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Please HELP me salvage the rest of the cheesecake batter!!

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Please HELP me salvage the rest of the cheesecake batter!!

p.j. | Jun 5, 2006 04:21 PM

Hi Hounds!
Here is my problem. My dear husband went ahead and prepared my Mom's cheesecake recipe last week-- only he added some chocolate, and then baked about 1/3 of the batter in a pre-made graham-cracker pie crust for the same amount of time required for the full, 10" springform pan version. It was bad: lumpy, dried out and the chocolate clashed with the lemon peel.

So: I have the rest of the batter, which I will whirl in the blender to get the lumps out. And another pie shell, which I have already decided needs to be baked first.

What can I add to the batter to improve the flavor? The batter is cream cheese, sour cream, sugar, eggs, vanilla and lemon peel--plus the chocolate. I am thinking maybe some amaretto, because almonds go with chocolate and lemon. Orange peel? Cointreau?

How shall I bake this? The original recipe is 30 minutes at 325 deg., and then sit for 1 hr. in closed oven. I am thinking maybe 15-20 min. at 325, and then 1/2 hr. in the oven.
Or should I just through the batter away?
Thanks, p.j.

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