Quote:
Originally Posted by MotorED
Since I'm a baker/pastry chef, I figured I'd throw in my 2 cents. Good Recipe overall.
Just a few suggestions to the novice chefs out there.
1. When zesting your lemons, you want the yellow stuff. The white stuff is yucky.
2. When your done beating the hell out of the cream cheese, and you begin to add the eggs, I would pause every couple seconds to scrape down the sides of the bowl.
3. Don't have a fancy shmancy food processor? That's okay...put those animal crackers in a zip lock bag, and take out some frustrations with something hard. (ex. rolling pin, pot/pan)
4. I think the step where you process the sugar and zest can be skipped. Not really necessary.
And if everyone already knows this....then please disregard this post!
Enjoy!
|
good tips
however in my case
1.) i only zested over once, so all I had was the yellow rind ( the white is so bitter )
2.) i used a KA-TH paddle with silicone fins that scrape for you
3.) not an issue for me
4.) only thing i disagree with you on, for me cheesecake should be silky smooth, I like to toss the zest with sugar into the processer because it gets it super-super fine so you dont have any threads of zest