Guest guest Posted December 31, 2008 Report Share Posted December 31, 2008 It's the air entrained in the cheesecake that creates the cracks. Don't beat a lot of air into your cheesecakes and you'll have few cracks. Here's how to do it: 1. Use cream cheese that is softened. 2. Use the paddle attachment on the mixer, not the whip. 3. Beat slowly, not a high speed. 4. Beat only until the ingredients are mixed. 5. Minimize the amount of beating. Beat the cheese and sugar together. Add the eggs and the rest of the ingredients to beat again. This message just came down to me from a cooking site. -- Marilyn Daub mcdaub My Cats Knead Me!!! Vanceburg, KY Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2008 Report Share Posted December 31, 2008 Cool! Thanks! Now I just need a nice mixer that actually has attachments! I'm using a $15 Walmart special. (My coffee maker is a cheap Walmart buy, too -- it quit yesterday....) Audrey S. On Wed, Dec 31, 2008 at 5:12 AM, Marilyn Daub <mcdaub wrote: > It's the air entrained in the cheesecake that creates the cracks. Don't > beat > a lot of air into your cheesecakes and you'll have few cracks. Here's how > to > do it: > > 1. Use cream cheese that is softened. > 2. Use the paddle attachment on the mixer, not the whip. > 3. Beat slowly, not a high speed. > 4. Beat only until the ingredients are mixed. > 5. Minimize the amount of beating. Beat the cheese and sugar together. > Add the eggs and the rest of the ingredients to beat again. > > This message just came down to me from a cooking site. > > -- > Marilyn Daub > mcdaub <mcdaub%40gmail.com> > My Cats Knead Me!!! > Vanceburg, KY > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2008 Report Share Posted December 31, 2008 I think the whole thing is not to get too much air into the mixture!! M On Wed, Dec 31, 2008 at 9:12 AM, Audrey Snyder <AudeeBird wrote: > Cool! Thanks! Now I just need a nice mixer that actually has attachments! > > I'm using a $15 Walmart special. (My coffee maker is a cheap Walmart buy, > too -- it quit yesterday....) > > Audrey S. > > On Wed, Dec 31, 2008 at 5:12 AM, Marilyn Daub <mcdaub wrote: > > > It's the air entrained in the cheesecake that creates the cracks. Don't > > beat > > a lot of air into your cheesecakes and you'll have few cracks. Here's how > > to > > do it: > > > > 1. Use cream cheese that is softened. > > 2. Use the paddle attachment on the mixer, not the whip. > > 3. Beat slowly, not a high speed. > > 4. Beat only until the ingredients are mixed. > > 5. Minimize the amount of beating. Beat the cheese and sugar together. > > Add the eggs and the rest of the ingredients to beat again. > > > > This message just came down to me from a cooking site. > > > > -- > > Marilyn Daub > > mcdaub <mcdaub%40gmail.com> > > My Cats Knead Me!!! > > Vanceburg, KY > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 I put a sour cream topping layer on my cheesecakes, which nicely covers any cracks the cheese layer manages to form. For some reason, the sour cream topping almost never cracks. Maybe it's because it just bakes for about ten minutes. Maybe it is as Marilyn says and since I stir the topping rather than beat it, less air gets in. All I know for sure is it is tasty and camouflages anything unsightly that happened baking the cheese layer. ;-) -ginger Quote Link to comment Share on other sites More sharing options...
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