Orgasmic Cheesecake
#15
Senior Member
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 768
I get not adding flour and using beated egg whites (I do this, too) and I also make the sour cream topping.
But why not use the yolks in the cream cheese part? Seems to me it would make the cake much richer and that the yolks would help to firm up the cake in addition to the stiff whites.
But why not use the yolks in the cream cheese part? Seems to me it would make the cake much richer and that the yolks would help to firm up the cake in addition to the stiff whites.
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