How to make a New York cheesecake with a super creamy, silky texture?
I've been baking New York cheesecake for a few years now and, with the help of various recipes and some experimentation, I've been able to get pretty close to the flavor and texture of the best New York cheesecakes I remember (or, at least think I remember!) from my childhood. However, one aspect of texture I'd like to improve is creaminess.
As much as I like the texture of the cheesecakes that I bake, whenever I compare them with cheesecakes from Studebaker, a local specialty baker in northern California, the Studebaker cheesecake has a more silky, smooth mouth feel.
Can anyone suggest ways to achieve a creamier, silkier, smoother cheesecake texture? If it would help, I'm happy to add details of how I make my cheesecakes. For now, I'll just say that it's pretty close to this recipe, but I do it without the cherry topping: smittenkitchen.com/2010/04/new-york-cheesecake/.
Best Answer
Okay, I undeleted my OP to this question (to be honest, not sure how similar the two are...., never checked that closely). The most important thing to watch for in terms of the 'silkiness' would be the mixing and ingredient temp. When all ingredients are at room temp, they homogonize much quicker, and require far less mixing, therefore less air is incorporated, making for a denser product. I think this should help.
Short of that, it could be recipe. A perfect cheesecake recipe is hard to find (luckily, I have one). Can I post it here? I don't think it's allowed.....
Answer I typed yesterday (sorry if it is essentially a dupe)..... I' @ work, don't have time to check too closely...
I have made thousands of cheesecakes. My pastry chef taught me how a method that has always worked:
- Always use room temperature ingredients. NEVER overmix, incorporation of air is your enemy Set your oven to 300 F (sorry, in Canada we are metric, but use Farenheit for baking).
- Place your cheesecake in a water bath. Bake for 30 minutes.
- Turn off the oven and open its door, allow the cheesecake to rest for 30 minutes, sitting in the oven in this state.
- After the thirty minute rest, carefully close the door, and set the oven to 300 F again. Bake another 30 minutes (I have sometimes had to go to 40 minutes depending on oven).
And that's it. Works every time. I am so thankful he taught me this. As an added bonus, you will get a cake that is flat like a board, with no cracks.
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Why is my cheesecake not creamy?
If we've said it once, we've said it a million times: Use room-temperature (and same-temperature) ingredients when baking. This is especially important in cheesecake, which is all about the perfectly smooth filling. The ingredients won't combine as effortlessly if they've got a refrigerator chill.Why is my cheesecake creamy?
The fat content helps the cheesecake set and creates its signature creamy texture. If you've ever made cheesecake that was runny, it's very likely that low-fat ingredients are to blame.What is the difference between New York style cheesecake and regular cheesecake?
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.What gives cheesecake its texture?
Without starch, cheesecakes rely on eggs for their thickening power. Thickening occurs when raw egg proteins unwind and link together, which is what happens when eggs cook. Also, emulsifiers in the egg yolk\u2014lecithin and lipoproteins\u2014help give the cheesecake a smooth texture.The Best New York Cheesecake Recipe | Emojoie Cuisine
More answers regarding how to make a New York cheesecake with a super creamy, silky texture?
Answer 2
You should lower the temp, allow more time, add more cream, and add more egg yolks.
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