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hug_of_war's avatar

Do you have a preference for cheesecake (see details)?

Asked by hug_of_war (9852 points ) December 7th, 2013 from iPhone

For Christmas I am making cheesecake bars and I want to make my own recipe. The one thing I’m undecided is on whether it should have eggs or not. Does it make a structural difference?

(No food allergies/intolerances, just weighing options)

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12 Answers

Response moderated (Unhelpful)
marinelife's avatar

Eggs are very important to achieving the heavy, deli-style New York cheesecake consistency and taste.

gailcalled's avatar

In all my years of baking and eating, I have never seen a cheescake recipe that did not include eggs. That doesn’t mean that one doesn’t exist.

Here’s a no-bake dessert consisting of cream cheese, milk, sugar and Cool Whip, but it cannot fairly call itself cheesecake.

glacial's avatar

I’m with @gailcalled. If your recipe doesn’t call for eggs, it’s cheating.

mambo's avatar

Cheesecake with no eggs is fakecake. Don’t do it.

hug_of_war's avatar

Okay thanks.

gailcalled's avatar

When I lived with a French family during the summer a long time ago, the mother used to make a lovely and simple dessert called coeur à la crème:

1 (8-ounce) package cream cheese, room temperature
1 cup crème fraîche or sour cream (or heavy whipping cream)
6 tablespoons powdered sugar, divided
1 teaspoon fresh lemon juice
½ teaspoon vanilla extract
Pinch of salt

She threw some fresh raspberries or strawberries on top rather than making any fancy sauce.

http://www.epicurious.com/recipes/food/views/Coeur-a-la-Creme-238538#ixzz2mq7henWA

livelaughlove21's avatar

I prefer cheesecake without eggs. It may be “fake,” but I’m not a fan of the heavy stuff at all unless it’s from Cheesecake Factory or another good restaurant. I just mix 8 oz cream cheese, 8 oz cool whip, and 1 cup of sugar for 10 minutes, pour it into a graham cracker crust and refrigerate it for a few hours. Super easy and I’ve never met a person that didn’t like it. It definitely wouldn’t work for cheesecake bars, though.

Adirondackwannabe's avatar

I make no bake cheesecake with no eggs. I can get them so rich you won’t believe it.

Smitha's avatar

The one’s with eggs are different in texture and more firm. The flavor is greatly enhanced with eggs but the eggless one’s like no bake cheesecake are delicious too. You can get some good Eggless cheesecake recipes here.

hearkat's avatar

@gailcalled – I make a similar creation with Neufchâtel cheese (lower fat than cream cheese or crème fraîche) and fat-free organic lemon yogurt, with vanilla, other spices, and honey. I squirt the mixture on top of graham cracker squares, top it with fresh fruit, and drizzle it with melted dark chocolate. A light, refreshing, not too unhealthy, and delicious dessert that’s easy to make, serve and eat.

I haven’t personally baked a cheesecake in decades, so I don’t remember the recipes. I had the best cheesecake ever – a Meyer Lemon Cheesecake – at a restaurant a couple months back. It was creamy but not too dense and not gritty at all. We’re considering getting married there so we can have that as our wedding cake.

gailcalled's avatar

Personally, I would go for the real stuff and have a smaller slice. The ingredients in Cool Whip are frightening.

http://www.organicauthority.com/health/skip-the-cool-whip-you-dont-want-to-know-what-its-made-of.html

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