Hi! I tryed this amazing recipe but the texture turned out more lumpy than yours, can you help me finding out where I went wrong? I'm from Italy, maybe the cream cheese we use here has a different formula than yours, but I'm just wondering
Hi Anita! Yes, the texture of the cheesecake can vary depending on the type of cream cheese you use. I recommend brands like Philadelphia, Anchor or Kiri. Also, if the cheesecake is over-baked, it will have grainy, dense texture (The cheesecake should be slightly wobbly when you remove it from the oven).
Hello. I use low-fan setting on my oven when baking my cheesecake. If your oven doesnāt have the low fan mode, you can use top/bottom heating mode instead.
Did you slice it with a really hot knife? I noticed the steam in the video.
Yes I heated my knife with a blowtorch to get a clean cut (you could also dip your knife into a jug of hot water for a few seconds).
Hi! I tryed this amazing recipe but the texture turned out more lumpy than yours, can you help me finding out where I went wrong? I'm from Italy, maybe the cream cheese we use here has a different formula than yours, but I'm just wondering
Hi Anita! Yes, the texture of the cheesecake can vary depending on the type of cream cheese you use. I recommend brands like Philadelphia, Anchor or Kiri. Also, if the cheesecake is over-baked, it will have grainy, dense texture (The cheesecake should be slightly wobbly when you remove it from the oven).
Does the oven need to be fanned?
Hello. I use low-fan setting on my oven when baking my cheesecake. If your oven doesnāt have the low fan mode, you can use top/bottom heating mode instead.