Mixing ingredients for a cheesecake and can't get the lumps out that look like cottage cheese! Help!
4 Comments
PieceOfLayerCakeFebruary 1, 2017
Everything should be absolutely room temperature, without exception. For traditional NY cheesecake, I beat the cream cheese on LOW, add the sugar on LOW, add in the eggs on LOW and then the sour cream/vanilla/zest/etc. on LOW. It gives you superior texture, in my mind. In order to do this, everything has to have been sitting out for a few hours.
With this current situation, as ktr mentioned, your best bet is to strain it....although I recommend a fine mesh strainer. You may lose some of your batter, but you'll get rid of most of the lumps.
With this current situation, as ktr mentioned, your best bet is to strain it....although I recommend a fine mesh strainer. You may lose some of your batter, but you'll get rid of most of the lumps.
ktrFebruary 1, 2017
You could try putting the mix through a colander to get the lumps out.
foofarawFebruary 1, 2017
The cream cheese might be cold. Put the batter in a high speed blender.
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