Need fluffy fluffy cheesecake advice!

@II2aTee (2559)
United States
September 18, 2009 12:10pm CST
I love making cheesecake from scratch, but it seems like more often than not, my cakes come out somewhat flat and thin. I would prefer my cheesecakes to be 3 or 4 inches thick. I'm lucky if they come out to be 1 inch! Is there a secret to making a thick fluffy cheesecake? I know all the basic tricks to making cheesecake. I have a spring form pan, I bake it in the oven with about an inch of water, and I leave it in the oven with the door ajar for a little while so that it doesn’t cool too quickly. Am I missing anything? Is it just a matter of adding more cream cheese? I usually use 2 or 3 packages depending on the recipe. Any advice would be greatly appreciated!!
1 person likes this
3 responses
@34momma (13882)
• United States
18 Sep 09
well damn now you got me wanting cheese cake!!!! i am not much of a baker.. that's my daugthers thing. she may be only five, but she can bake a mean cookie with her easy bake oven!!!
@II2aTee (2559)
• United States
18 Sep 09
Im so jealous she had an easy bake oven!! I always wanted one when I was a kid. But now I'm a big boy and have my very own grown up oven so I guess it all evens out LOL!!
1 person likes this
@34momma (13882)
• United States
18 Sep 09
she came to her father and I and said that she wants to own her own cakery!! once we figured out what she was saying, we thought a girl who wants to own her own cakery has to have her very own easy bake oven!!!! I love that girl
@II2aTee (2559)
• United States
18 Sep 09
has*
1 person likes this
• United States
18 Sep 09
I wish I were at home and not at work because I do have a recipe somewhere that I think would answer your question. I can't think of it right off hand. And of course once I get home, I probably couldn't find it right away. However I do know to get the fluffier cakes there has to be more batter. So I'm thinking 2 or 3 8oz bricks of cream cheese isn't enough. Actually I think you need something like 4. Hopefully I can find the recipe later and get back to you on that.
@II2aTee (2559)
• United States
18 Sep 09
That would be great if you could get back to me! I had a feeling its just a question of adding more batter because I seem to have the baking tenique down just fine. The texture of my cakes are usually spot on.. they are just so flat. My only concern with adding more batter is adding too much. I dont want it to become a cheesecake soup!
@BStuff (495)
• United States
18 Sep 09
I make cheese cake all the time my favorite is the ones with brownie on the bottom. I don;t have my recepies with me but I do have a tip or two. A few things that will help is depending on the color of your spring pan change the temperature your using. If the pan is light the temperature should be fine but if its dark bring it down a good 15 degrees or so because the pan will get hot too fast drying it out. Another big thing I do that helps A LOT. is to put a metal bowl filled with water on the bottom rack of my over before I pre heat the over that way while its heating the water comes out helping the cheesecake stay nice a fluffy. Also if you over look, opening the oven a lot during the baking process that can make it a big spongie. Good luck!