Lately when I bake a cheesecake it comes out clotted instead of creamy in texture, any suggestions?!


Question: totally agree - your cream cheese, butter, and eggs should all be the same temperature before you start to mix. be sure to cut the cream cheese and butter into smaller pieces to ensure better blending. add eggs one at a time - very important.

when you add other ingredients, do so slowly - little by little. be sure to mix your sugar in after you add the eggs - for me that gives better texture, too.


Answers: totally agree - your cream cheese, butter, and eggs should all be the same temperature before you start to mix. be sure to cut the cream cheese and butter into smaller pieces to ensure better blending. add eggs one at a time - very important.

when you add other ingredients, do so slowly - little by little. be sure to mix your sugar in after you add the eggs - for me that gives better texture, too.

Try softening it more on the countertop or in the microwave. Make sure that when you cream it, it is very creamy instead of lumpy.

You need to really beat the mixture with an electric beater, not by hand. The clots are probably cream cheese.....beating will break them down and help aerate the mix so that when it bakes it's lighter and creamy.

I had the same problem.
Make sure all your wet ingredients are at the same temperature before you combine them.
I leave them on the counter for a couple of hours.
This solved the problem for me.





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