Dense and Firm Cheesecake
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 realized we needed both cream cheese (for texture) and sour cream (for flavor). To get a smooth-textured, dense cheesecake recipe, we found that the unusual approach of starting with a hot oven (500 degrees) and then lowering it to 200 degrees worked on two ends: The high heat nicely browned the graham cracker crust and caused the eggs to puff; the low heat gently cooked the cake through, slowly dehydrating it and thereby turning it dense yet creamy.