Comments on: Low-density cheesecake

Question: Low-density cheesecake

mr_roboto — Sat, 22 Oct 2005 11:30:08 -0800

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?

By: rxrfrx

rxrfrx — Sat, 22 Oct 2005 11:38:26 -0800

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?

By: mr_roboto

mr_roboto — Sat, 22 Oct 2005 11:43:32 -0800

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.

By: StickyCarpet

StickyCarpet — Sat, 22 Oct 2005 12:20:37 -0800

Whipping with an immersion blender?

By: amarynth

amarynth — Sat, 22 Oct 2005 12:59:59 -0800

Have you tried any recipes with mascarpone?

By: mr_roboto

mr_roboto — Sat, 22 Oct 2005 13:48:57 -0800

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.

By: milkrate

milkrate — Sat, 22 Oct 2005 14:45:06 -0800

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.

By: amber_dale

amber_dale — Sat, 22 Oct 2005 16:47:27 -0800

I use this recipe, which is crustless and not too dense. The sour cream topping is very tasty as well.

By: dorian

dorian — Sat, 22 Oct 2005 19:34:59 -0800

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.