How do you get that drier, almost cake-like texture in Restaurant cheesecakes?

Ricotta instead of all cream cheese?How do you get that drier, almost cake-like texture in Restaurant cheesecakes?
What you are looking for is sounding like an Italian Cheesecake. And yes it uses Ricotta cheese. Try to look for a recipe for that. I think the word you were looking for is a ';dense'; cheesecake.How do you get that drier, almost cake-like texture in Restaurant cheesecakes?
why would you want your cheese cake to be dry?
NO NO NO Ricotta, I've been making restaurant syle cheesecake for many years, the key is to use a little flour or cornstarch and it will make for a more dense ';almost cake like'; cheesecake. I think the word you want to use is dense.





In most instances you could use 2-3 Tbl spoons of flour or cornstarch to achieve this. In my recipe I use 4 pks of cream cheese, a little sour cream, a little heavy cream and about 1/4 cup starch. I get great results everytime. The combination of the cream cheese, sour cream and heavy cream makes it rich and silky and the corn starch makes it slightly dense and firm, while keeping that silky/creamy texture.





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OK clearly you mis-understood what i meant when i said silky, perhaps creamy is a better word. It seems as though you are probably not very good with words used to describe certain foods. The perfect cheesecake needs to be rich, dense and creamy as it is a custard type of cake. It is NOT a REGULAR CAKE, so it will not be light and spongy like a regular cake is, it will be ';custard like'; almost like a think English pudding cake, not the american soft jello pudding, but a real english pudding that is baked in the oven. ALL cheesecakes are custard type of cakes which is why it needs to be baked in a water bath for the best texture. Perhaps you need to order a a cheese cake from Juniors restaurant here in New York City and try it. You will see what a dense, creamy, silky and rich cheesecake taste like. Do a search on google for the best cheesecake and you will see Juniors restaurant among the results. I've modeled my cheesecakes off their recipe so I know its among the best.





I hate to break it to you but a cheesecake needs to be silky, creamy, rich and dense. Silky does not equal soft, if that is what you are thinking. Silky meaning smooth, no lumps, creamy and rich.