Using frozen berries in cheesecake

[socks]

Hi All!

I just tried baking a raspberry cheesecake. I added frozen raspberries (unthawed) to the batter. But the cheesecake turned out wet and there was moisture “leaking out”. I assumed this was from the moisture from the frozen raspberries.

The cheesecake recipe doesn’t include any thickener. If I’ll like to continue using frozen berries instead of fresh ones, should I add a thickener like xanthan gum or corn starch to the batter?

Thank you!

 

[chassis]

Same reply to your double post. Thaw the berries. Heat from the oven has to deal with the frozen berry mass. If there were no frozen nugget in the batter, the cheesecake would be uniformly cooked. It's not because of ice bombs in the batter.