Topic: Japanese cheesecake

nadia	-- 08-01-2005 @ 9:49 PM
	After melting cream cheese, butter and milk in a double broiler, I notice that there is still small bits and pieces of cream cheese. These small pieces of cheese sinked to the bottom when the cake is baked. Can anyone tell me whether the mixture need to be sieved before adding in the whisked egg white or what should be done. Diana, hope you can give me some advice. Thank you.
tracy	-- 08-06-2005 @ 6:53 AM
	Dear Nadia, If there is still small bits of cream cheese, yes probably you have to sieved before adding to the whisked egg white. That is the only way... I have baking this cheese cake few times, havent facing this problem so far....The cream cheese, milk & butter will melt onces it touches it melting point during double boiling. I keep on stirring during the process... Hope my answer helps regards tracy warmest regards tracy
nadia	-- 08-10-2005 @ 2:31 AM
	Dear Tracy Thanks for replying. Before I make another attempt, may I know how long do you stir the cream cheese until it melts. I use PHILADELPHIA Cream Cheese at room temperature. Best Regards, Nadia This message was edited by nadia on 8-10-05 @ 2:31 AM
tracy	-- 08-10-2005 @ 8:23 AM
	Dear nadia, It depends. Approximately between 5 to 10 mins. Keep stirring (to avoid lumps)until the batter are well mix and smooth. Let me know how is the result   warmest regards tracy

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