Question:
i'm trying to make a Japanese cheesecake, and the recipe calls for cream of tartar (is it to puff it up?) so i'm not really sure what to replace it with since this is my first cheesecake...suggestions?
the recipe:
http://divascancook.com/2011/05/japanese…
Answer:
The cream of tartar acts as a stabilizer for beaten egg whites. You can make the recipe without it, but when you fold the beaten whites into the rest of the batter, they may break down very slightly, but it probably won't be noticeable in the finished cake.
You could probably add a tiny bit of cornstarch to the egg whites when you add the remaining sugar, probably 1/2 the amount of the cream of tartar.
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