cheesecake
After 3 attempts, I can't get all the lumps out of Neufchatel cheese when making cheesecake. Is it easier to get a smooth batter with regular cream cheese? I'm thinking that maybe I should incorporate ingredients with a large spoon instead of using a mixer.
The cheese must have been @ room temp because i left it out of the fridge for about 3-4 hrs. I hesitate to beat the mixture longer--it had already thinned out considerably.
Why am I having this problem, or is this natural, & the lumps smooth out with baking? I like to make cheesecake for others, but can't stand cheese, so I don't taste the cake or be able to tell if it was good if I did.
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Replies to This Discussion
- Reply by mrscindy on February 02, 2012 at 8:57 pm
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I've never used Neufchâtel cheese in cheesecake. Is this a recipe you have had particularly good luck with? Or is this something you added just to try? I would love to see the recipe. Are you subbing the Neufchâtel for the cream cheese? Or does it have both?
I'm like frick, I zap my cream cheese in the micro if it seems a little cold, but never having used the Neufchâtel, I'm not sure at what point you would make it too runny. After baking, when sliced, can you see lumps of cheese in the batter? Like maybe it didn't incorporate completely.
~Cindy
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- Reply by Mel_KAF on February 03, 2012 at 9:36 am
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There should be no difference in lumps between Neufchatel and regular cream cheese. The most important thing is to make sure your cream cheese is very, very soft. To ensure that you don't get any lumps, be sure to beat the cream cheese by itself until it is completely smooth. Then you can begin to add the other ingredients. Also, be sure that your eggs are at room temperature as well. Adding cold eggs to smooth cream cheese can make it "curdle" as the cream cheese firms up again because of the cold eggs. If you have any other questions, please feel free to call us on the baker's hotline at 802-649-3717. ~Mel @ KAF
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- Reply by Julep on February 03, 2012 at 11:17 am
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Thanx for all the comments. I'll start zapping the cheese a little to be sure it's @ the right temp.
Cindy, tis is my recipe:
for the cake:
3, 8-oz. pkg. Neufchatel
1 cup sugar (1 1/4 cups for chocolate)
pinch of salt
3 eggs
1 1/2 teaspoons vanilla (2 t for chocolate)
For the topping, I use about a pint of sour cream & add sugar & vanilla to taste. I don't mind the taste of sour cream, so that's why I don't bother to measure. My friends really like this cheesecake, even when it isn't completely smooth. Lately, I've added blood orange juice, & it makes a nice, very light color. Of course, increase the sugar a little.
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