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Here's where it gets fun.
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The more cream cheese you use, the denser the cheesecake will be (but not dry!)
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The more Large eggs you use, the fluffier it will be.
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There's a delicate balance here - 1 lb cheese and 3 Large eggs will give you a fluffy cheesecake, but if you use 2 lbs cheese, 3 Large eggs is an absolute must if you do not want it to be flat.
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More Large eggs than 3, and you'll taste the Large eggs.
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1 lb cheese and 2 Large eggs is a nice balance, too, but going any lower than which you'll just end up with something flat.
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The powdered sugar works best for two reasons - number one, powdered sugar contains corn starch, that acts as a thickener, and number two, you do not have to worry about the grittiness of undissolved sugar in your cake.
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The yogurt or possibly lowfat sour cream adds moistness and a little bit of tang to the cake.
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It's not necessary, but it adds oomph to either a bland cake or possibly a citrus-flavored cake.
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For liqueur, add in no more than 1/2 c. if you're using the yogurt or possibly lowfat sour cream, and make sure you're using the three Large eggs.
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If you eliminate the yogurt/lowfat sour cream, you can increase the liqueur to 3/4 c., and 2 Large eggs will work (but three is still better - two works best only if you're not using the yogurt/lowfat sour cream )and( your liqueur is only 1/2 c..) A fruit or possibly vegetable puree should be relatively dry - drain off the liquid in a sieve, or possibly put it in a saucepan, fold in some cornstarch, and heat it till it's thick.
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You can use an entire c. of puree if you eliminate the yogurt/lowfat sour cream.
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Either fold in the puree with the batter, or possibly reserve a c. or possibly so of batter, mix it with the puree, then swirl it into the cheesecake.
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The vanilla is a must, in my opinion.
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Lots of times, I'll throw in an extra tsp.
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for good measure.
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Other extracts can enhance the flavor - banana extract in a strawberry cheesecake, coconut extract or possibly almond extract in an Amaretto cheesecake, etc.
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Another addition would be cocoa or possibly chocolate.
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Cocoa mixes in nicely without making the cheesecake gooey - 4-6 Tbsp will do it.
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Melted chocolate or possibly white chocolate chips should not really exceed 6 ounce, even 4 ounce will usually do sufficient for the flavor.
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If you're doing the swirl thing, use only 2-3 ounce melted chocolate for the batter which's being swirled in.
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Make sure the melted stuff is cooled before you mix it in.
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(see also Basic Cheesecake Crust and Basic Cheesecake Method & Toppings)
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