Cheesecake is a high-fat, high-protein custard system. Its texture depends on how much air is incorporated and how aggressively the proteins are heated.
What matters technically
- Room-temperature ingredients mix more uniformly.
- Low agitation after eggs are added limits unnecessary aeration.
- Residual heat continues to set the centre after baking.
Common mistakes
- Whipping excessive air into the batter
- Baking until the centre is completely rigid
- Rapid cooling that increases contraction and cracking
My approach
I treat this as a formulation and process problem rather than a fixed recipe. Ingredient ratios, temperature, mixing, baking or setting conditions must support the texture and flavour required in the finished dessert.