What does adding an extra egg to cheesecake do?

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.)

Does eggnog thicken as it ages?

Boozy eggnog will also continue to thicken in the fridge as it ages .

Should you beat eggs before adding to cheesecake?

Take it easy on the eggs Over-beating your eggs is one of the quickest ways to ruin a cheesecake. Over-beating can ruin the texture and can cause cracks. To prevent this, lightly scramble each egg before adding it into your batter . Keep your mixer on low speed and stir until just combined.

What makes a cheesecake dense or fluffy?

To get a light and airy style of cheesecake, though, it was key to whip the egg whites and fold them into the batter . The addition of cream gives a velvety, smooth texture, but too much of it and you begin to mask the cream cheese flavor.

Can you eat 100 year old egg nog?

Safety. Century eggs prepared in traditional ways are generally safe to consume . However, there have been incidents of malpractice in century egg production that causes eggs to be contaminated.

What makes eggnog unhealthy?

“While there are different eggnog recipes, most eggnog will typically contain high amounts of fat from cream and milk, and added sugar for sweetness ,” said Cohn. The American Heart Association recommends that people consume no more than 5% to 6% of calories from saturated fat every day to support heart health.

What are the effects of too much eggnog?

“That's because all of these can compound into a difficult-to-digest situation, requiring digestive enzymes like lactase, sucrase and alcohol dehydrogenase to kick into high gear all at the same time. This could lead to gas, diarrhea, cramping or abdominal pain within 30 minutes to a few hours after drinking.”

How does an extra egg affect baking?

Too much yolk can overwhelm a dish with "eggy" flavor, and their tenderizing function weakens a cake's structure . Too much white, on the other hand, will create an awkward batter and a dry cake. Using the whole egg gives you the best of both worlds.

What happens if you put in an extra egg?

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery . The explanation for this lies in the fact that eggs are made up of protein.

What happens if you add extra egg to dough?

The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more .

How do you make a cheesecake mixture thicker?

Increase the Amount of Cream Cheese: Adding more cream cheese to the filling can help thicken it. ... Add Sour Cream: Incorporating sour cream into the filling can add thickness and tanginess. ... Use Greek Yogurt: Similar to sour cream, Greek yogurt can be added to the filling to increase thick. Jun 1, 2023

Eggnog Cheesecake Recipe (2024)

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This cheesecake has a subtle eggnog flavor that makes it utter perfection. Follow all my tips and tricks for the perfect Cheesecake texture with no cracks!

The story behind the eggnog cheesecake

I think it’s clear by now that I adore cheesecakes. I mean a rich decadent dessert with amazing creamy texture? I’m all in.

Last year I filmed a live cooking show (something I do every Tuesday on my YouTube channel) making my homemade eggnog. At the end of the video I asked if anyone used eggnog as part of another recipe vs just drinking it.

The top two responses were – eggnog french toast (I took it a step further and made eggnog syrup) and eggnog cheesecake! So of course I had to create versions of both!

I adding gingersnaps to the crust to give it a more holiday flavor. You can use ALL gingersnaps but I found that a little overwhelming. And I top the cheesecake with an eggnog whipped cream!

The big question here is – What is your favorite brand of eggnog? After homemade eggnog of course. My mom likes the kroger store brand and I like darigold.

Even better question – apparently some people HATE nutmeg? And they are always on the lookout for eggnog without nutmeg (I think that’s what drives most people to make their own!). Are you a with nutmeg or without nutmeg person?

Let’s get started on the homemade cheesecake now!

If you’d rather skip my tips and tricks for eggnog cheesecake, along with links to other eggnog recipes and get straight to this delicious cheesecake – simply scroll to the bottom of the page where you can find the printable recipe card.

Creating Cheesecake Recipes

Recently I’ve been getting some weird cheesecake recipe comments. I’ve been told my cheesecake’s aren’t authentic for a few different reasons!

The first was that I don’t use sour cream in the recipe, the next was that I don’t use flour in my recipe and the weirdest was that I don’t use a sponge cake as the crust!?!?!

Remember the best part of cooking and baking from scratch is that you can personalize it! If you have a recipe you love that uses flour, sour cream or a sponge cake crust then go for it!!!

Should you add flour to your cheesecake?

First off adding flour to your cheesecake gives it a more cake like texture – I prefer a smooth dense cheesecake.

Should you add sour cream to your cheesecake?

Adding sour cream to your cheesecake is a way to help fight it being dry – I prefer to simply not overbake my cheesecake to keep it smooth and creamy.

How to adjust this Cheesecake for the instant pot

I use an 8 inch springform pan for my 8 quart pressure cooker, but I recommend a 7 inch for the 6 quart. So depending on your pan size you might need to change the recipe a little

Go to the “servings size” in the recipe card and adjust it until the cream cheese measurement is 1.5 lbs for a thinner 8 inch cheesecake or for the 7 inch pan.

For instant pot cheesecake tips and tricks and cooking times go to my instant pot cheesecake post! Or you can turn it into Instant pot cheesecake bites. (I have peanut butter bites, oreo bites and salted caramel bites already shared)

Does cheesecake have a cake crust?

And a sponge cake crust? I found out that Juniors cheesecake in NYC and Brooklyn do their cheesecake this way and so when I was in NY I went to give it a try.

Personally I found the cheesecake amazing, but the sponge cake crust soggy and it didn’t hold the cheesecake shape at all so the slice was delicate. AND I missed the crunch you get from a cookie/cracker crust.

Tips and Tricks for the Perfect Cheesecake with no cracking

– Here is a video I made using my classic Cheesecake recipe, but the tips and tricks in the video work for ALL cheesecake recipes!!!

– Room temperate ingredients are key for a smooth texture.

– Beat the cream cheese and sugar as much as you want, make it smooth, but once you add the eggs, do NOT overbeat, just mix on low until they are barely incorporated, beating after you add the eggs is what often leads to cracking.

– Make sure your oven is the correct temperature (I love my oven thermometer)

– I used to hate water baths – the foil always leaks and I don’t like mushy crusts – but waterbaths keep cheesecakes more evenly baked and nice and flat – so now I recommend asilicone water bath pan!!!

– TRY not to open the oven door, like ever, if you can help it.

– That said if you run out of water in the pan on the bottom of the oven or in the water bath and you need to add more boil it first so it’s hot, then open the oven and pour it into the pan carefully and close the door – as quick as you can.

– Cook your cheesecake until it’s still a bit jiggly in the center, like a loose jello jiggler, but not liquid, in the center 2-3 inches. It will keep cooking afterwards a bit, and IMO better to be slightly under cooked than overcooked.

– Turn off the oven and crack open the oven door to let it cool slowly, this will help it finish cooking but not cool TOO fast and crack

– Do NOT eat it right away, cheesecake sets and gets BETTER with time in the fridge, at LEAST 8 hours, I prefer a full day or two for better flavor.

To make this eggnog cheesecake recipe you’ll need

Food processor (to make the crust easier)
9″ springform pan
9″ parchment cake circles
Oven thermometer (to make sure your baking at the right temp)
Silicone water bath pan
12×3″ cake pan (for the water bath)
Stand mixer or hand mixer

Homemade Eggnog Cheesecake

If you love these cheesecakes as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

If you love eggnog cheesecake you’ll love these cheesecake recipes!

Maple Bacon Cheesecake | Pistachio Cheesecake | Lemon Meringue Cheesecake

Chocolate Cheesecake | Cheesecake Dessert Nachos | Instant Pot Cheesecake

Connect with Ashlee Marie Online!

The full “tips and tricks” video is in the recipe card. The shorter eggnog cheesecake video should be auto-playing for you!

You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.