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Vox Humana
 
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Default Falling cheesecake


"L. Raymond" > wrote in message
...
> "Vox Humana" > wrote:
>
> >Here is a slightly different view of the problem. It's not that you have

a
> >problem with your cheesecake falling. Your problem is that it expanded.
> >While there will be some expansion, you want to minimize it. The most
> >common error it to over-beat the mixture.

>
> That sounds likely. Once the batter reaches a pudding-like
> consistency there's still beating for each egg and the yolks, and I
> probably get carried away.
>


Here is what works for me. I put about half of the cheese and all of the
sugar and flour or cornstarch in the mixer and combine them on low (speed 2
on the kitchenaid). When that is all combined, I add the rest of the
cheese, one package at a time. After all the sugar, starch, and cheese is
combined, I increase the speed slightly and add the eggs, one at a time,
until they are incorporated. At that point I turn off the mixer and stir in
any cream or sour cream by hand. I never go above speed 4 and I only beat
until the eggs disappear.