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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111 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.
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1answer
46 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 ...
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34 views

How to prevent cracking in cheesecakes [duplicate]

I have been making the same cheesecake for some time. It is a New York style. I use premium ingredients and it always tastes great. This is a recipe that my mother always used. The difference ...
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1answer
72 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 ...
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1answer
64 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. ...
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1answer
314 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 ...
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1answer
1k 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 ...
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1answer
244 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 ...
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1answer
316 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 ...
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1answer
296 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/...
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1answer
254 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?
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1answer
215 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 ...
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1answer
116 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 ...
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1answer
258 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 ...
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106 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 ...
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1answer
1k 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 ...
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2answers
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 ...
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1answer
4k 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?
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2answers
1k 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 ...
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2answers
4k 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 ...
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2answers
806 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 ...
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3answers
243 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 ...
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1answer
183 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 ...
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0answers
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 ...
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0answers
111 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 ...
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1answer
102 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.
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1answer
598 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 ...
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2answers
153 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 ...
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1answer
190 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 ...
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3answers
6k 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 ...
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6answers
1k 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 ...
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0answers
63 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°...
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1answer
2k 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 ...
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2answers
491 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 ...
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1answer
2k 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. ...
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2answers
503 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 ...
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2answers
23k 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 ...
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2answers
1k 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 : ...
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4answers
578 views

How to keep a cheesecake layer seperate 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 ...
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2answers
15k 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? ...
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2answers
780 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 ...
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4answers
28k views

What is the difference between making a cheesecake with confectioner's sugar vs. normal sugar?

I would like to make a cheesecake with confectioner's sugar and though it's been awhile since I've made cheesecake, I believe I used normal sugar before. However, I only have confectioner's sugar on ...
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2answers
6k views

Replacement for digestive biscuits/graham crackers?

I am going to make a cheesecake but I bought the wrong base for it. I want to make good use of the ingredients that I bought. Does cream crackers make good cheesecake base? Or should I make my own ...
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2answers
4k views

In a cheesecake, what’s the purpose of creaming the cream cheese and sugar?

I did a cheesecake following this recipe (first time). I didn’t know I had to use cream cheese at room temperature, so I took it directly from the fridge, and also I don’t have an electric mixer. So ...
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2answers
118 views

cheese cake cooking times

I usually bake a 10" New York style cheese cake. cheese cakes. On my 10", I bake it for 45 minutes at 350 degrees, shut off the oven but leave the cake in for another hour before removing. I now want ...
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1answer
4k views

What adjustments when doubling a cheesecake recipe?

My cheesecake recipe calls for a 9 in pie dish. I want to double the recipe and bake in a single, glass 9.5 in pie dish. I make it about every year for Christmas, but last year I made a pumpkin ...
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1answer
907 views

Can I make a pineapple upside down cheesecake in a springform pan?

I'm making a pineapple upside down cheesecake in a springform pan. Will it leak out? I haven't found a recipe for this. Any suggestion I'm going to put a crust just around the edge of the spring pan ...
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1answer
3k views

Can I mix anything into cheesecake batter?

When I say "anything" I mean things that might go well with cheesecake - ie, fresh fruit, chocolate chips, etc. In particular I've got cranberries in mind. All the fruit-related cheesecake recipes I'...
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1answer
139 views

Do I need a special recipe for mini cheesecakes?

I found a bunch of mini pie tins on sale at the grocery store and decided that instead of a regular sized cheesecake I would make mini ones for Thanksgiving. I've yet to decide on a recipe, whether ...
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1answer
320 views

Recreating an accidental crust effect

For a bake sale, I made a pumpkin cheesecake with a ground ginger-snap cookie crust. It's the first time I had ever made the recipe. As I do whenever I make cheesecake, I cooked it in a 9" ...