![]() ![]() You can either freeze the cheesecake whole or cut them into slices – your call. Overdoing it will cause the cheesecake to be way too soft.ĭefinitely! You can freeze your no-bake cheesecake so you can enjoy it at a later time. You’re better off using a hand mixer or just mix by hand to avoid overbeating. Do not use a food processor to beat your filling.Doing so will give you a firmer cheesecake that’s easier to slice. Or better yet, just leave it in the fridge overnight. Give it at least 4 hours before you serve it. If you have some lemon juice available – go and add a little bit to the mixture! It will give your cheesecake an extra depth of flavor.If you’re not using whipped cream, be sure to add gelatin to help firm up your batter.Some also use condensed milk as an alternative – and that works fine too! It ensures a smoother, clump-free cheesecake. While you can use granulated sugar for this recipe, powdered sugar is much better.But, if you’re in a hurry, you can speed things up by placing the in-foil cream cheese in a bowl of warm water.Take your cream cheese out of the fridge at least 2 hours before using it. Using cold cream cheese will get you lumpy cheesecake – still delicious, but it’s not what you want in a cheesecake. Also, use room temperature cream cheese to get that wonderful smooth and velvety texture all great cheesecakes have.As for the cream cheese, be sure to use real cream cheese, and not cream cheese spread. ![]() This will also help in getting that signature mousse-like consistency.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |