https://www.chelsea.co.nz/browse-recipes/white-chocolate-raspberry-cheesecake/ I've just attempted my first cheesecake, a Chelsea sugar recipe. All seemed to go well until I added the chocolate and the mixture split. I bundled it into the pan and it appears to be setting, but the texture looks off and I have no idea if it will be edible, so annoying. Any thoughts or other recipe ideas would be very helpful.
wheelz,
Dec 24, 7:04am
Sounds like warm chocolate and cold cheese. Did you bring the cheese to room temp before beginning to make?
angebkworm,
Nov 13, 12:54pm
Yes i would say the cheese was at room temperature, but I rushed the chocolate thinking it was cool enough, hard to believe that it would have such an impact.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.