Moist Chocolate Cake Recipe With Triple Layer

I want a recipe for the moistest chocolate cake with homemade frosting, don’t like canned frosting.? So I made Moist Chocolate Cake Recipe with sour cream frosting .

moist chocolate cake recipe

Ingredients for moist chocolate cake recipe:

3/4 cup butter, softened
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1-1/2 cups milk
Chocolate-Sour Cream Frosting (see recipe below)

Directions for moist chocolate cake recipe:


1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8 inch square or 9 inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Or grease one 9 inch baking pan. Set pan(s)aside.

2. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.

3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl;continue beating on medium speed for 2 minutes. Add eggs, one at a time,beating after each addition (about 1 minute total). Beat in vanilla.

4. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).

5. Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch pans and the 9 inch pan, 30 to 35 minutes for 9 inch pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks.Or place 9 inch cake in pan on a wire rack; cool thoroughly.

Chocolate sour cream frosting for moist chocolate cake:

In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently.

Cool for 5 minutes.

Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth.

This frosts tops and sides of two or three 8- or 9-inch cake layers. Now frost the cake with chocolate sour cream frosting  and top of it your desired frosting if you want to add. Now Cover and store frosted cake in the refrigerator for 3 to 4 hours.

moist chocolate cake

Make 12 to 13 servings and enjoy Moist Chocolate Cake Recipe afterwards! You will need to gather together.

Nutrition facts per serving:

calories: 739
total fat: 34g
saturated fat: 17g
cholesterol: 117mg
sodium: 403mg
carbohydrate: 107g
fiber: 3g
protein: 9g
vitamin C: 0%
calcium: 14%
iron: 14%

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

How to make Cake Balls – Easy Cake Pop Recipe

We are bothered sometimes of what dishes, appetizer sand desserts we are going to serve in special occasions. We need to put in deep consideration of our visitors so that we will not get embarrassed of the foods we are going to set in. In parties with kids and teens, they would love to have cake balls as their dessert. But even though this food seems so good and so simple to make, there are still others who got confused of How to make Cake Balls or
Cake Pops and how to present it. Well, there is nothing anyone should be afraid of in making cake pops, just follow the instructions and everything will be fine. This bite-sized chocolate-coated cake balls is not that hard to do. Here are the ways made much simpler about How to make Cake Balls. Even at home, anyone can do it.

cake balls

Ingredients for cake balls recipe:

1 (18 ¼ ounce) package chocolate cake mix

1 (16 ounce) container of ready-made chocolate frosting

1 (3 ounce) bar confectioner’s chocolate coating

Toppings (sprinkles, nuts, coconut, etc.)

Materials to be prepared:

Cake pan (size is based on the package)

Mixing bowl

Wax paper

Toothpicks

Prepare the cake mix based on the package directions. Let it cool completely before proceeding to the next step.

When the cake is cooled, crumble it in to pieces. You can divide the cake into several sections first to make it easier.  Crush the cake gradually making sure that every bit of the cake is crumbled so that it will not appear lumpy bumpy on the final product.

Afterwards, mix 3 quarters of frosting into the crumbled cake. Stir and stir until it is thorough. This is how the cake will set into round-shape.

Next, prepare a metal tray with wax paper on top because here is where you will put and set in your cake balls. Using a scoop,melon baller or just your hands, roll the cake and set them in the wax paper.When you are done, place the tray in the refrigerator to chill and to harden for 15 minutes.

how to make cake pops

How to make Cake Balls – Frosting for our Cake Balls

Now, let us make the coating for your cake balls. Break the chocolates into pieces and put them in a bowl. You may want to use a microwave-safe plastic bowl to avoid burning your hands. Place it inside the microwave and set the timer for 30 seconds at a time, stirring it in between.If the chocolates are melted already, you can add food color if you want. If it is too thick, add shortening.

Remove the cake balls from the refrigerator and place a toothpick on top of it. Holding on the toothpick to set the cake balls in, dip it one by one onto the chocolate coating and place it in another wax paper. Avoid stirring the cake balls into the coating since it can be broken down into pieces.

Once you are done with all the cake balls, sprinkle some toppings on top of it for the presentation. And if you like, you can have another coating, pour it inside a resealable plastic bag, snap of the corner and drizzle it over the cake balls.

how to make cake balls easy cake pops

Now it is ready to be served. It is not that hard on How to make Cake Balls Recipe, and sure it is enjoyable in making some!

Fruit Pie Recipes – Easy Dairy Free Pie Recipe With Berries

If there’s one thing I miss by not being able to eat dairy it’s pastry (well OK it’s mostly clotted cream but I’ll come back to that another time). So I’ve been dying to try some Trex for ages and having foraged some fruit from my local park, I decided I would make dairy free fruit pie recipes for my mum and step dad when they came round for dinner.

I used a fruit pie recipes from Lucas Hollweg because I’ve only ever made pastry using his directions and it has always come out perfectly so I’m sticking with him. With Trex you have to use 20% less than you would of butter or margarine but otherwise I was able to treat it just as I would butter when I used to make pastry.

The important thing anyway was that it turned out perfect! Mum loved it and I think it was the first time I’ve seen her eat seconds of a dessert. It tasted just as good a few days later, I expect the fruit and the ground almonds kept it moist and I did not keep it in the fridge at any point.

fruit pie recipes

 Ingredients for fruit pie recipe

For the pastry:

  • 200 g plain flour
  • pinch of salt
  • 100 g trex
  • 1 medium egg
  • 1/4 tsp vanilla extract
  • 50 g icing sugar

For the filling:

  • 175 g sunflower margarine
  • 175 g caster sugar
  • 3 medium eggs
  • 1/2 tsp vanilla extract
  • 75 g ground almonds
  • 1 tbsp plain flour
  • 200 g fruit (blueberries, raspberries,blackberries, go crazy)
  • icing sugar and coconut cream to serve.

To make the pastry:

Sift the plain flour and salt then add the trex cut into cubes. If you have a food processor use half second bursts until the mixture resembles breadcrumbs then add the egg mixed with the vanilla extract and icing sugar. Pulse briefly again until the dough starts to come together then tip it out to gather together into a ball. Flatten it slightly, cover with cling film and chill in the fridge for at least an hour.

If you don’t have a food processor, you will have to use your fingers to mix the fat in, then the egg. The colder your hands, the ingredients and the surface, the better. I’m not talking about freezing any of them but don’t let them get too warm if you can help it.

To make the fruit pie:

Roll your pastry to the thickness of a pound coin until it’s big enough to line a 23 cm loose-bottomed tart pan. Prick the bottom allover with a fork and line the inside of the pastry case with grease proof paper.Chill in the fridge for 30 minutes and heat the oven to 190 C/Gas Mark 5, placing a baking tray inside to also heat up.

Fill the pastry case with baking beans (or uncooked rice or pasta) and bake for 10 minutes. Remove the baking beans and reduce the over temperature to 180 C/Gas Mark 4. Return the tart to the oven for 10-15 minutes until golden brown then remove and leave to cool while you make the filling.

Beat together the sunflower margarine and sugar, then gradually beat in the eggs and vanilla extract before folding in the flour and almonds.

Sprinkle a third of the fruit over the base then spoon over the cake mixture. Scatter the remaining fruit over the top and bake for 45-50 minutes until golden brown.

Let it cool and try not to eat all fruit pie before you take it in to your guests, still warm.

Dairy free pastry

Chocolate Pound Cake Recipe Too Much Chocolate Cake

Chocolate Pound Cake is a very smooth and rich cake of chocolate flavors. You definitely have to try this recipe once.

chocolate pound cake

Ingredients for chocolate pound cake recipe

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 cup vegetable oil
4 eggs
1 cup milk
3 (1 ounce) squares semisweet chocolate, grated
1 cup milk chocolate chips

Directions for chocolate pound cake recipe


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.


In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs and milk. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in grated chocolate and chocolate chips. Pour batter into prepared pan.


Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Now your cake is almost ready it’s up to you how you want to frost your cake. Here i have frosted my  chocolate pound cake with Dissolved chocolate chips. You can also sprinkle some sugar on it and it’s ready or just sprinkle some chocolate chips and almond crust on the frosting of dissolved chocolate chips.

Keep cake in refrigerator for some time to make it more tasty.

chocolate pound cake recipe

Be sure to check out Free Cake Recipe for other types of chocolate pound cake recipes.

Chocolate Chip Pound Cake Recipe Easy To Make

Chocolate Chip Pound Cake is a velvety smooth and rich cake studded with chocolate chips. You can make this recipe on special occasion like Easter Sunday and New year. Enjoy this recipe with you Family. You will need to gather together.

chocolate chip pound cake

Ingredients for Chocolate Chip Pound Cake:

1 cup butter, softened
2 cups sugar
4 eggs
2 tsp. vanilla
3 cups sifted flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup buttermilk
1 (12 ounce) package semisweet chocolate chips
1/3 cup peanut butter

Chocolate Chip Pound Cake Preparation:

Preheat oven to 325 degrees F.

Grease and flour 12 cup bundt pan or spray with baking spray containing flour, and set aside.

In large mixing bowl, beat butter with sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each addition.


Sift together flour, baking powder, soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour.

Be sure to beat until the flour totally disappears before adding the buttermilk; and be sure to beat until the buttermilk totally disappears and is incorporated before adding the flour. This develops the cake structure. Fold in 1 cup chocolate chips.

Spoon batter into prepared pan and bake at 325 degrees F for 55-75 minutes until cake is lightly browned, set, and a tooth pick inserted in center comes out clear. Cool for 5 minutes in pan, then invert onto serving plate and cool completely.

In small microwave-safe bowl, combine remaining chocolate chips and peanut butter. Set Microwave on 50% power for 2 minutes; remove and stir until smooth; spoon over cake. Sprinkle extra chocolate chip on cake. You can also sprinkle some sugar for taste.

chocolate chip poundcake recipe

Be sure to check out Free Cake Recipe for other types of chocolate chip pound cake recipes.

Hostess Cupcakes Recipe – Homemade Hostess Cupcake

Here we bring an easy homemade version of Hostess cupcakes recipe that you can try today and enjoy it with you family and friends.

hostess cupcakes


Hostess Cupcakes Ingredients


CUPCAKE:
1/2 c Plus 2 tbsp Flour
2 1/2 tb Cocoa powder
3/4 ts Baking soda
1/4 ts Salt
1/2 c Sugar
1/2 c Water
3 tb Vegetable oil
1 1/2 ts Distilled white vinegar
1 ts Vanilla extract

HOSTESS CUPCAKES FILLING:
1 c Heavy whipping cream
6 oz Finely chopped white chocolate

GLAZE:
3 oz Finely chopped bittersweet chocolate
3 tb Boiling water

ICING:
1 tb Egg white, at room temperature
1 pn cream of tartar
1/2 c Plus 2 to 3 tbsp confectioner’s sugar

Make hostess cupcakes recipe:


1. Position a rack in the center and preheat oven to 325 F. Lightly butter twenty-four 1-3/4″ x 3/4″ (1-oz) muffin of biscuit cups.

2. Into a medium bowl, sift together the flour, cocoa, baking soda, and salt. Mix in the sugar. Make a well in the center. Whisk in the water, oil, vinegar, and vanilla. Blend until smooth. (The batter will be very thin.)

3. Spoon the batter into the prepared cups. Bake until a cake tester inserted into the center of one of the cupcakes comes out clean, about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack for 5 minutes. Remove the cupcakes from the pans and finish cooling on the rack.

Make the filling of hostess cupcakes:


4. In a heavy medium saucepan over medium-high heat, bring the cream to a boil.Add the white chocolate and remove from heat. let the mixture stand briefly;stir until smooth. Transfer to a metal bowl and refrigerate until chilled thoroughly, stirring occasionally. (To speed the process, set the metal bow lover a larger bowl of ice water; stir the chocolate mixture until cool.) With an electric mixer, beat the white chocolate mixture just until fluffy, about 1 minute.

5. Transfer the filling to a pastry bag fitted with a3/8-inch plain tip. Insert the pastry tip 1/4-inch into the bottom of each cupcake and squeeze a little filling into each one.

Make the glaze:

6. Place the chocolate in a small bowl. Whisk in the boiling water and blend until smooth. One at a time, dip the top of each cupcake into the warm glaze.Turn the glazed cupcakes right side up and set them on a wire rack on top of a baking sheet. Refrigerate the cupcakes for 5 minutes to set the glaze.

Make the icing of hostess cupcake:

7. In a medium bowl, whisk the egg white until frothy. Stir in the cream of tartar. Gradually mix in enough of the confectioner’s sugar to make a fairly stiff and smooth icing. Fill a small paper cone with the icing and cut a1/16-inch opening at the tip. Remove the cupcakes from the refrigerator. Pipe a design (a squiggle, spiral, etc.) on the top of each cupcake. Let the design harden and then cover and refrigerate the cupcakes. Serve at room temperature.

The hostess cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks.

Makes 22 to 24 miniature cupcakes.

hostess cupcake recipe

Easy To Make Chocolate Cake Recipe – Homemade Cake

You can make this chocolate cake recipe on special occasion like Easter Sunday and Christmas. Enjoy this delicious recipe with your family and friends.

chocolate cake recipe

Ingredients for chocolate cake recipe

4 ounces unsweetened chocolate
1/2 c. milk
1 c. brown sugar, packed
1/4 tsp. Jamaican allspice
1 egg yolk
2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. superfine sugar
2 egg yolks
3 T. water
1/2 c. milk
1 tsp. vanilla
1 Tbsp. dark rum
2 egg whites, whipped

Methods for chocolate cake recipe

Preheat oven to 350 degrees F. Grease 2 – 9 inch layer cake pans.

Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.

In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.

In a cup, stir together 3 Tbsp water, 1/2 cup milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.

Add the flour mixture to the butter mixture alternating with the vanilla,milk and water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.

In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.

Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.

Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.

Your chocolate cake recipe is now ready keep it in Refrigerator  for some time if you want to make it more tasty. Enjoy eating it afterwards! You will need to gather together.

Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don’t have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Superfine sugar dissolves readily and works best for chocolate cakes, helping to produce a lighter texture.

Be sure to check out Free Cake Recipe for other types of chocolate cake recipe.

Chocolate Chip Bundt Cake Recipes With Cake Mix

I found a few Chocolate Chip Bundt Cake recipes which you have to try once. These recipes our easy to make with cake mix. Make these Delicious chocolate chip cake recipes today and enjoy eating it with your family and friends. You can also make these recipes on special occasions like Easter Sunday and Christmas.

chocolate chip bundt cake

Ingredients for Chocolate Chip Bundt Cake

1 (18.25 ounce) box dark chocolate cake mix

1 (4 serving size) package instant chocolate pudding mix

1 cup vegetable oil

4 eggs

1/2 cup hot water

1 cup sour cream

1 teaspoon vanilla extract

1 cup mini semisweet chocolate chips

sifted confectioners sugar, optional

Methods for chocolate chip bundt cake

Preheat oven to 350° F. Grease and flour a bundt pan.

Combine cake mix, pudding mix and oil, eggs, water, with sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan. Then bake in the oven for 1 hour.

Bring the chocolate chip bundt cake to room temperature before serving. Dust with confectioner’s sugar if desired. Enjoy eating it afterwards! You will need to gather together.

chocolate chip cake

Recipe No.2: Double Chocolate Chip Bundt Cake recipe


INGREDIENTS:


1 (18.25 ounce) package chocolate cake mix
2 cups semisweet chocolate chips

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Greaseand flour a Bundt pan.


Prepare batter according to instructions on cake mix package. Stir in 1 1/2 cups chocolate chips. Reserve remaining chips.


Pour batter into Bundt pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes in pan, then turn out onto a wire rack.

Before cake is cool, pour reserved chocolate chips on top.

Double Chocolate Chip Bundt Cake recipe

You Double Chocolate Chip Bundt Cake is ready. Be sure to check out Free Cake Recipe for other types of chocolate chip cake recipe.

Banana Pudding Recipe – Easy To Make Banana Pudding

I first saw Paula Deen make this banana pudding recipe on her show a few years ago. Since then, it’s been included in one of her desserts cookbooks. I’ve been making it for years and my family and friends LOVE it.

It is a bit pricey to make as the pepperidge farm cookies are $3.49 a bag unless there’s a 2 for $5 sale, usually during the holidays!

I choose not to skimp or alter this recipe as it is perfect as is. But I suppose you could use less expensive shortbread cookies, use low fat cream cheese and 2% milk but that wouldn’t be good or Paula Dean! I was surprised butter wasn’t in the banana pudding recipe!

Banana Pudding Recipe

Ingredients for banana pudding recipe

  • 2 bags pepperidge farm cookies
  • 6 to 8 bananas, sliced
  • 2 cups milk
  • 1 (5-ounce) box instant Jello french vanilla pudding
  • 1 (8-ounce) package Philadelphia cream cheese, softened
  • 1 (14-ounce) can Eagle Brand sweetened condensed milk
  • 1 (12-ounce) container Cool Whip frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions for banana pudding recipe

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. (I prefer to do this step LAST as it keeps the bananas from turning brown. I don’t like adding lemon juice to them either. Yuck!)

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Banana Pudding

 

My family back-story about this banana pudding. I made this recipe and it was just about gone. My sister in law came over and was poking around looking for something to nibble on. She saw the pan of pudding and wanted to taste it. I told her I thought the bananas were too brown by then but she insisted. She fell in love with the flavor and wanted me to make one for an upcoming event at her job. Of course, it was the hit of the party. To this day, this is one of the most requested desserts that I make. The Hummingbird cake is first!

I decided to share this banana pudding recipe so perhaps, they will now know how yummy it is.

Sour Cream Cheesecake | Easy Cheesecake Recipe With Sour Cream

Sour cream cheesecake recipe. This style of cheesecake has a graham cracker crumb crust, and a filling flavored of cheesecake with sour cream and vanilla extract.

sour cream cheesecake

We bring an easy way to make cheesecake recipe with sour cream for you.

Pan Type and Size: One 9-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.

Ingredients for Sour Cream Cheesecake

For the graham cracker crus

  • 1 3/8 cups graham cracker crumbs
  • 1/2 cup (1 stick) unsalted butter, melted

For the cheesecake filling

  • 16 ounces (2 8-ounce packages) cream cheese, at room temperature
  • 1 cup sugar
  • 2 cups sour cream, at room temperature
  • 3 eggs, at room temperature
  • 2 teaspoons pure vanilla extract

Sour Cream Cheesecake Recipe Directions

Preparing the pan: Cover the outside of the pan bottom and sides with aluminum foil (see TIP above).
Oven temperature:  Preheat oven to 325° 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 sour cream topping for cheesecake:

  1. Beat the cream cheese at low speed with the paddle attachment of your electric mixer for no more than 30 seconds.
  2. Stop the mixer and scrape the bowl and beater (paddle) with a rubber spatula.
  3. Add the sugar in a stream, mixing for no more than 30 seconds. Stop and scrape the bowl.
  4. Add 1 cup of the sour cream. Mix only until absorbed, no more than 30 seconds.
  5. Repeat with the remaining sour cream.
  6. Add the eggs, one at a time, mixing only until each is absorbed. Stop and scrape the bowl after each addition.
  7. Beat in the vanilla extract last.
  8. Pour the filling into the prepared cheesecake pan.
  9. 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.
  10. Bake for about 55 minutes, until lightly colored and firm except for the very center.
  11. Remove the cheesecake pan from the other pan and place the cheesecake pan onto a cooling rack.
  12. Remove the aluminum foil from the cheesecake pan.
  13. Cool the cheesecake in the pan on the rack at room temperature until it cools completely.
  14. Then place the cheesecake pan in the refrigerator to chill the cheesecake overnight before removing it from the pan.
  15. 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.
  16. 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 before serving.

Storage: Wrap in plastic wrap and keep refrigerated.

cheesecake recipe with sour cream

Be sure to check out Free Cake Recipe for other types of Sour Cream Cheesecake Recipes.