WATER BATH FOR COOKING RECIPES

Steps:

• In a mixing bowl,  mix together graham cracker crumbs, sugar, butter until you have a crumbly mixture.
• Spread this mixture in A 9 inch springform pan/ cheesecake pan and pack it down Keep aside.
• In another mixing bowl, add cream cheese and whip until smooth.
• Add eggs, egg yolks, vanilla extract and mix until combined. 
• Add sugar, flour and mix until well-blended. 
• Add heavy cream and mix until mixture is smooth and creamy.  
• Pour mixture in the prepared springform pan. 
• Place the pan in a NON-HEATED oven and then, turn it on and set to 200 degrees F. 
• Bake the cheesecake for 3 hours. 
• At the 3 hour mark, turn off the oven but DO NOT remove the cheesecake from the oven and DO NOT open the oven door for at least 1 hour.  
• At the 1 hour mark, remove cheesecake from oven. Cover and chill in fridge overnight or at least 6 hours.
• While the cheesecake is chilling, prepare the sour cream frosting by mixing together butter, sour cream and vanilla extract until smooth. Gradually, add powdered sugar and mix until creamy and fluffy. 
• Prior to serving the cheesecake, decorate it with swirls of sour cream frosting. Enjoy!

Steps:

• In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
• Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
• Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you’d use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
• When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn’t cooked off.
• Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
• Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don’t burn, and don’t baste them too close to the end; they should be dry and sticky, not wet on the surface.
• Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.