WhateverYouWant
Sous Chef
- Joined
- Oct 29, 2019
- Messages
- 609
Given the following recipe for my cheesecake filling (I make small batches in which I fill muffin cups with)...
5.3 oz cream cheese (150 g)
A little less than 1/4 cup (40 g) sugar
1 egg (room temperature)
1/2 teaspoon vanilla extract
Juice of 1/2 lemon
2 1/2 teaspoons (7.5 g) flour
3.25 oz (92.5 g) sour cream
I am growing tired of the cream cheese texture and would like them to be more air-ry and cakey. Is this just the process of adding more flour (or maybe baking powder), or is there another ingredient/methodology I should be employing?
5.3 oz cream cheese (150 g)
A little less than 1/4 cup (40 g) sugar
1 egg (room temperature)
1/2 teaspoon vanilla extract
Juice of 1/2 lemon
2 1/2 teaspoons (7.5 g) flour
3.25 oz (92.5 g) sour cream
I am growing tired of the cream cheese texture and would like them to be more air-ry and cakey. Is this just the process of adding more flour (or maybe baking powder), or is there another ingredient/methodology I should be employing?