Does anyone know how to get a very rich, dense not too soft cheesecake? Do I omit and egg, milk or sour cream? I am looking for a texture that's very similar to the cream cheese itself. Thanks for your input!
Does anyone know how to get a very rich, dense not too soft cheesecake? Do I omit and egg, milk or sour cream? I am looking for a texture that's very similar to the cream cheese itself. Thanks for your input!
Deleting key ingredients in any recipe is going to result in a less than satisfactory finished product. 
Instead, choose a recipe that yields a cheesecake that's closer to your desired taste.
There are many styles/types of cheesecake:
http://en.wikipedia.org/wiki/Cheesecake
How to make a New York style cheesecake:
(And additional recipes.)
http://www.joyofbaking.com/Cheesecake.html
http://tinyurl.com/2jqxqx
http://tinyurl.com/5soeuu
Chicago style cheesecake recipes:
http://tinyurl.com/597nda
http://tinyurl.com/5e7omr
http://tinyurl.com/5l3q39
Other flavors cheesecakes:
http://tinyurl.com/64jjxj
http://tinyurl.com/5qaz9v
http://tinyurl.com/5cpp6q
London style cheesecake recipe:
http://tinyurl.com/5drdkl
HTH
Does anyone know how to get a very rich, dense not too soft cheesecake? Do I omit and egg, milk or sour cream? I am looking for a texture that's very similar to the cream cheese itself. Thanks for your input!
There are recipes that don't have sour cream in them. I've never seen one without eggs, and milk though. Post your recipe, does it have flour in it? Look for one without flour, and one that has cornstarch for the thickener instead.
Mike
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