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Old 07-16-2009, 10:22 AM   #1
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How to make a firmer cheesecake?

I usually make it with cream cheese and sour cream or ricotta. It comes out a little too creamy, I would prefer a firmer, denser cheesecake. I know some recipes call for flour and I bet that would do the trick but obviously not on the diet. What about adding a little coconut flour? I have cooked it long on low temp, in a water bath, and also eaten it half frozen. Any other suggestions, secret ingredients to firm it up? TIA.
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Old 07-16-2009, 10:43 AM   #2
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Cream cheese and eggs make a cheesecake firm, whereas cream or sour cream or ricotta will add to the "softness" of it. Add an extra egg or an egg yolk and reduce the amount of sour cream.

Also, the waterbath will add to the soft texture. Baking it without will work, but they're more prone to cracking, so it depends on if you're ok with that.
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Old 07-16-2009, 02:44 PM   #3
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Yeah, I just make mine with all cream cheese and it comes out very dense - New York cheesecake like. Yum! I LOVE cheesecake - I think it's time to make one
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Old 07-16-2009, 03:26 PM   #4
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I have tried using coconut flour as a filler/binder/thickener, and did not have good luck with it. Coconut flour is great for cooking with as a bready-type thing, but does not substitute well for flour as a thickener in filling-type items (am I making sense?) The taste and texture are off.

I agree - cream cheese and eggs will do the job. Also, make sure your cheesecake is FULLY chilled before cutting. I made one just recently (DH's birthday) and he wanted to cut it before it was fully chilled. That made it too soft, but it firmed right up after it got completely cold.
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Old 07-17-2009, 10:25 AM   #5
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I too like a heavy, dense, firm New Yorker
I just omit the sour cream, and as far as flour, I use Oat Flour. Mine sometimes cracks which doesn't bother me since I normally will spread some Sugar Free Red Raseberry jam on top, very thin layer.
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Old 07-17-2009, 01:07 PM   #6
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I used powdered tapioca. You can buy it that way or put it in a coffee grinder. About 2T of powder will firm it up but still leave it soft, if that makes sense.
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Old 07-17-2009, 01:08 PM   #7
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I have heard that a little lemon juice will help firm up a cheesecake.
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