Low-density cheesecake

October 22, 2005 11:30 AM

Low-density cheesecake recipes.

Once, in Rome, I had the best cheesecake ever. It was nothing like the cheesecake you ususally get in the U.S.: it was much lighter, almost fluffy, with a golden brown carmelized crust on the top. I've been trying various recipes found online in an attempt to replicate this cake, but everything comes out dense, heavy, and way too sweet. Does anyone have a recipe for a lighter (in terms of density, not necessarily calories) cheesecake?

posted by mr_roboto to food & drink (8 comments total)

Have you been experimenting with ricotta-based cakes (what I'd assume for an Italian cheesecake, and they do tend to be lighter, sometimes bordering on cottony) or have you been working from cream cheese/sourcream recipes?
posted by rxrfrx at 11:38 AM on October 22, 2005

I've tried one ricotta recipe. It didn't really work out: it tasted eggy, it was too sweet, and the texture was all wrong (chunky, I'd say). I'd welcome an alternative ricotta recipe.
posted by mr_roboto at 11:43 AM on October 22, 2005

Whipping with an immersion blender?
posted by StickyCarpet at 12:20 PM on October 22, 2005

Have you tried any recipes with mascarpone?
posted by amarynth at 12:59 PM on October 22, 2005

amarynth writes "Have you tried any recipes with mascarpone?"

I've actually tried the first link that comes up in that Google search. No good.
posted by mr_roboto at 1:48 PM on October 22, 2005

To get a less dense cheesecake I just use a regular cheesecake recipe, but prepare it like a souffle. Instead of mixing the eggs in whole, separate them, and only mix the yolks in with the cream cheese/sour cream/sugar base.

When you have the base completed, whip the whites to soft/medium peaks, then gently fold the whites into the base. I bake it in a 9 inch pan for around 45-50 minutes at 325 (the regular cheesecake would get 60 minutes), but still open the oven door and leave the cheesecake in the oven after the baking is done to bring it to room temperature slowly.
posted by milkrate at 2:45 PM on October 22, 2005

I use this recipe, which is crustless and not too dense. The sour cream topping is very tasty as well.
posted by amber_dale at 4:47 PM on October 22, 2005

lighter, almost fluffy

whipping, and steaming instead of baking.

get thee to some japanese steamed cheesecake (can get it at your local jasmart, ranch99, super88, etc...)

I think the japanese maybe took the idea from the spanish (or the chinese heh) -- the lightest creamiest flan is the one that has been steamed for hours and hours instead of baked in minutes.
posted by dorian at 7:34 PM on October 22, 2005