I tried a recipe that was supposed to yield a dense cheesecake and was disappointed. Do any of you have tips on how to make one that is really dense? I have copied the link to the recipe I used. It was good, but, it was a little too fluffy for my taste. Any help is appreciated.


https://www.onceuponachef.com/recipes/new-york-style-cheesecake.html

Leave out the flour.

I use this recipe with great success.

https://sallysbakingaddiction.com/classic-cheesecake/

HTownAg98 said:

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Leave out the flour.

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I should have said that I did leave out the flour.

Texmid said:

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HTownAg98 said:

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Leave out the flour.

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I should have said that I did leave out the flour.

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My other suggestion would be to not mix it too much. Overbeating it will whip air into the batter, which will cause it to puff. Make sure everything is a room temperature to insure that it incorporates quickly and evenly. Leaving out the flour makes it almost identical to the America's Test Kitchen recipe, and that one is very dense.

NColoradoAG said:

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I use this recipe with great success.

https://sallysbakingaddiction.com/classic-cheesecake/

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This is the way. Sally's page is outstanding. Her cheesecake recipe is HEAVY! Also, try her key lime cheesecake (same recipe with 1/2 cup of key lime juice added).

I baked one today after modifying the original recipe. We will be eating it tomorrow. Monday I will report on how it turned out.

Cheesecake. My favorite dessert of all time.

I actually prefer a softer cheesecake. Something that doesn't require a ton of effort to cut through with a fork. I don't want a cakey texture by any stretch but definitely don't like cheesecakes with the consistency of hard fudge.

Mine turned out very dense and very good. Not so dense it was difficult to cut through, but, heavy and rich. I basically took that New York cheesecake recipe and left out the egg whites, sour cream, and flour. Everyone at the Easter party loved it.

I doubled the recipe and used a 9 inch pan. Out of a dozen eggs I only used two whole eggs, the rest were just the yolks.