Vanilla Cupcake Recipe – Easy To Make

There are tons of recipes for the most classic cupcake of them all. The vanilla cupcakes! I have lost track on how many different recipes, that I have tried to myself. Some were good, some were bad and some failed to a disaster. There are many different opinions on what makes a good vanilla cupcakes. So, no wonder why there are thousands of vanilla cupcake recipes out there.

Vanilla Cupcake Recipe

I went through a stack of old recipes, and I were thrilled to find an old recipe for vanilla cupcakes. I remember them as a bit too greasy but with a good taste. So I decided to make some small modifications to the recipe and made a test batch. They came out great.

A perfect vanilla cupcake! That bake perfect too. Half of the paper cases were filled with a heaped tablespoon of batter and the rest were filled 3/4 full. They are good without frosting but they are certainly also good with a nice swirl of frosting on top. So far, I have tried them with Angel Feather Icing. It is a really good combination. I cannot wait to try them with other types of frosting.

These cupcakes are also good the next day. Would you like to try the classic vanilla cupcakes? Then scroll down for the recipe.


Makes 12 cupcakes.

vanilla cupcakes


  • 125 g (1/2 cup – 4 oz + a little less than a tbsp)unsalted butter (room temperature)
  • 175 g (7/8 cup – 6 oz) white sugar
  • 2 tsp vanilla extract or seeds from 1 vanilla bean
  • 3 large eggs (room temperature)
  • 225 g (1 5/8 cup – 8 oz) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 80 ml (1/3 cup) cream (heavy cream)(room temperature)
  • Muffin tray
  • 12 cupcake paper cases

Directions to make vanilla cupcake recipe

Preheat oven to 170 C (325F) No fan used.

Note: When making the cupcake batter, only use low/medium speed on your mixer. I like to use my handheld mixer, as this gives me a better feeling with the batter. It is important that you don’t over beat the batter.

In a bowl, whisk well together flour, baking powder and salt. Set aside.

In a large bowl, cream the butter & sugar until pale and well combined (If you are using vanilla seeds, then add this before creaming the butter & sugar)

Add 1 egg at a time. Mix in between and remember to scrape down the sides before adding a new egg.

Add the dry mixture, along with the cream and vanilla extract. Mix just until incorporated. Alternative use a spatula for this part.

Take your muffin tray with the cupcake paper cases and fill them with the vanilla cupcakes batter.

-If you want a “flat” cupcake? You should only fill 1 heaped tablespoon per cupcake.

-If you want a more “domed” cupcake? You should fill the paper cases 3/4 full.

Place the muffin tray in the middle of the oven and bake the vanilla cupcakes for 30-35 minutes or until a tester comes out clean and they are light golden on the top.

best vanilla cupcake recipe

If some of the vanilla cupcakes should have a little“open crack” on the top. Gently press it down with the back of a spoon, the minute after you have taken the cupcakes out of the oven.

Transfer the baked vanilla cupcakes to a cooling rack and let them cool completely before decorating them with frosting.

TIP! You can use other types of flavor, like almond instead of vanilla. Or if you would like to try another Type of Vanilla Cupcake Recipe?Why not, try these Best Key Lime Cupcakes?

Diabetic Cake Recipes With Chocolate Frosting

Looking for a cake recipe that’s diabetes friendly? Alright we bring an easy to make Diabetic Cake Recipes that you can try today. It is a an fluffy and moist chocolate cake with sugar free Chocolate Frosting.

diabetic cake recipes


1/2 cup Cocoa
1/2 cup Boiling water
2 cup Cake flour
1/2 teaspoon Baking soda
1 1/2 teaspoon Baking powder
1/8 teaspoon Salt
1/3 cup Sugar substitute (Splenda or Sweet-N-Low)
3/4 cup Liquid egg substitute(room t
1 teaspoon Vanilla
1/2 cup Margarine, room temp


1 package Dream whip (1 envelope)
1/2 teaspoon Vanilla
1/2 cup Skim milk
1 package Sugar free choc. pudding(2oz)


Preheat oven to 350 F degrees Celsius

Stir together cocoa and boiling water until smooth. Set aside to cool to room temperature.

Place flour, baking soda, baking powder, salt and sugar in mixer 4 bowl and
mix at low speed about 1 minute to blend. Add egg substitute, sweetener, and vanilla to cocoa mixture and mix well.

Add margarine to dry ingredients along with cocoa mixture and mix well at medium speed about 1 minute.

Pour diabetic cake mixture into 9″ square or 9×13 cake pan that has been greased with margarine. Bake at 350 F for about 30 minutes, or until a cake tester comes out clean and cake pulls away from the sides of the pan. Cool in the pan . Now invert diabetic cake onto wire rack. Cool completely.


Blend together skim milk, vanilla, and dream whip (or sugar free whipped topping mix). Beat till stiff. Add pudding mix and continue to beat till light and fluffy. Add more skim milk if too thick.

Now frost the diabetic cake with sugar free chocolate frosting  using a spatula to cover all the surface and sides of cake. You can also sprinkle some
nuts over diabetic cake.

diabetic cake

Be sure to check out Free Cake Recipe for other types of Diabetic Cake Recipes.

Sugar Free Chocolate Cake Recipe – Easy To Make

Hey are you looking for an easy to make Sugar Free Cake Recipe. Alright then you are landed on right page. This is an Homemade sugar free chocolate cake frost with sugar free chocolate frosting that you can try today. Enjoy eating it with your family and friends.

sugar free cake


18 packets Sweet-N-Low
3 c. flour
1 tsp. soda
1/2 tsp. cinnamon
1/2 c. cocoa
1 tsp. salt
1 1/2 c. oil
3 eggs
1 1/2 c. chopped nuts
1 tsp. vanilla


1 package Dream whip (1 envelope)
1/2 teaspoon Vanilla
1/2 cup Skim milk
1 package Sugar free choc. pudding(2oz)


In a large mixing bowl, sift Sweet-n-Low, flour,soda, cinnamon, cocoa, and salt. Make a well in center. Add oil, eggs, nuts, vanilla, stir together by hand with a fork (do not beat).

Let mixture stand in bowl for 5 to 10 minutes.

Spray baking pan with lite cooking spray. Now pour sugar free cake mixture into greased and floured tube or Bundt pan. Don’t get confuse with pans you can use whatever you have. Bake for around 1 hour at 350 F degrees or until toothpick inserted in center comes out clean. Do not over bake or it will become too dry. Now invert sugar free cake onto wire rack. Cool completely.

Sugar free chocolate cake frosting

Blend together skim milk, vanilla, and dream whip (or sugar free whipped topping mix). Beat till stiff. Add pudding mix and continue to beat till light and fluffy. Add more skim milk if too thick.

Now frost the Sugar Free Cake with sugar free chocolate frosting  using a spatula to cover all the surface and sides of cake. Then sprinkle
chopped nuts over sugar free chocolate cake frosting.

sugar free chocolate cake

How To Make Chocolate Curls – Easy Curls

Hey do you want to decorate you cake or desserts with chocolate curls or want to know what to use to make chocolate curls. Don’t worry that’t not a big deal! Here is a Recipe for How To Make Chocolate Curls.

how to make chocolate curls

Ingredients for chocolate curls:

1 1/2 cups vanilla wafer crumbs (about 25 wafers)
1/4 cup margarine or butter (1/2 stick) — melted
30 vanilla caramels
2 tablespoons margarine or butter
2 tablespoons water
1/2 cup chopped pecans — toasted
2 (3 ounce) packages cream cheese — softened
1/3 cup powdered sugar
1 (4 ounce) bar sweet cooking chocolate
3 tablespoons hot water
1 teaspoon vanilla
2 cups whipping (heavy) cream
2 tablespoons powdered sugar
Easy Chocolate Curls, if desired — (recipe in directions)

Directions for chocolate curls:

Heat oven to 350º. Mix crumbs and 1/4 cup margarine. Press mixture firmly against side and bottom of pie plate, 9 × 1 1/4 inches. Bake 10 minutes; cool.

Heat caramels, 2 tablespoons margarine and 2 tablespoons water over medium heat, stirring frequently, until caramels are melted. Pour into crust. Sprinkle with pecans. Refrigerate about 1 hour until chilled. Beat cream cheese and 1/3 cup powdered sugar until smooth. Spread over caramel layer and refrigerate.

Heat chocolate and 3 tablespoons hot water over low heat, stirring constantly, until chocolate is melted. Cool to room temperature.Stir in vanilla. Beat whipping cream and 2 tablespoons powdered sugar in chilled medium bowl until stiff. Reserve 1 1/2 cups. Fold chocolate mixture into remaining whipped cream. Spread over cream cheese mixture. Top with reserved whipped cream and Easy Chocolate Curls. Refrigerate any remaining pie.

chocolate curls


Place a bar or block of chocolate on waxed paper. Make chocolate curls by pulling a vegetable peeler toward you across the flattest side of the chocolate, pressing firmly in long, thin strokes. Small curls can be made by using the side of the chocolate bar. Transfer each chocolate curl carefully with a toothpick to a waxed paper-lined cookie sheet or directly onto frosted cake,pie or other dessert.

The chocolate curls will be easier to make if the chocolate is slightly warm, so let the chocolate stand in a warm place for about 15 minutes before making curls. Semisweet chocolate can be used but the curls will be small. Also, the thicker the bar of chocolate, the larger your curls will be.

chocolate shavings

Caramel Cake Recipe With Caramel Frosting

One of traditional easy to make Caramel Cake Recipe that you can try today and enjoy with your family.

caramel cake

Ingredients for caramel cake recipe:

2 1/4 cups all-purpose flour
1 3/4 cups packed brown sugar
1/2 cup shortening
1 cup milk
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs
1/2 cup chopped pecans

1/2 stick margarine or butter
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar

Directions to make caramel cake recipe:


Heat oven to 350º. Grease and flour 12-cup bundt cake pan. Beat all ingredients except pecans in large bowl on low speed 30 seconds, scraping bowl constantly.Beat on high speed 3 minutes, scraping bowl frequently. Stir in pecans. Pour batter into pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; now invert caramel cake onto wire rack. Cool completely.


Heat margarine over medium heat in 2-quart saucepan until melted. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm. Gradually stir in powdered sugar. Place saucepan of caramel frosting in bowl of cold water. Beat until smooth and of spreading consistency. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.

Bake Caramel Cake as directed. Cut cake horizontally into 3 layers. Reserve 1/2 cup Caramel Frosting. Fill layers with remaining frosting. Stir milk into reserved frosting until of drizzling consistency;drizzle over cake. Garnish with chopped pecans.

caramel cake recipe

Pumpkin Spice Pancakes Recipe Homemade

One of our favorite types of pancake recipes is Pumpkin Spice Pancakes Recipe! It’s a unique chewy texture that is out-of-this-world! The great thing is, you don’t need to be a Wizard to pull off making these Halloween pancake favorites! We will share a few tricks that will enable you to put a treat on your family’s plate.

The key ingredient to pumpkin spice pancakes is:

A) Pumpkin
B) Wicked Witch Wormwood
C) Green Goblin Brussels Sprouts
D) A lock of Justin Beaver’s Hair

If you said anything but “A”, call for help now. If you answered “A”, then you probably guessed correctly that pumpkin spice pancakes recipe use pumpkin in the pancake recipe. You can find canned pumpkin at your local supermarket. But don’t look in the canned fruit and vegetable isle, because it’s typically in the baking isle with the pie crusts and other baking goods.This is the one we used:

pumpkin spice pancakes

Ingredients for pumpkin spice pancakes recipe

  • 1 1/2 cups of all-purpose flour
  • 1/2 cup of whole wheat flour
  • 2 tbsp. of brown sugar
  • 2 tsp. of baking powder
  • 1 tsp. of ground cinnamon
  • 1/2 tsp. of salt
  • 1/2 tsp. of ground ginger
  • 1/2 tsp. of ground nutmeg
  • 1 1/2 cups of fat-free milk
  • /2 cup of canned pumpkin
  • 1 egg white, lightly beaten
  • 2 tbsp. canola oil

Directions for pumpkin spice pancakes recipe

  1. Combine both flours, brown sugar, baking powder,cinnamon, salt, ginger and nutmeg in a large bowl.
  2. Combine fat-free milk, pumpkin, egg white and oil in a smaller bowl.
  3. Once both mixes are thoroughly mixed, add the pumpkin mix to the dry ingredients until moistened.
  4. Preheat non-stick griddle to medium high (or use a pan…be sure to coat with non-stick cooking spray)
  5. Use a large spoon our soup ladle and pour pancakes onto griddle
  6. When bubble form on the pancakes, they are ready to be flipped

Here’s what the dry and wet ingredients look like before combined
Starring at the pancakes doesn’t make them cook any faster…but it sure makes your mouth water.

pumpkin pancakes recipe

Pineapple Jack-O-Lantern Features

If you want to make a few of your pumpkin hotcakes with faces, try using pineapple slices for eyes, a nose and a mouth. A quick way to make these shapes is to use an apple slicer. First cut a section of pineapple about 1/4-1/2 in thick. Then use a knife to cut off the hard outer skin. Then place the pineapple on your cutting board and use an apple slicer to make the needed shapes.

The circular center section can be used for a nose and the outer sections can be used for eyes and a mouth. Here’s what the pineapple looks like after it’s been cut.

Next, pour the pumpkin spice pancakes batter onto the griddle.Then place the eyes, nose, and mouth pushing the pineapple down into the batter.

Flip the pumpkin spice pancakes like normal and cook the back side,then serve face side up. You can sprinkle more cinnamon around the plate so you look like a presentation pro!

pumpkin spice pancakes

Alternatively, you can cook the pumpkin spice pancakes normally, and just add pineapple slices on top!

Angel Food Cake Recipe – How To Make Angel Food Cake

How to prepare an Angel Food Cake – at home, in a quick and an easy manner.

The Angel Food Cake Recipe is usually made out of egg whites as not fat is there so it is a perfect dessert which is simple and not too heavy that has to be consumed. This cake is simply awesome as it is combined and used in various cake recipes, custards and also served with sauce sand icings. It is the lightest cake that can be served in any occasions as it has a zero calorie count too.

Preparation time: 30 minutes.

Total Time taken:  1 hr 15 minutes.

angel food cake recipe

Ingredients for Angel Food Cake Recipe:

  • Cake flour – 1 Cup.
  • Sugar – 1 ½ Cups.
  • Egg whites – 12.
  • Vanilla extract – 1 ½ teaspoons.
  • Cream of tartar – 1 ½ teaspoons.
  • Salt – ½ teaspoon.

Ingredients needed for Angel Food Cake Frosting:

  • The frosting for this cake can be almost done with anything like custards, fresh fruits, caramel topping, whipped cream and different types of sauces and icings.

Method to make Angel Food Cake Recipe:

  • Set the oven at 375 degrees F and take a thick tube pan which measures around 10 inches and make sure it is clean and dry residue of oil could spoil the egg whites.
  • Now filter both ingredients that are the flour as well as the sugar and keep it aside.
  • Take a big bowl and add egg whites, cream of tartar, vanilla and salt to it and whip it properly and add the remaining sugar to this mixture and see that the egg whites have mixed completely with other ingredients. Don’t over do it when it comes to mixing. Now put the prepared batter in the tube pan and put it in the oven.
  • Bake it for at least 40 to 45 minutes and when the cake is almost done, you can press it lightly and make sure it is done.When it is done take it out and keep it aside, so that it cools down.

Any other possible variations for this angel food cake recipe:

This cake is not only low on the calorie count as it is great dessert option for the weight watchers and it can be combined with so many different kinds of things when it’s baked. For example the different variations are angel food cake made with a combination of citrus fruits such as lemon and oranges and other fruits such as the cherries, pineapples, even with a mixture of pina colada a swell as with some spices.

How to Garnish and serve the Angel Food Cake?

  • Take out the cake from the oven and now balance the pan by holding it upside down on the bottle; this is mostly done to decompress it while it cools down. When it cools down a bit loosen it form all sides with help of a knife and let it slide gently on the plate. You can garnish angel food cake with anything of your choice, like whipped cream, fruits, icing,sweet dessert sauces, and also with caramel topping. It is an ideal cake for all those people who are calorie conscious.
angel food cake

How to store the Fresh Angel Food Cake?

  • The freshly baked angel food cake can be stored for three days in an air tight container and in case you are planning to keep it for a longer time, then you better refrigerate it and it can survive up to 10 days.

angel food cake Nutritional Value:

  • Total Fat: 0.1g
  • Cholesterol: 0 mg
  • Calories: 136 kcal

Any more related info:# Hint:The freshly baked cake can survive for good 10 days in the refrigerator and the best part is that this cake doesn’t freeze. It remains as soft as it was when it was baked for the first time.

Buttercream Frosting Recipe How To Make Frosting

The best buttercream frosting is one that can stand up to warm climates but remain smooth like a classic buttercream frosting.

This recipe combines a creme anglaise and Italian meringue with the butter to make a stable frosting that is also great for piping decorations on a cake.

Best Buttercream Frosting Recipe

buttercream frosting recipe

Meringue Buttercream Frosting Recipe Ingredients

For the creme anglaise…

1/2 cup sugar

5 large egg yolks (see egg separator)

1/2 cup milk

1 large vanilla bean, split lengthwise (or 1/2 large Tahitian whole vanilla beans)

For the Italian meringue…

1/3 cup plus 2 tablespoons sugar

2 tablespoons water

2 large egg whites (see egg separator)

1/4 teaspoon cream of tartar

2 cups (4 sticks) unsalted butter, softened

Meringue Buttercream Frosting Recipe Directions

To make the creme anglaise…

  1. Place a sieve suspended on a bowl near the stove/range.
  2. In a medium-size stainless steel saucepan combine the sugar and yolks.
  3. In a small saucepan bring the milk and vanilla bean to a boil.
  4. Add 2 tablespoons of the milk to the yolk mixture, and stir constantly using a wooden spoon.
  5. Gradually add the remaining milk while stirring.
  6. Cook over medium-low heat and continue stirring until the mixture starts to steam slightly and the temperature reaches 170° F on an instant read thermometer.
  7. Strain immediately, and scrape the bottom of the pan with a rubber spatula.
  8. Scrape the seeds from the vanilla bean into the custard and cool to room temperature. (To speed the cooling, put the bowl into a larger bowl that is filled with ice water.)
  9. Cover and refrigerate until ready to complete the buttercream. (NOTE: The creme anglaise can be refrigerated for up to 5 days.)

To make the Italian meringue…

  1. Place a heat-proof liquid measuring cup near the stove/range.
  2. In a small heavy nonstick saucepan combine 1/3 cup sugar and the 2 tablespoons of water.
  3. Heat while stirring until the sugar dissolves and the mixture bubbles.
  4. Stop stirring and reduce the heat to low. (If using an electric range remove from the heat).
  5. In an electric mixer bowl beat the egg whites with the whisk attachment until foamy.
  6. Add the cream of tartar and beat until soft peaks form when the beater is raised.
  7. Gradually beat in the remaining 2 tablespoons sugar until stiff peaks form when the beater is raised slowly.
  8. Increase the heat and boil the syrup until an instant read thermometer registers 248° F to 250° F (the firm ball stage).
  9. Immediately transfer the syrup to the glass measure to stop the cooking.
  10. Using the electric mixer, pour a small amount of syrup over the egg whites with the mixer off. Immediately beat at high speed for 5 seconds. Continue with the remaining syrup.
  11. For the last addition, use a rubber spatula to remove the syrup clinging to the glass measure.
  12. Lower speed to medium and continue beating until completely cool, about 2 minutes.

To complete the best buttercream frosting recipe…

  1. Place the butter a clean electric mixer bowl and beat on medium speed for 30 seconds or until creamy.
  2. Gradually beat in the creme anglaise until smooth.
  3. Add the Italian meringue and beat until just combined.(If the mixture looks curdled it is too cold. Allow it to sit until it reaches 70° F before continuing to beat smooth.)
  4. Place in an airtight container. Rebeat before using.
buttercream frosting

Storage: Six hours at room temperature. One week refrigerated. Up to 8 months frozen. If refrigerated or frozen, allow the buttercream frosting to come to room temperature before rebating.

Hummingbird Cake Recipe Easy To Make

Hummingbird Cake Recipe is my favorite cake recipe. Amazingly moist,with beautiful tropical flavors from the pineapple, banana and coconut. The passion fruit in the icing gives it some tartness which cuts the richness of the cream cheese. Every time I make it, I am asked for the recipe so I thought I would share it here. Enjoy!

hummingbird cake

Ingredients for hummingbird cake recipe

2 cups plain flour

1 1/2 cups sugar

2 teaspoons bicarbomate of soda

1 teaspoon ground cinnamon

1/2 cup vegetable or canola oil

1/2 cup apple sauce

3 eggs, lightly beaten

2 teaspoons vanilla essence

2 mashed bananas (medium size)

1 grated carrot

1 cup desiccated coconut or sweetened shredded coconut

3/4 cup canned pineapple chunks or rings drained, cut into small pieces

Cream cheese icing for hummingbird cake

250 g cream cheese room temp

100 g butter room temp

120g icing sugar sifted

Juice of 2 passion fruit

Shredded fresh coconut topping. If unavailable, use dessicated coconut or sweetened shredded coconut.

Directions to make hummingbird cake recipe:

Preheat oven to 180 degrees Celsius. Sift flour into a large bowl with sugar, bicarb soda and cinnamon. In a separate bowl, mix oil,apple sauce, eggs, mashed bananas and vanilla.

Mix wet ingredients into dry ingredients until all mixed but do not over mix. Fold in carrots, coconut and pineapple. Mix gently until just combined.

pour hummingbird cake batter into a greased cake pan. Bake cake for about 60-70 minutes. Cooked when sides are beginning to shrink away from edges of tin sand tops are golden. Or use skewer test – the skewer should come out clean. Leave the cake in the tins for 5 minutes and then cool on a rack. Cool cake completely before icing.

Cream cheese icing for hummingbird cake RECIPE:

Beat cream cheese and butter with electric mixer until smooth, approx 2 mins. Add sugar and beat until light and fluffy, approx 3 mins. On low speed, mix in the passion fruit. Pipe the icing on the cake and top with coconut if desired.

hummingbird cake Storage:

Fresh coconut only stays fresh for a day or two. If you make the cake without the fresh coconut, they are good for about 3 days in the fridge (the cream cheese needs refrigeration).

Happy Caking!

hummingbird cake recipe

New York Style Cheesecake Recipe Easy To Make

New york style cheesecake recipe… This style of cheesecake has a Graham cracker crumb crust, and a filling flavored with sour cream, lemon zest, and vanilla extract. Learn how to make a New york style cheesecake using this recipe.

Pan Type and Size: One 10-inch cheesecake pan,plus a baking sheet (or jelly roll pan) for the wet-method of baking cheesecake.

TIP: For cheesecake and spring form pans — wrap heavy-duty aluminum foil around the bottom and sides before submerging the pan in the water bath.

new york style cheesecake

Ingredients For New York Style Cheesecake Recipe

For the Graham cracker crust…

1 3/8 cups Graham cracker crumbs

1/2 cup (1 stick) unsalted butter, melted

For the new york style cheesecake filling…

24 ounces (3 8-ounce packages) cream cheese, at room temperature

1 cup sugar

1/8 teaspoon cornstarch

zest from 1/2 lemon, finely grated

2 teaspoons vanilla extract

2 eggs, at room temperature

4 egg yolks, at room temperature (see egg separator)

3/8 cup sour cream

Directions For New York Style Cheesecake Recipe

Preparing the pan… Cover the outside of the pan bottom and sides with aluminum foil (see TIP above).

Oven temperature… Preheat oven to 350° F — set the rack at the middle level
To make the Graham cracker crust…

  1. Crush the Graham crackers to form crumbs. NOTE:Insert the crackers into a large zip lock bag, seal the bag, and use a rolling pin to roll the crackers into crumbs.
  2. In a mixing bowl, combine the crumbs with the melted butter.
  3. Press crumb mixture evenly inside the cheesecake pan covering the bottom and sides.

To make the new york style cheesecake filling…

  1. Mix the cream cheese and sugar together in an electric mixer bowl at low speed, using the paddle attachment, until completely smooth.
  2. Mix in cornstarch, lemon zest, and vanilla extract until smooth, scrapping down the sides and bottom of the bowl with a rubber spatula.
  3. Add eggs and egg yolks one at a time, blending thoroughly after each addition.
  4. Blend in the sour cream.
  5. Pour batter into the prepared cheesecake pan.
  6. Using a baking sheet (or jelly roll pan) large enough to hold water, place the cheesecake pan on it and pour water around the outside of the cheesecake pan until the water in the baking sheet reaches about 1/2 inch. Then carefully place the pans into the oven.
  7. Bake until cake sets, approximately 50 minutes.The cheesecake should be firm except for the center.
  8. Remove the cheesecake pan from the other pan and place the cheesecake pan onto a cooling rack.
  9. Remove the aluminum foil from the cake pan.
  10. Cool the cheesecake in the pan on the rack at room temperature until it cools completely.
  11. Then place the cheesecake pan in the refrigerator to chill the cheesecake overnight before removing it from the pan.
  12. On the following day, remove the cheesecake from the refrigerator, and run a thin knife along the sides of the pan. Then push the removable bottom up to release the cheesecake from the pan sides.
  13. Using a wide metal spatula, loosen and lift the cheesecake off the bottom of the cheesecake pan, and carefully place the cheesecake on a serving dish or platter.

Serving: Bring the cheesecake to room temperature. Decorate the top with thinly sliced fresh fruit, or serve with slices of fruit on the side, or serve with a thick fruit sauce such as blueberry or strawberry spooned over the
New York Style Cheesecake slices.

Storage: Wrap in plastic wrap and keep refrigerated.

new york style cheesecake recipe

Be sure to check out Free Cake Recipe for other types of New York Style Cheesecake Recipe.