Easy Lemon Poppyseed Cheesecake (Crustless Recipe) (2024)

FAQs

What is a substitute for lemon juice in cheesecake? ›

Best Option: Lime Juice

Lime juice wins the spot for best overall substitute for lemon juice because of its similar taste (just a little sweeter) and acidity level.

One option is to balance out the acidity by adding a sweetener such as sugar or honey. Another option is to dilute the lemon juice by adding more of the other ingredients in the recipe. Adjusting the seasoning and adding additional ingredients can also help to mellow out the excess lemon flavor.

Remove the springform pan from the water bath, discard the foil, and transfer the cheesecake to the refrigerator to cool for at least 8 hours or overnight. Remove the sides of the springform pan. You can serve the cheesecake right from the base of the springform pan.

Cheesecake can split or curdle for a few reasons – often it's down to the temperature of ingredients. When making cheesecakes (particularly no-bake cheesecakes) the soft cream cheese MUST be full fat, but it should also be at room temperature. However, the double cream should still be cold.

Lime or orange juice: use equal amounts to replace lemon juice in almost any recipe with no changes needed. Vinegar: use half the amount of vinegar to replace lemon juice and replace the remaining liquid with water if needed. White wine: only for cooking, use an equal amount of dry white wine to replace lemon juice.

Lime juice

Lime juice is the best substitute for lemon juice, as it can be used as a one-to-one replacement and has a very similar taste and acidity level ( 5 ).

Adding richness and a smooth texture, the proteins in the eggs set up during the gentle baking process, solidifying the dense network of dairy and sugar into a sliceable whole. 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.

Make sure not to scrimp on the lemon juice – it's the magic ingredient that's going to set your cheesecake. If you add too little, the mix won't thicken enough and your cheesecake (although still delicious!) won't set in the fridge.

The filling needs proper chilling, a minimum of four hours but preferably overnight, to set into sliceable sections. Freezing the cheesecake results in a too-hard-to-enjoy crust and filling. Try this: The cheesecake should be shiny and firm to the touch when set.

While we wish we had better news, if you accidentally went to bed and left your cheesecake cooling on the counter, it's best to not risk illness by consuming it. When you have cheesecake that's already baked and chilled, the absolute max time you could let it sit out to avoid the USDA's "danger zone" is two hours.

Why do you put sour cream in cheesecake? ›

Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.

Cracking the Case. THE CAUSE: Overmixing the batter. 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.

No-bake cheesecakes should be stored in the refrigerator to keep them fresh and prevent spoilage. Here are some tips for storing no-bake cheesecakes: Cover the cheesecake with plastic wrap or foil to prevent it from drying out or absorbing any odors from other foods in the fridge.

Add Gelatin or Cornstarch

If your filling is really runny, you can add a little bit of gelatin or cornstarch to thicken it up. Gelatin is great for adding firmness, while cornstarch can thicken the mixture without making it too firm.

In some cake recipes, you can substitute lemon juice with vinegar, but keep in mind that the taste of the cake will be altered. For example, if the recipe calls for a lemon-flavored cake, using vinegar instead of lemon juice might change the overall flavor profile.

To balance flavors: Lemon juice can play a great balancing role in baked goods. We sometimes use it in our cookies to balance out a sweet flavor profile. For instance, our CAVA Apricot Cookies contain a small amount of lemon juice to balance the sweetness of the honey-flavored cookie dough.

In summary, lemon juice and vinegar can both be used in strawberry jam recipes to provide acidity, aid in gel formation, and enhance flavor. The decision between the two ultimately depends on your personal taste preferences and the specific flavor profile you want to achieve in your jam.