Question 1

What is a springform pan?

Accepted Answer

Springform pans are round cake pans that have removable sides and bottoms. There is an interlocking band of metal that can be removed after your cake is finished cooking. Then it sits in the base without the sides to finish cooling. This helps prevent messing up your cake when removing it from the pan.

Question 2

Does it matter if I use salted or unsalted butter?

Accepted Answer

Yes, if you use salted butter, you should leave out or lower the amount of salt you add to your recipe. Otherwise, it can be too salty. In some dishes, just the cream is needed while others use salt for taste. Salt also keeps your butter fresh longer because salt is a preservative.

Question 3

What difference does it make if I use melted butter?

Accepted Answer

Using room-temperature butter will help your cake have the fluffy texture you want for this recipe. It can be creamed with sugar without losing its texture, giving a more even distribution of fat in your cake. This makes your cake more tender and airy because the fat traps the air bubbles.

Question 4

Why do some recipes call for a pie crust?

Accepted Answer

Some say the perfect Italian dessert like delicious lemon ricotta cakes should be served in a pie crust instead of using a prepared springform pan. Because it is similar to a cheesecake in form and texture, using a pie crust just makes sense if that is what you like. You can use a store-bought prepared crust or make one of your own from cookies or dough.

Question 5

Why is it important to use a preheated oven?

Accepted Answer

This is probably the most important step in any recipe. If you start cooking your food in a cold oven, the cooking temperature will not be correct. For example, if your cake needs to cook for 45 minutes at 350 degrees F, putting it in before preheating could mean that it did not reach the correct temperature until it was almost halfway done cooking. This leads to uneven cooking, burning, and possibly raw food.

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