Given the following recipe for my cheesecake filling (I make small batches in which I fill muffin cups with)...
5.3 oz cream cheese (150 g)
A little less than 1/4 cup (40 g) sugar
1 egg (room temperature)
1/2 teaspoon vanilla extract
Juice of 1/2 lemon
2 1/2 teaspoons (7.5 g) flour
3.25 oz (92.5 g) sour cream
I am growing tired of the cream cheese texture and would like them to be more air-ry and cakey. Is this just the process of adding more flour (or maybe baking powder), or is there another ingredient/methodology I should be employing?
When making you cheesecake filling, seperate the egg yolks from the egg whites. Mix the yoiks into the custard. Whip the egg whites to form stoff peaks. Fold the egg whites into the filling. Por into the pie shell and bake as usual. The custatd will be lighter, and more airy.
Seeeeya; Chief Longwind of the North
Try skipping the sour cream & use heavy cream.
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