How To Bake The Perfect Cake Recipes
PERFECT CHEESECAKE EVERYTIME
I came up with this because I wanted simple, but elegant too. I wanted the taste of restaurant cheesecake, but something simple to prepare--because I did not want to measure the sour cream, I dumped in the whole container. I also did not want to bake for an hour, so that is where the 30 minute shut-off of the oven comes into play. I shut off the oven and do not open door for 6 hours or leave in oven all night. This will get you great reviews from friends. You also will not order cheesecake out again. If it cracks, garnish with fruit to hide the cracks.
Provided by Cheesecakemama
Categories Desserts Cakes Cheesecake Recipes
Time 15h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Whisk together the crushed graham crackers, the 1 teaspoon sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9 inch springform pan.
- Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
- Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust.
- Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.
Nutrition Facts : Calories 585.3 calories, Carbohydrate 42.2 g, Cholesterol 171.6 mg, Fat 43.1 g, Fiber 0.8 g, Protein 9.8 g, SaturatedFat 24.4 g, Sodium 358.3 mg, Sugar 31 g
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- Read through the recipe. This sounds obvious, but cakes in particular have certain requirements—such as the oven temperature, baking time, and ingredients—that cannot be altered.
- Assemble ingredients and ensure their correct temperatures. Get all of your wet and dry ingredients and equipment out on the counter before you begin and make sure that everything is at the proper temperature.
- Preheat the oven before you make the cake batter. Before you begin, position the racks correctly: To avoid burning your cake, set a wire rack in the middle of the oven for cake layers or in the lower third for a tube cake, so that the top of the pan is not too close to the top of the oven.
- Prepare the pan. To ensure that your finished cake has the right shape, it's important to make sure that it will come out of the pan in one piece. The most common way to do this is to coat the pan with butter, but the specifics may vary depending on the type of cake.
- Prepare the batter. Instructions will vary depending on the type of cake: For butter cakes, ingredients will typically be combined using the creaming method; for sponge cakes the eggs will generally be beaten, then folded in.
- Avoid undermixing or overmixing. It's easy to get carried away when mixing, but remember, the goal is to simply combine the ingredients. Overmixing will deflate necessary air from the batter and leave you with cakes that have a tough texture.
- Don't open the oven door. As tempting as it might be to crack open the oven door to sneak a peek at a cake in progress, resist the urge. Opening the oven door lets in cool air and significantly changes the temperature inside.
- Test for doneness. To test a cake, plunge a thin knife, cake tester, or toothpick into the center (or halfway between the side and the tube if using a tube pan).
- Cool the cake. Most cakes are cooled on a metal rack for even air circulation. A recipe will indicate whether the cake should be cooled in the pan or unmolded immediately.
- Unmold the cake gently. When you are ready, gently run a sharp, thin knife between the edge of the pan and the cake. Then invert a rack or platter (as indicated in the recipe) over the top of the pan.
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