What mixing method would you use for cheesecakes?

by Gregory
(Wisconsin)

You did an amazing job covering all the different types of cakes and their mixing methods, but which one would you use for a cheesecake? Would it be the creaming method because of the cakes high fat content?


Chef Todd Says:
Cheesecake is a mixing method on its own. It's a variation of the two-stage method where you mix the fat and dry ingredients together first. Technically, it's called the "Flour/Batter Method".

To make any cheesecake:
1)Beat the cheese until smooth.
2)Beat in the flour and sugar
3)Blend in eggs slowly, add any cream, melted chocolate and flavorings like vanilla.
4)Pour the batter into well greased springform pans.
5)Bake at 275-300F or about 150c until set completely in the middle.

As with most cakes, concentrate on correct mixing of ingredients for the best yield.

Chef Todd.