Mary Ellen and I split up make mini cheesecakes for wedding desserts.
I was a little nervous not knowing how long that many would take, so I got started as soon as we got home from Pagosa. I'd purchased a KitchenAid in anticipation and it was a HUGE help!
I tripled each batch (tripling made 35-36 each batch) and ended up making
five batches -- 170 little cheesecakes in total.
I learned NOT to triple the graham cracker crust in the Blendtec.
It could only handle 8 crackers (3/4 cup) at a time.
The first batch had a lot of lumps because the cream cheese was still too cold, in spite of sitting out for a while. I googled and discovered I could do a quick pulse in the Blendtec to remove the lumps.
Worked so well!
It also was much easier to pour from the Blenctec into the jars without making a mess or having to hold the heavy bowl with one hand and spoon with the other.
I ended up transferring to the Blenctec each time.
I also learned to cut the giant 48 oz Costco tub into fifths and microwave for 30 - 60 second to soften.
Also put the eggs in warm water so they weren't cold when adding to the mix.
No more lumps after I tried these tricks.
Cooking in a water bath was no big deal. It was a little easier to put the jars into the oven and then add the water to the pans.
When all was done, I realized I'd been baking for seven hours!
But I was in a good rhythm with no big mishaps and the time flew by.
Now that the cheesecakes are done, I'm looking forward to my family arriving!
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