What makes a cheesecake dense or fluffy?
In testing eggs, we learned that a good cheesecake needs a combination of both whites and yolks. The high heat nicely browned the graham cracker crust and caused the eggs to puff. The low heat gently cooked the cake through slowly dehydrating it so that it was dense yet creamy in texture.
What happens if you put an extra egg in cheesecake?
Eggs give custards and cheesecakes their extra smooth and rich texture, but don’t go overboard. In fact, adding too much egg to your recipe will cause the dreaded “cheesecake canyon” on the surface. Over-done cheesecake is dry and crumbly.
Why is my cheesecake so fluffy?
Overmixing. While cheesecake should be thoroughly mixed with a hand mixer, mixing it too much will result in a super soft cheesecake. To help your cheesecake keep its form, never mix longer than the recipe instructs and avoid tools like a blender or food processor, which can prevent it from setting.
What does egg yolk do in cheesecake?
Without starch, cheesecakes are creamy Without starch, cheesecakes rely on eggs for their thickening power. Thickening occurs when raw egg proteins unwind and link together, which is what happens when eggs cook. Also, emulsifiers in the egg yolk—lecithin and lipoproteins—help give the cheesecake a smooth texture.
What does sour cream do in cheesecake?
Sour cream: Most cheesecake recipes use either heavy cream or sour cream; either will do the job of softening the texture of the cheese and adding some moisture. I prefer sour cream because I like the extra hit of sour tang it adds to the cake.
What ingredient makes a cake Fluffy?
Whisking butter and sugar together is one essential tip to make the cake spongy, fluffy and moist. Whisk butter and sugar for long until the mixture becomes pale yellow and fluffy because of incorporation of air. The process is known as creaming.
Why does cheesecake need sour cream?
Sour cream: Most cheesecake recipes use either heavy cream or sour cream; either will do the job of softening the texture of the cheese and adding some moisture. I prefer sour cream because I like the extra hit of sour tang it adds to the cake. I also add an extra yolk, which enhances the cake’s velvety texture.
What does cornstarch do in cheesecake?
When you add cornstarch or flour to cheesecake, the texture becomes firmer and coarser—maybe not ideal for a dessert, but I find it quite appropriate for a savory cheesecake.
How do you make chocolate cheesecake with cream cheese?
Melt Chocolate in a double broiler (or the microwave, just don’t let it over cook). Mix the cream cheese on medium for 3 mins. Add the sugar and mix on low until smooth. Add the cocoa, melted chocolate and vanilla, and mix on low, scraping the sides. Add eggs one at a time, until just combined (30 seconds each).
How to make the perfect cheesecake with no cracking?
Tips and Tricks for the Perfect Cheesecake with no cracking. Scrape the bowl, beat 45 sec more – make sure it’s smooth with no chunks. Lightly whisk the eggs and yolks together and add to cream cheese mixture (with the lemon juice). Mix on low speed until they are incorporated and the batter is velvety, about 30 sec,…
Do you need to add flour to your cheesecake?
Add toppings – caramel bacon pecan topping, lemon curd, meringue, hot fudge, sour cream topping, mousse, whipped cream, caramel sauce, etc… Should you add flour to your cheesecake? Adding flour to your cheesecake gives it a more cake like texture – I prefer a smooth dense cheesecake. So personally don’t add it.
What’s the best way to cool lemon meringue cheesecake?
Turn off oven and prop open oven door with potholder or wooden spoon handle; allow cake to cool in water bath in oven for 30 min to 1 hour. When the cheesecake has mostly cooled, spread the rest of the curd evenly over the top of cheesecake. Cover with plastic wrap and refrigerate overnight or 8 to 24 hours.