Berry Delicious Cheesecake Fluff Recipe (2024)

FAQs

What not to do when making cheesecake? ›

Cold ingredients are a big no-no when it comes to cheesecake. If your ingredients are cold you will have to mix them longer which will whip too much air into your batter. If the cake has too much air, it will rise too much in the oven and then the middle will sink when cooling. Nobody wants a sad, sunken cheesecake.

If your ingredients are too warm, you'll end up with a soupy mixture that will never set, no matter how long you leave it in the fridge. The second reason your cheesecake won't set can come down to the brand of cream cheese you use.

What is strawberry fluff? Strawberry fluff is a simple dessert made by combining strawberry jello, whipped topping, crushed pineapple, sweetened condensed milk, and fresh strawberries. It is mixed and then served chilled.

Rushing the chill. The filling needs proper chilling, a minimum of four hours but preferably overnight, to set into sliceable sections. Freezing the cheesecake results in a too-hard-to-enjoy crust and filling. Try this: The cheesecake should be shiny and firm to the touch when set.

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

To prevent serious cracking, cheesecakes should always be baked in a moderate (325 to 350 degrees) oven. Thick cheesecakes (greater than 1½ to 2 inches deep) bake more uniformly at the lower end of this temperature spectrum.

The strawberries very likely will end up making the fluff runny the longer it sits. If you keep the Strawberry Fluff in a bowl with a tight-fitting lid, it should keep for a day or two in the fridge.

The most common recipes typically include at least a can of crushed pineapples, a container of whipped topping (such as Cool Whip), and a packet of Jello (usually strawberry)—often with canned cherries or cranberries mixed in.

Fluff's ingredients include corn syrup, sugar syrup, vanilla flavor, and egg whites. Fluff continues to be a regional tradition in the Northeastern United States.

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

Can I put my cheesecake in the fridge if it's still warm? ›

If you place a hot or warm cheesecake in the fridge, it may not set properly and the heat can also have a negative impact on other items in your fridge. The USDA says to avoid the “danger zone” you must place a cooled cheesecake in the fridge within two hours.

When the batter is overmixed, too much air is added and will cause your cake to rise in the oven and then collapse and crack when being removed. Don't overbake your cake. It may crack if it's too dry. Many people overbake their recipes to “play it safe”.

Baking in a water bath is simply adding a pan of hot water to the oven while baking foods like cheesecakes that are prone to cracking from the heat of the oven. A water bath adds moisture to the oven which helps the cheesecake bake evenly without the outside getting overcooked.

Many recipes say to let the cheesecake sit in the turned-off oven with the door cracked for about an hour, then let it cool completely on the counter. It also needs to spend four hours, or ideally overnight, in the fridge before slicing and eating to ensure the perfect velvety smooth texture. Speaking of slicing…