Food Talk Discussion Group
PastryWiz - Jobboard - Classifieds - Food Talk - Recipes - Cake Decorating

Re: another cheesecake question

Name: Gerard
Email:

Comments

commercial cheese is full of water like Rob says. I generally ignore recipes for something like cheesecake, I adjust the liquid as I mix. A couple of handfulls of cake flour at the begining would help absorb the water too. You can get philly in bulk but I know you can also make decent cheesecake with inferior cream cheese too. One method involves more money, the other requires a bit more skill. It always seems that way.

Cheers, Gerard