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How do get lumps out of cream cheese for cheese cake?

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Anonymous

Asked by Anonymous at 2:08 PM on May. 25, 2009 in Food & Drink

Answers (9)
  • with a fork you smash it then mix it
    lilysmommy1408

    Answer by lilysmommy1408 at 2:10 PM on May. 25, 2009

  • soften it then whip it with an electric mixer or use a food processer
    chefjen

    Answer by chefjen at 2:21 PM on May. 25, 2009

  • Beat it, beat it good... then send some to me :D
    Nunyabiznes

    Answer by Nunyabiznes at 2:28 PM on May. 25, 2009

  • Yum..Cheesecake :-)
    LuvBug3

    Answer by LuvBug3 at 2:36 PM on May. 25, 2009

  • let it soften and whip with electric mixer for 2 mins.
    gmasboy

    Answer by gmasboy at 4:48 PM on May. 25, 2009

  • Cream cheese MUST be room temp for the correct consistency for cheesecake. I am a Pastry Chef turned SAHM and I pretty much specialize in cheesecakes.
    As long as you don't add any other ingredients, you can beat the cheese for quite a while. Once you begin adding eggs, sugar,etc... you will overmix the batter and it will crack while baking. It will also become dense and not light and creamy.
    mcginnisc

    Answer by mcginnisc at 8:32 PM on May. 25, 2009

  • It needs to be at room temperature. Beat it with a mixer until it is smooth.
    tyfry7496

    Answer by tyfry7496 at 9:11 PM on May. 25, 2009

  • i agree w/ the pastry chef , it has to be room temp and beat alone...i do this fr my frosting as well.
    dita

    Answer by dita at 1:58 PM on May. 26, 2009

  • It's lumpy b/c it wasnt room temp when you mixed it.
    forevermom75

    Answer by forevermom75 at 2:29 PM on May. 26, 2009

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