On December 15, Lovina's column featured a recipe for cheesecake.  Has anyone made this?  It calls for evaporated milk, "stiffly whipped".  I can only speak for myself, but my evaporated milk will not "stiffly whip".  Should this have been a different ingredient?  My filling was much too runny.

dcharrison's picture

Re: Cheesecake

Haven't made this recipe, but when whipping cream, it is best to use a metal bowl and to chill the beaters, bowl & cream - or in this case - milk before using them.  And you could even sit the bowl in a pan with ice in it to make sure it stays cold, if you are having problems getting it to whip up.


Re: Cheesecake

The can of evaporated milk is supposed to be chilled in the fridge overnight.  It must be really cold. 

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