Baking Cheesecake, Step by Step
By: Allrecipes Staff
The way a cheesecake is baked is the key to its perfection.
Professional pastry chefs bake cheesecakes in a water bath. This method bakes the cake very gently so that it does not darken, curdle or crack. A springform pan is the best choice for baking cheesecakes because you can remove the cake from the pan easily, but muffin tins or any other cake pan will work fine. If you use a plain cake pan, grease it well and line the bottom with parchment paper.
Preheat your oven to the temperature recommended by the cheesecake recipe you are following.
1. To prevent water from seeping into the removable bottom of the springform pan, wrap aluminum foil completely around the bottom and halfway up the sides of the pan. Place the cheesecake into a jellyroll pan (or any baking pan with sides) and place the pans into the oven. Use a teakettle to fill the outer pan with hot water. Cheesecakes usually bake for about 1½ hours, so check the bath after the first hour and refill if necessary.
2. Because cheesecake is very soft, it can be difficult to judge when it is done cooking. One way to check for doneness is to take the cake's internal temperature with an instant-read thermometer. The ideal temperature for a cheesecake is around 160 to 165 degrees F (70 to 72 degrees C). You can also insert a small knife into the center of the cake and if it comes out clean, the cake is done. Some bakers turn off the oven and leave the cheesecake in it for an additional hour to ensure that it sets completely.
3. Once the cheesecake has been removed from the oven, it needs to chill thoroughly--preferably overnight. The cake will have pulled away the edges of the pan. Carefully run a small knife around the edge of the pan to loosen any bits that might stick to the pan.
4. Unclip the clasp at the side of the pan, watching for any areas that stick. Carefully lift the outer ring over the top of the cake. If you used a plain cake pan and don’t want to serve dessert in the pan, invert a plate covered with a sheet of waxed paper over the pan. Tip the cake pan over the plate, and remove the pan. Invert a serving plate over the bottom of the cheesecake, and flip it over. Remove the top plate and paper, trying not to peel off the “skin” on the surface of the cheesecake. Any imperfections can be covered by chocolate ganache, a fruit sauce, or a layer of lightly sweetened sour cream.
5. For a seamless look, you can smooth the sides of the cheesecake with a hot, wet knife. Any toppings or garnishes can be added at this point.
For tips on slicing and serving, read Slicing Cheesecakes and Layer Cakes.
Showing posts with label Valentine. Show all posts
Showing posts with label Valentine. Show all posts
Chocolate Nuggets
Chocolate Nuggets
by Stella Zedman
These darling little cookies, sparkly with sugar and rich with chocolate, are a wonderfully welcome addition to any cookie tray or gift basket.
Ingredients
* 1/2 cup (125 mL) vegetable oil
* 4 squares (1 oz./28 g each) unsweetened chocolate
* 2 cups (500 mL) sugar
* 4 eggs
* 2 tsp. (10 mL) vanilla
* 2 cups (500 mL) all purpose flour
* 2 tsp. (10 mL) baking powder
* 1 cup (250 mL) coarse sugar for rolling (or additional granulated sugar)
Cooking Instructions
1. In a small saucepan, heat oil and chocolate over low heat, stirring until the chocolate is melted and the mixture is smooth. Transfer to a mixing bowl. Add sugar, eggs and vanilla and beat with an electric mixer until smooth and well blended. Mix in flour and baking powder and beat just until the flour is incorporated into the dough. Chill in the refrigerator for at several hours or overnight.
2. Preheat oven to 350 degrees F (180 degrees F). Line a cookie sheet with parchment paper and lightly grease the paper. Place the coarse sugar in a flat bowl or pie plate. By hand, form the dough into 1-inch (2-cm) balls and roll in the sugar until completely coated. Place on prepared cookie sheet, at least 1-1/2 inches (4 cm) apart. Bake for 10 to 12 minutes, until the cookies are puffed and sparkly, but still slightly soft in the center. Remove to a rack to cool.
Servings: 5-1/2 to 6 dozen cookies
How kids can help
Help mix the dough for the cookies, with adult supervision.
Roll the dough into balls and coat with sugar before baking.
by Stella Zedman
These darling little cookies, sparkly with sugar and rich with chocolate, are a wonderfully welcome addition to any cookie tray or gift basket.
Ingredients
* 1/2 cup (125 mL) vegetable oil
* 4 squares (1 oz./28 g each) unsweetened chocolate
* 2 cups (500 mL) sugar
* 4 eggs
* 2 tsp. (10 mL) vanilla
* 2 cups (500 mL) all purpose flour
* 2 tsp. (10 mL) baking powder
* 1 cup (250 mL) coarse sugar for rolling (or additional granulated sugar)
Cooking Instructions
1. In a small saucepan, heat oil and chocolate over low heat, stirring until the chocolate is melted and the mixture is smooth. Transfer to a mixing bowl. Add sugar, eggs and vanilla and beat with an electric mixer until smooth and well blended. Mix in flour and baking powder and beat just until the flour is incorporated into the dough. Chill in the refrigerator for at several hours or overnight.
2. Preheat oven to 350 degrees F (180 degrees F). Line a cookie sheet with parchment paper and lightly grease the paper. Place the coarse sugar in a flat bowl or pie plate. By hand, form the dough into 1-inch (2-cm) balls and roll in the sugar until completely coated. Place on prepared cookie sheet, at least 1-1/2 inches (4 cm) apart. Bake for 10 to 12 minutes, until the cookies are puffed and sparkly, but still slightly soft in the center. Remove to a rack to cool.
Servings: 5-1/2 to 6 dozen cookies
How kids can help
Help mix the dough for the cookies, with adult supervision.
Roll the dough into balls and coat with sugar before baking.
Chocolate Lava Cakes
Chocolate Lava Cakes
by Stella Zedman
These delightfully decadent lava cakes, oozing with rich melted chocolate, are simply sublime. Best of all, you can prepare the cakes ahead of time and pop them in the oven at the last minute, then serve them warm with whipped cream and raspberries.
Ingredients
* 5 squares (1 oz./28 g each) semisweet chocolate
* 1/4 cup (50 mL) butter
* 2 eggs
* 2 additional egg yolks
* 1/4 cup (50 mL) granulated sugar
* 2 tsp. (10 mL) vanilla
* 1 tsp. (5 mL) instant coffee powder
* 1 tbsp. (15 mL) all purpose flour
* whipped cream and berries as an accompaniment
Cooking Instructions
1. Grease four 3/4 cup (175 mL) custard cups or individual souffle dishes.
2. In a small saucepan, melt together the chocolate and butter over low heat, stirring until the mixture is smooth. Remove from heat.
3. In a mixing bowl, with an electric mixer, beat together the eggs, additional egg yolks, sugar, vanilla, and instant coffee powder until very thick, about 5 minutes. The mixture should be thick enough to form a ribbon when you lift the beater from the bowl. Gently fold in the flour and the chocolate mixture, mixing just until combined.
4. Pour batter into prepared baking dishes, cover tightly with plastic wrap and refrigerate until about one hour before you're planning to serve dessert. (You can prepare the batter as much as 24 hours before serving -- great for do-ahead entertaining.)
5. Remove baking dishes from the refrigerator and let stand at room temperature for at least 30 minutes before baking.
6. Preheat the oven to 400 degrees F (200 degrees C).
7. Arrange baking dishes on a large pan and bake for 10 to 12 minutes or until the top is just barely set. (A toothpick poked into the center of one of the cakes will come out with batter attached.) Let cool for 5 minutes, then very carefully loosen the sides of the cakes by running a knife blade around the inside surface of the dish and turn them out onto individual serving plates.
8. Serve immediately with whipped cream and, if desired, fresh strawberries or raspberries.
Servings: 4
How kids can help
Older kids (10 and up) can melt chocolate (with adult supervision) and beat batter with an electric mixer.
Spoon batter into prepared dishes.
Help garnish and serve finished lava cakes.
by Stella Zedman
These delightfully decadent lava cakes, oozing with rich melted chocolate, are simply sublime. Best of all, you can prepare the cakes ahead of time and pop them in the oven at the last minute, then serve them warm with whipped cream and raspberries.
Ingredients
* 5 squares (1 oz./28 g each) semisweet chocolate
* 1/4 cup (50 mL) butter
* 2 eggs
* 2 additional egg yolks
* 1/4 cup (50 mL) granulated sugar
* 2 tsp. (10 mL) vanilla
* 1 tsp. (5 mL) instant coffee powder
* 1 tbsp. (15 mL) all purpose flour
* whipped cream and berries as an accompaniment
Cooking Instructions
1. Grease four 3/4 cup (175 mL) custard cups or individual souffle dishes.
2. In a small saucepan, melt together the chocolate and butter over low heat, stirring until the mixture is smooth. Remove from heat.
3. In a mixing bowl, with an electric mixer, beat together the eggs, additional egg yolks, sugar, vanilla, and instant coffee powder until very thick, about 5 minutes. The mixture should be thick enough to form a ribbon when you lift the beater from the bowl. Gently fold in the flour and the chocolate mixture, mixing just until combined.
4. Pour batter into prepared baking dishes, cover tightly with plastic wrap and refrigerate until about one hour before you're planning to serve dessert. (You can prepare the batter as much as 24 hours before serving -- great for do-ahead entertaining.)
5. Remove baking dishes from the refrigerator and let stand at room temperature for at least 30 minutes before baking.
6. Preheat the oven to 400 degrees F (200 degrees C).
7. Arrange baking dishes on a large pan and bake for 10 to 12 minutes or until the top is just barely set. (A toothpick poked into the center of one of the cakes will come out with batter attached.) Let cool for 5 minutes, then very carefully loosen the sides of the cakes by running a knife blade around the inside surface of the dish and turn them out onto individual serving plates.
8. Serve immediately with whipped cream and, if desired, fresh strawberries or raspberries.
Servings: 4
How kids can help
Older kids (10 and up) can melt chocolate (with adult supervision) and beat batter with an electric mixer.
Spoon batter into prepared dishes.
Help garnish and serve finished lava cakes.
Raspberry Chocolate Heart Tart
Raspberry Chocolate Heart Tart
Raspberries and chocolate make the perfect pairing, and they marry happily ever after in this heart-shaped pastry that's perfect for Valentine's Day.
Ingredients
* 1 purchased refrigerated pie pastry for 9-inch pie
* 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 2/3 cup NESTLÉ® CARNATION® Sweetened Condensed Milk
* 2 teaspoons vanilla extract
* 2 cups raspberries, rinsed and dried
* Sifted powdered sugar
Cooking Instructions
1. Place pastry circle with plastic removed on lightly floured surface; roll out slightly. Trim small amount of pastry away to form heart shape. Place heart on ungreased baking sheet. Turn edges under 1/2 inch; flute. Prick pastry with tines of fork.
2. Bake in preheated 425 degree F oven for 10 to 12 minutes or until golden brown. Cool completely on baking sheet on wire rack.
3. Microwave morsels and sweetened condensed milk in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10-second intervals, stirring until smooth. Stir in vanilla extract. Spread over crust. Refrigerate for a few minutes or until chocolate is set.
4. Arrange raspberries over chocolate; sprinkle with powdered sugar.
Servings: 8 to 10
Raspberries and chocolate make the perfect pairing, and they marry happily ever after in this heart-shaped pastry that's perfect for Valentine's Day.
Ingredients
* 1 purchased refrigerated pie pastry for 9-inch pie
* 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 2/3 cup NESTLÉ® CARNATION® Sweetened Condensed Milk
* 2 teaspoons vanilla extract
* 2 cups raspberries, rinsed and dried
* Sifted powdered sugar
Cooking Instructions
1. Place pastry circle with plastic removed on lightly floured surface; roll out slightly. Trim small amount of pastry away to form heart shape. Place heart on ungreased baking sheet. Turn edges under 1/2 inch; flute. Prick pastry with tines of fork.
2. Bake in preheated 425 degree F oven for 10 to 12 minutes or until golden brown. Cool completely on baking sheet on wire rack.
3. Microwave morsels and sweetened condensed milk in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10-second intervals, stirring until smooth. Stir in vanilla extract. Spread over crust. Refrigerate for a few minutes or until chocolate is set.
4. Arrange raspberries over chocolate; sprinkle with powdered sugar.
Servings: 8 to 10
Best Ever Chewy Chocolate Chip Cookies
Best Ever Chewy Chocolate Chip Cookies
Originally submitted by Elizabeth and modified by Kaboose.com
Bake up a big batch of these moist, delicious chocolate chip cookies, with chunks of chewy chocolate in every morsel, because they'll go fast. This batter is also great for making cookie dough ice cream.
Ingredients
* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup unsalted butter, melted
* 1 cup packed brown sugar
* 1/2 cup white sugar
* 1 tablespoon vanilla extract
* 1 egg
* 1 egg yolk
* 2 cups semisweet chocolate chips
Cooking Instructions
1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Preparation Time: 10 min.
Cooking Time: 15 min.
Ready In: 40 min.
Servings: 18
Originally submitted by Elizabeth and modified by Kaboose.com
Bake up a big batch of these moist, delicious chocolate chip cookies, with chunks of chewy chocolate in every morsel, because they'll go fast. This batter is also great for making cookie dough ice cream.
Ingredients
* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup unsalted butter, melted
* 1 cup packed brown sugar
* 1/2 cup white sugar
* 1 tablespoon vanilla extract
* 1 egg
* 1 egg yolk
* 2 cups semisweet chocolate chips
Cooking Instructions
1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Preparation Time: 10 min.
Cooking Time: 15 min.
Ready In: 40 min.
Servings: 18
Valentine's Day Chocolate Candy Hearts
Valentine's Day Chocolate Candy Hearts
By: Amanda Formaro
The kids will love the results of this easy recipe. All you need are a few items to make your own Valentine's chocolates. Give them away as gifts or enjoy for yourself!
What you'll need:
* Plastic heart-shaped candy mold
* Red, white and cocoa colored candy melts
* Sandwich bags (zipper, not pleated)
* Scissors
* Spoon
* Wax paper
* Plate
* Wooden skewer or clean craft paint brush
How to make it:
1. Put a handful of candy melts into an open zipper sandwich bag.
2. Microwave candy in bag for 30-40 seconds or until melted.
3. Cut one corner of the bag with scissors to squeeze melted candy through.
Caution: Bag may be hot, so use paper towel or a pot holder to handle it.
4. Gently squeeze chocolate out of bag and into the molds.
5. Tap the side of the mold tray to knock out any air bubbles and flatten chocolate.
6. Place in refrigerator until set.
7. Pop out of molds and serve.
Decorating
Polka dots - Use the flat end of a wooden skewer or a clean craft paint brush to dip into melted chocolate. Dot onto molds, then refrigerate. Remove mold from refrigerator when solid, then add contrasting color according to directions above.
Drizzles - Use a spoon to drizzle melted chocolate across the molds by sweeping a spoon back and forth and allowing chocolate to fall in streams. Refrigerate until solid. Add contrasting color according to directions above.
3D Drizzles - Use the spoon method above, however this time drizzle the chocolate over solid candy that you have already made and let set, rather than drizzling into the molds.
Tips:
* Candy molds can be found at discount department and craft supply stores in the craft section near the cake decorating supplies. They look much like a muffin tin, though much smaller and made from clear plastic.
* You can use chocolate chips instead of candy melts and use food coloring to change or tint white chocolate.
* Be careful when dealing with melted chocolate as it can be very hot. Always supervise children closely when making anything in the kitchen.
By: Amanda Formaro
The kids will love the results of this easy recipe. All you need are a few items to make your own Valentine's chocolates. Give them away as gifts or enjoy for yourself!
What you'll need:
* Plastic heart-shaped candy mold
* Red, white and cocoa colored candy melts
* Sandwich bags (zipper, not pleated)
* Scissors
* Spoon
* Wax paper
* Plate
* Wooden skewer or clean craft paint brush
How to make it:
1. Put a handful of candy melts into an open zipper sandwich bag.
2. Microwave candy in bag for 30-40 seconds or until melted.
3. Cut one corner of the bag with scissors to squeeze melted candy through.
Caution: Bag may be hot, so use paper towel or a pot holder to handle it.
4. Gently squeeze chocolate out of bag and into the molds.
5. Tap the side of the mold tray to knock out any air bubbles and flatten chocolate.
6. Place in refrigerator until set.
7. Pop out of molds and serve.
Decorating
Polka dots - Use the flat end of a wooden skewer or a clean craft paint brush to dip into melted chocolate. Dot onto molds, then refrigerate. Remove mold from refrigerator when solid, then add contrasting color according to directions above.
Drizzles - Use a spoon to drizzle melted chocolate across the molds by sweeping a spoon back and forth and allowing chocolate to fall in streams. Refrigerate until solid. Add contrasting color according to directions above.
3D Drizzles - Use the spoon method above, however this time drizzle the chocolate over solid candy that you have already made and let set, rather than drizzling into the molds.
Tips:
* Candy molds can be found at discount department and craft supply stores in the craft section near the cake decorating supplies. They look much like a muffin tin, though much smaller and made from clear plastic.
* You can use chocolate chips instead of candy melts and use food coloring to change or tint white chocolate.
* Be careful when dealing with melted chocolate as it can be very hot. Always supervise children closely when making anything in the kitchen.
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