Low and Slow applies not only to the baking of the cheesecake, but also the MIXING. Especially if you will be making mini cheesecakes.
Mini cheesecakes will completely expose your mixing method. Tip number 3 is ALL about the mixing.
The KEY thing during the mixing phase is not to whip in ANY air. If you do not have a stand mixer with a paddle attachment, make it by hand – seriously. Do not bring a hand mixer anywhere near your cheesecake batter!
- Add the soft, room temperature cream cheese to the mixing bowl. Beat it on medium low speed till smooth.
- Add in the sugar. Beat it on medium low speed for 30 seconds. Let it stand for 5 minutes so that the sugar can melt. Beat it on medium low speed again for 30 seconds till smooth. Don’t rush it and beat it on high speed. Ever. At any point.
- Scrape down the sides and bottom of your bowl thoroughly and mix again on medium low speed.
And now the eggs.
- I like to crack the eggs in a separate bowl and lightly mix them together so that the yolks break and are easier to incorporate into the cream cheese.
- FROM HERE ON OUT ONLY MIX ON YOUR MIXER’S LOWEST SPEED.
- Add the egg in in 4 sessions. Don’t watch it the whole time, you will be SO tempted to increase the speed. It is a great opportunity to spend some time on pinterest or learn a language on the Duo Lingo App (I’ve become 7% more fluent in French, just from cheesecake mixing time! Haha!).
- Before mixing in the last egg, scrape down the sides and bottom of your bowl thoroughly and mix again on lowest speed.
I like to stir in the cream/sour cream by hand because the mixer takes forever to incorporate the liquid.
If you follow the low and slow mixing method, I guarantee that your cheesecake will come out perfect and not sink a bit!