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Berries in cheesecake -> gray spots?

beandoggerel | Jun 30, 201206:14 PM

I will sometimes make a berry cheesecake by simmering fresh berries with sugar/cornstarch (raspberries, blueberries) or baking prior to pureeing (strawberries) and then combining the berry mixture with the cheesecake batter.

The flavor is quite nice, but I've noticed that after a day or two, grayish spots start to appear on the top of the cheesecake. Is this some type of oxidation, and if so, is the source the berry skin or seeds? Can this be prevented or mitigated somehow?

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