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Now that we have our cream cheese and sugar incorporated cream cheese is nice and smooth
it's time to add our wet ingredients. First what I'm going to add our the eggs 3 pounds
of cream cheese, 1 cup of sugar, 5 eggs. So we will crack these open when you mix your
cheesecake with a mixture it's best to add the eggs one at a time, when your doing it
by hand you can add them all because your mixing nice and slow though. The reason for
adding the eggs one at a time with a mixture if you add everything to fast it will fluff
up and it will be almost like a moose. Okay 4 eggs now we'll mix these up again by hand
and then we'll whip it later. I just like getting into the food okay again it's very
important that your cream cheese is room temperature when your doing this other wise it will be
impossible to get the lumps out. Okay so that's mixed fairly well, we'll move on with the
whip after we add our cream and we'll be adding 1 cup of heavy whipping cream, let me show
you this is a 2 cup cup, I was wrong this is one cup it looks really big this morning
for some reason, so I'm going to add that. And we're going to add 2 tablespoons of vanilla
like I said you can eyeball it but in this case this is exactly 2 tablespoons. Okay now
we'll whip start off slow if you get in there just whip crazy you'll have heavy whipping
cream going all over the place, start in the middle just kind of work it around, and then
work your way around the edges turn the bowl if you like. That's what I like to do it helps
me get everything off the sides, off the bottom once you see that all the liquid mixed in
the cream cheese and you can give it a little more power, turn it on to second gear if you
would.