Eggs in cheesecake
Several cheesecake recipes that I have provide for from 2-4 eggs. What effect does adding more eggs have in making a cheesecake?
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4 Comments:
In addition to flavor, eggs provide structure & thickening, and if you whip them, as in a souffle or a genoise batter, they also provide leavening, as the air trapped in bubble expands.
In a cheesecake, where you have no flour, most of the structure of the cake will come from the eggs.
kjgibson at 2:31AM on 03/01/08
If you are interested in the science of food, I recommend reading Shirley Corriher or Harold McGhee.Both food scientists, Shirley Corriher is a frequent contributor to both Good Eats on FoodTV and Cooks Illustrated. Harold McGhee is the author of the Curious Cook and On Food and Cooking.
kjgibson at 2:40AM on 03/01/08
Egg is a binder. It adds a custard like quality to any kind of dairy you use it with. Most people add a teaspoon of flour to cheesecake. Eggs are glue.
JerzeeTomato at 5:50AM on 03/01/08
If you want a NY style cheesecake, do most of your batter whipping before you add the eggs. The less air you blow into cheesecake, the more authentically NY it will be. West coast cheesecake (oxymoron?) is the fluffy one.
Cheesecake gets most of its firming power from the protein in eggs. Cream cheese contributes body and mouthfeel (not to mention the bulk and volume of your batter). I don't generally use sour cream but I imagine it adds some "tang." I use heavy cream in most of my cheesecake.
chiff0nade at 7:34AM on 03/01/08