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Thanks a lot 😊

Hey Cinderella! I’m still here . I have some new content coming. Thanks for always supporting!

@@cookingwithgerald you're welcome!!

@@cookingwithgerald , I'm looking forward to watching your videos

Thank you so much 🙂. Try It!!

$3 lb now $10+ mind blowing!

😉. I can make sugar free desserts.

Thanks a lot 😊

It gives a more natural flavor vs the extracts

Hey Cinderella! I’ve had some personal things going on but I’m back. I hope all is well with you! I need suggestions for dishes to cook. Do you have any? Don’t forget to share the videos. The channel jest hit 700 subscribers. My goal is to surpass 1000 subscribers by Thanksgiving! I need everyone’s help and support!

Hello! Thanks for commenting. The pineapple juice was added. It is mixed with the milk and sour cream in the measuring cup. Thanks for watching!

Thank you! Cheers!

Cinderella I’ve been here. You disappeared!

Thank you 😋

@@cookingwithgerald YW 🍥

I’ll have to try that

Thanks. Do you bake?

@@cookingwithgerald yes win I get the chance to

Do you ever bake yours?

@@cookingwithgerald no I cook mines on top of the stove nice in low

Thank you, and thank you for watching. Please subscribe for more videos like this!

You're welcome! THANKS FOR WATCHING! If your butter is at room temperature, beat the butter and sugar on high 5-10 minuteoverriding. Beating air into it and trying to get it to change to a light yellow color and look fluffy and light. I beat the eggs in 1 at a time for a minute or so to get it incorporated but also to keep the batter airy. Once you add the eggs I would mix the rest of the ingredients by hand to prevent overmixing.

In fact, of all the key lime cake recipes I've seen, your recipe seems to be the best.

Please do and let me know how it came out! Thanks for watching! If you haven't subscribed to channel please consider to see more videos like this!

Please let me know if you liked them. That cheese blend is what takes it over the top.

Thank you! Don’t forget to subscribe to see more like this. When I make strawberry cheesecake I don’t put strawberries in the filling because it has too much liquid. Usually I put them on top of a regular cheesecake with sone glaze. I would suggest using freeze dried strawberries. Grind them into powder and stir into the batter. The freeze dried or dehydrated strawberries are going to have the strongest natural strawberry flavor. I would also suggest cooking a pint of strawberries with your desired amount of sugar for sweetness along with a teaspoon of freshly squeezed lemon juice. Cook them on low heat until they’ve broken down into a thick purée. Strain the seeds off of the purée and allow it to cool. You can swirl it into your batter once it is in the springform pan. You can also test it by adding some glaze an powder from the dehydrated strawberries into a small bowl and cook them in cupcake liners for about 18-20 minutes, allow them to cool and set up in the refrigerator or freezer for an hour. Taste them to see if the integrity of texture is firm and in tact. Should be very creamy. I would use a NY cheesecake recipe because it is a more dense cheesecake because there’s only 2,eggs in it vs 5-7 eggs. 4 blocks of cream cheese at room temperature, 1 3/4 c sugar, 1/4 c cornstarch. Mix with mixer or food processor until smooth. Add 2 eggs one at a time until fully incorporated. Scrape down the sides and bottom of the bowl. Continue mixing on a LOW speed and add in 1T vanilla extract and 3/4 cup heavy cream until fully incorporated. DO NOT OVER-MIX the batter or increase the speed of the mixer. This creates air bubbles and the top of your cheesecake will crack. Cover the bottom and sides of the springform pan with heavy duty aluminum foil. After filling the pan with batter, place the springform pan down into a larger pan pour hot water into that pan about 1.5 inches (water bath/Bain-Marie). Bake on the 2nd rack in tryout oven on 350 for an hour. Crack the stove door open and leave it in the oven 30-45 minutes. Cool on a rack 2-3 hours until room temperature then cover and refrigerate overnight or at least 5-6 hours.

No. I’m in Georgia. Thanks for watching!

Yes you do! Thanks for watching! Please subscribe and share!

Ms. Joyce you are absolutely right. Thank you for the feedback. I’ll work on that. 😉. Thanks for watching and taking the time to post a comment. Please subscribe and if you don’t mind, please share videos. I have several video’s completed but haven’t posted any of them yet that may be like this one so please be patient with me.

@@cookingwithgerald You’re so welcome overall your cake is beautiful just wish we could all have a little sample of it 😂

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Glad you liked it! Thanks for watching! Please subscribe!

Thank you for watching and thanks for subscribing!

Thank you 😋 Thanks for watching! Don’t forget to subscribe!

Hi thanks for watching! There are several ways to prepare the cake it’s all about preference. There’s no right or wrong way. Thanks for sharing your opinion.

@@cookingwithgerald truth. I’ve just never seen anybody do it like that. Lol looks like the hard way to me though.

Normally you wouldn’t. Parchment paper is put at the bottom of cake pans to prevent the cake from sticking to the bottom of the cake pan. I use the parchment for that reason because I’m making it for customers and want that extra insurance that the pineapple won’t stick to the pan. It Provides a beautiful presentation. I can’t seek an unappealing looking cake.

@@cookingwithgerald I’m sure it’s delicious. Other than my grandmothers red velvet that is my favorite cake.

Thank you and thanks for watching. This was a 9 inch pan. The standard can of pineapple rings will fit perfect or traditionally it’s made in a cast iron skillet. I use the cake pan because it’s a perfect fit with my cake boxes which makes them easier to ship to my customers

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Hi thanks for watching! I’m sorry. Which part did I leave out?

Thanks for watching! You should make you some.

Hi thanks for watching! Sorry about that. Whatever I’m baking is usually for someone else so that’s why I don’t usually cut them.

Thank you and thanks for watching!

Hi Barbara, thanks for watching! Please share your cake i would love to see it! If you haven’t already done so, please subscribe for more recipes like this. If there’s something you like me to make please let me know. You are welcome to join my RUclips cooking group and share recipes and photos of your dishes! The link is below. fb.me/g/p_Z1VkmDdoTTtsKZuj/vBTPyy8h

Thanks for watching!

Thanks for watching. Please subscribe if you haven’t yet. I would like to invite you to join my Facebook group where you can see and share recipes and show your dishes. fb.me/g/p_Z1VkmDdoTTtsKZuj/vBTPyy8h

Thanks for watching!

Let me know how they turned out. If you want them to be chewy and soft n gooey, don’t cook them for the full time!

Thank you and thanks for watching!

Thanks for watching!

Thank you so much 😀! And thanks for watching!

Thanks for the sub!

Thanks for watching! If there’s a dish you’d like me to make please let me know.

Let us know how you liked the recipe. Take a photo and post.

Let me know if you liked it.

Yes, that pudding was 4 me and I don’t like bananas but love banana flavor. Kinda weird I guess.

Thank you 😋 try it!