The Best Cheesecake Recipe (2024)

FAQs

What does adding an extra egg to cheesecake do? ›

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

Classic Cheesecake Recipe. Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.

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.

Your cream cheese should always be softened

This is important because this is what gives the cheesecake its smooth and silky texture. If you beat cold and unsoftened cream cheese, you will have lots of lumps in your mixture and you will never reach a smooth consistency.

The cake will not set properly if there is no egg in the preparation, and you will just have a cream cheese pudding. As delicious as cream cheese pudding sounds, it's actually more like buttercream.

Tips for a perfect cheesecake

Always start with room temperature dairy and eggs.

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.

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.

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm. It will continue to cook as it cools and maintains that smooth and rich texture.

Biltmore Cheesecake, Vanilla Bean. Product details Creamy vanilla cheesecake in a golden graham crust. A legacy of taste and hospitality since 1895. Made with imported Madagascar vanilla beans.

Why is Junior's cheesecake famous? ›

Founded by Harry Rosen in 1950, Junior's landmark restaurant is known as the home of New York's best cheesecake. For decades, Brooklynites (and other New Yorkers) have come to eat, laugh, and kibbtiz (argue) over cheesecake. In the 1950's, an entire generation came of age at Junior's.

New York style cheesecake, classic cheesecake, and no bake cheesecake are the most popular types of cheesecakes, but the best cheesecake flavor is the one that you find irresistible — and that may be different for everyone.

Sour cream adds tanginess and moisture, so if you use too much, it can make the cheesecake too tangy and the additional moisture can make it runny.

Avoid Overmixing: Unlike other cakes, where beating air into the batter is key, overmixed cheesecake can rise, fall and then crack from that excess air. Keeping ingredients (cheese, eggs, liquids and flavorings) at room temperature can help.

Mixing the filling for longer than the recipe says.

I once tried mixing my filling in the food processor after chilling the crust — because, hey, I had it out to make the crust anyway, so I thought it would make mixing even easier. To my regret, I found a super-soft cheesecake waiting the next day as a result.

Boxed cake mixes tend to be lighter in consistency, but if you're craving that thicker, moister, denser cake, then all you have to do is add an extra egg to your mix. The additional fat in the egg yolk helps create a more tender and moist cake that is full of flavor.

The thing about adding eggs is that, as in other cakes, they help the cheesecake rise. However, if you add them in right at the start of mixing the filling, you run the risk of injecting too much air into the mix. You can mix the cream cheese and sugar together without having any effect on the texture of the filling.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.