Getting Started Making Cheesecake Filling

Video Transcript

Okay I have one of my eight ounce packages of cream cheese already in my mixing bowl. I'm getting my other eight ounce package, oops! cream cheese, trying to escape. I have my stand mixer here. I have my paddle attachment. If you don't have a stand mixer, that's okay, you can use a hand-held mixer. I've made many cheesecakes with a hand-held mixer. You just need to beat very low, and not aggressively. You want to put this down. And you want to start slowly and build to medium heat. You just want it to get nice and smooth and creamy. This takes, gosh, probably just a minute or two and then you'll see me gradually add sugar. Get that started. I have it on low right now so it doesn't fly in my face. You know, I prefer it not to. Alright. This is whipped all right. I'll kick it up, it's about medium to high temperature, and it just looks like a nice creamy consistency. It's not chunky, it's not sticking to anything, you know, it's not clumping together. Nice and smooth and creamy. It looks almost like cream, if you will. I'll turn it down just a little bit and I'm gonna gradually add my sugar. You see, it's nice and smooth and creamy. I will stop and scrape out the sides, just, you know, to make sure. There you go, if you turn it up high enough, it will kind of beat off the paddle. See how smooth it is, nice and creamy? It's right where you want it. You just want to give it a chance to really incorporate really well. Good. Add a little bit more sugar. Didn't know it could do that. And, add the rest of it. There we go. That was two-thirds of a cup of sugar. It's so nice and smooth and rich and creamy. That's perfect, absolutely perfect. I'll show you the paddle. Look, see how nice and perfect that is? I want to just scrape down the sides and then we'll be ready to add in the rest of our ingredients. I just want to, a spatula would actually be good for this. I just didn't grab mine. But a spatula, just to kind of scrape down the sides. Make sure you get everything. That's all right to do. Just, there we go, perfect. there we go, not afraid to use my fingers. I think I should just eat this part, the cream cheese and the sugar. All right, perfect, I'm just gonna set that aside. And next we are gonna add in the eggs, one at a time, and I'm gonna show you how we're gonna do that.

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