Take dessert to a whole new level with this Reese's Cheesecake recipe (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.)

1 1⁄2 inches is just shy of the width of a table spoon. 12 inch cakes can be very generously served to 40 people with each slice measuring about 1 inch across the back.

Make sure to add eggs one by one on low speed and mix until just combined. Over mixing the eggs will incorporate too much air into the batter, which will result in the cheesecake deflating and possibly cracking when it comes out of the oven.

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.

Eggs also contain a variety of proteins that create the structure of a cake, and when beaten, they can act as a leavening agent by adding air to the cake batter. However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense.

You can mix a tablespoon or two of cornstarch into your cheesecake filling mixture before baking. Another option is to use a little bit of flour or arrowroot powder. These ingredients will also help to thicken your filling and give it a more consistent texture.

It's the fat content in the cream cheese and the heavy cream that gives no-bake cheese cake its creamy texture. If your cheese cake doesn't taste creamy, or if it's gone runny despite using fridge-cold ingredients, the most likely reason is that you used low fat ingredients.

In the case of cheesecakes and other batters with a high fat content, adding cold eggs could re-harden the fat, making the batter appear curdled or lumpy, possibly affecting the texture of the baked product. To avoid this, make sure you use room temperature eggs for baking.

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

Is it OK to eat a slice of cheesecake? ›

Cheesecake is not considered a nutritious food. However, it can be enjoyed on occasion in small amounts as part of a healthy, well-rounded diet. Eating it occasionally shouldn't affect your health.

Liquid can also come out of a cheesecake if it is overbaked as the proteins in the cream cheese mixture start to tighten too much and squeeze out the water. The cheesecake should still be quite jiggly when it comes out of the oven, even though it will have risen and formed a crust on the surface.

The eggs set the cheesecake. Cheesecake is effectively a baked custard, as baking it to a particular temperature allows the eggs to coagulate. 1 kilogram of cream cheese is a huge amount so 5 eggs and 2 yolks does not seem disproportionate.

The cake will not set properly if there is no egg in the preparation, and you will just have a cream cheese pudding. As delicious as cream cheese pudding sounds, it's actually more like buttercream.

Cream Cheese – Be sure you're using full-fat cream cheese, as low-fat will not provide the creamy texture we're looking for. Sour Cream – Again, ensure you're using the full-fat version. Vanilla – Pure vanilla extract is a must for the best flavor in the filling.