🔕 🔔
Loading…

My Basket ()

All questions

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

asked by Eydie Desser over 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 1972 views
F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 6 years ago

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!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

7d2e9fbe d94b 4831 9a41 e7e53d9676f8  img 0061
added over 6 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.