White Chocolate and Ginger Cheesecake | Community Recipes | Nigella's Recipes (2024)

FAQs

How long does cheesecake last in the fridge? ›

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

Yes, you need to use double cream as it has the highest fat content, which not only helps to thicken the cheesecake mixture, but it also helps it to set. Double cream has a fat content of 48%. If you cannot get double cream where you live, find the highest fat content cream you can.

You need to check your mixture often, to make sure it won't over mix. If a mixture is under whisked, it tends to be thicker, and looks like softly whipped cream – it'll have a smooth texture, and look a bit like meringue almost – if it is under whisked, it may be slightly soft set, but this is better than over whisked.

Energy: 448 calories

Proportion of total calories contributed by protein, carbs and fat.

Prepared cheesecake can be stored in the fridge for 3 to 4 days, per USDA food safety recommendations. We suggest storage in an airtight container, so it doesnt absorb any fridge odors.

Eggs and cheese have high protein and moisture content, which, when left out at room temperature, can lead to bacteria multiplying. Conditions ripe for bacteria will make the cheesecake unsafe for eating.

Too many eggs will create a cracked and sunken cheesecake with an overly firm texture. Too few eggs and the cheesecake won't set well. So, use our exact number of eggs for perfect results.

The granulated sugar

Caster sugar will work as well. Pretty much any sugar can be used. I recommend not using icing sugar/powdered sugar though. A lot of no-bake cheesecakes use this, but I don't know, it's always caused issues for me so I don't recommend using icing sugar for this recipe.

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

Can you over mix a cheesecake? ›

Over mixing the eggs will incorporate too much air into the batter, which will result in the cheesecake deflating and possibly cracking when it comes out of the oven.

Flour or cornstarch is sometimes included in cheesecake recipes to preventing cracks. If you find that you always have problems with cracking and your cheesecake recipe does not call for any flour or cornstarch, it's ok to experiment and add some cornstarch (one to two tablespoons) to the batter when you add the sugar.

Goyo Foods Baked Japanese Cheesecake (3 pieces) contains 32g total carbs, 31g net carbs, 31g fat, 9g protein, and 440 calories.

It is less sweet and has fewer calories than standard Western-style cheesecakes, containing less cheese and sugar.

Fresh cheesecake usually has smooth, even edges and is soft. If it is stale, it will have crusty and broken edges, and if it is spoiled, the cheese filling will appear rubbery.

We do not recommend freezing a previously thawed cheesecake, we recommend refrigerating it to enjoy within 5 days.

Make-Ahead and Storage

To make this cheesecake partially ahead of time, assemble the crust up to a couple of days in advance, wrap tightly in plastic, and refrigerate until it's needed. Once filled, the cheesecake is best served within 36 hours, but can be tightly wrapped and refrigerated for up to a week.

Leftover cheesecake batter can be refrigerated for a short time (typically 1-2 days) or frozen for even longer. When using refrigerated batter, ensure it stays cold, and when using frozen batter, thaw it in the refrigerator before baking or setting your cheesecake.