Cheesecakes are available in a variety of flavours. No-bake and baked cheesecakes all usually contain cream cheese as the main ingredient. Combining the cream cheese with other ingredients such as yoghurt, whipped cream, sour cream or ricotta cheese alters the taste and texture of the dessert. When you make a homemade cheesecake, the cream cheese can sometimes have a dense texture and make the dessert seem heavy. Handling and adding the cream cheese to your recipe properly will result in a fluffier and lighter cheesecake.
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Things you need
- Cream cheese
- Electric mixer
Place the cream cheese out at room temperature before you add it to the other ingredients. Allowing the cream cheese to warm will let it combine better with the ingredients to give the cheesecake its fluffy texture.
Beat the cream cheese before you add the eggs or any of the other ingredients. Scrape the sides of the bowl with a spatula as you beat the cream cheese. Continue to beat the cream cheese until it becomes light and fluffy. Beating the cream cheese first ensures that the other ingredients do not weigh it down and prevent it from becoming fluffy.
Add the other cheesecake ingredients to the cream cheese slowly. Beat the ingredients on the lowest setting to prevent too much air from getting into the filling.
Tips and warnings
- Soften cream cheese to make it easier to blend with the other ingredients by placing the unwrapped cream cheese in a microwave-safe bowl. Microwave the cream cheese for only 30 seconds on high or until your microwave softens it.
- Avoid allowing the ingredients to set out longer than 2 hours at room temperature because you run the risk of a harmful bacteria developing.
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