If you are a fan of cream cheese batter and know how to make it, you would have had one or two experiences with lumpy batter. So now you’re wondering how to get lumps out of cream cheese batter?
There are several ways to get lumps out of your cream cheese batter, one of which is using a food processor or blender. Pour the cheese cream mixture inside the blender, or food processor, wait till the mixture becomes smooth, then dish it out of the blender, and you are good to go.
There are many ways to get those annoying lumps out of your cheese batter, and in this article, you’ll learn the details on how to use each of the mentioned methods.
Is It Okay If My Cheesecake Batter Is A Little Bit Lumpy?
Cheesecake is one of the most popular and edible desserts, and many people enjoy consuming it, but there are different cheesecake types, all with different recipes and cooking processes. Making a 100% smooth cheesecake can be very challenging, and one of the common issues with cheesecake is lumpy better.
A lumpy batter isn’t okay. Although preparing a perfect cheesecake can be a lot of work, coming out with a cheesecake full of lumps can be very frustrating.
Can You Use Lumpy Cream Cheese Batter?
Lumpy cream cheese batter does not mean bad cheese batter and doesn’t mean inedible; it’s preferable to have a smooth cream cheese batter. However, you can still eat and use your lumpy cream cheese batter. Follow the tips in this article to make a perfectly smooth cream cheese batter the next time.
What Do I Do If My Cheesecake Batter Is Lumpy?
The main reason for a lumpy cheesecake batter is excess cream cheese. If your cheesecake is lumpy, the best thing to do is to ensure your cream cheese blends perfectly with the remaining batter. Allow your cream cheese to get to room temperature after you bring it out of the refrigerator. It becomes soft when it’s at room temperature.
If you can’t wait for the cream cheese to reach room temperature, you can cut it into small pieces and then put the small pieces inside the microwave for 15 seconds. Also, not the cream cheese alone should be at room temperature, and the other ingredients too must be at room temperature to avoid a lumpy cheesecake batter.
Make sure all the ingredients should be between 65 and 75 degrees F.
How To Get Lumps Out Of Cream Cheese Batter: Step By Step
There are several methods to get lumps out of your cream cheese batter. Check below and pick which one works best for you;
- Use A Blender Or Food Processor
Using a blender or food processor is the best method, especially if you have a cheesecake with an oily part on top and the main cake under it. This method will help you remove that oily part. How do you go about it;
- Prepare a blender or food processor and pour your cheesecake mixture.
- Wait for about 10 seconds for the mixture to become smooth.
- Pour out the smooth cheesecake batter and if you still have a lumpy cheesecake, check the next method.
- The Rubber Spatula Method
The rubber spatula method is one of the simple ways to fix a lumpy cheesecake batter. If you are using this method because the first one did not work for you, Follow the steps below;
- Pour the cheesecake mixture Into a container and use a rubber spatula to remove the lumps inside the blender or food processor.
- Get a mixer and use it to beat the cheesecake batter. After a few minutes, you should have a smooth and lump-free better.
- Get a pan and pour the smooth batter inside; use the rubber spatula to eliminate any lumps you see.
- Bake your batter at 275°F and turn off the oven after 50 minutes.
- Once you turn off the oven, let the cheesecake batter cool inside. Make sure you close the oven door for at least 60 minutes.
- Put the cheesecake batter inside the refrigerator for up to 6 hours before you eat it.
- Use A Mixer
The mixer is another tool to fix a lumpy cheesecake batter. Follow the steps below;
- All mixers do have a bowl; pour your cheesecake inside it.
- Use the whisk attachment on your mixer to beat your cheesecake gently for about 5-10 minutes for It to become smooth. Note that the duration depends on how lumpy your cheesecake is.
- Once you mix your batter, pour the smooth cheesecake batter into a springform pan.
- Use A Spoon
Note that you can use more than one method; in some cases, you will need to combine two or more methods to get the lumps out of your cheesecake batter. Usually, when you use a spoon, the oiliness in the batter will go off, leaving you with a creamy and smooth batter. Follow these steps;
- Pour the cheesecake mixture into a bowl and use a spatula or spoon to remove lumps from where you pour it.
- Use a mixer to mix the cheesecake batter until it’s smooth, then pour the smooth batter inside the pan.
- Bake the smooth batter at 275°F and turn the oven off after 50 minutes. Leave the cheesecake inside the oven while the door is closed for another 60 minutes.
- Put the cheesecake batter inside the refrigerator for up to four hours before you eat it.
- Drizzling Method
The drizzling method is best for people who don’t care about the appearance of their cheesecake, and it can also improve the flavor of dark chocolates. Follow these steps;
- Pour the cheesecake mixture inside the pan and use a spoon to remove any lumps.
- Bake the batter for 45 minutes at 275°F, turn off the oven, and leave the cake inside it for another 60 minutes. Then put it inside the refrigerator for another four hours.
- Ensure the cheesecake is chilled and cool, then drizzle some melted dark chocolate.
- Now you can eat.
A lumpy cheesecake batter is what no one needs. So if you have a lumpy batter staring you in the face, follow the steps in this article to get a smooth, lump-free cheesecake batter.