lol

Maybe the fact that it’s revolting?

No. It’s fucking Velveeta.

Yes totally agree!

a smaller pan might help- that's a pretty big cake

I think maybe increasing the ratio of cream cheese to Velveeta would give this more body. A whole pound of the latter is an awful lot, and it already has a runny texture.

I don’t know why but I can’t stop watching her videos

7months later, still quarantine!

Patrick Rabulan truly a great way to get just one more use out of those “single use” plastics. I save my bread bags and produce bags (when bulk isn’t available) and I use them as a lunch bag or a small bin bag for the bathroom.

@@NicolonCancer HONESTLY! My family has been saving Publix plastic bags for trashbags in the bathroom too

She reminded me of my grandma! She used to do the same thing with the same Martin's potato roll bag! It bought back happy memories!

Im pretty sure she separated the wafers from the creams?

ooh she did use the whole.cookie, this whole gross! I hate velveeta, yuck

She showed tossing them whole into the food processor though.

That was just gross. I was thinking SCRAPE THE DAMN CREAM OUT, WOMAN.

Knowing that she mixed nuts in with the cookies, and nuts are known to be oily, I'd blame the nuts.

The channel @flolum has a whole boat load of simple instant pot recipes!

@TheHolyWaffle great idea! There are a few channels on KZfaq and they do a great job teaching beginners. That's how I became more confident using an instant pot. @FloLum, @PressureLuck and @Six Sisters are my favorite for instant pot use & recipes. Happy instant potting!

Same from this Texan!

Alabamian. We use it mostly in queso and rotel but my mom uses it religiously in her mac and cheese too lol.

Yes! Also Texan, can relate.

I thought the same. Lol Love my fellow Texans.

@@the_real_littlepinkhousefly 😂 thinking same . Make alot of queso dip for parties

Michelle Jones that’s because normal people don’t do this

right to left or left to right?

lol same. i like cheesecake... but it's not made of cheese. uh uh, no sir for me

I just said “Ewwwww Emmy!! 🤧 “

Everytime she posts I shake my head knowing I'm still gonna click on the video

Ikr gross lol

💜

I am a professional baker and I second this! Usually when we use oreos and butter for a crust, we use it in the unbaked state (like in a no-bake cheesecake). The crushed oreos simply get mixed with butter and pressed into the pan and refrigerated. I think you should have used those thin, chocolate wafer cookies which have no cream filling.

Like ‘Nilla wafers, but chocolate!

That's exactly what it is (speaking from experience)! The oreo filling contains a lot of extra oil, so if you include it you should reduce the amount of butter. I can see where she might have been confused because there are a lot of recipes that do call for "chocolate wafer cookies" that just mean oreos, and some will actually specify to remove the filling beforehand. Usually when I'm using oreos for a baked crust I start with a smaller amount of butter to gauge the consistency, and add more if I need to. After getting the ratios more or less down, I prefer using oreos just because I don't have to use as much butter and I don't add sugar at all haha.

I was looking for this comment. I clicked through to the original recipe and it calls for "chocolate wafers." Oreos are usually generically called "chocolate sandwich cookies." Chocolate wafers are these by Nabisco: www.snackworks.com/Products/product-detail?product=44000001599 . Chocolate wafers are used for a no-bake cake made with Cool Whip (as shown in the picture on the package).

This was the first thing I thought when I saw it dripping out of the bottom of the pan 😳. Isn’t Oreo filling mainly lard?

Yeah same.

Same. Chocolate wafers come in the yellow box from Nabisco.

I was thinking she had the "butter leakage" from the filling and butter melting out, The wafer cookies have no filling!

Jon Y 😂😂😂

Your on Cheap drugs l understand.. like many Americans you dont make any SENSE. HARD TO MAKE SENSE OUT OF NONSENSE..

Mine just said (Emmy speaking foreign language) 🤣🤣🤣🤣😂😂😂😋

@@aliciamangar1513 You are very uninformed if you think drugs are cheap in America, we have the highest drug costs. And what does that have to do with captions? Sounds like YOU are the one on some drugs, buddy.

I've seen it as "eat the ducky moss". :D

Government cheese made the best grilled cheese and enchiladas.

American welfare sound worse the more I hear about it and "saving the cheese" industry was among the best programs I ever heard about

Commodity cheese! kzfaq.info/get/bejne/pM-ojJdkz7Xcco0.html

I had surplus food for a while as a child and appreciated it. Better than going hungry

And the big blue cans of crisco LARD that went seemingly into everything!

If you eat it by itself, it's not very good. (It's wayy too rich and just an odd texture and a bit plasticy.) Velveeta is meant to be mixed with other things and most importantly, melted. I LOVE salsa con queso made with velveeta, literally just a bunch of velveeta with salsa in the microwave, stirring it every 30 seconds or 1 minute. I also love velveeta mac and cheese (3 to 1 ratio of velveeta and cheddar). Even I, someone who LOVES velveeta, doesn't like it by itself.

Nah I hate how velveeta tastes with anything. It’s just wrong and tastes unholy (lmao I can’t think of another description) especially compared to all the other kinds of cheese.

YES, EXACTLY. AND SALTY AF

Mothra Stewart that’s because it is plastic

That's because it's not cheese...

Thank you! It feels great when the investment pays off.

Jennifer Murray sound like your a Prepper! I have this as well in my storage!

Velveeta grilled cheeses are AMAZING

Yes to all that lol

@@Treesarehappy, takes one to know one girl 🤩💗, yeah I got 2 months of dry food stored and 165 gallons of water in 55 gallon drums . Ironically doesn't seem like enough. Whole family has been working through this quarantine time but seems helpful if things go downhill fast. However been dipping into the velveeta stash to much lol. Stay safe and well friend.💗

I have a block of Velveeta in our survival kit. Maybe I’ll break it out and try this cheesecake recipe. Nah....

Thank you!💜🇿🇦

Kaylen 😂😂😂😂😂

Lydia Johnson my grocery store sells chocolate graham crackers.

Right?!? That’s the *ONLY* thing I’ve ever used it for! I won’t eat it in any other form.

So good!

Try this homemade not gross Velveeta you make from regular brick cheese. kzfaq.info/get/bejne/Zrl4hrCix9i3iWg.html

@@decolonizeEverywhere Would a combo of: shredded mozzarella + cream cheese + sour cream, etc also work here? Just a thought.

@@drflash36 interesting idea and I really couldn't say for sure but fresh mozzarella would have too much liquid and brick needs conditioners so it melts creamy rather than stringy. It breaks down the milk protein. That's why I suggest doing this to your cheese. It makes any brick cheese into the most interesting variety of cheese sauces and dips. I make swiss cheese and extra sharp cheddar Velveeta. 😷 kzfaq.info/get/bejne/Zrl4hrCix9i3iWg.html

You do realize all cheese is processed, right? It's kind of the point of cheese.

@@Serai3 Um not really. I guess depends on your definition of processing. You basically get it to a certain temp, add rennit, add flavoring, strain it, press it, age it. It's all real ingredients made from nature. Velveeta is literally not legally allowed to be called cheese

Always! Sometimes they bite, sometimes they don't. 😆

I was wondering this when I watched the testicles cooked in the kabob-it lol. Disclaimer, I couldn't watch that vid all the way through!! Something about stabbing balls with a sharp object made me feel queasy AND I'm a female lol!!

RobinOrzo 🤢

Mel to each their own 😂

You can buy lactase enzyme pills that will let you eat dairy.

@@blackirish781 They don't work for me, I've tried everything. Once the covid stuff passes I'm going to an allergist cause we think it's a full blown allergy. I can't even have butter in cookies lol

Awesome! Let me know how the recipe testing goes. 😆

Try using dried, reconstituted (i.e. soaked overnight in an equal volume of hot / boiling water) tart (Montmorency) cherries from Costco (Kirkland brand) for your cherries there. They are delish!

You would love it!! It's so different and tasty!

Michelle Jones a friend told me that it has an unpleasant aftertaste. I would definitely try it someday. I have to taste it for myself.

It’s okay in some things. I don’t like it plain on its own but I like it to bake in recipes

It tastes wonderful if you grew up eating it, but it is a very processed product; it can taste sort of fake to the uninitiated.

There really isn't anything wrong with it. I grew up eating it and loved it in a grilled cheese sandwich. I would bet many people here talking about it being disgusting have never even tried it. I work in a deli and one woman is our cheese specialist. She will tell anyone who will listen how horrible and processed Velveeta is yet she's OK with spreadable cheeses in tubs. Its just a snob thing.

I'd try a mild cheddar like American cheese instead of an aged or sharp cheddar though, IMO.

the irony....

Good, ol' Paula. 😆

@@emmymade didn't she have a racism scandal? yikes

BrianC Thank you for mentioning that. We don’t talk about Paula anymore lol

for some reason I love Velveeta but NOT American cheese. Velveeta tastes more "real"

Blech..thank you for solidifying my disgust of this chemical laden, faux cheese-like product. 😂