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23 votes
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How much can I change a NY cheesecakes recipe?

Many beginners in the kitchen get advice along the lines of “you can play around with cooking, but baking recipes shouldn’t be changed or you risk failure” or something similar. This is only partially ...
Stephie's user avatar
  • 60.1k
16 votes
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Is it okay to freeze a cheesecake for a shorter period of time as opposed to chilling it longer?

Don't freeze it. I tried that. The ice crystals that form at the lower temperature make the cheesecake texture awful and can cause cracks. However, people will eat warm cheesecake so just chill it ...
Ammar Naseer's user avatar
14 votes

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

The water bath is doing exactly what it should. Most recipes are designed to make your cheesecake rise as little as possible. Baking a cheesecake is kind of like baking a souffle, except instead of ...
AMtwo's user avatar
  • 9,017
13 votes
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Can I bake a "no bake" cheesecake?

I can't say I've browsed through dozens and dozens of no-bake cheesecake recipes but the ones I've looked relied on the ingredients being whipped (usually cream) or gelatin to maintain their shape. ...
Jude's user avatar
  • 3,953
11 votes
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How do bakeries get smooth jam to top their cheesecakes with?

You are thinking of jelly like actual jelly in a can: Sweetened fruit juice thickened with pectin. While some bakeries use special pectin to make glazes (look at LM pectins) most jelly fillings and ...
Sobachatina's user avatar
  • 47.6k
10 votes

How much can I change a NY cheesecakes recipe?

Maybe not an answer. I'd try to collect as much NY Cheesecake recipes as possible and see what are the common parts and what variations there are between them. In one of your example, recipes I've ...
Max's user avatar
  • 20.4k
8 votes
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Why cheesecake needs hard base?

A cheesecake doesn't need a hard base, or any base at all. The cheese part of cheesecake is sticky and will stick to a pan, although there's ways to get around that. A base (whether spongy or hard) ...
GdD's user avatar
  • 76.7k
8 votes

Can I make a Cheesecake without using cream cheese?

Cheesecake is essentially a baked custard with that substitutes cream cheese (and often some sour cream) for the dairy ingredient. After all, a basic custard recipe is just milk, sugar, and eggs with ...
LightBender's user avatar
  • 1,897
8 votes
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How to fill a burnt basque cheesecake

ChatGPT is a computer program, that not only doesn't know how to cook, it also doesn't even know that cooking is. Why would you even ask? The solution to this is to make the sauce on the stovetop, and ...
FuzzyChef's user avatar
  • 65.3k
7 votes

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

While you could use it, it would likely affect the finished product. As a substitute in baking, when the recipe calls for granulated sugar, powdered sugar is not always suitable. And, although it is ...
Giorgio's user avatar
  • 2,755
7 votes

Is it okay to freeze a cheesecake for a shorter period of time as opposed to chilling it longer?

I wouldn't freeze it, especially if you're planning to serve it at a party (and thus wouldn't want to risk a failed experiment). Likely, the outside of the cheesecake would freeze but the center would ...
Kathleen's user avatar
  • 394
7 votes

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

Since the recipe call for sweet riesling, I'd replace the wine with white grape juice.
Max's user avatar
  • 20.4k
6 votes

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

It depends on the pan. If you assemble your pan and put some water in it, does the water leak out? If not, you're certainly fine. If it leaks slowly, then you're probably fine (but put some foil under ...
Daniel Griscom's user avatar
6 votes

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

Given the context, I would say that this means to place in the freezer for one hour. Otherwise, if the author wanted you to place it in the refrigerator, the recipe would state "refrigerate."
moscafj's user avatar
  • 76.2k
6 votes

Urgent help for cheesecake

If the recipe called for 65 minutes with a water bath and you baked it for 65 minutes without one, it will certainly be done and almost certainly taste good. The texture might be different than the ...
user102266's user avatar
5 votes

Can I use amaretti cookies in a cheesecake crust?

Sure you can. Just blitz the cookies in a food processor, and add a stream of melted butter until you can form the crust into a ball in your hand. Then just press the cookie mixture into the pan you ...
Matthew Corway's user avatar
5 votes

How to make cheesecake less tangy

In my experience, if I use a cheese like Philadelphia, it will have a more cheesy tang, whereas using Mascarpone has a smoother creamier taste. I also find that using higher fat creams will give a ...
Corey's user avatar
  • 51
5 votes

Can cheesecake be cooked without a spring-form pan?

No, you do not need a springform pan. I make both savory and sweet cheesecakes all the time. You also don't always need a water bath, or a crust. Alton Brown's cooking method is probably one of the ...
Eruanion Nolaquen's user avatar
5 votes

Is it okay to freeze a cheesecake for a shorter period of time as opposed to chilling it longer?

A few cycles each in the fridge and freezer might help, if you're careful, and lucky. You should probably still have a back-up plan, if it doesn't work. and be prepared to keep the cheesecake for ...
Megha's user avatar
  • 11.8k
5 votes
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How to reduce the time and cost for making a cheesecake?

Time is a critical component of cheesecake making, as you need to bake it a low temperature so that the middle of the cheesecake gets cooked before the outside gets overcooked. It doesn't necessarily ...
Joe's user avatar
  • 81k
5 votes
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Can I mix anything into cheesecake batter?

There are plenty of recipes that do. You don't want your added ingredients to be too wet, and if they're strongly coloured the colour is likely to bleed into the mix whatever you do (e.g. blueberries)....
Chris H's user avatar
  • 44.5k
5 votes

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

I haven't actually tried this on a cheesecake specifically but, when I need a spreadable jelly, I'll heat it in a pot until it goes back to being a runny liquid. (It's original state before the ...
G. Allen's user avatar
  • 202
5 votes

Homemade cream cheese

Cream cheese is a distinct product, with a flavour and texture of its own. I don't think you'd get the right texture by crumbling paneer into yoghurt, but if you can make paneer you can make cream ...
Chris H's user avatar
  • 44.5k
5 votes

Can I bake a cheesecake using only a water bath?

There are a number of technique that you may find acceptable as alternatives to an oven, it in part depends on what equipment you have available. Any of these technique have their champions and ...
dlb's user avatar
  • 8,633
4 votes
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Recreating an accidental crust effect

I have seen recipes where a hot caramel was poured on the crust before the filling is added. It's designed to help help keep the crust from becoming soggy. Sadly, I can't find a recipe for you; ...
Joshua Engel's user avatar
  • 4,436
4 votes
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What is in a Jamaican Chocolate Cheesecake?

While I've never experienced this cheesecake personally and the photo doesn't show anything at all "Jamaican" about it, I'd hazard a guess that the recipe involves rum. The traditional go-to cake in ...
LoganGoesPlaces's user avatar
4 votes

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

Make a lateral move to passion fruit juice. It has a unique flavor that would really go well with the rest of this dessert. It will bring something not present in the original but since you are ...
Willk's user avatar
  • 6,616
4 votes

Ways to Make Matcha Powder Less Bitter in Baking?

So, first things first... matcha is not supposed to be overly bitter. It has a certain bitterness to it, but good, well-prepared matcha is not overpoweringly bitter. (I'm talking about the actual tea ...
Juliana Karasawa Souza's user avatar
4 votes

Parchment paper around a cheesecake?

With a properly non-stick springform pan, the cake should shrink and pull slightly away from the edges as it cools. Don't do anything to it until it's fully cooled (to refrigerator temperature). At ...
Sneftel's user avatar
  • 29.5k
4 votes
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What caused leakage in my cheesecake?

Spring forms are not entirely liquid-proof, so anything liquid can leak out of the form while baking. I personally set off the fire alarm a month ago trying to make potatoes au gratin in a spring form....
user141592's user avatar
  • 10.6k

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