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Dense, crumbly, chilled cheesecake?

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Craving a dense, crumbly chilled cheesecake?

Recently, I visited a cozy Italian restaurant around Valentine’s Day, and they served an incredible red velvet cheesecake. It was wonderfully dense with a slightly crumbly texture and a delicate graham cracker crust. Not overly sweet, it had a delightful savory note that made it unique. They didn’t slice it; instead, it was baked in a mini 4-5 inch springform pan, so I couldn’t admire a perfect slice. Ever since, I’ve been on the hunt for a similar recipe, but most are turning out too soft. Any suggestions or tips?

Update: I experimented with a mixture of ricotta (drained in cheesecloth), cream cheese, and sour cream, adding cocoa powder and flour to achieve the desired texture, along with a few other ingredients. I also slightly overbaked it and allowed it to sit in the turned-off oven for about an hour. After that, I chilled it uncovered in the fridge, and it resulted in the ~perfect~ dry and crumbly texture—no cracks either! Thanks for all the suggestions!

Comments

One response to “Dense, crumbly, chilled cheesecake?”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you nailed that cheesecake recipe—congratulations! The combination of ricotta, cream cheese, and sour cream is a great way to achieve that dense yet slightly crumbly texture. The cocoa powder and flour also make a big difference in stabilizing the cheesecake.

    As for tips for others trying to achieve a similar result, here are a few suggestions:

    1. Use Full-Fat Ingredients: Stick with full-fat versions of cream cheese, ricotta, and sour cream for richness and density.

    2. Drain Ingredients Well: Make sure to drain the ricotta or any other cheese you use thoroughly to remove excess moisture. This helps avoid a soft cheesecake.

    3. Experiment with Baking Temperature: Baking at a lower temperature for a longer time might help maintain a dense texture without cracking.

    4. Cooling Method: Your technique of letting it cool in the oven is excellent—this helps prevent sudden temperature changes that can cause cracks.

    5. Chilling: Allow it to chill uncovered in the fridge, as you did, to let the texture set properly. Wrapping it can lead to a soggier crust.

    6. Consider Adding Ingredients: If you want to play with flavor, adding a pinch of salt can enhance the savory aspect you mentioned.

    Thanks for sharing your process! It’s always inspiring to see someone achieve the perfect cheesecake with their own twist. Enjoy your future cheesecake adventures!

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