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Summary: How to mix the dry ingredients for making cheesecake; get expert tips on baking homemade dessert recipes in this free cooking video.
Chef Donn Ovshak is a member of the elite Executive Chefs of the world. He is currently working at the world famous Ice House in Pasadena.read more
"Well one thing that's true about baking is very precise when your doing breads and what have you very precise it's like chemistry if you add to much of one thing or not enough of another things tend to blow up or drop or what have you. With cheesecake it's a lot more forgiving than any other baked items, so what I do a lot I tend to a little bit of this, a little bit of that though if you want to eyeball it that's totally cool. Alright so we have our cream cheese we have our sugar going to break it up by hand here, make sure you get all the granulated sugar off the bottom of the pan you want to constantly rotate your cream cheese. That's nice and smooth another important note make sure your cream cheese is room temperature when you do this, it must be room temperature if you do this right out of the fridge you'll end up with lumps in you cream cheese. So have the cream cheese out for about 2 1/2, 3 hours and that will perfect for mixing."
eHow Article: Mixing Dry Ingredients for Cheesecake