10-27-2015, 12:10 AM
My advice is simply this...keep it simple.
My cheesecake is extremely simple and yet I get yearly requests for their "very own" cheesecake from several of my family members who don't even LIKE cheesecake when it's from a fancy restaurant or worse...bought at the store.
And my secret? It's all in the blend
I know it takes forever and when you first start mixing the cream cheese with the other ingredients, it looks like disaster has already struck..but stick with it. Keep mixing. When everything is starting to come together and the chunks of cream cheese are getting smaller and smaller...keep mixing. Don't be afraid to turn up the speed on the blender...oh right...watch out for the splatter
*Chuckles*
When your mixture is at along last as smooth and creamy as pudding and looks more like whipped topping than cake batter and you can't find a single chunk of cream cheese? NOW you're ready to bake.
My cheesecake is extremely simple and yet I get yearly requests for their "very own" cheesecake from several of my family members who don't even LIKE cheesecake when it's from a fancy restaurant or worse...bought at the store.
And my secret? It's all in the blend
I know it takes forever and when you first start mixing the cream cheese with the other ingredients, it looks like disaster has already struck..but stick with it. Keep mixing. When everything is starting to come together and the chunks of cream cheese are getting smaller and smaller...keep mixing. Don't be afraid to turn up the speed on the blender...oh right...watch out for the splatter
*Chuckles*
When your mixture is at along last as smooth and creamy as pudding and looks more like whipped topping than cake batter and you can't find a single chunk of cream cheese? NOW you're ready to bake.