When It’s Runny, Bake a Thicker Cheesecake

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It goes without saying that cheesecake is one of the most popular desserts on the market. Because of how delicious this rich, luscious dessert is, most people can only eat a few pieces.

Most people buy a piece or two of cheesecake from their local bakery or supermarket, and there’s a good reason for this: perfecting a cheesecake is difficult.

Like with many areas of baking, if the conditions are not quite right, something will go wrong. If you are new to baking or to making cheesecakes, you can anticipate to make mistakes the first few times you prepare this dessert.

Yet, you should also understand the circumstance and how to resolve it. Understanding how to get out of a difficult baking scenario can help you recognize the warning indications that the recipe is flawed, enabling you to rectify it as soon as you see it.

Cheesecakes are a difficult dish to master. On the one hand, you desire the creamy, silky texture that cheesecake provides. On the other hand, you’ll want to make sure it’s thick enough to produce the right cake body and form.

This is not always straightforward when dealing with cheese. One of the most typical issues is that your cheesecake does not thicken up as much as it should.

When you first detect that your cheesecake isn’t working properly, it’s critical to grasp a few key parts of the matter. Initially, you’ll need to understand whether your cheesecake isn’t the appropriate consistency.

Next, start thinking about how you can thicken it up without drastically modifying the recipe. In the event that you cannot rescue the recipe, you should think about possible strategies to salvage a runny cheesecake.

By understanding what to do in this circumstance, you can be certain that you will be able to manage almost everything that goes wrong with your cheesecake throughout the baking process.

Whatever happens to the cake, you’ll know exactly how to proceed and transform it into a cake, regardless of its present condition.

What Causes a Runny Cheesecake?

The first step in resolving any issue is determining what caused it in the first place. After all, if you know what the issue is and why it is occurring, you will also know what has to be changed to restore things to their proper state.

There are a few possible reasons why your cheesecake is too runny or not thick enough for you. Several individuals believe the problem is that the cheesecake was not adequately chilled before serving.

It is critical in the cheesecake preparation process to chill the cake for at least eight hours, if not overnight, before cutting into it. If you skip this step, you will most likely end up with a watery cake that no one wants to sample.

The issue might potentially be in the components (especially if youre using substitutes). Depending on how you are creating your cheesecake, the components simply may not line up to form a hard, thick cheesecake.

If your cheesecake remains liquid even after enough refrigerated time, you will need to consider what you should add to the cheesecake depending on the sort of cake you are preparing.

Gelatin will be needed to keep a non-baked cheesecake stiff and thick. Remember not to overdo it if you don’t want to overpower the original taste of cheesecake. If you’re preparing a typical baked cake, consider using some alcohol or an acid in addition to full-fat cream cheese and double cream.

Lemon or orange juice may be used as the acid, since these tastes complement cheesecake well.

Fixing a Runny Cheesecake

Now that you know what’s wrong, you can start thinking about how to repair your cheesecake. However, if the issue is with the ingredients, you won’t know until the required refrigerator time has past.

This means there isn’t much you can do after it comes out of the oven and you’ll have to try again later.

But, if your cheesecake is runny because it hasn’t been in the fridge, the best remedy for you is to create room in the fridge for your cheesecake to solidify.

There’s a reason why cheesecakes are virtually always stored in the fridge, and it’s not simply because cheese is a significant component. Refrigeration is an essential aspect of the baking process for cheesecakes and is critical to attaining the desired dessert.

It is normally advised that you place the cheesecake in the refrigerator overnight after taking it out of the oven. If you don’t want to wait a complete day after baking a cake in the morning, you can normally store it in the fridge for at least eight hours.

This will allow your cake to chill and thicken, transforming it into the traditional cheesecake that everyone knows and loves.

What Can You Do for Ingredients?

There are a few things to keep in mind if you want to remember how to bake a harder cheesecake with the ingredients you have on hand.

For baked cheesecakes, acids like lemon and orange juice, as well as some alcohol, are the best way to go. They not only provide a bit of taste, but they may help keep your cheesecake as solid and thick as possible.

After beating the cream and cream cheese, ensure to whip it as forcefully as you can until you get the desired consistency for your cheesecake.

You should also bear in mind that baked cheesecakes are usually thicker than non-baked counterparts, so if you want to replicate store-bought cheesecakes, baked cheesecakes are the way to go.

If you have any cream yogurt, place it in a fine strainer to drain for a few hours before using it. This is why Greek yogurt is so thick: it has been drained before being packed.

This will take some time, but many people will agree that it will be well worth it when you reach the ideal cheesecake texture and consistency.


How do you thicken a runny cheesecake?

A runny cheesecake mixture may be fixed in the same way as the others – using a setting agent – or frozen to form an ice cream mixture. If, for example, a chocolate melts the mixture, the cheesecake becomes too thin – and this is also resolved in this manner.

How do you fix soupy cheesecake?

Remove your cheesecake from the oven when it reaches my cheesecake is runny in the centre. Following that, place it on a cooling wire rack to cool entirely. If you did not achieve the temperature, bake your cheesecake for an additional 5 minutes.

How do you firm up a cheesecake?

The cheesecake filling must be refrigerated for at least 6 to 8 hours to firm up entirely. If you miss this step, the cheesecake will have a more mousse-like texture. The idea is obviously to make a solid cheesecake filling, comparable to a baked cheesecake filling.

What if my cheesecake is runny?

You may be concerned that a runny centre signifies uncooked cheesecake, but it’s completely safe and typical. When it cools on a cooling rack, the center will firm up, resulting in the smooth surface you want. Test Kitchen Tip: Sour cream cheesecakes should jiggle a bit more and have a bigger soft area in the middle.

Why do you put cornstarch in cheesecake?

Starch Provides Insurance

A little cornstarch or flour in the cheesecake mixture prevents breaking and makes the cake simpler to cut into neat pieces, but it does modify the texture somewhat.

Can you use icing sugar to thicken cheesecake?

Powdered sugar or confectioner’s sugar are other names for icing sugar. The cheesecake filling is thickened and sweetened with icing sugar.

Why did my cheesecake not get firm?

Overmixing. Although a hand mixer should be used to properly blend the cheesecake, over-mixing will result in an extremely soft cheesecake. To ensure your cheesecake hold its shape, never mix it for longer than the recipe calls for and avoid using appliances like a blender or food processor, which might cause it to set.

Can I put my cheesecake in the freezer to set?

It may be tempting to remove your cheesecake from the oven and immediately throw it in the freezer to skip a few steps. It will not, however, set, and the consistency will be off. Let your cheesecake to cool at room temperature after baking. Next, put it in the refrigerator to set.

Does cheesecake thicken in the oven?

You should also bear in mind that baked cheesecakes are usually thicker than non-baked counterparts, so if you want to replicate store-bought cheesecakes, baked cheesecakes are the way to go.

Will cheesecake firm up in fridge?

This jiggly middle is entirely OK since the texture of the cheesecake will firm up when refrigerated, generally overnight in the refrigerator or for at least 6 hours after chilling on a wire rack.

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