16 Creamy Cheesecake Recipes with Unforgettable Flavors (2024)

FAQs

What are the best flavors for cheesecake? ›

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.)

Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.

The main difference between what we would consider typical New York American cheesecake and Italian cheesecake is that in Italy, cheesecake is made with ricotta rather than cream cheese. It is also a bit lighter and dryer, more cakelike and less cloying.

Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special.

Sour cream supports the underlying tang of the cream cheese, but, if overdone, it takes over as the dominant flavor. You need a little of each -- cream for texture and sour cream for flavor. With our ingredients settled, we focused in on how to keep the cheesecake from baking up grainy and cracked.

Nigella found that adding just 1 teaspoon of lemon juice gave the right balance. You could add a few drops extra if you wish but be careful as too much acid could start to curdle the other ingredients.

Step 10: Corn Starch Added

It did result in a more cake like texture as well. If you want to add something to thicken your cheesecake then I would definitely recommend this over flour to thicken it.

Sour cream adds tanginess and moisture, so if you use too much, it can make the cheesecake too tangy and the additional moisture can make it runny.

What is a substitute for heavy cream in cheesecake? ›

Milk and Butter

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream.

Description:Creamy vanilla cheesecake baked in a graham crust. Also available in a base and dome format for in-store bakeries (Item #107290)

Mascarpone and Cream cheese can be interchangeable in some recipes, including cheesecake. If you want a tangy flavored cheesecake, you should use Cream cheese, but if that flavor isn't necessary, either cheese can be used.

In the UK the higher fat content of double cream (approximately 48%) means that it is very stable when whipped and this will give the cheesecake a very firm texture. It is possible to use whipping cream as an alternative - the cheesecake will have a slightly softer texture but it should set in the fridge.

The Original Topped with Glazed Fresh Strawberries. Our Most Popular Flavor for over 40 Years!

Since it's probably the most popular and beloved kind of cheesecake (at least by name), let's start with New York cheesecake. In general, New York cheesecake is ultra-dense and rich, firm yet creamy, and relies on lots of cream cheese for tang and texture, bolstered by heavy cream, eggs, and sugar.

The major component of this dessert's delicious flavour is undoubtedly high-quality cream cheese. After that, you add sugar, full cream, or sour cream. For a baked variant, some recipes ask for eggs and flour, while those for unbaked cheesecakes call for gelatin or its plant-based equivalent (agar-agar).