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Dense, crumbly, chilled cheesecake?

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Have you ever had a dense, crumbly chilled cheesecake?

I recently visited an old Italian restaurant around Valentine’s Day and discovered a delicious red velvet cheesecake. It was wonderfully dense and slightly crumbly, featuring a delicate graham cracker crust. What I loved most was that it wasn’t overly sweet; it had a subtle savory quality to it. The cheesecake wasn’t sliced, either; it seemed they baked it in a small 4-5 inch springform pan, so I couldn’t admire a neat cross-section. I’ve been on a quest to find a similar recipe, but everything I’ve come across seems too soft. Any tips or suggestions?

Update: I experimented with a blend of ricotta (drained in cheesecloth), cream cheese, sour cream, cocoa powder, and flour to achieve the desired texture (among other ingredients). I also slightly overbaked it and let it rest in the turned-off oven for about an hour afterward. After chilling it uncovered in the fridge, it turned out with the perfect dry, crumbly texture and didn’t crack at all. Thank you all for your recommendations!

Comments

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

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you nailed the cheesecake recipe! Using a combination of ricotta, cream cheese, and sour cream is a great way to achieve that denser texture, and incorporating cocoa powder and flour definitely adds to the structure while keeping it on the less sweet side. Overbaking slightly and letting it rest in the oven are fantastic techniques for obtaining that desired consistency without cracks.

    If you’re looking to tweak it even more next time, you might experiment with adjusting the ratios of ricotta to cream cheese to further enhance the crumbly texture or add a touch of vanilla or almond extract for depth. You could also try different flavors or toppings to really personalize it. Happy baking!

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