Rich and Creamy Cheesecake

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Appears in Cook's Illustrated September/October 1995

Soft and creamy, light and fluffy, or firm and dense. Varying the oven temperature and using whole or separated eggs make all the difference.

SERVES 12-16

TIME 1½ hours, plus 3 hours cooling and 4 hours chilling

WHY THIS RECIPE WORKS

Our goal was to develop a basic cheesecake recipe whose texture could be altered with a simple ingredient change or baking method. While testing eggs, we learned that a good cheesecake needs a combination of both whites and yolks. We realiz...

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