Adding Heavy Cream to Make Cheesecake Filling

Video Transcript

Okay, the last thing we need to add is the heavy cream. A half a cup. I'm using my cup measurement and eyeballing it. A little bit more, there we go. As I add it to my bowl, I don't want it to splash me, this is really gonna add to that rich, rich flavor, the cream, that the cheesecake has. Add it in there. Gonna have it on low so it wasn't gonna, so I wouldn't end up wearing it instead of cooking it. Turn it up a little bit, make sure it's all incorporated and, again, this is a nice, smooth creamy batter I'm gonna show you. It's nice and smooth because everything was room temperature. If I had a cream cheese that wasn't, it would be clumpy, and that's not good. You don't want a clumpy cheesecake. No. Okay, perfect, I'll show you what this batter looks like. Set that aside. And it's still a little runnier than you would imagine. See how it's just dripping off the paddle. I'm gonna get this out of the way. Look and see that could be very messy. There we go. Alright, show you what that batter looks like. Kind of runny. That's okay. That's what it's supposed to look like. Let's pour this on to our crust that we have already been baking for ten to twelve minutes and then we can put the whole thing in the oven. Again, this is what you want, kind of runny. It's supposed to be smooth and creamy. Has to be nice and smooth. I've actually seen people strain this through a strainer or cheesecloth to make sure they get all the clumps out so, if you're really hard core on the smooth and creamy, you can strain it. We're not going to strain today because I'm pretty confident this is smooth and creamy. I'm gonna grab the crust and pour it on top.

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