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Summary: How to get the right batter consistency for making cheesecake; get expert tips on making homemade dessert recipes in this free cooking video.
Andrea Spano received her training in the culinary arts program of the New York Restaurant School, where she graduated with honors in 1986. She then opened “Steve & Andrea's...read more
"Hi on behalf of Expert Village my name is Andrea Spano and I'm going to show you how to make several different flavored cheesecakes but one basic cheesecake recipe from my new book Not Just Desserts. So at this point I've added about 5 eggs and now I'm looking at mixture it has a nice body to it, it started to get loose so I'm going to put in one more egg and see what the consistency is and I like to keep it at this thickness. See how its not to watery but it still has the body so I think I'm going to leave this at 6 eggs, and not use the 7 that I originally attended. Because if you have depends on the size you can have large eggs from one store and a large egg from another store and they're different sizes. I think that cheesecake mixture it's perfectly done now see the consistency not to thin but has a nice body. "
eHow Article: Batter Consistency For Cheesecake
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Comments
mayo1 said
on 1/19/2009 your segment is so confusing. why don't you just write down all the ingredients and intructions how to make the cheesecake. i guess a lot of people will like that.