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How to lighten cheesecakes

Richard_Tomlinson's picture

How to lighten cheesecakes (post #60902)

Richard_Tomlinson on Wed, 11/03/1999 - 22:41
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How can you lighten cheesecakes so they are creamy. For example, if the recipe calls for 32 oz. of cream cheese, could you use only 24 oz. and a cup of sour cream instead?

-A +A
Wolverine's picture

(post #60902, reply #1 of 5)

by Wolverine in reply to Richard_Tomlinson [original] on Fri, 10/29/1999 - 18:44

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Yup. (Although why you need to lighten it is beyond me! My NY style cheesecake gets 40 - 48 oz cream cheese, depending on add ins and my mood - it is always very creamy! )Basically, a friend of mine makes her cheesecakes just like you asked: 3 - 8 oz pkgs creamcheese & 1 cup sour cream, then all the other stuff.

Gerard's picture

(post #60902, reply #2 of 5)

by Gerard in reply to Anonymous [original] on Tue, 11/02/1999 - 23:32

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>How can you lighten cheesecakes so they are creamy. >

Thats an oxymoron, there are recipes using whipped egg whites folded into the batter but if you want it more creamy just bake it less, don't wait until the toothpick comes out clean, take it from the oven when theres still some fluid in the middle.

Wolverine's picture

(post #60902, reply #3 of 5)

by Wolverine in reply to Anonymous [original] on Wed, 11/03/1999 - 03:58

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When has anyone ever waited for the toothpick to come out clean? I only do that for some regular cakes, not cheesecake!

Chiffonade_'s picture

(post #60902, reply #4 of 5)

by Chiffonade_ in reply to Anonymous [original] on Wed, 11/03/1999 - 22:41

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Never tested a cheesecake with a toothpick, just a jiggle.

lindaferr's picture

(post #60902, reply #5 of 5)

by lindaferr in reply to Anonymous [original] on Thu, 12/29/2005 - 19:30

I would love to have your NY style cheesecake recipe if you don't mind.


Thanks, Linda


 

Deliacookie