Last year, my pumpkin cheesecake had little white flecks of un-blended cream cheese in it. This year, I left the cream cheese on the counter for 4 hours before blending, beat it smooth in the stand mixer before adding other ingredients, and blended it thoroughly before adding the eggs. It still has the white flecks! Is there a technique I can use to avoid this?
Please enter a valid email address.
Well played. You deserve a cookie.
Just like the ones you love, with one smart little change
A (Very) Genius Chocolate Chip Cookie
The Child Star of South African Desserts
Gifts for Those Who Can't Stay Out of the Kitchen
The Illustrated Biographies of 16 1/2 Desserts
All New, Just-In-Time Gifts
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.