how can i make my cheesecake less wet, more dry, a more crumbly texture

i made a NY crustless cheesecake, but i want it to be a little dryer in texture- also, it did not brown at all around sides and bottom- help!

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2 Comments

nancy E. May 30, 2015
Sounds like your cheesecake came out perfect. You are looking for an overcooked cheesecake to meet your criteria
 
PieceOfLayerCake May 30, 2015
I make Martha Stewart's ricotta cheesecake all the time...it's certainly not NY-style but its crust less, drier, brown and delicious.
 
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