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Hi on behalf of Expert Village my name is Andrea Spano and I'm going to show you how
to make several different flavored cheesecakes but one basic cheesecake recipe from my new
book Not Just Desserts. So at this point I've added about 5 eggs and now I'm looking at
mixture it has a nice body to it, it started to get loose so I'm going to put in one more
egg and see what the consistency is and I like to keep it at this thickness. See how
its not to watery but it still has the body so I think I'm going to leave this at 6 eggs,
and not use the 7 that I originally attended. Because if you have depends on the size you
can have large eggs from one store and a large egg from another store and they're different
sizes. I think that cheesecake mixture it's perfectly done now see the consistency not
to thin but has a nice body.