30 of most popular cakes - страница 4

Press the mixture into the bottom of the prepared pan, using a flat-bottomed glass or measuring cup to press the crust down evenly.

Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.

In a large bowl, beat the cream cheese and sugar together until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.

Pour the filling over the cooled crust, smoothing the top with a spatula.

Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is still slightly jiggly.

Turn off the oven and leave the cheesecake in the oven for an additional 30 minutes.

Remove the cheesecake from the oven and let it cool to room temperature.

Chill the cheesecake in the refrigerator for at least 4 hours (or overnight) before serving.

When ready to serve, run a knife around the edge of the cheesecake to loosen it from the pan, then release the springform and transfer the cheesecake to a serving plate.

Enjoy your delicious cheesecake!

You can also add a variety of toppings to your cheesecake,

such as fruit compote, chocolate sauce, or whipped cream, if desired.

05      Angel food cake

•

1 cup cake flour

•

1 1/2 cups granulated sugar, divided

•

12 large egg whites, at room temperature

•

1/4 teaspoon salt

•

1 1/2 teaspoons cream of tartar

•

1 teaspoon vanilla extract

•

Optional toppings: whipped cream, fresh fruit, or fruit sauce

Ingredients:

05      Instructions:

Preheat your oven to 350°F (175°C).

Sift the cake flour and 3/4 cup of sugar together in a small bowl.

In a large bowl, beat the egg whites and salt together until frothy.

Add the cream of tartar and continue to beat until soft peaks form.

Gradually add the remaining 3/4 cup of sugar, 2 tablespoons at a time, while continuing to beat the egg whites until stiff peaks form.

Gently fold in the sifted flour mixture and vanilla extract until just combined.

Pour the batter into an ungreased 10-inch tube pan.

Use a knife to cut through the batter in the pan, to eliminate any large air pockets.

Bake the cake for 35-40 minutes, or until the top is golden brown and the cake springs back when touched lightly.

Remove the cake from the oven and immediately invert the pan onto a wire rack.

Let the cake cool completely in the pan upside down, about 1 hour.