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suggestions?

post #1 of 2
11/22/08 at 3:36pm
Thread Starter 
After much internet scouring, I'm unable to answer the question... When I make cheesecake and add (blueberries, chocolate chips, etc...) why do they always sink to the bottom rather than remaining suspended? Is there anything I can do to get blueberries to suspend?

Many Thanks :)
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post #2 of 2
11/22/08 at 7:55pm
If they are frozen, take them from the freezer and dust with flour, fold in and bake.

If they are fresh, after rinsing, dust them with flour, fold in and bake.

the flour will soak up the moisture or fat (choc chips) and help the items become part of the batter and bake - causing the starches to gelatinize and keep suspended.
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