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@@tnewsome9121 lemon juice protects the color! It is not like regular cake

It is just a reel. I have the written recipe on my blog. Link in bio! Enjoy

@@dorothysmith8568 nice! I bet it was really rich!

oi eu não falo português mas aqui está a receita e você pode usar o google tradutor para traduzir a página inteira! boa sorte www-luisabakes-com.translate.goog/post/lemon-velvet-cake?_x_tr_sl=en&_x_tr_tl=pt&_x_tr_hl=en&_x_tr_pto=wapp

@LUISABAKES muito obrigada!

Thank you! I am using 8 inch pans

You are right, you can exchange nuts to your preference! In the US we generally use pecans but walnuts are also available!

Hi, make sure you follow the written recipe! The cornstarch is only added to the part of the caramel sauce that is gonna get baked! The cheesecake part gets 3 tbsp flour to thicken it. If you made a mistake and added cornstarch to the cheesecake part and you dont want to waste the batter I would bake a mini cheesecake to check how it tastes after baking and chilling. You can store the batter in the fridge. Just use a muffin pan and line it with a cupcake liner as well as grease the pan to make sure the cheesecake can be removed easily. Good luck

@ hey thanks for replying so fast! i meant to say i added the 7 tbsp cornstarch to the caramel sauce and now the sauce tastes grainy and powdery 🙈

@@charlottec546 ok! No problem! So as I said only the part that gets baked is supposed to get the cornstarch. It is ok if it tastes grainy. It is gonna get baked. It will taste fine after baking trust me (and hundreds of people who made it too). The part of caramel sauce that you use to decorate the cake does not get cornstarch added!

@ thankyou ☺️

Hi, all my recipes are on my blog www.luisabakes.com/post/raspberry-chocolate-cake

@@charifeferrer1739 nice! Let me know how you liked it after you ate it!

@LUISABAKES 💯 my boss she said yummy.♥️

@ amazing! Hope you will try out more of my recipes! Take care

Thank you

@@zinatillery4446 thank you! I love this flavor combination

@@charifeferrer1739 the full recipe is linked in the description!

If you like bananas and cheesecake you will love it! Let me know how it turned out

Thanks

It is so good! I love how chocolatey it is!

@@viviacosta5008 hola muchas gracias! La receta esta en la descripcion! Feliz dia

If you want to keep the spice I would use ginger snap cookies or spiced cookies. Otherwise you can use any type of cookie for the crust. Just keep in mind with a different type of cookie the amount of butter might change. You can check if you have enough butter by squeezing a bit of the crust in your hand. If it sticks together it is enough. If it falls apart you need more butter

@@yogitabeel671 you chill it in the fridge!

Thank you! It is one of my most popular recipes

@@marshamotzkus2652 thanks! It is so good! Perfect for this time of the year

Here you go www.luisabakes.com/post/no-bake-key-lime-cheesecake

@@LUISABAKES

@@carrot6415 I use unsweetened cocoa powder for a richer chocolate flavor without making it too sweet

@@foodsthatstartwiththelette1745 thank you so much! I hope you find a whole lot more here that you like

@@donnasingh5326 Thanks! You might want to go with a vanilla cake recipe (maybe add a splash of brewed espresso to it) and use my espresso buttercream. If you dont like the vanilla cake idea you can just add some cocoa powder to the vanilla cake to make it a bit darker / chocolate flavor but not too much. I think that would go well together! Great idea! Let me know how you decided and how you liked it!

Here you go www.luisabakes.com/post/mocca-cake

@@hellothere5963 hi I have a written recipe linked that includes all steps

@@summerjimenez8815 aww thank you! I try to explain every step! Glad you like it

@@Xedits13-q8p thank you! That is a great compliment 🙂

@@marchenekeburnside7541 yes I did! I used 3 packages of 8 ounces each. In total 24 ounces. Here is the full recipe www.luisabakes.com/post/strawberry-swirl-cheesecake#google_vignette

@@sweetdeb100 here you go www.luisabakes.com/post/cinnamon-roll-cheesecake-2 god bless

Great comment! Yes I like to bake the crust so it holds up better but it is not necessary! I just like to be honest in showing all the steps that I do to get the results I show!

Amazing!

Yes I chilled the cheesecake after baking! All cheesecakes have to be chilled. Actually I have a specific cooling procedure described in the written recipe to avoid cracks while cooling. It is important to chill it slowly and to cut around the edges after taking it out of the oven so it has space to shrink without being attached to the baking pan. The full recipe is in the description. Let me know if you have any questions!

Here you go www.luisabakes.com/post/bakery-style-strawberry-cheesecake-muffins

@@Shamina12 one of the best! That assures that you the cake lasts for a longer time!

@@barbiethegoddess here you go www.luisabakes.com/post/biscoff-cake

You are welcome! I am thrilled you liked it! Hope you try another recipe from me soon

The color change is because it got refrigerated!

@@DianaTikai-m7y Great question! All explained in the written recipe! It is basically heated eggs (safe to consume) with sugar! www.luisabakes.com/post/tiramisu-cake

@@iGoldeneYe thank you! Hope you give it a try! You, too!

@@yummy.bakery thank you so much! I am happy you like it

@@ketziamarquez2985 aqui esta la receta www.luisabakes.com/post/cinnamon-roll-cheesecake

Thank you

Hi what a wonderful idea! To make the crust and cheesecake filling it takes about 15 to 20 min plus baking time crust 10 min and cheesecake 80 min. Cooling cheesecake is at least 6 hours or overnight and making berry sauce (can be made ahead) another 15 to 20 minutes. Here is the full recipe www.luisabakes.com/post/creamy-italian-ricotta-cheesecake

@@LUISABAKES thanks❤️

@@anushkakumari1575 you are welcome! Happy baking and feel free to reach out if you have any questions!