Here we have compiled a list of most frequently asked questions related to cheesecake baking. For your convenience, we will keep updating this section!
New York cheesecake is richer and denser, made with extra cream cheese and heavy cream. Regular cheesecake is lighter and often uses sour cream for a softer texture. You may like to check out the recipe.
Japanese cheesecake is fluffy and airy, like a sponge cake, as it includes whipped egg whites. Traditional cheesecakes are denser and creamier.
A no-bake cheesecake is the simplest! Mix cream cheese, sugar, and whipped cream, pour over a cookie crust, and chill in the fridge.
Use affordable cream cheese, skip the fancy toppings, and make your own crust using crushed biscuits or graham crackers.
Yes! Use gluten-free cookies for the crust and dairy-free cream cheese alternatives like cashew cream or tofu for a vegan version.
Rich, layered cheesecakes or custom-decorated ones, like red velvet cheesecake or tiered varieties, suit special occasions.
Cheesecake stays fresh for 3-5 days when stored in an airtight container in the fridge.
Mini cheesecakes or those topped with colorful candies, sprinkles, or fruit jelly are a hit with kids.
Use low-fat cream cheese, sugar substitutes, and a crust made from oats or almonds. Yogurt-based cheesecakes are also a great option. You may like to check out some diet-friendly healthy cheesecake recipes on our website.
Over-mixing, baking at a high temperature, or cooling too quickly can cause cracks. You can use a water bath and cool gradually to prevent this.
