Finland Vlog #19 🇫🇮 Grocery Shopping with Prices | New Year | Northern Lights | Baking | Cooking

Living in Finland Vlog #19 Shopping at Halpa Halli and K-Supermarket. Showing Prices in Euro and US Dollar. Tax is included in all prices. New Year and Northern Lights! Baking cheesecake and cooking Tex-Mex lasagna. If you enjoyed the video, please Like, Share and Subscribe. Thank you for your support ❤️ #finlandvlog #groceryshopping #finlandvlog ** Recipe Tex-mex Lasagna ** (I did not follow the recipe completely because my children don't like all the ingredients, so it will look different from my video) 700g ground beef/pork 2 red onions 3-4 garlic cloves taco spice 1/2 red paprika 1/2 green paprika 1 carton/can of crushed tomatoes/tomato puree 1 jar of salsa sauce (300g) 2 1/2 dl (250g) cream about 2 tbsp of green jalapeño slices 250g shredded cheese 100g cherry tomatoes lasagna sheets 1. Chop the onions, paprika and garlic(or use a garlic press/grater). 2. Fry the mince in some oil, add onion and garlic. 3. Add taco spice. 4. Add paprika. 5. Add crushed tomatoes/tomato puree, salsa sauce, cream and jalapeño. 6. Let cook for a little bit, then add shredded cheese (save some for topping) and cherry tomatoes. 7. Layer with lasagna sheets in an oven dish. 8. Sprinkle shredded cheese on top. 9. Cook in middle of oven, at 175°C/ 347°F, for about 40 minutes. ** Recipe Cheesecake ** 20cm / 8in diameter cake tin with removable bottom. Crust 150g Butter 280g Digestive Cheesecake Filling 600g Cream Cheese, room temperature. 165g Sugar 2 tbsp Flour 1 tsp Vanilla Sugar 2 tsp Lemon Juice 2 Large Eggs, room temperature 1 Egg Yolk, room temperature 200g Sourcream, room temperature a pinch of Salt 1. Preheat oven to 180°C / 356°F. 2. Line the cake tin with baking paper. 3. Melt the butter, crush the Digestive biscuits and mix together. 4. Press the cookie mixture to the bottom and sides of the cake tin. 5. Bake in middle of the oven for 10 minutes. 6. After 10 minutes, take it out of the oven and increase temperature to 220°C / 428°F. 7. Add Cream Cheese to a bowl and stir it until softened. 8. Add sugar, flour and salt. Mix in between. 9. Add vanilla and lemon juice. Mix. 10. Add the eggs and the yolk one at a time. 11. Stir the Sourcream until smooth, then add to the bowl. Mix. 12. Pour the filling into the cake tin. 13. Bake in middle of the oven for 10 minutes. After 10 minutes - reduce temperature to 110°C / 230°F and bake for another 60-80 minutes. Time can vary a bit but when shaking the tin there should still be a wobble in the middle. 14. When it is done, turn off the oven and open the oven door slightly, I usually put an oven mitt i the crack. Let cool in the oven for 2 hours. 15. Take out the cheesecake and refrigerate for 8 hours or over night. If you want a creamier top and reduce risk of cracks you can bake in a waterbath. I skip this step. I do get a drier top surface but that's OK for me, and I so far haven't had any cracks.