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.
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...