Thursday, December 31, 2009

How can i make my cream cheese cake thicker(more firm)?

I use 16 oz cream cheese1 ,1/2 cups sugar,1 pint sour cream,1 tea spoon van.ex,4 eggs,1/2 tea spoon cornstarchHow can i make my cream cheese cake thicker(more firm)?
I've seen a lot of cream cheese cakes with unflavored gelatin as an ingredient.

It holds them together better, and will give you the desired firmness.

';To add gelatin to a cheesecake recipe, put a tablespoon of water in a small saucepan and sprinkle a half teaspoon or a teaspoon of gelatin over the surface. Let it soften for 5 minutes. Over low heat, stir the gelatin until dissolved. Let it cool a bit, then add it to your cheesecake batter toward the end of the mixing process.';How can i make my cream cheese cake thicker(more firm)?
Use it immediately from refrigeration, or chill it longer after you've prepared your dish. (Don't know which stage you're having the problem from.)
i use 4 8oz packs of philie cheese. it comes out perfect after it cools from baking. same as your reciept but more cream cheese
add plain yogurt or flour to the mixture
use more cornstarch.
I don't put cornstarch in mine, but otherwise it sounds liek the recipe I use. Sometimes if it's a little jiggly in the middle, throw it back in the oven to set up some more and make sure it's very chilled before you serve it.
Use more of the cheese and less of the liquids! Its that simple.
Hey Med E, ;o)

Instead of cream cheese you can try ricotta cheese. It's firmer. Or just use more cornstarch.

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