Dense and Firm Cheesecake

Name: Dense and Firm Cheesecake
Yield: Serves 12-16
Ingredients: 1 tablespoon, unsalted butter, melted; 3 tablespoons, graham cracker crumbs; 2 pounds, cream cheese; 1 1/4 cups, granulated sugar; 4 , large eggs; 1 teaspoon, lemon zest from 1 small lemon, minced; 2 teaspoons, vanilla extract; 1/4 cup, heavy cream; 1/4 cup, sour cream

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Appears in Cook's Illustrated September/October 1995

Desserts or Baked Goods

Cheese

Cakes

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

SERVES12-16

TIME1¾ hours, plus 2 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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