How to Fix Your Cheesecake – A Troubleshooting Guide
RecoverySoft / July 14, 2018

A cheesecake should be relatively trouble free but occasionally problems do come up. Over the years, we’ve been asked the following questions. “What’s the easiest way to make crumbs for my crust?” Lots of folks use a food processor; we don’t bother. We use a heavy duty zipper-type plastic bag and crush the crackers or cookies with a rolling pin a few at a time. We save the plastic bag for the next crust. If we’re in a hurry, we just use packaged graham cracker crumbs rather than crushing crackers. “I have lumps in my cheesecake. How do avoid those?” Most likely the lumps are from globules of cream cheese in your batter. Before adding any of the other ingredients, beat the cream cheese and granulated sugar together until completely mixed. The sugar crystals will cut through the cream cheese breaking up the globules. In the heat of the oven, the sugar will melt further breaking up any pieces. If your recipe calls for chocolate, either white or dark, the lumps could be chocolate. When the chocolate is mixed into the cool batter, it solidifies and creates lumps. To avoid that, make sure your melted chocolate is hot, well above…

How to Fix Your Cheesecake – A Troubleshooting Guide
RecoverySoft / July 13, 2018

A cheesecake should be relatively trouble free but occasionally problems do come up. Over the years, we’ve been asked the following questions. “What’s the easiest way to make crumbs for my crust?” Lots of folks use a food processor; we don’t bother. We use a heavy duty zipper-type plastic bag and crush the crackers or cookies with a rolling pin a few at a time. We save the plastic bag for the next crust. If we’re in a hurry, we just use packaged graham cracker crumbs rather than crushing crackers. “I have lumps in my cheesecake. How do avoid those?” Most likely the lumps are from globules of cream cheese in your batter. Before adding any of the other ingredients, beat the cream cheese and granulated sugar together until completely mixed. The sugar crystals will cut through the cream cheese breaking up the globules. In the heat of the oven, the sugar will melt further breaking up any pieces. If your recipe calls for chocolate, either white or dark, the lumps could be chocolate. When the chocolate is mixed into the cool batter, it solidifies and creates lumps. To avoid that, make sure your melted chocolate is hot, well above…

How to Fix Your Cheesecake – A Troubleshooting Guide
RecoverySoft / July 13, 2018

A cheesecake should be relatively trouble free but occasionally problems do come up. Over the years, we’ve been asked the following questions. “What’s the easiest way to make crumbs for my crust?” Lots of folks use a food processor; we don’t bother. We use a heavy duty zipper-type plastic bag and crush the crackers or cookies with a rolling pin a few at a time. We save the plastic bag for the next crust. If we’re in a hurry, we just use packaged graham cracker crumbs rather than crushing crackers. “I have lumps in my cheesecake. How do avoid those?” Most likely the lumps are from globules of cream cheese in your batter. Before adding any of the other ingredients, beat the cream cheese and granulated sugar together until completely mixed. The sugar crystals will cut through the cream cheese breaking up the globules. In the heat of the oven, the sugar will melt further breaking up any pieces. If your recipe calls for chocolate, either white or dark, the lumps could be chocolate. When the chocolate is mixed into the cool batter, it solidifies and creates lumps. To avoid that, make sure your melted chocolate is hot, well above…

How to Fix Your Cheesecake – A Troubleshooting Guide
RecoverySoft / July 11, 2018

A cheesecake should be relatively trouble free but occasionally problems do come up. Over the years, we’ve been asked the following questions. “What’s the easiest way to make crumbs for my crust?” Lots of folks use a food processor; we don’t bother. We use a heavy duty zipper-type plastic bag and crush the crackers or cookies with a rolling pin a few at a time. We save the plastic bag for the next crust. If we’re in a hurry, we just use packaged graham cracker crumbs rather than crushing crackers. “I have lumps in my cheesecake. How do avoid those?” Most likely the lumps are from globules of cream cheese in your batter. Before adding any of the other ingredients, beat the cream cheese and granulated sugar together until completely mixed. The sugar crystals will cut through the cream cheese breaking up the globules. In the heat of the oven, the sugar will melt further breaking up any pieces. If your recipe calls for chocolate, either white or dark, the lumps could be chocolate. When the chocolate is mixed into the cool batter, it solidifies and creates lumps. To avoid that, make sure your melted chocolate is hot, well above…

How to Fix Your Cheesecake – A Troubleshooting Guide
RecoverySoft / July 11, 2018

A cheesecake should be relatively trouble free but occasionally problems do come up. Over the years, we’ve been asked the following questions. “What’s the easiest way to make crumbs for my crust?” Lots of folks use a food processor; we don’t bother. We use a heavy duty zipper-type plastic bag and crush the crackers or cookies with a rolling pin a few at a time. We save the plastic bag for the next crust. If we’re in a hurry, we just use packaged graham cracker crumbs rather than crushing crackers. “I have lumps in my cheesecake. How do avoid those?” Most likely the lumps are from globules of cream cheese in your batter. Before adding any of the other ingredients, beat the cream cheese and granulated sugar together until completely mixed. The sugar crystals will cut through the cream cheese breaking up the globules. In the heat of the oven, the sugar will melt further breaking up any pieces. If your recipe calls for chocolate, either white or dark, the lumps could be chocolate. When the chocolate is mixed into the cool batter, it solidifies and creates lumps. To avoid that, make sure your melted chocolate is hot, well above…

How to Fix Your Cheesecake – A Troubleshooting Guide
RecoverySoft / July 10, 2018

A cheesecake should be relatively trouble free but occasionally problems do come up. Over the years, we’ve been asked the following questions. “What’s the easiest way to make crumbs for my crust?” Lots of folks use a food processor; we don’t bother. We use a heavy duty zipper-type plastic bag and crush the crackers or cookies with a rolling pin a few at a time. We save the plastic bag for the next crust. If we’re in a hurry, we just use packaged graham cracker crumbs rather than crushing crackers. “I have lumps in my cheesecake. How do avoid those?” Most likely the lumps are from globules of cream cheese in your batter. Before adding any of the other ingredients, beat the cream cheese and granulated sugar together until completely mixed. The sugar crystals will cut through the cream cheese breaking up the globules. In the heat of the oven, the sugar will melt further breaking up any pieces. If your recipe calls for chocolate, either white or dark, the lumps could be chocolate. When the chocolate is mixed into the cool batter, it solidifies and creates lumps. To avoid that, make sure your melted chocolate is hot, well above…

How to Fix Your Cheesecake – A Troubleshooting Guide
RecoverySoft / July 9, 2018

A cheesecake should be relatively trouble free but occasionally problems do come up. Over the years, we’ve been asked the following questions. “What’s the easiest way to make crumbs for my crust?” Lots of folks use a food processor; we don’t bother. We use a heavy duty zipper-type plastic bag and crush the crackers or cookies with a rolling pin a few at a time. We save the plastic bag for the next crust. If we’re in a hurry, we just use packaged graham cracker crumbs rather than crushing crackers. “I have lumps in my cheesecake. How do avoid those?” Most likely the lumps are from globules of cream cheese in your batter. Before adding any of the other ingredients, beat the cream cheese and granulated sugar together until completely mixed. The sugar crystals will cut through the cream cheese breaking up the globules. In the heat of the oven, the sugar will melt further breaking up any pieces. If your recipe calls for chocolate, either white or dark, the lumps could be chocolate. When the chocolate is mixed into the cool batter, it solidifies and creates lumps. To avoid that, make sure your melted chocolate is hot, well above…