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5

Perhaps you're looking for the soufflé cheesecake, which has a moderate amount of flour in it. This style is also popular in Japan. The other style popular in Japan is the "rare cheesecake", which is set with gelatin instead of being baked. I think this is probably denser than what you're referring to, so I left it out of my first edit, but worth ...


5

I hope I am not making a wrong assumption here. But German quark is a soft cheese with somewhat creamy consistency which is made from a yogurt variety (or at least a cultured milk variety) . If "yoghurt cheese" is similar to quark in the way I think it is, you are probably better off not making a substitution, but use a recipe which was made for quark (or ...


3

Cheesecake is a custard, so your very best indicator of doneness is temperature. There are a range of opinions, from about 150 F to 165 F / 65 C to 73 C, measured at the center of the pan, in the center of the layer. If you don't have an instant read thermometer, generally, you want a thin knife to come out clean from the center; similarly, when the pan is ...


2

Your refrigerator should be set at a temperature below 4 Celsius. If it isn't, then you are exposing yourself to danger from eating the other things stored there. At this temperature, the cheesecake will keep perfectly without the icing deforming. Indeed, it will probably even keep well if the fridge temeprature is slightly high. Under no circumstances ...


2

Sweetened condensed milk is approximately 40% sugar, so you would need not quite double the sweetened condensed milk, and you would have to deduct the additional sugar from the recipe. You would need to multiply the amount of milk by about 1.7 to get the amount of sweetened condensed milk, and then deduct 40% of that (by weight) from the sugar in your ...


1

You are likely to get a somewhat different outcome, as the yogurt cheese probably will likely contain more moisture, and have a less smooth texture than the traditional cheese used in cheesecake. This is not to say that your outcome won't be delicious, but it won't be the same. There are cheesecake recipes that are based on ricotta that might be a closer ...


1

It sounds like it was just a fluffy cheesecake. You didn't describe anything that sounds like it was regular cake, no mention of crumbs or any texture that'd indicate flour and leavening and such. There's plenty of room for variety among cheesecakes; they can be dense and rich, or light and fluffy like the one you describe. Generally, cheesecakes are fluffy ...


1

Cheesecake is a filling and flavor, like chocolate. You can make it into a pie with crust, you can add it as a filling between layers of cake, or even have an entire cheesecake round as a layer of the cake. Cheesecake does not require a crust for proper preparation. In the US Cheesecake is most often served as a pie with a crust on the bottom, so many will ...



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