Tonychantelle
Well-Known Member
I got this recipe from YouTube.
View: https://www.youtube.com/watch?v=tspdJ6hxqnc
Unfortunately it fails to explain certain questions I have, such as
1: how much water to add (my biscuit base seemed soggy)
2: how much to whisk. I didn't notice stiff peaks forming in the video, it still seemed rather liquid like. I ask this because my end result was extremely Soft and basically collapsed into a pile of goop.
I did refridgerate the whisks and bowl and then placed that bowl into a larger bowl containing ice water with ice cubes in it, as in previous attempts without doing this my cheesecakes have also collapsed.
Not even sure if this cheesecake is supposed to or needs stiff peaks as it contains a lot of sour cream (which I imagine won't thicken like double cream (BTW is double =heavy or is it whipping cream I went with double)
Basically I failed this recipe. Here to get some advice
Thanks
Unfortunately it fails to explain certain questions I have, such as
1: how much water to add (my biscuit base seemed soggy)
2: how much to whisk. I didn't notice stiff peaks forming in the video, it still seemed rather liquid like. I ask this because my end result was extremely Soft and basically collapsed into a pile of goop.
I did refridgerate the whisks and bowl and then placed that bowl into a larger bowl containing ice water with ice cubes in it, as in previous attempts without doing this my cheesecakes have also collapsed.
Not even sure if this cheesecake is supposed to or needs stiff peaks as it contains a lot of sour cream (which I imagine won't thicken like double cream (BTW is double =heavy or is it whipping cream I went with double)
Basically I failed this recipe. Here to get some advice
Thanks