Microwave Cheesecake - Healthy Recipes Blog (2024)

FAQs

Why put cornstarch in cheesecake? ›

Flour or cornstarch is sometimes included in cheesecake recipes to preventing cracks. If you find that you always have problems with cracking and your cheesecake recipe does not call for any flour or cornstarch, it's ok to experiment and add some cornstarch (one to two tablespoons) to the batter when you add the sugar.

Add Cornstarch or Flour: Mixing a small amount of cornstarch or all-purpose flour into the filling can help thicken it. Be sure to mix the cornstarch or flour with a small amount of liquid (such as milk or cream) before adding it to the filling to prevent lumps.

Any kind of cheesecake can be frozen, either whole or as individual slices, and you don't need to adjust the recipe. The denser texture of New York-style cheesecake makes it less likely to separate, but lighter, whipped cheesecakes, as well as no-bake cheesecakes, can also be frozen.

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

Making it lighter: If you don't like the thick and heavy cheesecake then I would recommend adding more eggs if you want to keep the classic taste or adding sour cream or heavy whipping cream if you like how those change the taste.

Thickener. In a no-bake cheesecake, there are three typical ways that you create structure: folding in stiffly whipped heavy cream, folding in an alternative stabilizer like Cool Whip, or gelatin.

To get cheesecake filling to firm up completely, it needs to be refrigerated for a minimum of 6 to 8 hours.

While lemons can add flavor in a multitude of ways, it's the juice that mixes best into the batter — and acts as a thickener. As such, you'll want to beat your lemon juice together with your remaining cheesecake ingredients.

Thaw in the fridge, on the counter, or in the microwave before serving.

Why is cheesecake not suitable for freezing? ›

You can absolutely freeze cheesecake, whether whole or in slices. The fresher it is when you freeze it, the better the results will be. Denser types of cheesecake, like New York-style, are less prone to separation when frozen, unlike lighter, whipped cheesecakes.

There is a slight risk that the sour cream topping becomes soft on defrosting, but usually this does not happen. To freeze the cheesecake whole, chill it thoroughly then wrap the cheesecake, still in its pan, in a double layer of clingfilm and a layer of foil.

Eggs and cheese have high protein and moisture content, which, when left out at room temperature, can lead to bacteria multiplying. Conditions ripe for bacteria will make the cheesecake unsafe for eating.

Prepared cheesecake can be stored in the fridge for 3 to 4 days, per USDA food safety recommendations.

Fresh cheesecake usually has smooth, even edges and is soft. If it is stale, it will have crusty and broken edges, and if it is spoiled, the cheese filling will appear rubbery.

Corn starch is used in cooking and baking for its excellent thickening properties, ability to create smooth textures, and its neutral taste. It can also improve the texture of baked goods by making them lighter and more tender.

To get cheesecake filling to firm up completely, it needs to be refrigerated for a minimum of 6 to 8 hours. If you skip this step, the texture of the cheesecake will be more like mousse.

Add Gelatin or Cornstarch

If your filling is really runny, you can add a little bit of gelatin or cornstarch to thicken it up. Gelatin is great for adding firmness, while cornstarch can thicken the mixture without making it too firm.

To thicken Philadelphia cheesecake filling, ensure you've mixed it adequately. You can also add a bit more cream cheese or cook the mixture on low heat to reduce and thicken.