Almost everyone has a favorite cheesecake recipe.
There is something about the creamy texture and rich flavor of a homemade cheesecake that can’t be beaten.
For many, making cheesecakes at home isn’t just a way to save money over buying them from bakeries or restaurants.
It’s also an opportunity to create unique flavors by mixing in fresh fruit or extra add-ins such as spices and chocolate.
The unfortunate downside to making cheesecake at home is when it’s time to either bake or clean up you always seem to be left with a small amount of uneaten cheesecake batter in the bowl, which often goes down the drain.
This doesn’t mean that you have to start over and whip up more batter.
Instead, there are several things that can be done with any leftover cheesecake mixture in order to extend its shelf life and prevent it from going bad.
Homemade things like this usually only last about three days once they’ve been mixed together so if your leftover cheesecake filling is still fresh, don’t let it go to waste by throwing out the rest.
Let’s try one of these ideas instead.
One way to use leftover cheesecake batter is to pour it into a muffin or cupcake tin and bake it as if making mini-cupcakes.
Since the batter may be thicker than what you’d put in a pan for a regular-sized cake, be sure to cook them at a lower temperature so they don’t burn on the outside but are still moist on the inside.
Once they’re done, allow them to cool and then refrigerate before serving.
This will give your cheesecake cupcakes time to harden up and become more like standard cheesecakes.
Use Them As A Mixer For Other Recipes
With any type of baking that requires liquids, such as in brownie or cake recipes, cheesecake batter is commonly used as a substitute for the required amount of milk.
Simply combine your leftover cheesecake mixture with an equal part of milk and it will act just like the real thing.
Freeze Them For Later
If you won’t be able to eat all of your leftover cheesecake filling within three days but don’t want to throw it away either, try putting what’s left into an airtight container and stick it in the freezer.
When you’re ready for another slice or two simply let them defrost at room temperature until they soften up enough to scoop out.
You can then heat them in the microwave for 20-30 seconds depending on how frozen they are, which will bring them back to the perfect consistency for eating.
Mix Them With Ice Cream
This is one of the best ways of using leftover cheesecake batter because melting it all together with some ice cream produces a creamy, rich treat that tastes more like a frozen yogurt bar than your leftovers.
Simply place about a cup of your desired flavor of ice cream into a medium-sized mixing bowl and pour in as much leftover batter as you’d like.
You can use anywhere from 1/2 to 1 1/2 cups depending on how decadent you want it to be.
Put on some oven mitts and stir everything together until the mixture is smooth then serve immediately or freeze for later if needed.
No matter how you choose to use up your leftover cheesecake batter these tricks will ensure that you never have to throw any away.
Make Cheesecake Pops
If your old cheesecake leftover mixture is too thick to pour into a pan or combine with ice cream then another option that works well is to add in some cream cheese and whip it all together until the consistency is right for rolling into balls.
Afterward, simply roll them up in a plastic wrap and put them in the freezer where they will keep for several weeks without becoming too hard.
When you’re ready to eat one simply unwrap and let it defrost at room temperature (or heat in the microwave) and enjoy!
What is cheesecake batter made of?
Cheesecake batter is often made of milk, eggs, cream, sugar, carob bean gum, salt, molasses, sorbic acid, and natural vanilla flavor.
Is cheesecake batter supposed to be smooth?
Yes, but there are things you need to do to make sure it is smooth.
Cold cream cheese will make the batter lumpy.
If the batter is lumpy, the cheesecake will not be smooth. (source)
What happens if you don’t bake cheesecake in a water bath?
Baking cheesecake in a water bath is important because it helps the cake cook evenly.
If you don’t use a water bath, your cake might not cook evenly and will have a curdled texture, cracks in the surface, and lopsided tops. (source)
What’s the difference between a no-bake cheesecake and a baked cheesecake?
A no-bake cheesecake does not use eggs.
Is cheesecake unhealthy?
Yes, it is somewhat not healthy.
It has 250 calories per piece and 18 grams of fat in it.
Saturated fat can make your cholesterol go up, which means you could have a heart attack or stroke.
The American Heart Association (AHA) recommends eating less than 13 grams of saturated fat per day.
Why is my cheesecake leaking liquid?
One possible reason your cheesecake is leaking liquid is that it doesn’t have enough of a gelling agent.
Another possibility is that the recipe isn’t balanced correctly.
When a recipe isn’t balanced, it can cause the cheesecake to leak water, which is known as the syneresis phenomenon.
Why is my cheesecake batter so thin?
It can be because of the cream cheese.
The cream cheese gives too much moisture and makes the cake runny. (source)
How do you thin out cheesecake batter?
Here is a very good video that can show you what you’re asking:
Can you bake Philadelphia cheesecake filling?
No, you don’t have to.
All you have to do is spoon the filling into a prepared crust and serve.
The filling can also be used in other recipes, like sundaes and smoothies.
How long should cheesecake cool before going in the fridge?
You can put it in the oven for about an hour.
Then it needs to cool on the counter for four hours, or overnight.
Leftover cheesecake batter can be used to make a variety of different dishes.
The above recipes are just a few examples of what you can create with this versatile ingredient.
Have fun experimenting in the kitchen and enjoy your delicious creations.