Cheesecake 101 help!

Aqualad
Posted on 11/21/2012 by meran_flash
Hey everybody! Because everyone here is always so helpful, I was hoping I could shoot a couple of questions your way!

I'm a beginner and I'm just starting to take my very first steps with cheesecake. I've made these cookies-and-cream cheesecake cupcakes a couple of times; they are very tasty, but the sour cream flavor is soooo prominent, I'm wondering what even its purpose is and if I could swap it for anything else.

And for Thanksgiving, I took a practice run at a "spiced cheesecake with a chocolate-ginger crust" that I got out of Ladies' Home Journal:


[(Ingredients under spoiler cut; if anyone is curious, ask and I'll post the whole recipe)]
Crust: 12 oz chocolate wafer cookies; 3 tbsp granulated sugar; 2 tbsp canola oil; 6 tbsp melted butter; 1 1/2 tbsp grated ginger

Filling: 4 8 oz package cream cheese; 1 1/2 cups granulated sugar; 1 tsp vanilla extract; 1 tbsp finely grated ginger; 1 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp ground ginger, 4 eggs; 2 egg yolks



The flavor is great, but I'd really like to improve the texture of both the filling and the crust if I can. The filling is very creamy and very, very soft, but I prefer firmer, denser cheesecake. How do I make that happen? As for the crust, it came out a bit... crunchy? As the cake sat that improved a little, but any hints on how to make your favorite cheesecake crust would be very appreciated!
crystallinegirl 21st-Nov-2012 12:41 pm (UTC)
For a softer crust, I actually use cookie dough and bake a cookie right in the bottom of the pan before adding the cheesecake batter. To make the batter denser add 2 tablespoons of cornstarch to your batter. I love making cheesecakes so if you have any other questions, please ask me!
jackalopejess 21st-Nov-2012 02:06 pm (UTC)
Whenever I made cheesecake I use this recipe:

16 oz cream cheese
3/4 c sugar
3 whole eggs
1 c sour cream
1 t vanilla extract

I've pretty much got it committed to memory at this point. I could never really taste the sour cream, either. From my experience, the sour cream keeps the mixture moist and keeps it from "cracking" while in the oven. That's no food science, that's just me guessing.

Mayhaps you can slightly reduce the amount of sour cream? Or use light sour cream instead? My cheesecakes never come out creamy after some refrigeration, as an added note.

sara_k_s 28th-Nov-2012 12:32 am (UTC)
You should be able to substitute heavy cream for some or all of the sour cream. I use Dorie Greenspan's cheesecake recipe, and it says you can use whatever ratio of sour cream and heavy cream you want.
blackswann72 2nd-Dec-2012 09:25 pm (UTC)
You can easily substitute sour cream for whipped cream, like in this recipe http://thesweetspot.com.my/?p=301 texture will be lighter.)
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