I want to put rum flavor in my cheesecake recipe, but I am afraid of putting too much liquid. How much could I add without messing up the cheesecake? I know I can use rum extract, but using real rum makes a big difference. Thanks :)
2006-12-02 03:59:45 · 7 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
For the best flavor I would use 2 tbsps of the extract then SOAK the cheesecake with the rum after it is baked.
Otherwise you could add up to 1/4 cup of the rum to the batter without any adverse effects. If the recipe calls for flour or cornstarch use a bit more or bake the cheesecake a bit longer.
2006-12-02 04:08:12 · answer #1 · answered by Anonymous · 0⤊ 0⤋
I dont think you will be able to add enough real rum to be able to taste it without ruining the cheesecake. If you really wanted the flavor I would use the extract.
2006-12-02 12:04:10 · answer #2 · answered by rufi 2 · 0⤊ 0⤋
Replace the Vanilla it calls for with Rum! Simple
2006-12-02 12:15:32 · answer #3 · answered by GrannyCowgirl 1 · 0⤊ 0⤋
Mmmm,that sounds Hella good!If I was you I'd make it 50/50 milk and rum in the mix.And I doudt it'll be affected since jello shots keep their form
2006-12-02 12:02:10 · answer #4 · answered by Anonymous · 0⤊ 0⤋
try a couple of cap fulls but not any more or you could make a mess of it.
2006-12-02 12:03:23 · answer #5 · answered by Anonymous · 0⤊ 0⤋
i use Brandy in mine, but use only 1 teaspoon, or half thats all you need
2006-12-02 12:08:28 · answer #6 · answered by trudycaulfield 5 · 0⤊ 0⤋
"a little bit goes a long way"
2006-12-02 12:01:57 · answer #7 · answered by ** i Am hiS giRL ** 5 · 0⤊ 0⤋