Add Eggs for Pumpkin Cheesecake

Video Transcript

"Hi, I'm Jennifer Cail, and on behalf of Expert Village, I'm going to show you how to make this delicious, spicy, pumpkin cheesecake. Our next step now that our cream cheese and sugar and spice mixture's all mixed up and you have a nice, lovely, consistent color throughout. Is adding eggs, something I forgot to mention in the ingredient list. We're going to want to add three eggs, but you're going to want to add them one at a time so that each one can be fully incorporated before adding the next. So we're going to start with this first one. And you can break the egg on the side of the bowl, the side of the counter, whichever you're more comfortable with. I just find it's easier to have a bowl or something to stick the egg shells in so you're not running back and forth to the garbage every time you crack an egg. Do be mindful of the raw egg on your hand and don't go touching everything in the process. So we're just going to mix it up a little bit, and the we're ready for the next one. After we've got all three eggs in then we'll worry about scraping down the bowl, unless we're seeing a lot of lumps, that we'd want to be concerned about. There's egg number two. Eggs usually won't splatter too much, but you still don't want to start on a super high speed immediately. And then egg number three. And you can see that the batter is getting a lot runnier now. It doesn't have that thick, only cream cheese consistency to it. You're going to add this third one. Usually general rule of thumb is once yolk is broken then you can increase the speed of the mixer. Okay with the three added, then we're going to scrape it down a bit. You want to make sure that there aren't lumps of cream cheese mixture on the bottom, which you can see by me scraping off onto the beater that there were. Because you want to make sure that it's a really smooth consistency. Anytime that you introduce lumps into it, if you don't get them all out before adding the next ingredient, hen you're probably going to end up with lumps throughout your cake. "