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Why is my cheesecake not fluffy?

Why is my cheesecake not fluffy?

Cause #1: Egg whites are improperly beaten: either under- or over-beating egg whites can be a problem. Furthermore, if you fold the beaten egg whites with a wrong folding technique, their air bubbles will be deflated, which prevents the cake from rising and developing its fluffiness.

Should cheesecake be dense or fluffy?

Challenge: For most cheesecake fans, perfect cheesecake has more to do with texture than flavor. Some cheesecakes are firm and dense, like a classic New York-style cheesecake. Others are rich, lush, and creamy, almost like a thick custard. Still others are as light and airy as meringue.

What should the texture of cheesecake be?

The texture of a cheesecake without starch is quite smooth and, if the batter contains sour cream, it’s also incredibly creamy: a sensuous, luxurious combination that’s perfect for a rich dessert cheesecake (see the recipes Classic Creamy Cheesecake and Pumpkin Cheesecake with Gingersnap & Pecan Crust).

What do eggs do in a cheesecake?

Eggs give custards and cheesecakes their extra smooth and rich texture, but don’t go overboard. In fact, adding too much egg to your recipe will cause the dreaded “cheesecake canyon” on the surface.

Does cheesecake rise when you bake it?

Baking a cheesecake is kind of like baking a souffle, except instead of encouraging rise, you combat it. Cheesecake doesn’t have the structure to sustain rising. Cream cheese can’t hold the air, so when it rises, it eventually collapses & cracks.

What makes a cheesecake firm?

Starch makes the cheesecake more firm and sturdy, while a cheesecake that relies on eggs alone has a softer, super-creamy texture.

What makes a cheesecake dry?

Overbaked cheesecake will cause unattractive cracks and a dry, crumbly texture. Because cheesecake is a custard, it won’t be completely firm when done. The easiest way to make sure you don’t overbake it is to give it a little jiggle.

Do I need to cover cheesecake in fridge?

You want the cheesecake to be wrapped as air tightly as possible. Proper wrapping can prevent the cheesecake from drying out in the fridge or freezer. In addition, it will keep the flavor of the cheesecake in tact, blocking outside odors from being absorbed.

Why does cheesecake need sour cream?

Sour cream: Most cheesecake recipes use either heavy cream or sour cream; either will do the job of softening the texture of the cheese and adding some moisture.

Can you over Beat cream cheese for cheesecake?

Don’t Overbeat You want to mix the batter thoroughly but not too thoroughly. Overbeating can cause the cheesecake to crack when you bake it. When you’re combining the sugar, cream cheese, eggs, and other ingredients, do it on medium-low speed.

Posted in Advice