FAQs
16 Mistakes You're Making With Homemade Cheesecake
- Working with cold ingredients. Hobo_018/Getty Images. ...
- Using whipped cream cheese. ...
- Using low-fat cream cheese. ...
- Undermixing your cheesecake. ...
- Not diversifying your cheeses. ...
- Not being careful with your eggs. ...
- Only making plain cheesecake. ...
- Baking in anything but a springform pan.
Why do you put sour cream in cheesecake? ›
Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.
What is the difference between baked cheesecake and set cheesecake? ›
The differences in ingredients and preparation methods are what create the texture. Both may be smooth and creamy but not in the same way. A baked cheesecake usually has a silky consistency and firmer texture. A no-bake cheesecake will have a lighter, softer, almost fluffy texture, often more like a pudding or mousse.
Why add double cream to cheesecake? ›
Yes, you need to use double cream as it has the highest fat content, which not only helps to thicken the cheesecake mixture, but it also helps it to set. Double cream has a fat content of 48%. If you cannot get double cream where you live, find the highest fat content cream you can.
What does adding an extra egg to cheesecake do? ›
Too many eggs will create a cracked and sunken cheesecake with an overly firm texture. Too few eggs and the cheesecake won't set well. So, use our exact number of eggs for perfect results.
What happens when you overbeat cheesecake batter? ›
When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.
What is the difference between New York style cheesecake and regular cheesecake? ›
Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special.
Is heavy whipping cream or sour cream better for cheesecake? ›
The addition of cream gives a velvety, smooth texture, but too much of it and you begin to mask the cream cheese flavor. Sour cream supports the underlying tang of the cream cheese, but, if overdone, it takes over as the dominant flavor. You need a little of each -- cream for texture and sour cream for flavor.
Is it better to use flour or cornstarch for cheesecake? ›
Step 10: Corn Starch Added
It did result in a more cake like texture as well. If you want to add something to thicken your cheesecake then I would definitely recommend this over flour to thicken it.
What is a Biltmore cheesecake? ›
Description:Creamy vanilla cheesecake baked in a graham crust. Also available in a base and dome format for in-store bakeries (Item #107290)
The Traditional Method: Bake at moderate to low heat (300–325°F) until the edges are set, but the center is still jiggly. Cool on the counter with an inverted bowl. The New York Method: The cake goes into the oven at 500°F for 15 minutes (min.) and then the temperature is reduced to 200°F for one hour.
What are the best flavors for cheesecake? ›
Here are ten of the very best cheesecakes you can find:
- New York-Style Cheesecake. ...
- Chocolate Cheesecake. ...
- White Chocolate Raspberry Cheesecake. ...
- Chocolate Peanut Butter Cheesecake. ...
- Strawberry Cheesecake. ...
- Key Lime Cheesecake. ...
- Banana Cream Cheesecake. ...
- No-Bake Cheesecake.
Which sugar is best for cheesecake? ›
The granulated sugar
Caster sugar will work as well. Pretty much any sugar can be used. I recommend not using icing sugar/powdered sugar though. A lot of no-bake cheesecakes use this, but I don't know, it's always caused issues for me so I don't recommend using icing sugar for this recipe.
Can I use heavy whipping cream in cheesecake instead of milk? ›
Heavy cream is a great substitute for milk in a baking recipe, but it does need to be diluted slightly. Because heavy cream boasts a fat content of 36% to 40%, using a half cup of heavy cream mixed with a half cup of water will be your best bet for replacing one cup of milk.
What is the US equivalent to double cream? ›
The British use double cream in recipes the way we use heavy cream or whipping cream here in the US, but they also allow it to accompany dessert the way we might use ice cream.
How to stop cheesecake base from going soggy? ›
Tip: To get more crispness in the cheesecake base, brush some lightly beaten egg white over the surface of the biscuit layer before you bake it. The egg wash will form a layer between the cheesecake base and filling, and this will help to reduce the amount of moisture penetrating the biscuit base.
What happens if you don't use a water bath for cheesecake? ›
But it's less possible to bake an excellent cheesecake without one. Big, showstopper cheesecakes baked without a water bath are more likely to overbake, which will give them a curdled texture, cracks in the surface, and lopsided tops.
Should you grease a springform pan when making cheesecake? ›
Do I need to grease a springform pan for cheesecake? If your springform pan is going in the oven, we do suggest greasing it to prevent sticking. A non-stick vegetable spray works perfectly for this. If your pan is going in the refrigerator or freezer, you don't need to grease it, unless the recipe states otherwise.
Why should I bake my cheesecake in a water bath? ›
A water bath helps cheesecakes cook evenly, ensuring the edges don't bake faster than the center. The process gently bakes the custard slowly, ensuring a smooth and creamy filling. Otherwise, the dessert may get a rubbery texture. It also prevents cracking along the surface and browning on the top.