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Hi, I'm Jennifer Cail and on behalf of Expert Village, I'm going to show you how to make
this delicious, creamy eggnog cheesecake. Now that our cream cheese has been creamed
and is all nice and light and fluffy, it's time for us to start adding some more ingredients.
We're going to start with adding flour and sugar and then pulsating it some more. So
you have a choice. You can add in your ingredients through the feed tube or you can take off
the lid. I'm just going to add things in through the top because it makes things a little bit
easier for me. So we want three tablespoons of flour. This isn't a whole lot of flour,
but most cheesecakes have a fairly liquid, fairly liquid filling, so we don't want it
to be too solid. It's not like cake batter. And three. And we can close this for a moment
and pulse just for a second to get that flour started mixing. Next is the sugar. And we're
going to use one whole cup of sugar. And which we're also just going to put in through the
top. And one thing to remember with using a food processor as with using a mixer, anytime
you're using it for combining ingredients, is that you want to make sure to scrape down
the sides of the bowl on a regular basis. You don't want to end up in a situation where
some of your ingredients don't get incorporated at all because they've all just gone off to
the side. So fortunately with the drier ingredients, they're going to fall right off that center
piece rather quickly as soon as I hit pulse. We're going to pulse it. Now you can see we
have a nice, thick consistency. Our cream cheese and flour and sugar are mixing nicely.
So you have this nice, smooth, creamy filling so far. Now it's time for our next step.