Have you ever labored over a from-scratch cheesecake only to cut into it a few hours later and find a lumpy-textured dessert? If so, that might be because you used cold ingredients when making the filling. According to Taste of Home, the cream cheese, eggs, and other filling ingredients that go into a cheesecake batter blend together much more easily when they're at room temperature. Sally's Baking Recipes expands on this, explaining that room-temp eggs, butter, and other dairy ingredients form an emulsion that traps air. When baked, this trapped air expands, producing a fluffy baked good.
When attempting to blend cold dairy ingredients together, items like cream cheese will resist breaking down completely, leaving lumps in the batter. So when getting ready to bake a cheesecake, start by removing cream cheese, sour cream, eggs, cream, and any other filling ingredients from the refrigerator. You can rest assured that your filling will come together smoothly, giving you an opportunity to focus on other cheesecake-baking challenges such as creating that hot water bath.
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August 12, 2022 at 03:58AM
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Why Your Cheesecake Ingredients Need To Be At Room Temperature - Tasting Table
"ingredients" - Google News
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