I have heard various theories on adding flour to cheesecake from making it more dense to diminishing the likelihood of cracking. Are these true?
I made the creme fraiche cheesecake from the NYT and thought the flavor was amazing but it wass very messy to serve as it was a bit loose. Would it benefit from a few tablespoons of flour? I linked the recipe. To be clear, I am not looking for a dense NY style, but a cheesecake that will slice well when chilled.
I'm linking the recipe. http://www.nytimes.com/2011/07/13/din...
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