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Welcome to Baking for Beginners.

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Let's talk cheesecake.

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So one of the biggest things
plaguing Cheesecake Bakers

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is lumpy cheesecake
You've made cheesecake.

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You did the whole thing.

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Springform pan, water, bath.

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It looks perfect.

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And you take a slice of it
and you go for a bite.

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But there's a big lump of cream cheese
floating

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around with the rest of the batter.
But I used a mixer.

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What happened?

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Doesn't the cream cheese lump
just kind of melt in during baking?

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No, it doesn't. Cream
cheese doesn't do that.

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Cheesecake batter
isn't like other cake batter.

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If there's some flour lumps

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in other cake batter, you know, maybe
it'll kind of dissolve in there.

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Cheesecake. Cream cheese.

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I like that.

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If cream cheese is in the batter,
when it goes in the oven,

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it's going to be in the batter
when it comes out.

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So what you have to do
is make sure there are no lumps

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in your cheesecake
filling before it even hits the pan.

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So here's how you do it.

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To ensure a lump list cheesecake,
you need to start with room temperature

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ingredients, cream cheese, eggs.

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We're looking at you.
Mostly take the cream cheese.

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Leave it out 2 hours ish before you
envision yourself making this cheesecake.

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And you'll be fine.

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You can see here
that the cream cheese is really spreadable

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when it's at room temperature,
at room temperature eggs.

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If you add cold eggs to your mixture, it's
going to shock

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the saturated fat in the cream cheese,
which, as we know, with saturated fat,

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it will harden
and that will give you lumps.

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The next big thing is scrape

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that rubber spatula and scrape, scrape,

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scrape for your lines so you can see that
it looks pretty silky in here.

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Right.

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But as soon as I scrape,
it's all cream cheese under here.

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At this point, use your spatula
and you can see if there's big lumps.

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If you have big lumps in here
still turn it on again.

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Now you can add your other liquid
ingredients.

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Liquidy ingredients.

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Last, very last.

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If you add your milk or your cream
or your sweetened condensed milk.

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Too early or too fast
before all the lumps are gone.

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The lumps are just going

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to surf around the bowl
and you won't be able to get rid of them.

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All right.
That's it. So check your mixture.

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Obviously, there's bubbles in here
because we've been mixing it, but

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the bubbles will come out and you can see
that is very, very silky smooth.

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That's it. For Cheesecake Batter.

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The big three start with room temperature
ingredients.

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Scrape the darn bowl.

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Very liquidy ingredients.

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Last after all, your lumps are blended in.

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Stay tuned to Lifehacker
for some more baking tips and tricks.