cheesecakes

[Sussan Estela Olaya]

Hi Einav Strauss

Welcome to the Scoolinary community! Thank you for your question.

The reason different combinations of whole eggs, egg yolks, or egg whites are used in cheesecakes is related to the texture, flavor, and stability desired in the final product:

1. Whole eggs: They are used when a lighter and airier texture is desired. The egg whites help provide structure and increase volume, while the yolks add creaminess. Whole eggs also contribute to a more balanced flavor and the stability of the cheesecake.

2. Egg yolks only: These are used mainly when a richer and smoother texture is desired. Yolks are high in fat, giving a denser, creamier texture—ideal for richer, velvety cheesecakes. They also impart a more intense yellow color.

3. Egg whites only: Less commonly used, but helpful when a lighter texture or even a slightly fluffy effect is needed. Whipped egg whites incorporate air, resulting in a lighter, airier texture, though some richness from the yolks is lost.

The choice of whole eggs, yolks, or egg whites depends on the desired outcome in terms of flavor, texture, and appearance.

Tell us, when you make cheesecake, do you typically use whole eggs, yolks, or just whites?

Best regards.

[Einav Strauss]

usually I use whole eggs when making baked cheesecake. When making Japanese cheesecake I separate the eggs.
Can I replace the eggs and egg yolk to whole eggs in the traditional cheesecake recipe?

[Sussan Estela Olaya]

Hi Einav Strauss

In theory, you can substitute the separated yolks and whites with whole eggs, but it will affect the texture of the Japanese cheesecake.

In Japanese cheesecake, separating the eggs allows you to whip the egg whites to stiff peaks, which gives it that signature light and fluffy texture. If you use whole eggs without whipping the whites separately, the mixture will be denser and less airy, making it more similar to a traditional baked cheesecake.

If you want to try using whole eggs, you can beat them well until slightly foamy before incorporating them, but you won’t achieve the same level of fluffiness. Do you prefer a lighter texture or something creamier?

Best regards.

[Sol Damiani]

Hey there Chef Einav!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

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