cheesecake ... i made the mixture according to directions?

Question

but ,my mixture looks kinda watery... is it soppose to look like that. Its my first time doing this...

Answer 1

Basically-If you take a whisk to the batter scoop and hold up-it should flow off the whisk in an even-but thick stream-If you are concearned-try adding 1 TBS of flour and whisk it in.-This will give the cheesecake a little extra whipped and lighter kick.

Answer 2

Are you just waiting for an answer on the internet while your batter is just setting there? If it is still in bowl try adding few tablespoons flour to thicken it up. Also try putting a container with water in it in your oven along with cheesecake batter, It should keep top from cracking.

Answer 3

It should be more like a creamed soup than watery if it is too thin continue to mix it to evenly distribute the cream cheese. Bake as directed it should be fine.

Answer 4

do you bake it? I don't think it should be watery, but if it's going to bake it might like, absorb the water.

My mom's no bake cheesecake

1 storebought graham cracker crust

1 can pie filling (blueberry)

1 box cream cheese

1 cup powdered sugar

1/2 stick butter

1 tsp vanilla

1 tub cool whip


mix cream cheese, butter, sugar, vanilla with hand mixer. fold in cool whip spread in graham cracker crust top with pie filling

Answer 5

No...when ready for the oven it should pour into the pan like a hot pudding.

Answer 6

Ehhh....

Just be sure of the difference between dry and liquid measures, and when to use when.

Answer 7

No you probably beat it to much. If it is too runny it will not sit. Good luck.

Answer 8

yes.