Questions tagged [cheesecake]

Questions about cheesecake, a kind of rich dessert cake made with cream and soft cheese on a graham cracker, cookie, or pastry crust, typically topped with a fruit sauce.

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How do I make my NY style Cheese cake...less "cakey"?

Just found this site and looks like the right place to ask this question. I have my Grandmother's/Aunt's NY-style cheesecake recipe that tastes wonderful but doesn't cut well, kinda too cakey. I've ...
Rich Franco's user avatar
0 votes
1 answer
118 views

Room temp batter for cheese cake?

Does the cheese cake batter have to be at room temp before cooking? I’m using batter I saved in the fridge and just didn’t want cracks if I put it in before it was room temp.
Emily MiLY Thomas Pinney's user avatar
0 votes
1 answer
329 views

Accidentally added milk to my Graham cracker crust mix

Can I bake all the ingredients together in a no bake cheesecake box bc I totally messed up and added the flippin milk in with the step 1! The melted butter, Graham cracker crust and sugar! Ugh help me ...
Candi's user avatar
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2 votes
1 answer
243 views

How to fill a burnt basque cheesecake

I would like to bake a burnt basque cheesecake with a raspberry sauce filling. My searching, guessing and ChatGPT query suggests: Making the sauce first, as thick as possible, the mixture thick, too ...
Matt W's user avatar
  • 1,099
0 votes
1 answer
532 views

How to properly mix lime juice with cream?

Around 5 years ago, I tried really good cake. And since I recently got back into baking, I wanted to try to recreate it. The dessert was named as cheesecake in the menu, but it wasn't like New York or ...
OlegWock's user avatar
  • 101
0 votes
2 answers
195 views

Trifle without custard

I recently had a slice from a bowl of what was presented as a cake containing: Soft biscuits Cheesecake Raisins Strawberry jelly The design was as you would see in a bowl of traditional trifle. I ...
Matt W's user avatar
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0 votes
2 answers
105 views

Urgent help for cheesecake

I just baked a chocolate chip cheesecake in the oven for 65 minutes and forgot to put a water bath in there! what do I do to make sure that it's done okay? I don't have a thermometer. Did I ruin the ...
Rebecca Lane's user avatar
1 vote
0 answers
120 views

Cheesecake without eggs

Can a delicious cheesecake be made without eggs? Without aquafava or seeds? Eggs are becoming more and more expensive but I'd rather not give up cheesecake, if I can help it.
Angela's user avatar
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3 votes
0 answers
138 views

Can a prebaked cheesecake be baked again inside a cake batter

I want to attempt to make a Christmas Piecaken. One of the layers I want to put a 7” cheesecake inside a 10” springform pan and pour red velvet cake batter around it. Will the cheesecake hold up ...
LaurieG's user avatar
  • 31
1 vote
0 answers
115 views

How can I adapt this cheesecake recipe so that it doesn’t crack?

Below is the family cheesecake recipe. It’s perfect, except for the crack that always happens during one of the cooling steps. I’ve tried almost everything. Water baths, eliminating the flour/...
WhiskerBiscuit's user avatar
0 votes
0 answers
217 views

What is the benefit of adding vegetable oil to cheese cake dough?

I recently baked a cheese cake and decided to leave out the oil in the recipe. I expected it to be drier than the one with oil added to the dough but found that this seems not to be the case.
Felix's user avatar
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1 vote
1 answer
921 views

Substitute agar-agar for gelatine in no bake cheesecake

I realise that there are similar questions but I'm confused by the quantity I should use. Various cooking websites say anything from equal quantities to 8 of gelatine = 1 of agar-agar. Maybe the ones ...
Peter Jennings's user avatar
5 votes
1 answer
206 views

Using muffin/cupcake pan for basque burnt cheesecake

I've seen images of regular cheesecake (crust + filling) baked in muffin tins, Will basque burnt cheesecake be as creamy as the original in muffin/cupcake pan? Here's the pan I'd like to use, each ...
Gigili's user avatar
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1 vote
1 answer
468 views

Can I substitute quark (40%) for cream cheese in basque burnt cheesecake recipe?

Here's the recipe I'd like to follow: MAKES ONE 10" CAKE Unsalted butter (for pan) 2 lb. cream cheese, room temperature 1½ cups sugar 6 large eggs 2 cups heavy cream 1 tsp. kosher salt 1 tsp. ...
Gigili's user avatar
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1 vote
2 answers
5k views

What caused leakage in my cheesecake?

I made a cheesecake this past weekend. The firing schedule was two stages, cook at 350 F for 25 mins; then apply a sour cream top and insert back into oven for 5 mins at 450 F. When I went to put it ...
Jason P Sallinger's user avatar
5 votes
1 answer
2k views

Can I make a Cheesecake without using cream cheese?

Is it possible to replicate the texture of cheesecake without using cream cheese? I really love the texture of cheesecake and I really love its aesthetic. But I just really dont like the sour taste of ...
Mikester919's user avatar
4 votes
1 answer
625 views

Beating egg whites cold vs. warm - Japanese cheesecake

Namiko Chen's recipe for Japanese cheesecake specifically requires that the egg whites be beaten chilled. I have also asked my Japanese friends to check other Japanese recipes and they get the same ...
irene's user avatar
  • 183
1 vote
1 answer
3k views

Undercooked center of a cheesecake baked at altitude

After two tries making a baked cheesecake, the center is undercooked. The outside is fine, but the center remains undercooked. I have increased the cooking time from 45 minutes to one hour, but still ...
Scot Collins's user avatar
2 votes
1 answer
931 views

Condensation between parchment paper and cake pan

I tried the following recipe for making Basque Burnt Cheesecake. 430g cream cheese, room temperature 120g caster sugar 3 large eggs, room temp (approx 150g of eggs without shell) 270g heavy cream/...
Gigili's user avatar
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-2 votes
1 answer
1k views

When a cheesecake recipe says "freeze" for 1 hour do they mean literally freeze in the freezer or do you put in the refrigerator?

When a no bake American cheesecake recipe says "freeze" for 1 hour do they mean literally freeze in the freezer or do you put it in the refrigerator to cool?
Helen's user avatar
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4 votes
1 answer
438 views

Matcha cheesecake can't keep the bright green color

I made a no-bake matcha cheesecake with cream cheese, yogurt, whipping cream, matcha powder and gelatin. The type of matcha powder I used was not very green but it was ok. However, the next day, the ...
Sean's user avatar
  • 280
0 votes
1 answer
310 views

Substituting Sugar with Caramel Syrup in Baked Cheesecake

I want to cut out the sugar i use in my baked cheesecake and replace it with the caramel syrup i have. the recipe is: 500 g cream cheese (~ 18 oz) 3 eggs 71.25 g butter 180 g sugar 18 g cornstarch ...
Hitman2847's user avatar
3 votes
1 answer
398 views

Can I bake a cheesecake using only a water bath?

I don't have an oven, but I want to make a cheesecake; however, I do not like the "no bake" cheesecake recipes. A lot of cheesecake recipes require a water bath before baking in an oven. I was ...
Mario Becerra's user avatar
1 vote
0 answers
168 views

Japanese cotton cheesecake deflating [duplicate]

I have used a lot of recipes for Japanese cotton cheesecake, but none of them have worked well for me. I am currently using the following recipe and method: 60 gr of full milk 140 gr of cream cheese ...
Vira Kaider's user avatar
0 votes
1 answer
3k views

How can i bake multiple kinds of cheesecake at the same time in a spring-form pan?

I'm new to baking , so i was wondering how can i bake different kinds of cheesecakes in a spring-form pan at the same time? Example: i want to make NY cheesecakes with three different flavors in the ...
Hitman2847's user avatar
7 votes
2 answers
3k views

How much can I change a NY cheesecakes recipe?

My sister recently started making NY cheesecakes (Baked) according to an online recipe she found. I assisted her in doing so, and every time I mentioned any kind of change we could make in the recipe ...
Hitman2847's user avatar
6 votes
1 answer
8k views

Why doesn't my cheese cake rise when cooked in a water bath?

When I cook a cheesecake using the water bath method, the cheesecake does not rise. It stays flat. How do I make my cheesecake rise?
Margo Silva's user avatar
3 votes
2 answers
3k views

Mixing cheesecake batter with an immersion blender

I have read various recipes suggesting that when adding eggs to cheesecake batter, it is better to incorporate them with as little mixing as possible, to avoid aerating the mixture. The idea is that ...
Fimpellizzeri's user avatar
2 votes
2 answers
7k views

Parchment paper around a cheesecake?

I recently made a pumpkin cheesecake in a springform pan. The instructions say to run a knife around the outside immediately after removing the cake from the oven, and then allow it to cool to room ...
Dugan 's user avatar
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1 vote
2 answers
2k views

Ways to Make Matcha Powder Less Bitter in Baking?

I want to use Matcha powder in some baking recipes (cake, macaroons, cheesecake, etc), and while I think it tastes fine many others have told me that it is too bitter. So I was wondering if anyone ...
Jordan Vanort's user avatar
4 votes
3 answers
339 views

What can I use in lieu of white wine in this recipe?

I would like to make the below recipe for a bridal shower, but it is at a church which forbids alcohol and alcoholic products on premises. What can I use for a substitute for the white wine, to still ...
Twila Gibson's user avatar
4 votes
1 answer
217 views

How can I soak cake in cheese?

I can make cheesecake and I can make cake, but it occurred to me recently that cheesecake isn't cake soaked in cheese, Ala tres leches. So, is it possible to get cheese liquefied enough to be able to ...
Matt W's user avatar
  • 1,099
2 votes
0 answers
58 views

My cheesecake is runny, how do i fix it? [duplicate]

I made a no bake cheesecake without gelatin. And instead of the parchment paper, I used aluminium foil to cover the container. Now, the dish has been in the freezer for two days and the cake is still ...
Haiqa Sajid's user avatar
1 vote
0 answers
135 views

Tips on how to freeze a no-bake cheesecake

Good day! I have made a no-bake cheesecake in a glass container. Since I could not find the parchment paper, I used a substitute- aluminium foil. Now, the dish has been in the freezer for past two ...
Haiqa Sajid's user avatar
0 votes
1 answer
127 views

How to make firm cheescake? [closed]

My family appreciated very firm New York style cheesecake. How does one make it firm, almost the consistency of fork cutting a banana? I was thinking less or no sour cream and more eggs.
wilberteric's user avatar
0 votes
1 answer
876 views

Baking Jiggly Cheese cake in microwave oven convection mode

I am planning to try out this recipe.. http://renilskitchen.blogspot.com/2018/11/jiggly-fluffy-japanese-cheesecake.html?m=1 But the trouble is, it mentions changing the temperature midway through ...
humblePilgrim's user avatar
4 votes
2 answers
207 views

Homemade cream cheese

I like to make no bake cheese cake when I checked few blogs and I got to know that cream cheese is important for this but I don't have cream cheese in the nearby shops. When I further started ...
user23599's user avatar
2 votes
1 answer
258 views

What went wrong with my yuzu cheesecake?

Having seen an episode of The Great British Bake Off, I decided to bite off more than I could chew and made a yuzu cheesecake. As yuzu was described, on the program, as having a taste somewhere ...
Matt W's user avatar
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5 votes
3 answers
11k views

Salvaging a cheesecake that's oozing butter

I just made a White Chocolate Raspberry cheesecake, and it ended up being a failure appearance-wise. For some reason, it cracked a lot, and the batter ended up super lumpy, so the cheesecake is all ...
Carcigenicate's user avatar
10 votes
6 answers
3k views

How do bakeries get smooth jam to top their cheesecakes with?

Every brand of jam or preserves I’ve bought has a coagulated consistency. While it’s shiny, the surface isn’t smooth when either spread or spooned or piped. Every cheesecake I’ve purchased from a ...
layman's user avatar
  • 231
0 votes
0 answers
204 views

Can I reliably expect cheesecake to raise by 10°F after being taken out of the oven?

I just made a Pumpkin cheesecake. Long story short, I tried substituting whipping cream for condensed milk, in equal parts, and my cake ended up super watery. I managed to get the temperature to 155°...
Carcigenicate's user avatar
1 vote
1 answer
5k views

Make existing cheesecake recipe chocolate?

I have a cheesecake recipe that I have used many times, and absolutely love. I also love chocolate. So I was thinking, why not combine the two? There are plenty of recipes out there for chocolate ...
ibrewster's user avatar
  • 121
2 votes
2 answers
744 views

Temperature of Heavy whipping cream in NY cheesecake?

I don't know if this question has been asked earlier, but tomorrow I am going to attempt making a New York style baked cheesecake for the first time. The recipe I am planning to use uses a combination ...
Bakingenthusiast's user avatar
4 votes
1 answer
3k views

Unwanted rise in Japanese Cheesecake

When baking a Japanese cheesecake, I will occasionally get an incredible rise in the cheesecake - doubling or tripling in volume. During cooling, this falls back down to almost the original volume. ...
WannabeTetsu's user avatar
1 vote
2 answers
826 views

Doubling the ingredient of Japanese cheesecake: more time to cook?

I've done a fair share of cheesecake in the past. Now I would like to try this Japanese cheesecake for an upcoming birthday. We'll be around 20 persons, but the recipe is for an 8" round pan, which is ...
VincentCrete's user avatar
0 votes
2 answers
35k views

Is there a way to neutralize or override coconut flavour in a vegan dish?

I made a simple vegan cheesecake: coconut fat from coconut milk blended with pre-soaked raw cashews. Turned out real nice but the only thing is a strong coconut flavour. Is there a way to neutralize ...
Marina Dunst's user avatar
2 votes
2 answers
2k views

Why cheesecake needs hard base?

I love cheesecake. I am sure you loves it too. One thing I don't know that why cheesecake needs the hard base that too made up from biscuits? Can't we just put normal base? Edit : Hard Base : ...
The Hungry Dictator's user avatar
4 votes
4 answers
850 views

How to keep a cheesecake layer separate from filling during baking?

I want to make an (Dutch) apple pie with a layer of cheesecake. As far as I know I have a few options: Bake a cheesecake, then simply add a layer of apples. More or less like: However, this is not ...
supersoaker2000's user avatar
3 votes
2 answers
28k views

Can I bake a "no bake" cheesecake?

Random, but I haven't seen this anywhere else. I realize this can't apply to every "no-bake" cheesecake recipe for good-reason, but I'm wondering if it would be safe to try. Has anyone ever done it? ...
ThatRandomGuy's user avatar
1 vote
2 answers
995 views

Can I use amaretti cookies in a cheesecake crust?

I'm making a cannoli cheesecake from this recipe (http://www.delish.com/cooking/recipe-ideas/recipes/a43604/cannoli-cheesecake-recipe/). I will be adding 1-2 tsps of cinnamon to the cheesecake batter ...
Brooke's user avatar
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