2 Ingredient Instant Cheesecake!! (2024)

FAQs

Is sour cream or yogurt better for cheesecake? ›

Greek yogurt

It can be used as a 1:1 substitute for sour cream in cheesecake. Greek yogurt is a great option for those looking for a healthier option, as it is lower in fat and calories than sour cream.

Yes, you need to use double cream as it has the highest fat content, which not only helps to thicken the cheesecake mixture, but it also helps it to set. Double cream has a fat content of 48%.

However, heavy cream won't whip up well unless it's cold. That means you need to ensure both the heavy cream and the cream cheese are fridge-cold. If your ingredients are too warm, you'll end up with a soupy mixture that will never set, no matter how long you leave it in the fridge.

New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special. It also includes extra eggs and egg yolks to provide and smooth consistency.

In most cases, plain yogurt or Greek yogurt can be used in place of sour cream—and vice versa. Sour cream will give you a similar texture and tanginess, and swapping sour cream for yogurt is a simple 1-to-1 ratio.

Full-fat Greek yogurt will offer the closest approximation of sour cream's flavor and texture, and can be used as a one-to-one replacement for sour cream. If you'd like, you can stir some heavy cream into any percentage of Greek yogurt to give it a somewhat richer body and higher fat content.

The addition of cream gives a velvety, smooth texture, but too much of it and you begin to mask the cream cheese flavor. Sour cream supports the underlying tang of the cream cheese, but, if overdone, it takes over as the dominant flavor. You need a little of each -- cream for texture and sour cream for flavor.

Heavy Whipping Cream: This gave it more of a milky taste. Like the sour cream, this could be used well if you were doing a flavored cheesecake. I think this would go really well with sweeter type fruit (strawberries, cherries, peaches) and/or with chocolate/caramel.

Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.

Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.

Can you over mix no bake cheesecake? ›

Mixing the filling for longer than the recipe says.

To my regret, I found a super-soft cheesecake waiting the next day as a result. Try this: Make sure you use room-temperature cream cheese (more on that below) and use a hand mixer or mix by hand to avoid breaking the emulsion created by the cream cheese.

Description:Creamy vanilla cheesecake baked in a graham crust. Also available in a base and dome format for in-store bakeries (Item #107290)

But it's a no brainer since French people like cheese and they like cake. So why not combine the two into one dessert? The French version is usually lighter, relying more on fromage blanc, a soft, fresh cheese not easily available in the U.S., in contrast to our cream cheese-laden version.

An adaptation of the traditional cheesecake with a flan-like twist, a classic Basque burnt cheesecake contains nothing more than cream cheese, eggs, cream, sugar and a bit of flour.

A lot of people use sour cream to give cheesecakes a fluffy, smooth texture. Sour cream helps break up the dense cream cheese. However, you can use yogurt to substitute for sour cream. Plus it's much healthier!

For a similar consistency to sour cream and a rich tangy flavor, whole-milk Greek yogurt is the best option. If you don't have any on hand, regular yogurt will work fine too. However, it might be worth straining out the liquid to thicken it slightly.

The addition of cream gives a velvety, smooth texture, but too much of it and you begin to mask the cream cheese flavor. Sour cream supports the underlying tang of the cream cheese, but, if overdone, it takes over as the dominant flavor. You need a little of each -- cream for texture and sour cream for flavor.