It's because the eggs have lecethin in the yolks and lecethin is an immulsifier and immulsifiers are supposed to cause little lumps like that. If you're making cheesecake before it goes in the oven and is in the pan, drop the pan on the counter from a few inches up and you'll knock the air bubbles out of the batter and get a better cake that won't fall on you when finished baking.
On Fri, 15 Mar 2013, Claudia wrote: > Hi All, > > > > I am very curious about something. > > > > When I make cream cheese frosting, the recipe I use calls for cream cheese, > butter, powdered sugar, and vanilla. I use my Kitchen Aid hand mixer to mix > all ingredients, and it comes out smooth, with no lumps. > > > > However, when I make cheesecake, the recipe calls for eggs, cream cheese, > sugar, vanilla. When I use my Kitchen Aid hand mixer of course, the batter > comes out a little lumpy, no matter how much I mix. There seem to be little > lumps of cream cheese, kind of what ricotta cheese feels like, with little > round lumps. > > Why is this, and how can I get the smoothness that I get, from making the > cream cheese frosting? Or, am I not supposed to have this same consistency, > for cream cheese? > > Thanks. > > > > Claudia > > > > > > > > > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > --------------------------------------------------------------------------- jude <[email protected]> Microsoft, windows is accessible. why do blind people need screen readers? _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
