New York Cheesecake defrosting question

1
0
Joined Dec 22, 2019
Hi,
I bake a lot of New York Cheesecakes. Some of them - when defrosting - forms a sugar like syrup around the bottom when getting to room temperature. Any explanation and what I can do about it or to prevent it. I do not use a water bath.
Thank you
Hanlie
 

chefpeon

Kitchen Dork
808
218
Joined Jun 15, 2006
All that is is condensation that forms as the cheesecakes thaw. The condensation picks up some of the sugar on the surface of the cheesecake and forms a syrup. It's not a big deal but if you want to lessen that condensation, thaw them in the fridge rather than at room temp.
 
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