Cheesecake

Discussion in 'Food & Cooking' started by gbhunter, Oct 14, 2004.

  1. gbhunter

    gbhunter

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    What role do eggs play in the texture of cheese cake.. The more you add the more the cheesecake becomes what? :)
     
  2. mezzaluna

    mezzaluna

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    I would say it would become fluffy/spongy and prone to cracks. It might weep, too.

    What do you pros say?
     
  3. gbhunter

    gbhunter

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    weep? Im new to cooking. Also if you know what does flower ad to a soup? I noticed that if you put in too much it tastes like dough. This is true for cheesecake too.
     
  4. hans.schallenbe

    hans.schallenbe

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    the egg as the flour gives structure to your baked good, due to their proteins and the lecitin in the egg yolk.

    my question, what happens to your bake good, when you add more egg yolk?

    hans
     
  5. nicholas

    nicholas

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    The more egg yolks you add, the richer it becomes?

    Here's a Link to your question, and maybe more.

    Adding in the eggs seperately, ie: egg yolk, folding in egg white caused my cheesecake to rise alot, then collapse, resulting in a grand canyon-esque crack.

    Flour, or "flower" thickens the soup?