I have several Cheese cake recipes for many different kinds and one difference between these and the cheese cake i used to make is no wipping up the egg whites with some cream of tatar. My old Cheese cake recipe used 6 eggs and you would wipe the eggs whites with some cream of tatar and then fold them into the cheese cake batter which made for a light fluffy cake. Can i use this in my other cheese cake recipes specilay the pumpkin one and how much tatar would you use in just 2 eggs?
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