I've been making an excellent cheesecake for years now out of my restaurant and recently added a new recipe or two for ones using fruit. My recipes use frozen fruit which I do thaw and drain well.
However, the cakes with the fruit tend to be very loose and not very pretty when cut. Are there some measures I can take? Such as adding more cornstarch or adjusting other ingredients.
Thanks.
However, the cakes with the fruit tend to be very loose and not very pretty when cut. Are there some measures I can take? Such as adding more cornstarch or adjusting other ingredients.
Thanks.
