Would it be possible for me to switch out a small portion of the original amount of cream cheese with whipped cream (or any other high fat ingredient) in a baked cheesecake recipe?
For example, if a recipe calls for four 8oz packages of cream cheese, can I switch out a quarter of that amount with the same amount of whipped cream? How about beaten egg whites? I’m thinking of ways to decrease the richness in New York Style cream cheese as I find the original too thick for my liking. Thanks!
if it’s the texture (too thick) which is the style of New York cheesecake, separate your eggs and beat the egg whites to soft peaks. Then fold the egg whites.
But here’s a recipe that has whipping cream, as well as instructions for both a lighter or denser texture cheesecake.
RICH AND CREAMY CHEESECAKE
Serves 12 to 16
1 tablespoon unsalted butter, melted
3 tablespoons graham cracker crumbs
2 pounds cream cheese
1 1/4 cups sugar
4 large eggs
1 teaspoon zest from small lemon, minced
2 teaspoons vanilla extract
1/4 cup heavy cream
1/4 cup sour cream
1. Adjust oven rack to middle position and heat oven to 325 degrees. Line bottom of 9-inch springform pan with foil, tuck foil underneath pan bottom, assemble pan, then pull foil around side of pan. Brush bottom and sides with butter. Sprinkle crumbs over bottom. Tilt pan in all directions to coat evenly with crumbs. Cover pan underneath and along sides with sheet of heavy-duty foil and set in large roasting pan. Bring kettle of water to boil for water bath.
2. Meanwhile, beat cream cheese in bowl of electric mixer until smooth. Gradually add sugar and beat on medium speed until sugar dissolves, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down after each addition. (If you don't scrape down the bowl after each egg, cream cheese that sticks to the bowl will ultimately show up as lumps in the batter.) Add zest and vanilla and beat until just incorporated. Remove bowl from mixer; stir in cream and sour cream.
3. Pour batter into prepared pan. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until perimeter of cake is set, but center jiggles like Jell-O when pan is tapped, 55 to 60 minutes. Turn off heat and leave oven door ajar, using a long-handled kitchen fork or spoon to hold it open for 1 hour longer. Remove springform pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. (Can be refrigerated up to 4 days.)
LIGHT AND AIRY CHEESECAKE
Follow recipe for Rich and Creamy Cheesecake, separating eggs. Add yolks, rather than whole eggs, at instructed time. Continue with recipe, stirring in cream and sour cream. Beat egg whites to soft peaks. Fold whites into batter, pour into prepared pan, and bake, reducing cooking time to 45 to 50 minutes.
DENSE AND FIRM CHEESECAKE
Follow recipe for Rich and Creamy Cheesecake, disregarding instructions for water bath. Bake cake at 500 degrees for 10 minutes. Reduce oven temperature to 200 degrees (leave oven door open until oven temperature reduces). Bake until cheesecake perimeter is set but center jiggles like Jell-O when pan is tapped, about 1 hour longer. Continue with cooling instructions in basic recipe.
