How to Cut Sliced Cheese

I cut cake this way, and thought it might work well with cream cheese. When cutting cake, I wipe the knife with a paper towel after each cut. My fruit knife is the same size as my measuring cup, so it is convenient.You can use a knife if there is a container, such as a flat metal tray, that is large enough for the blade to submerge. Use water heated to 90ºC. Be careful not to burn yourself. Recipe by Wankichi no haha

I wanted to eat something delicious cheaply! My "Soufflé Cheesecake"is made with processed cheese or sliced cheese, so I wondered if I could also make a baked cheesecake. You can make this delicious cake using the ingredients you normally have at home.Measure each ingredient, and add to a blender one by one (or a food processor!!) You can make this baked cheese cake easily. If you make this cake without the tart crust, use 90 g of sugar since using biscuits adds more sweetness to the cake. You can use normal processed or sliced cheese (not the melting type). Recipe by nokko.t

I thought of this when making cheese crackers in the microwave. I broke off a piece and tasted it, and it was the taste of Parmesan cheese. This is a life-saver for when I run out of Parmesan cheese.I've given a wide range for the heating time, but try to aim for 1 min 45 sec in powerful microwaves, and 2 min 15 sec in less powerful microwaves. After microwaving, it might still be soft, but once cooled it'll become crispy, so even if you think it's not ready yet, try to just give it time. Recipe by miyuki12

I have used this method for years, but surprisingly there are lots of people who don't know it, so I uploaded this recipe. COODPAD users might know this already. Recipe by Soraten mama

This is the cheesecake my mom often made for me since I was little. The ingredients are extremely simple!When you take a bite into it, the fluffiness with surprise you. It really does melt smoothly in your mouth, and will make you happy.The point is to whip the meringue without popping the bubbles. You will heat this in a hot water bath, so don't use a springform pan. If you only have one that has a removable bottom, then wrap the bottom with aluminum foil (stacking 2 sheets together), or maybe a milk carton would do? For 18 cm [7.1 in] cake mold. Recipe by Kobutamushi

I've been slicing cakes this way for ages. The cake in the photo had lots of fruit on top, which I had to remove before slicing. That's why the whipped cream looks a little jaggy. Some cake may have a really soft sponge and cream, but you only need to warm your knife to get nice results.Wipe the cream off of your knife before each slice. If your cake has hard cream, you can heat your knife over a gas flame instead. If your cake is soft, the whipped cream will melt a little when you slice it right away. To prevent melting, let the knife cool a bit before slicing. Recipe by Yuuyuu0221

Everyone cuts lemons into 8 wedges lengthwise, but if you do it that way there's a high chance that the cut side of the wedges will be the sac wall...which means that when you squeeze the wedge, the juice goes flying everywhere. So I came up with this cutting method. I wanted to teach this method to my children, so I wrote it down here.Lemons cut into 8 lengthwise wedges are fine, but since it takes the same amount of effort anyway, I like to go with this method, which results in nice cut sides. The walls of the lemon sacs won't be on the cut sides of the wedges, so the wedges are easy to juice and look beautiful too. Recipe by kebeibiko

I got hints from various recipes and arrived at this oil-free low calorie and low cost cheesecake using sliced cheese.The baking time differs depending on the oven, so please adjust it accordingly I noted some hints in Step 9 and 10 as well. I recommend using Large or Extra Large eggs. Please use Extra Large if possible. I don't recommend using Small or Medium sized ones. Recipe by Orenjiringu

I happened to have 4 slices of ham left and I figured out this recipe to use them up.They are thin so they're easy to put in the lunch box but are quite substantial.Seal the edges tightly so as not to let the cheese seep out while shallow-frying.You don't need to cook it through that thoroughly because all the ingredients can be eaten as they are. Fry quickly until golden crispy over a high heat.You don't need worry about the lumps in the egg mixture. No pressure at all. For 2 servings. Recipe by Makuma-

Dragon fruit is a delicious, low-calorie fruit that’s great for weight management. It’s high in fiber, helps regulate blood sugar, and is packed with vitamin C, iron, and calcium. it’s super beneficial for your body! If the dragon fruit is bright and even in color, feels slightly soft like an avocado, and has drying spines, it’s most likely ripe and ready to eat. Enjoy!

It was brought to my attention that if you always cut up cabbage in different ways then its texture is also going to be different every time.If you cut cabbage along the grain, you get a crunchy texture. If you cut it against it, it will produce a much softer texture.Try cutting it whatever way suits you. Recipe by Kapizou

In some countries, outdoor vendors will cut up fruit right before your eyes. I was overwhelmed by their skill, speed, and presentation, so I wanted to try doing it myself.Don't forget to use a serrated bread knife rather than a normal kitchen knife to cut the pineapple skin, as it will be much easier to use.Also, make sure that you make the handle at the beginning. Don't cut the entire leaf part off! Recipe by Mugitarou