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New York cheesecake

Ingredients

For the crust

85g butter, plus extra for tin

140g digestive biscuits, made into fine crumbs (add 2 extra biscuits if you like a thicker base)

1 tbsp sugar, granulated or golden caster

For the cheesecake filling

900g Philadelphia cheese, or other full-fat soft cheese

250g golden caster sugar

3 tbsp plain flour

1 ½ tsp vanilla extract

finely grated zest of 1 lemon (about 2 tsp)

1 ½ tsp lemon juice

3 large eggs, plus 1 yolk

284ml carton soured cream

For the soured cream topping

142ml carton soured cream

1 tbsp golden caster sugar

2 tsp lemon juice

Method

STEP 1 Position an oven shelf in the middle of the oven. Heat the oven to 180C/ 160C fan/ gas 4. STEP 2 Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom. STEP 3 For the crust, melt 85g butter in a medium pan. Stir in 140g digestive biscuit crumbs and 1 tbsp golden caster or granulated sugar so the mixture is evenly moistened. STEP 4 Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling. STEP 5 For the filling, increase the oven temperature to fan 220C/ 200C fan/ gas 7. In a table top mixer fitted with the paddle attachment, beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes. STEP 6 With the mixer on low, gradually add 250g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice. STEP 7 Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice. STEP 8 Stir a 284ml carton of soured cream until smooth, then measure 200ml (just over ¾ of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy. STEP 9 Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes. STEP 10 Reduce oven temperature to 110C/ 90C fan/ gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble. STEP 11 Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools. STEP 12 Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight. STEP 13 Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

RECIPE TIPS

MIXING THE INGREDIENTS The way you blend the ingredients is crucial: under-beating can lead to a lumpy mixture, over-beating can whip in too much air. This can result in uneven cooking, bubbles, and cracking.

KEEP EVERYTHING AT ROOM TEMPERATURE Keep everything at room temperature. To avoid lumps and ensure even mixing without over-beating, it is essential to have the soft cheese at room temperature before starting. Ideally, let it come to room temperature in its pack for 2 hours. If you're short of time, cut the soft cheese into chunks and leave to soften for 1 hour. It also helps to have a table top mixer with a powerful motor. But if you don't have one, a hand-held mixer works fine.

New York-Style Cheesecake New York-style cheesecake is my husband Michael’s favourited dessert. In fact, the first time I met my future mother-in-law almost 20 years ago, she told me that the way to Michael’s heart was through his stomach, and that whenever she wanted him to do anything as a child, she bribed him with a slice of cheesecake. A traditional lady she may be, but I got the message loud and clear: learn to make a good cheesecake!

I’ve shared several cheesecake recipes with you — an Italian-style ricotta cheesecake, a pumpkin cheesecake, cheesecake bars, and even Baileys cheesecake marbled brownies – but never an authentic New York-style cheesecake.

My Recipe Videos Breakfast Burritos Breakfast Burritos Volume 0% Truth be told, New York’s take on cheesecake can be a little intimidating to make. Though the ingredients are simple, you have to worry about the water bath leaking into the cake, the surface cracking, and over or under-cooking. But after baking umpteen cheesecakes over the years (for birthdays and such, not bribery!), I’ve found that with the right recipe and a few pointers, a creamy, crack-free New York-style cheesecake is totally doable, even for beginners

WHAT YOU’LL NEED TO MAKE NEW YORK-STYLE CHEESECAKE

Before we get to the recipe, you’ll need a nine or ten-inch springform pan and 18-inch heavy-duty aluminium foil. The springform pan features sides that can be removed from the base, so you can release the cheesecake easily without having to flip the whole pan over (this would be a disaster with a cheesecake!).

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Red Velvet Cakes Recipes

Ingredients

For the sponges

300ml vegetable oil, plus extra for the tins

500g plain flour

2 tbsp cocoa powder

4 tsp baking powder

2 tsp bicarbonate of soda

560g light brown soft sugar

1 tsp fine salt

400ml buttermilk

4 tsp vanilla extract

30ml red food colouring gel or about ¼ tsp food colouring paste, (use a professional food colouring paste if you can, a natural liquid colouring won't work and may turn the sponge green)

4 large eggs

For the icing

250g slightly salted butter, at room temperature

750g icing sugar

350g tub full-fat soft cheese

1 tsp vanilla extract

Method

STEP 1

STEP 2

STEP 3

STEP 4

STEP 5

STEP 6

Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment – if your cake tins are quite shallow, line the sides to a depth of at least 5cm.

Put half each of the flour, cocoa powder, baking powder, bicarb, sugar and salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.

Mix half each of the buttermilk, oil, vanilla extract, food colouring and 100ml water in a jug. Add 2 eggs and whisk until smooth. Pour the wet ingredients into the dry and whisk until well combined. The cake mixture should be bright red, it will get a little darker as it cooks. If it’s not as vivid as you’d like, add a touch more colouring. Pour the cake mixture evenly into the two tins, and bake for 25-30 mins, or until risen and a skewer inserted into the centre comes out clean. Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool.

Repeat steps 1 and 2 with the remaining ingredients, so you have four sponge cakes in total. Can be made up to three days ahead and will stay moist if wrapped in cling film, or you can wrap well and freeze for up to two months.

To make the icing, put the butter in a large bowl and sieve in half the icing sugar. Roughly mash together with a spatula, then whizz with a hand mixer until smooth. Add the soft cheese and vanilla, sieve in the remaining icing sugar, mash together again, then blend once more with the hand mixer.

To assemble the cake, stick one of the sponges to a cake stand or board with a little of the soft cheese icing. Use roughly half the icing to stack the remaining cakes on top, spreading a generous amount between each layer. Pile the remaining icing on top of the assembled cake, and use a palette knife to ease it over the edges, covering the entire surface of the cake. Tidy the plate with a piece of kitchen paper. Store leftovers in the fridge for up to 2 days, but bring back to room temperature for an hour or so before eating. This recipe was refreshed in July 2018 based on user feedback. For the original recipe, see our beetroot cake.

https://www.bbcgoodfood.com/recipes/red-velvet-cake

Cream Cheese Frosting

In my opinion, cream cheese frosting pairs best with red velvet’s flavor and this frosting recipe is really simple. You need block-style cream cheese, butter, confectioners’ sugar, a splash of milk, vanilla extract, and a pinch of salt to offset the sweetness. It glides on seamlessly and is silky smooth. If you’re looking to pipe decoration with this cream cheese frosting, chill it in the refrigerator for 20 minutes. This guarantees the creamy frosting will hold its shape.

This recipe converts red velvet skeptics. I should know because I used to be one!

Interested in turning this red velvet beauty into a tiered wedding cake? See my homemade wedding cake for details.

More Classic Cake Recipes

Vanilla Cake

Banana Cake

Pumpkin Cake

Chocolate Cake

Strawberry Cake

Lemon Cake

German Chocolate Cake

I use this red food colouring for these cupcakes. I will emphasise on the fact that you MUST USE A GOOD QUALITY COLOURING. Use a supermarket one? They’ll probably fail. You need quite a lot of colouring to get the right anyway, so using the better quality means they work, and also means you actually use less colouring!

Red Velvet is one of those controversial cakes – it’s like why on earth does a cake need to have vinegar in it? and do I really have to use buttermilk?! But honestly – a classic ‘Red Velvet’ contains these ingredients – and you can’t really avoid them.

https://www.janespatisserie.com/2015/11/30/red-velvet-cupcakes/

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how to make a Victoria sponge cake

Ingredients

200g caster sugar

200g softened butter

4 eggs, beaten

200g self-raising flour

1 tsp baking powder

2 tbsp milk

For the filling

100g butter, softened

140g icing sugar, sifted

drop vanilla extract (optional)

half a 340g jar good-quality strawberry jam (we used Tiptree Little Scarlet)

icing sugar, to decorate.

Method

STEP 1

STEP 2

STEP 3

STEP 4

STEP 5

STEP 6

STEP 7

STEP 8

Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.

Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

Bake for about 20 mins until golden and the cake springs back when pressed.

Turn onto a cooling rack and leave to cool completely.

To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).

Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.

Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

Introduction

A Victoria sponge is always a favourite. You can’t really go wrong with a light sponge, fresh fruit and fresh cream. The addition of a middle layer packed with fresh raspberries makes the cake look interesting when you cut into it and also adds a great flavour and texture. This cake is perfect for parties or sharing (I’ve not known anyone to eat a whole one… yet!).

Recipe Tips

To freeze the cakes: Allow the cakes to cool completely, then wrap each cake well in clingfilm or freezer bags. Freeze for up to 6 months. Allow to defrost thoroughly before filling.

To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cakes should come out onto your hand and the tea towel – then you can turn them from your hand onto the wire rack. Set aside to cool completely.

https://www.bbc.co.uk/food/recipes/mary_berrys_perfect_34314 

this website will give you two videos of how to make Victoria sponge cake from starch and it quick interesting  

  Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat.

Each serving provides 501 kcal, 5g protein, 50g carbohydrates (of which 36g sugars), 31g fat (of which 19g saturates), 0.8g fibre and 0.8g salt (serving with 300g of jam and 300ml cream).

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INGREDENCE FOR PANCAKES

Ingredients

100g plain flour

2 large eggs

300ml milk

1 tbsp sunflower or vegetable oil, plus a little extra for frying

lemon wedges to serve (optional)

caster sugar to serve (optional)

Method

STEP 1

STEP 2

STEP 3

STEP 4

STEP 5

Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.

Set aside for 30 mins to rest if you have time, or start cooking straight away.

Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.

When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

RECIPS TIPS 

VIDEO Improve your pancake skills: How to make pancakes video.

REHEATING PANCAKES To oven reheat, stack the pancakes on a heatproof plate; cover with foil. Warm at 180C/fan 160C/gas 4 for 10-15 mins from cold or 5-10 mins from room temperature. To microwave, stack, cover with cling film, pierce the film. Reheat on High for 1 min.

SWEET & SAVOURY Onion, cheese & bacon Fry a chopped onion, then add chopped streaky bacon and cook until golden. Tip onto pancakes, grate over cheddar, fold up and eat hot. Tropical fruit & ginger: Fresh tropical fruits, stem ginger syrup and Greek yogurt.

Syrup and blueberries pancakes

Piping hot pancakes straight from the pan – if there’s a more satisfying breakfast, we haven’t found it yet. Whether it’s fat American pancakes drizzled with maple syrup, delicate crêpes filled with fruit or a Dutch baby pancake swimming in melty cheese, we’re bonkers for batter. Try one of our incredibly indulgent pancake recipes and eat your way through super stacks to find your favourite.

Combine two breakfast favourites with these cinnamon roll pancakes. Whisk together a basic pancake batter, then mix cinnamon with maple syrup, light brown sugar and melted butter. Using a piping bag, swirl the cinnamon mixture into each pancake while cooking. Serve with toffee or caramel yogurt and extra maple syrup.

Brunch can’t get more indulgent than blueberry cheesecake pancakes. Simmer fresh blueberries with a tablespoon of maple syrup for a tangy fruit compote. Whip up these easy crêpes and top with sweetened cream cheese, the blueberry mixture, crushed caramelised biscuits or ginger nuts and chopped pecans or almonds.

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different types of cake

Classic banana bread

for a slice of THE lockdown bake

During the first lockdown, social media feeds were flooded with loaves of banana bread. We can see why – it’s simple to make, uses store cupboard ingredients, and makes good use of  those seemingly unsalvageable black bananas. Fortunately, the likes of flour and eggs are back in stock, after the initial shortage. Our classic loaf requires just six ingredients, perfect for an easy teatime treat or breakfast snack.

Portuguese custard tarts

 for brightening lockdown days

These beautiful little bakes are enough to brighten anyone’s day, even in the depths of lockdown. Inject some sunshine into the kitchen with our step-by-step recipe from the olive test kitchen. You could even have a themed breakfast or afternoon tea and invite your family or bubble members to enjoy a spot of escapism with cinnamon-laced pasties de nata and a pot of freshly brewed coffee. We have a video to guide you through some of the more technical steps.

Chocolate chip cookies

 for easy indulgence

Name someone who doesn’t like chocolate chip cookies. It can’t be done! There are so many cookie recipes out there, and we loved seeing people’s bakes on social media during the first lockdown, cooling on racks with pools of melting chocolate and a sprinkling of salt. There’s nothing fancy about these cookies – just a sweet, crisp outside and soft, chewy middle – perfection. Here’s how to get your cookies right, every time. Packed with oozing dark chocolate and topped with sea salt flakes, these quick cookies make an easy weekend treat.

Chocolate cupcakes

for family baking

Sometimes you just need a cupcake to make everything better. These indulgent chocolate cakes with decadent buttercream were one of our most popular bakes in 2020. They are fun for the whole family to make, super easy and easily rationed to one per day (if you have the willpower not to devour in one go!).

Try our most popular chocolate brownies for another family-friendly chocolaty bake.

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Baking cake during Lockdown

A Bit About Me 

Hi I’m Aiden Logan 

I'm 21 years old and I got to City Of Glasgow College and  my Interest about different types of cakes you can make during Lockdown. I Like baking different types of cakes like cupcakes or even this chocolate cake. 

 my blogs is all about how to baking during lockdown. 

I'm going to talk about my blogs in so much datils My Blogs is about how to bake different Cakes during lockdown its fun to do if you have kids I used to do a Course called perfersonal Cooking at City Of Glasgow College and we made different types of cakes and I really enjoyed because it give me so experience on how to bake different types of cakes/cupcakes. If you want the ingrediencies you could go into there website and fine lost of information on how to made cakes/cupcakes. 

this would instructed the target audience like young people like kids how love to bake cakes or cookies for there parents to put on to website for other people to comment and have a look at there ingrediencies and photos. 

when I done the professional cooking I enjoyed it that much that I would love to be a baker/chef and make lovely types of cakes and get into computations.

HOPE THIS IS INTRESTUNG FOR YOURS