When removed from the oven your cheesecake may seem soft in the center, but it will become firm as it chills.
You can keep cheesecake for up to three days if covered and refrigerated.
Cheesecakes cut easily when a wet knife is used. Clean knife after each cut.
Gently beat the filling after you add the eggs and stir in the remaining ingredients by hand. Vigorous beating will allow too much air which may cause the cheesecake to puff up, then fall ...
Try light cream cheese instead of regular for a lower calorie treat. We doubt you'll even notice the difference!
To freeze, seal a whole cheesecake or pieces in heavy foil or an airtight container. You should plan on using a whole cheesecake within one month and individual pieces within two weeks. To serve, ...
Place pan of water on bottom shelf of oven during baking to prevent cheesecake from cracking.
Test your cheesecake for doneness at the minimum baking time range to avoid over-baking. Remember, as a test for doneness, if the cake jiggles, return it to the oven for more baking. Inserting a ...
Before you frost your cake, you may wrap it tightly and freeze it for up to six weeks before eating. It's best to thaw it unwrapped at room temperature. Then you may add frosting.
For best results, you should bake your cake immediately after you mix the batter because it doesn't store well.
To improvise a cake cover, turn a large bowl upside down over your cake. This trick always works in a pinch.
For best results when cutting layer cakes, you should use a long, sharp, thin knife.
For best results, have all cake ingredients at room temperature before you prepare the batter.
Cream whips to a greater volume if chilled. Chill mixing bowl and beaters to beat whipping cream until stiff.
If your cake has a coarse texture, your oven may be too cool. Try using an oven thermometer to check the setting and adjust if necessary. And remember to accurately measure the ingredients.
A cake that peaks in the center may mean your oven temperature is too high, causing your cake to rise too quickly. Try using an oven thermometer to check for accuracy.
The main reason cakes become dry is they are over-baked. As a rule, check the cake at the shorter end of the baking time range. If your cake doesn't test done with a toothpick, ...
If your cake is pale, perhaps you didn't bake it long enough to brown. Remember to use the toothpick-in-the-middle test.
For best serving results, cut your cake with a serrated knife and clean your knife after each slice.
Over-baking can cause your brownies to become dry. Follow the recommended baking time listed in the recipe to keep your brownies moist and chewy.
Spread your brownie batter evenly for uniform baking, thickness and texture.
We always recommend hand-mixing your brownies. Never use an electric mixer.
Cut down on baking pan clean-up. Try lining your brownie pan with aluminum foil. Your cooled brownies will lift right out and be easy to cut into uniform squares.
To cut brownies into even squares or rectangles, use a ruler to measure and insert toothpicks to mark your lines.
You can have double decadent brownies. Simply combine 1/3 of a cup of coarsely chopped white chocolate and 2 teaspoons of vegetable shortening in a small, heavy saucepan. Melt over low heat, stirring constantly. ...
To prevent crumbling, cool your brownies completely before you cut them into squares, unless the recipe states otherwise.
Try sprinkling your unfrosted brownie bars with powdered sugar. Or top frosted bars with chocolate curls, nuts, miniature chocolate chips, dried or candied fruit; whatever your heart desires.
For smooth-sided bars, thoroughly cool your brownies before you cut with a plastic knife or table knife.
It's easier than you may think to prevent air pockets after filling your angel food cake pan with batter. Simply use your spatula to press batter into sides and bottom of pan. Or, you ...
Remember to always preheat your oven to the correct temperature before you mix your cake.