The real secret to a silky smooth cheesecake filling

In addition to the cold bath, the infamous crack, long baking times and Unimaginably long cooling time, cheesecake have only Troublesome: chunks of unblended cream cheese. Flour cakes and quickbreads are usually OK If you have small clumps of unblended ingredients—Usually shake in the oven. cheesecake is differentEverything should be perfectly blended.and meAfter all, we baking experts have been wrong all along. of I’ll show you how to avoid them.

By and large, the classic technique for making a smooth cheesecake is Beat room temperature cream cheese (can be cooled to 55°F or 60°F) down the sides of the bowl 5,000 times using an electric mixer, then add the liquid ingredients a little at a time.In the name of anti-lump. but,A much faster and completely bland way to make a silky cheesecake filling starts with melting—and warm—material.

Hacheesecake is made cream cheese, eggs, liquid or semi-liquid, and sugar.All these desired temperatures If ingredients (except dry ingredients and less than 1 teaspoon) are warmer than room temperature: Between 92°F-135°F. The ingredients mix best and blend much faster when they are all kept at the same temperature. Than wait hours for your cream cheese to sit on the counter.

Cut the amount of cream cheese required for your recipe into large chunks and place in a large microwave-safe bowl. Microwave for 2-3 minutes, stopping and stirring every 30 seconds. After about 1 minute, the cream cheese will begin to loosen. By the time you’re done, the bottom of the bowl should be pretty warm and the cream cheese should be fluffy and soft. If you put cream cheese on a bagel that’s too hot, it will look like it’s squirting out of the back. Stir until there are no lumps of cheese. If you get a firm mass, put it in for another 20 seconds.

You can heat the liquid or sour cream in the microwave the same way, stirring every 20-30 seconds until warm to the touch. If in doubt, use a thermometer to check. Above 144°F the eggs will start to cook, which is a whole separate mass and not desirable. Change the water when it cools down with the coldness of the egg. The hot water will gently raise the temperature of the eggs.

Once the ingredients are warm enough to melt, blend according to the recipe instructions. With this method, you don’t even need an electric mixer. It can all be done by hand with a whisk. Not only does the ingredients come together without fighting, but you don’t have to scrape the bowl at all, so you have a great mixing experience. It takes half the time as usual.Pour the filling into the prepared pan and spend some time fussing in the water bath (or be the boss and just throw in air fryer).