Why isn't my American-style baked cheesecake very sweet or rising significantly?
I am trying to make a good American-style baked cheesecake.
I tried one recipe and it did not rise as much as I would have expected and it was not as sweet as I would have hoped.
Hope that someone can solve this problem for me!
thanks :)
Best Answer
New-York style cheesecake shouldn't have much rise to it. The mixture is basically a custard and the only rise would come from steam created in bubbles that are incorporated during the beating process.
While a REALLY smooth texture is the goal, you don't want to aerate the batter as in other cakes or you'll end up with cracking on the surface from the expansion of the air bubbles. Pull the cream cheese out a couple hours in advance to ensure that it is at room temperature throughout. Eggs must also be at room temperature and can easily be warmed by putting the whole egg in a bowl of hot water from the tap for 5-10 minutes. Having these ingredients at room temperature will create a really smooth texture without beating in too much air.
In regard to sweetness, you might be able to increase the sugar slightly (compare the ratio of sugar to cream cheese in your recipe vs. others), but be careful not to add too much. Excessive sugar will make the custard too watery from the formation of sugar syrup and will make it difficult for it to set up.
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What causes cheesecake to not rise?
Overmixing the Mixture This causes the cheesecake to rise and fall, leaving cracks on the surface of it. This can be prevented by having all your ingredients at room temperature so you can mix less to get the ingredients incorporated.What makes a cheesecake rise?
Over-mixing incorporates too much air, which makes the cheesecake rise during baking (the way a souffle does), then collapse as it cools. As soon as you take the cheesecake out of the oven, run a knife along the edge to prevent it from sticking to the sides of the pan.Can you overcook a baked cheesecake?
Cheesecake is a custard, and custards can overcook easily. Overbaked cheesecake will crack and the texture will be dry and gritty. Egg proteins become quite firm and tightly coiled when cooked quickly at a high temperature, but can be silky-smooth and creamy when cooked gently at a low temperature.Do cheesecakes rise when they bake?
Cheesecake will rise about 1-2 inches depending on how much the batter was mixed. Over mixing the mixture will make the cheesecake rise much more than it should and ultimately, sink much more than you want. It's always good to make sure to only fill the pan with two-thirds of the way full.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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