I love cheesecake, and have faithfully used my mother's recipe for the past ten years, may she rest in peace. The cake that it produces has wonderful flavor, but it is lighter and airier than I prefer. With great regrets I have to admit that I like a cheesecake that is denser and silkier than the one produced by her recipe. So, it may be time to finally let go of her recipe (the final, but as yet unrecognized stage of grief).
So, I have two questions:
Can anyone explain to me what techniques or ingredients are responsible for making some cakes dense and silky, and why?
Does anyone have a recipe to produce this type of cheesecake (calories are no object)?
Thanks in advance!