Comments on: I shall overcome | creamy cheesecake with crystallized ginger

By: heather

heather — Thu, 03 Nov 2011 10:34:46 +0000

@general momo: I followed the second method of beating everything until smooth and fluffy, then adding the unbeaten egg whites. I don’t see the harm of trying your idea of the soft/stiff peak egg whites, as it would obviously provide a lot more lift to the filling… a “chiffon” cheesecake! Sounds fantastic. Let me know if you try it with this recipe.

By: general momo

general momo — Thu, 03 Nov 2011 08:55:33 +0000

hi, just like to check if you beat the egg whites to soft/stiff peaks before folding into the cream cheese mix?

or can i beat the cream cheese, sour cream, salt, sugar, vanilla extract together till smooth and fluffy first then add in the egg whites (beaten till soft/stiff peaks)?

would appreciate your advice.

thanks!

By: heather

heather — Sat, 02 Jul 2011 02:27:47 +0000

Thanks for the sweet comments. It sure is wonderful when the baking (and cooking) fairy has extra dust to sprinkle down upon us!makes things easier, though not always more interesting, as “failures” so often tend to be.

Have a happy, healthy Fourth of July!

Cheers,

Heather

By: Julia @ Mélanger

Julia @ Mélanger — Wed, 29 Jun 2011 01:50:17 +0000

So agree. I’ve had so many failures and continue to do so. Makes you happy when all the stars align, no? I love what you’ve done with this creamy cheesecake. The ginger would be a perfect partner.

By: Eva

Eva — Tue, 12 Apr 2011 21:21:01 +0000

I love that quote from Julia Child – and it is so true.

The cheesecake you made looks amazing, I love crystallized ginger…what a perfect combination!