Microwave Cheesecake - Healthy Recipes Blog (2024)

FAQs

Why do you add cornstarch to cheesecake? ›

Flour or cornstarch is sometimes included in cheesecake recipes to preventing cracks. If you find that you always have problems with cracking and your cheesecake recipe does not call for any flour or cornstarch, it's ok to experiment and add some cornstarch (one to two tablespoons) to the batter when you add the sugar.

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

To thicken your no-bake cheesecake filling, make sure you're using a full-fat cream cheese. Low-fat or fat-free cream cheese won't give you the same results. Adding heavy cream can also help to thicken the filling and give it a smoother texture.

Liquid can also come out of a cheesecake if it is overbaked as the proteins in the cream cheese mixture start to tighten too much and squeeze out the water. The cheesecake should still be quite jiggly when it comes out of the oven, even though it will have risen and formed a crust on the surface.

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

If you leave it in the refrigerator for just a few hours it may be too runny. DO NOT freeze to speed up the firm-up process. No-bake cheesecake needs time to firm up, and speeding up the process by placing it in the freezer won't help. Instead, play by the rules and refrigerate for 6 hours or ideally overnight.

Using Cream and cornstarch is a valid option if you want a cheesecake that has the milky taste that cream brings and the thickness and texture that cornstarch adds.

Substituting cornstarch for gelatin is perfect for recipes that only use a small amount of gelatin to set the dessert such as mousses, puddings, and no-bake cheesecakes. However, to use cornstarch as a substitute for gelatin to create a firmer dessert, you'll need to use much more than you think you need.

After the cheesecake is done, switch off the oven and let it cool down in the oven for an hour or more. Doing this helps the cheesecake to cool down slowly and helps it to set properly.

How do you save a runny cheesecake? ›

You can fix a runny cheesecake mixture the same as the others – with a setting agent – or freezing to make an ice cream mixture. Sometimes the cheesecake can be too thin if a chocolate has melted the mixture for example – and this is also solved this way.

- Improves texture by reducing hardness, cohesion, adhesion, and chewiness. - Corn starch used to increase fiber content in cakes. - Corn starch improves physicochemical properties of cakes. - Modulates textural properties without sacrificing dough viscoelasticity.

If your cheesecake filling goes soupy in texture, don't worry—you can fix it! Just add a little gelatin to the mix, and it will set up in the fridge just fine. The trick is to use just enough gelatin so you don't end up with a jello texture for your cheesecake.

You can mix a tablespoon or two of cornstarch into your cheesecake filling mixture before baking. Another option is to use a little bit of flour or arrowroot powder. These ingredients will also help to thicken your filling and give it a more consistent texture.

THE CAUSE: Overmixing the batter. When making your filling, overmixing can lead to incorporating too much air into the batter.