16 Creamy Cheesecake Recipes with Unforgettable Flavors (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.)

New York style cheesecake is firm, yet has a creamy texture, while classic cheesecake is lighter, fluffier, and sweeter. New York style cheesecake contains more cream cheese, as well as heavy cream or sour cream to create its rich, creamy texture.

Eggs – You'll need two whole eggs, plus 4 additional egg yolks. Extra egg yolks are the secret to an incredibly rich, creamy cheesecake filling.

The most expensive cheesecake in the world is from Rafele Ristorante in New York City and it's $5,000. But unlike those gimmicky desserts that cost $10,000 but come with a diamond ring or a trip, this one is so expensive because of the ingredients they use to make it.

That extra milk fat is what ensures the thick cheesecake filling. I almost always use Darigold heavy cream (40% milk fat).

Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.

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.

Our answer

In the UK the higher fat content of double cream (approximately 48%) means that it is very stable when whipped and this will give the cheesecake a very firm texture. It is possible to use whipping cream as an alternative - the cheesecake will have a slightly softer texture but it should set in the fridge.

Greek yogurt is a thick and creamy yogurt with a tangy taste similar to sour cream. It can be used as a 1:1 substitute for sour cream in cheesecake. Greek yogurt is a great option for those looking for a healthier option, as it is lower in fat and calories than sour cream.

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.

How do you thicken cream for cheesecake? ›

Confectioners' Sugar: A smidge of confectioners' sugar thickens the filling, while also keeping it light. I tested with flour and cornstarch and both left a chalky aftertaste. I recommend sticking with confectioners' sugar. Sour Cream: Add a little sour cream for that trademark tangy cheesecake flavor.

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

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. It also includes extra eggs and egg yolks to provide and smooth consistency.

"It's smooth and creamy, just sweet enough, with a hint of tartness. If there's a crust, it adds something extra without overwhelming the taste of the cheesecake itself. And it's rich enough to seem a bit decadent, without going down like a cement pour. You should want to keep eating—at least, for more than one bite."

The Junior's cake that started it all. Our Original New York Cheesecake is always baked fresh on a delicious bottom layer of buttery light sponge cake. Rated the best overall cheesecake by The Wall Street Journal.

Cheesecake has a rich and creamy flavor with a slightly tangy and sweet taste. The texture is smooth and dense, often with a buttery graham cracker crust, making it a decadent and indulgent dessert.