Which Peaks In Egg Whites For Cheesecake?
Baking By killer_katdoogan Updated 16 Jun 2020 , 11:52pm by SandraSmiley
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?
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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