Why did my cheesecake souffle?
Over-mixing incorporates too much air, which makes the cheesecake rise during baking (the way a souffle does), then collapse as it cools. As soon as you take the cheesecake out of the oven, run a knife along the edge to prevent it from sticking to the sides of the pan.
What happens when you whisk Greek yogurt?
Whipped Greek yogurt is simply that: yogurt, strained to remove the whey, combined with a small amount of whipping cream, and then whipped until it’s silky smooth and light. As the mixture is whipped, tiny pockets of air form to give it a lighter, airy texture.
Can I use yogurt instead of sour cream in cheesecake?
A lot of people use sour cream to give cheesecakes a fluffy, smooth texture. Sour cream helps break up the dense cream cheese. However, you can use yogurt to substitute for sour cream. The yogurt adds a tartness and creaminess that is absolutely amazing!
Why is my souffle cheesecake dense?
If your cake is airy and fluffy at the top, and dense on the bottom, then you did not incorporate your final batter well enough. Too much of the beaten egg whites have not been mixed into the yolk batter. Next time, make sure your final batter is well-mixed, thick, and creamy with little to no beaten egg white streaks.
Why did my cheesecake rise so much?
Overmixing the Mixture When you overmix the batter, more air is incorporated into the cheesecake batter. This causes the cheesecake to rise and fall, leaving cracks on the surface of it. This can be prevented by having all your ingredients at room temperature so you can mix less to get the ingredients incorporated.
Can you whip yogurt without cream?
Whipping With Soy Lecithin If you make whipped yogurt with soy lecithin, you don’t have to use heavy cream; you can simply add it to low-fat or fat-free yogurt and use a stick blender to whip air into it. Blend the yogurt for about 20 to 30 seconds.
Is Greek yogurt same as sour cream?
Summary: Greek yogurt is a strained yogurt that has a thick texture similar to sour cream. However, it is lower in calories and fat and can be used as a replacement for sour cream in many recipes.
What can I use if I don’t have sour cream for cheesecake?
As an alternative, in cake batters only, you can make a substitute for sour cream by mixing 180ml/3/4 cup full fat/whole milk with 1 tablespoon lemon juice. Let this sit for 10 minutes so that it thickens slightly and then stir in 60g/4 tablespoons melted butter. This will give a substitute for 240ml/1 cup sour cream.
How do you bake souffle cheesecake without cracking it?
Place the cheesecake in a preheated 325°F oven and place a baking pan filled with water on the lower rack. Bake for 45 minutes. Then turn off the oven and let the cheesecake cool in the oven for about 40 minutes. Baking a souffle cheesecake in a humid environment helps to prevent cracks on top.
How do you make a fluffy cream cheese cake?
Whip cream cheese until fluffy and then add sweetened condensed milk. Next, stir in egg yolks and beat until well combined. In another bowl, whip the egg whites until stiff peaks form. Now gently fold the egg whites into the cream cheese mixture. Gently mix everything until well combined.
Can I use yoghurt in a cake recipe?
The yoghurt lends the cake a very slight tangy flavour making it a refreshing dessert especially after it is left to chilled for a few hours in the fridge. This recipe will be a keeper, there is no doubt that I will grab it whenever I need to use up my yoghurt 🙂