Generally, baked cakes are easy to paste, mainly because the waste heat at the edge of the cake is not used well. When the cake looks immature, in fact, the residual heat at the edge of the cake can continue to cook in the middle. So you can turn off the oven after baking the edge of the cake. Put the cake in the oven for about an hour to avoid burning and the middle of the cake collapsing.

Step 2 bake in water

Is it hard to imagine baking cakes in water? The most effective way to bake a uniform cake without enlarging the surface is to bake it in water. Find a bigger baking tray, let the water out and put the cake in the baking tray. This can be beneficial to the transpiration of boiling water and bake cakes.

3. Put the cheese in the cake.

When making cheesecake, whether it is Italian cheesecake or traditional cheesecake, don't use skim cheese. Choose low-fat or skim cheese. It may make the cake unstable. Don't use bread-covered cheese instead of hard cheese. This will not make the cake rise.

Cream cheese should be kept at room temperature before mixing.

If cream and cheese are used in making cakes, they should be kept at room temperature before mixing, otherwise there will be chips in the baked cakes. Cold cream cheese is also easy to overdo. Pumping too much air into the cake slurry will produce small bubbles on the surface of the cake. Generally, cream cheese is stirred separately first.

5. Eggs should also be stirred at room temperature.

Eggs should also be stored at room temperature before mixing, and don't wait until it is needed. When adding eggs, add them one by one and stir them one by one. Remember to scrape the cream off the bowl wall when mixing the ingredients, so that it can be stirred evenly.