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Best Cake Recipe Ever

Updated on December 1, 2010

Best Cheese Cake Recipe Ever

Best Cheese Cake Recipe Ever


3/4 cup fine sugar, sifted

1 1/2 pounds Ricotta cheese

2 3-ounce packages cream cheese, room temperature

4 egg yolks

1/4 cup flour, sifted

Grated rind of 1 lemon

4 egg whites

1/3 teaspoon salt

4 tablespoons whipped cream

1/2 cup graham cracker crumbs

1 teaspoon cinnamon sugar

2 tablespoons very finely chopped nuts


Sift sugar gradually into the Ricotta cheese. Press softened cream cheese through a sieve. Add to the Ricotta cheese and beat with a rotary beater until very smooth. Add egg yolks, flour and grated lemon rind. Blend well with a wooden spoon. Beat egg whites with the salt until they hold soft peaks. Fold gently into the cheese mixture together with the whipped cream. Combine graham cracker crumbs with the cinnamon sugar and chopped nuts. Sprinkle a very well-buttered 8-inch spring-form pan with the graham cracker crumb mixture, coating the bottom and sides of the cake pan very thickly with the crumbs. Pour the cheese mixture very carefully into the prepared pan. Sprinkle top with 2 tablespoons of graham cracker crumbs. Bake in a preheated 400 degree F. oven for 5 minutes. Reduce heat to 350 degree F. Bake for 45 to 60 minutes or until a knife inserted in the center comes out clean. Turn off oven heat. Let cheesecake remain in oven for 1 hour. Keep oven door closed.

Recipe for Sponge Cake

Recipe for Sponge Cake

Learn this great Italian recipe for sponge cake!


6 egg yolks

3/4 cup fine sugar, sifted

2 tablespoons lemon juice

2 tablespoons grated lemon rind

1 teaspoon vanilla

1 cup cake flour, sifted

6 egg whites

1/3 teaspoon salt

1 tablespoon rum

1 tablespoon cocoa

Powdered sugar


Place egg yolks in a mixing bowl over hot but not boiling water. Beat for 10 to 15 minutes until the yolks are thick and lemon-colored. Remove bowl from heat. Add sugar gradually, beating well after each addition. Add lemon juice, lemon rind and vanilla. Add sifted flour, a little at a time, blending well after each addition. Beat egg whites with salt until it holds soft peaks; fold gently into the egg batter. Pour batter in an ungreased spring-form tube pan and bake in a preheated 350 degree F. oven for 35 to 40 minutes or until the cake is golden brown and the top is gently firm to touch. Leave cake in pan and invert on a cake rack for 1 hour. Loosen sides with the flat side of a silver knife. Release spring-form rim. Sprinkle top of cake with rum. Let stand 1 hour. Place cocoa in a small fine strainer and sift over the top of the cake. Dust thickly with sifted powdered sugar until the cocoa is completely covered.

Easy Fruit Cake Recipe

Easy Fruit Cake Recipe

Learn how to make delicious fruit cake with this easy fruit cake recipe!


1/2 cup butter

1/2 cup sugar

2 eggs, beaten

2 tablespoons brandy

1 cup flour, sifted

1 teaspoon baking powder

1/4 cup dark plump raisins

1/2 cup pecans, coarsely chopped

1/4 cup candied pineapple, diced

1/4 cup candied orange peel, diced

1/4 cup candied citron, diced

10 candied cherries, sliced

10 dates, sliced

1/4 cup dark rum


Cream butter and sugar until fluffy. Add eggs and beat until the mixture is very smooth. Add brandy. Sift flour with baking powder; add raisins, nuts, and candied fruits. Stir well with a wooden spoon until all of the nuts and fruits are mixed with the flour. Add to the egg mixture. Blend well. Butter and lightly flour a loaf pan. Turn in fruit batter. Bake in a preheated 350 degree F. oven for 35 to 45 minutes or until the cake is golden brown and pulls away slightly from sides of pan. Cool. heat rum and ignite, pour flaming rum over top of cake.


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