Beat Batter
Using an electric mixer, as directed by the recipe.

Cool Cakes
In pan(s) on a wire rack.

- Allow 5 minutes for layer cakes; 10 to 15 minutes for large bundt or moister cakes.

- After cooling, invert wire rack over the top of cake, and then invert rack and cake. Shake gently to remove cake from pan and rest on rack until it is cooled completely. Cakes left in pans too long will stick and be difficult to remove.

- A kitchen towel or waxed paper placed on the cooling rack will prevent wire indentations from marking the fragile top of a cake as it cools.

- For best results, cool cakes right side up.

Cream Shortening and Sugar
With an electric mixer, as directed by the recipe, until the mixture is smooth and creamy. Curdled and frothy batter has been worked too long, and will produce a coarse-grained cake.

Doneness Tests
Insert a wire cake tester or wooden pick in cake’s center. If it emerges perfectly clean, the cake is done. However, tests vary. Sometimes the wooden pick should come out with moist crumbs clinging to it, or the cake will be too dry. The cake should be lightly browned on top and beginning to shrink from the sides of the pan.

Folding in Egg Whites or Other Ingredients
The object is to blend thoroughly, without losing any of the air previously worked into the mixture. For best results, use a large bowl and a flat whisk or a rubber spatula to scoop and slice the mixture. Fold a small amount of whipped egg whites into the batter. When thoroughly mixed, fold in the rest of the whites by scooping up some of the more solid mixture to cover the whites. Cut through the whites and into batter to bottom of bowl, with a gentle but determined slicing motion. Turn bowl slightly with other hand each time you repeat the folding motions.

Cream Cheese
Should be at room temperature, but not too soft, for optimal blending.

Greasing Cheesecake Pans
Spray pan bottom and sides of pan lightly with nonstick cooking spray before adding the crumbs. This helps them stick to the pan.

Springform Pans
With removable sides and bottoms give the best results for baked cheesecakes.

To Avoid Lumps in Cheesecake
Make sure the cream cheese and sugar are thoroughly combined before adding the other ingredients.

To Prevent Cracking
Do not over-beat the batter, especially after the eggs have been added.