Which Peaks In Egg Whites For Cheesecake?

Baking By killer_katdoogan Updated 24 Mar 2020 , 5:44pm by jchuck

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killer_katdoogan Posted 11 Mar 2020 , 12:07am
post #1 of 5

Hello, I've been baking cheesecakes and whipping the egg whites. Some recipes call for either soft or firm egg white peaks. 

Is one better than the other? 

4 replies
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SandraSmiley Posted 11 Mar 2020 , 1:52am
post #2 of 5

I think it would depend entirely upon your recipe.  For a cheesecake, I would think that the whites should peak but not be so stiff they could not be folded in with the other ingredients, sort of in between soft and stiff peaks.  You must be making the Japanese style soft cheese cake.  I have yet to try it.

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Laetia Posted 11 Mar 2020 , 9:57pm
post #3 of 5

Bump

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SandraSmiley Posted 24 Mar 2020 , 3:59pm
post #4 of 5

killer_katdoogan, if you want to reply, just start a new post referring back to this one.

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jchuck Posted 24 Mar 2020 , 5:44pm
post #5 of 5

Bump.....❤️

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