Making a New York Style Cheesecake for passover-delicious! The filling calls for adding 1 TB flour. how to substitute or can I omit it?

Ingredients: For the filling:
Five 8-ounce packages Philadelphia-brand cream cheese, room temperature
1 ½ cups granulated sugar
4 large eggs
1 large egg yolk
1 tablespoon fresh lemon juice
1 ½ teaspoons vanilla extract
Pinch of salt
1 tablespoon unbleached all purpose flour

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2 Comments

prettyPeas April 14, 2011
I agree with boulangere, the texture of cheesecake is significantly silkier without a binder like flour. If you want a firmer cheesecake I would imagine something like tapioca starch would work--I know it does for my non-cheesecake custards.
 
boulangere April 14, 2011
Add an extra egg yolk. The color will be even more beautiful, and the texture so silky. And don't ever make it with flour!
 
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