b

beandoggerel's Profile

Title Last Reply

Berries in cheesecake -> gray spots?

Hi all, sorry it took so long to reply, but I wanted to perform a couple of experiments. It seems that increasing the acidity helps the most, but I think it only delays whatever the reaction is.

I added lemon juice and it helped with the strawberries, but the raspberries still developed the spots relatively quickly.

Going with a more brute force method, I added baking soda and cream of tartar to two separate cheesecakes. The cream of tartar worked well and the baking soda actually seemed to cause it to color faster! So I'm guessing acidity is the answer, but it only mitigates the problem.

Aug 10, 2012
beandoggerel in Home Cooking

Berries in cheesecake -> gray spots?

Thanks, everyone, for the input - I will experiment with both acidic and alkaline solutions and report back!

Jun 30, 2012
beandoggerel in Home Cooking

Berries in cheesecake -> gray spots?

I will sometimes make a berry cheesecake by simmering fresh berries with sugar/cornstarch (raspberries, blueberries) or baking prior to pureeing (strawberries) and then combining the berry mixture with the cheesecake batter.

The flavor is quite nice, but I've noticed that after a day or two, grayish spots start to appear on the top of the cheesecake. Is this some type of oxidation, and if so, is the source the berry skin or seeds? Can this be prevented or mitigated somehow?

Jun 30, 2012
beandoggerel in Home Cooking