Can you make cheesecake without electric beater?!
also, i only have one package of philly cheese, and on the recipe it says to use 4 packages, can i just divide all the recipies by 4 and bake a smaller cheesecake? i also have a 8x4 inch rectangular bakepan. would this still work? thanks!
Answers: i know to bake a cake, you need an electric beater. but mine's broken at the moment and i want to make a cheesecake for the first time. since cheesecake is more like a custard, im guessing u can make it by hand using a regular whisk? (egg beater..thing..i dont kknow what its called exactly)
also, i only have one package of philly cheese, and on the recipe it says to use 4 packages, can i just divide all the recipies by 4 and bake a smaller cheesecake? i also have a 8x4 inch rectangular bakepan. would this still work? thanks!
Yes, of course, but you will need some strong arms and your ingredients must be at room temperature. Also, I would start with a wooden spoon and then graduate to a whisk once the batter has loosened up a bit. Basically, you are looking at a lot of work because the goal is to have a very smooth, well blended batter.
On the rest of your question; why not wait until you have the ingredients and the equipment you need? It would work out better for you. Also, unless you line the pan with strips of parchment and can lift the cake out of the pan with them; you probably won't be able to get it out. That is o.k. if presentation isn't an issue for you.
Now that I think about it, I think your best bet would be to use muffin tins and do mini cheesecakes if you are bent on doing it. I think if you crisscross strips of parchment in each depression you will be able to lift them out nicely. Also, your reduced amount of batter will not look so skimpy.
If you only have 1 package of cream cheese, perhaps you could use an equal amount of cottage cheese and do half the recipe. That shouldn't affect the balance too much.
Yes, just do it. Cheese cake is nasty anyways, so I don't think that messing it up will change anything.
Yes divide by 4. You can make the tin smaller by building a wall out of tin foil across the tin to block some off. wooden spoons and traditional whisks will work fine.
well when I made a cheese cake for my first time...I tried to do it by hand (whisk) it came out all clumpy. So I transfered that to a blender and smoothed out the clumps. I'll advise that you do the recipe how it tells you to do it or else it wouldn't come out right. yes it will still work with a rectangular bake pan...that's how I did mine also!!! Happy Baking!!!
do u have a food proccessor? that would work fine. If you dont, u cud whisk it but u might have a lumpy cheese cake. u shud us a spring form pan...
I'd suggest you bake a cheesecake in cupcake cups in a muffin pan, so you can do a crust and batter and make just as many as you have ingredients for.
You dont' have to use a mixer, but your arm will get pretty tired using a whisk. Be sure cream cheese is at room temp before you even attempt it.
when i have made cheesecake i seem to have to use an electric beater because the cream cheese (after being softened) is still pretty hard to mix with a whisk. you could try it out and see if it works for you.
about the ingredients, i think that if you were to divide the ingredients accordingly you should be fine.
the bake pan should be fine, but you wont be able to get it out unless you put some sort of wax paper lining around it or something like that.
some tips: dont overbeat the cheesecake mixture, and turn off the oven when the center is still jiggly otherwise you might deal with cracks. let it sit for a while and then refrigerate it. check out foodnetwork.com for tips on cheesecakes cause the first one i made cracked and was dry even after i followed kraft directions to the T